What distinguishes "folding" from "stirring" in cooking methods?

Folding is a technique specifically designed to combine ingredients in a gentle manner, which helps preserve the texture and airiness, particularly when working with delicate mixtures like whipped cream or egg whites. This method involves using a spatula to lift and turn the ingredients over themselves rather than vigorously mixing them. The goal is to maintain the volume and lightness of the mixture, which could be compromised by more vigorous actions.

In contrast, stirring tends to involve a more aggressive action and is meant to thoroughly combine ingredients rapidly. It can lead to a more uniform mixture but can also deflate aerated components, such as those found in meringues or soufflés. The distinction lies in the technique's intent and the resulting texture of the final dish. Understanding the proper application of these methods is crucial in achieving the desired consistency and quality in various recipes.