Whipping.
To beat a food lightly and rapidly to incorporate air is called "whipping". It's commonly done with ingredients like cream or eggs to increase volume and create a light texture in the final dish.
To beat rapidly to incorporate air and produce expansion is to whisk. Whisking helps to introduce air into a mixture, making it light and fluffy. This technique is commonly used in baking to create volume in batters and doughs.
its called thunder
Thunder.
Thunder
To beat a food lightly and rapidly to incorporate air is called "whipping". It's commonly done with ingredients like cream or eggs to increase volume and create a light texture in the final dish.
To beat rapidly to incorporate air and produce expansion is to whisk. Whisking helps to introduce air into a mixture, making it light and fluffy. This technique is commonly used in baking to create volume in batters and doughs.
That is the act of whipping egg whites.
blizzard
creaming
its called thunder
Thunder.
Thunder
There are a few causes that lead to atmospheric air to be rapidly heated. Having a fire burning will lead to rapidly heated atmospheric air.
The phenomenon created when lightning heats the air causing it to expand rapidly is called thunder. The rapid expansion of the air creates shock waves that we perceive as the rumbling sound of thunder.
A tornado forms
This process is called creaming. It helps to incorporate air into the mixture, creating a light and fluffy texture in baked goods. The fat (usually butter) traps air bubbles, which expand during baking, resulting in a tender and airy final product.