There are honestly too many types of whisks to even begin to understand them. What goes with cake? Do I need to whisk my drink? What is this weird looking thingy?
But no one can deny that whisks are important to make some memorable food. Professional or newbie, you know you need it. So let’s just whisk it!
We have simplified 7 of the most common whisks and their uses for your benefit. Ready?
The Balloon Whisk
The Balloon Whisk is the most(!) common type of whisk. You’ll find this beauty in almost every active kitchen. It looks almost like a bulb, thin metallic wires forming the shape. The bulb-y whisk is used for mixing ingredients and aeration. Introduce air into your bowl of potentially tasty food by going through whisking motions. Make sure your bowl doesn’t have too thick a liquid, because balloon whisks work best with thin and runny liquids. Pro tip: use these whisks to whisk egg whites, whipped cream, etc.
The Whip, or the French whisk, has straighter wires than our previous whisk. This means that it can reach places that the balloon whisk cannot! Use this whisk to mix up heavy sauces and they’ll be smooth as butter! Don’t use the Whip to aerate, though, you might tire your hand, and in vain.
If you love your coffee with milk just enough, twirly is the whisk for you! Used to add a frothy and creamy texture to drinks, mostly latte milk, twirly whisks are really the ones for coffee lovers!
From the name, it’s obvious that Dough whisks are specialised! These look a little weird. The whisk is flat, with two loops – one large and one small. If you’re someone who overworks their ingredients while making dough, this is the whisk for you! You can make some amazing bread and pastry using the dough whisk. Bakers of bread and makers of bread dough know it’s not child’s play.
Bar whisks are named so because they’re used behind the bars! In a bar. By the bartender. These tiny things don’t look like they do much, but they make a whole world of difference when used in drinks. See that fizzy layer on your drink? What do you think it’s made using? You guessed it. The mini-bar whisk, small enough to fit in your glass, and egg whites!
Okay, this might look like a torture tool, but it’s actually there to save you some embarrassment from burnt food! Spiral whisks are used to make sure that your ingredients aren’t sitting at the bottom and secretly burning. Count on this odd-looking helper to mix your ingredients and smooth them out. Use them for your salad dressings and gravy to show off your cooking-skills!
The flat whisk is, obviously, flat. It looks more like a spoon than a whisk meant to mix things up. Pick up large things like fish and poached eggs, and brownies(and eat them!) using the spoon-y whisk. The benefit of using a flat whisk is that it reaches the edges perfectly. So when you’re making raux or sauces, you won’t need to struggle to reach the edges and the ingredients will be mixed perfectly! Then delicious food will be enjoyed!
Still confused? Ask us in the comments below!
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