What it is.
To whisk is to beat with quick, round strokes. A whisk mixes things smooth, breaks up lumps and beats air in.
You whisk eggs, dressings, batters, sauces, cream and egg whites.
Why it works.
The thin wires cut through the liquid many times with each stroke. That breaks up lumps fast and mixes things that do not want to mix, like oil and vinegar.
Whisking also traps air. In egg whites, the proteins stretch around each air bubble and hold it. In cream, tiny drops of fat stick together around the bubbles. That is how both get thick and fluffy.
What to look for.
- No lumps or streaks left.
- Soft peaks: lift the whisk and the tip of the peak flops over.
- Stiff peaks: the peak stands straight up and the mix looks glossy.
- A dressing turns cloudy and a little thick.
Common mistakes.
- Egg whites will not get fluffy.
- Use a clean, dry bowl. Any yolk or grease stops them.
- Cream turned grainy.
- You went too far. Gently whisk in a spoon or two of cold cream to smooth it.
- The dressing split into oil and liquid.
- Add the oil in a thin stream while you whisk. A spoon of mustard helps it hold.
- Lumps in a flour sauce or batter.
- Add the liquid a little at a time and whisk each bit in before the next.
