I don't know anyone that counts strokes. I've been in the food service industry for a long time and have never heard of this. When blending, it should be done just long enough for the mixture to become homogeneous.
The answer is definitely false.True or false: when mixing dry recipe ingredients by hand - a certain number of mixing strokes is optimum?
Some need to be well blended but other batters don't - i.e., pancake batter should be slightly underblended.
The recipie usually will tell you how many.
That's completely not true unless you ADD or one of those cumplusive disorders you can't control %26amp; have to count everything you do.
I would say the average person can probably eye when the ingredients are mixed. I haven't seen counting strokes in recipes in a long time.
I would say false unless the recipe calls for it. I've never heard of this.
it doesnt matter how much u mix it while its dry. but wen you add moisture to it. too much mixture when wet makes it hard and dry.
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