> > >


To Beat in cooking is to mix something up with great zeal and abandon.

Beating both mixes all the ingredients together evenly, and introduces air, to help a food item either develop body (such as whipped cream and meringue) or to help it rise when baked (such as cakes.)

A variety of implements can be used to Beat food: manual implements such as a fork, spoon, manual egg-beater or whisk (though when it's done with a whisk, it's often referred to as "whisking.") The spoons can be metal, wood or plastic. You can also Beat with electrical devices such as a stand or hand electric mixer, food processor or blender.

1 minute of beating with an eclectic mixer equals 100 goes at it by hand.

Egg proteins are made up of hydrophilic and hydrophobic amino acids. "Hydrophilic" means "likes water"; "hydrophobic" means "doesn't like water."

As air bubbles get introduced into egg white by beating the white, egg proteins rearrange themselves so that their amino acids that don't like water will go toward the air bubbles. After they re-arrange themselves, the proteins bond together again in their new arrangement, which creates a structure that will hold the air in. This both creates body (as in the case with meringue), and creates pockets of captured air which will expand when heated, which causes cakes to rise.

Cooking Techniques

À la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay

Please share this information with your friends. They may love it.


Oulton, Randal. "Beat." CooksInfo.com. Published 27 June 2004; revised 02 December 2007. Web. Accessed 04/21/2018. <http://www.cooksinfo.com/beat>.

© Copyright 2018. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.