Whisks come in many weird shapes and sizes. They are one of the most
useful tool in a kitchen performing multiple tasks.
Types of Whisk
Whisks are classified depending on the shapes and uses
- Balloon Whisks - They have slightly flexible
wires.
- Egg or Sauce Whisks - They have stiffer wires
and so are not very effective for beating.
- Magic Whisks - They are miniature metal whisk
that can be used for blending dressings, sauces and gravies and
smoothing out lumps in sauces.
- Wire Whisk - Made of wires that loop to form a
bulbous shape. These are designed to aerate and mix.
Classification based upon mechanization
- Electric Whisk - This is more simple to use,
just with a flick of switch one can whip the ingredients to silky
smoothness.
- Manual Whisk - Whipping is done manually with a
little bit of pressure. Hold the handle of the whisk and roll the
handle keeping the base inside the mixture.
Application of Whisk
- To beat cream and butter.
- To mix ingredients together and smooth away lumps.
- Smaller whisk will handle sauces such as bechamel, mayonnaise,
sabayon and hollandaise.
- To make batters for pancakes and puddings.
- Also used for cocktails and vinaigrettes.
