"...STIR IN ONE DIRECTION..."

Thixotropic fluids go into a tizzy and curdle if you thrash them in two directions. Or something like that. (Now many + one speculative net posts....)

It's something to do with the Coriolis effect.

I heard some interesting cooking myths which turned out to be true...
Here's one.
"If you roast a suckling pig chop it's head off when you take it out of the oven if you want good crackling"
Sounds bonkers, but apparently it's true! Chopping the head off allows steam to escape which would otherwise soften the crackling.

Another said to add the eggs to the mixture two at a time. Someone experimented and found that adding them all at once or one at a time didn't work so well!
Del

If you cut the pigs head off, where are you going to stick the orange ?

This handy trick saves time.

If you start out stirring in one direction, and then change directions, you will un-stir the batch and then have to start over.

When making dough, for example, you screw up the gluten fibers if you reverse. Watch Country Cooks for a few Saturdays and, sooner or later, they'll show this.

There's also the possibility that hot liquids can spill over onto the burners or the person doing the stirring if you reverse direction too forcefully. SAFETY FIRST! Making flaky crust or breads are better done mixing in one direction or slicing to stratify the layers of shortening and flour.

This is probably why the Earth only rotates one way
Del

Thank you all for your replies but still, "...i'm confused and i don't like it when i'm confused..."

I don't see why you are confused.
There have been several theories expounded here and illustrations of similar cooking 'rules'.

It's very simple... follow the rule, ignore it, or experiment to se if it makes sense.
This sort of thing isn't an exact science because there are often many variables...mybe it just works and no-one knows why.
Does it matter? Do we care? After all vast chunks of society put their faith in the un proveable and for that matter un-disprovable?
Maybe there is something more useful you could expend you metal energy on? Worry and confusion can be destructive.
Cooking should be fun and not a rigorouousy constrained process...chill out and enjoy the process of creating something nice to eat!
Del

The reason is because when you reverse direction, you undo what you have done. Thus, when making an omelette, when you beat the eggs one way, that'll mix the albumen & yolks together, but when you reverse direction, the albumen and yolks will separate out and reform into two separate parts, and if you reverse direction long enough, it will even result in the egg reentering the shell which will then reform in a seamless, undamaged whole.

After all, it's a physical reaction and thus can be reversed easily.

Because it's just messy to go back and forth! Oh yea, it also changes the consistency of the mixture.

I just happen to make the "Worlds Best Chocolate Chocolate Chip Pancakes" and I tested this theory yesterday and found that the batter was not as consistent in "thickness" and cooked up very oddly. They didn't fluff up evenly and cooking time was hard to judge due to the batter being thin here and thick there. They didn't taste as GREAT as usual either.

Oh and my daughter is mad at you because she had to clean up the mess (that I don't usually leave) caused by the back and forth "mixing" motion.

First i would like to thank you for taking the effort to test the theory.

Second, Please bring my apologies to your daughter, but you didn't have to be so violent while stirring in both directions, if i might add.

Cheers,

I am never violent,perhaps a tad overzealous but never violent.

I put so much effort into it because I wanted to be sure to try my best to get a consistent mixture.

It does seem to make a very noticeable difference in the end product.

Good luck and happy stirring!

And, just in case there are any more hill-billies out there, country biscuits made with Martha White don't rise worth a hoot if you mix both ways. Don't know why, but the fluffiness disappears.