DIFFERENT KINDS OF WHISKS AND WHEN TO USE THEM

Whisks are a must-have in every home and professional kitchen. When we think about a whisk, we normally think about the most common balloon whisk.

Whether you’re baking a cake or trying out a new salad dressing, there is a certain whisk that will help you.

WHAT IS A WHISK?

This kitchen utensil has a handle at one in and some kind of stirring mechanism on the other. It can be wired looped together at the end or straight rods with balls at the tips.

It has a wide head that is perfect for most common kitchen tasks and creates more airflow and movement than some of the other kinds.

BALLOON WHISK

To all of my fellow bakers, this is the best option for you. A dough whisk is designed to effortlessly cut through thick batters but also gently fold in other ingredients.

DOUGH / DANISH WHISK

They can be used for whisking eggs, dressings, like a vinaigrette, or different alcoholic drinks at the bar.

MINI / BAR WHISK

Silicone can also be used to cover the metal, which ends up making it a little stronger than plain silicone.

NONSTICK / SILICONE WHISK

A ball, kettle, and whisk have straight wires with small balls at the tips, instead of looping around.

BALL / KETTLE WHISK 

Swipe up to read the full post!