What Does a Whisk Do?

Whisk: A Handy Kitchen Tool

A whisk is the proper tool to use to whip egg whites into foam, whip cream into whipped cream, emulsify hard to combine liquids, and smooth a gravy – just to name a few things a whisk can do!

To get the most potential out of a hand whisk, here are a few guidelines:

Hold the handle gently between your forefinger and thumb and allow your wrist to move slightly, right along with the whisk.

Always start with a clean and dry bowl, preferably glass or ceramic.

For beating egg whites:
Hold the bowl at an angle to pool all the liquids into just one side of the bowl.
Move the whisk quickly in small circles while lifting slightly whenever reaching the top of the circle.
This method is best for beating egg whites as they will stiffen quicker than the following whisking method.

For whisking all other ingredients:
When working with all other ingredients, such as trying to emulsify oil and vinegar together in order to produce a vinaigrette, the best way to move the whisk is in a side to side motion. The force of pushing the ingredients in opposite directions against each other forces them to bond together better and thus remain together longer.

For more on the food science behind why this side to side shear force is a quicker and longer lasting way to whisk most everything besides eggs whites, watch this short and informative youtube video.

Types of Whisks

Not all whisks are created equal, there are actually several different types of whisks.

Balloon Whisk – this is the most common multi-purpose whip around as it incorporates maximum air into the mixture, and is the one featured in this article.

French Whisk– this is the all-purpose whip, straight and narrow is usually an efficient way to get a job done.

Flat Whisk – this whisk is good for shallow pans. Use it when making a gravy or a roux for a little more control. This whisk also works well for lifting and separating eggs.

Spring Whisk – this one will bounce up and down when pressed. The shape can lend itself to reaching the sides of pans when used while making a gravy or roux.

Ball Whisk – this one is a little easier to clean than the others and can also reach items that may try to stick to the sides of the pan.

Coil Whisk – can often fit into containers better, so is most often used for making cocktails and then straining the drink when complete.