To whisk or not to whisk and which whisk is right for you? Now we have a full pantry ready for cooking any dish, it’s important to have the right equipment to work with. Some things can use things you have around the house, other items can be bought that are inexpensive. And there are some, that …although the cost may be a bit higher, once bought can last you through the years in the kitchen.
Let’s start with one of the inexpensive items. Whisks. There are may types of whisks and each one has a specific use. But there are 6 whisks every cook should have.
The Balloon Whisk, the Ball Whisk, the Coil Whisk, The Twirl Whisk the Flat Whisk, and the Flat End or Saucepan Whisk.
The Balloon Whisk is best to use for whipping and blending to thicken such as heavy whipping cream into a whip cream topping or a stiff meringue
The Ball Whisk is good to use when blending thin sauces, whip eggs to scramble into a froth, and mix batters. The metal balls at the end of each wire are weighted to effectively stir up the ingredients while conforming to the shape of the container to ensure every bit of your ingredients are used. The wires on this whisk are usually somewhere around 10 to 14 inches in length.
The Coil Whisk is a shorter form of the whisk that is used for whipping a variety of food ingredients. Commonly found in sizes ranging from 6 to 14 inches in length. The head is round in shape and consists of coils wound around a circular metal wire that is hinged to the handle. This hinge allows the head of the whisk to bend and conform to the shape of the container holding the foods to be whipped. The coil whisk can be used to whip foods being prepared, such as eggs, sauces, gravies, seasonings or oils, and other similar ingredients. Also known as sauce, spiral or delbor whisk.
The Twirl Whisk is used in whipping eggs, blending sauces, marinades and dressings as well as smoothing gravies. The head of this whisk has a set of wires that are coiled in a circular, spring-like pattern that allows the head to move up and down while ingredients are stirred or blended. The up and down motion serves to act as another mixing action to thoroughly blend the ingredients.
The Flat Whisk is best used for beating and mixing ingredients in pans or dishes containing lower sides. This whisk easily bends to conform to the flat or rounded shape of a pan in order to stir or mix ingredients collecting on the bottom or sides of the pan. It can be used effectively to deglaze, remove meat drippings and mix other types of light ingredients that need occasional stirring or scraping motions. This whisk is in the same family as our last whisk the Flat End Whisk.
The Flat End or also called the saucepan Whisk is used to blend stews, soups and sauces. The head of this whisk has a set of wires angled and will conform easily into and around saucepans as it stirs ingredients around the straight edges of the pan. This whisk usually has 5 to 7 wires that serve to mix ingredients in deeper pans or containers rather than shallow pots or pans.
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