THE WO NDER OF W H I S KS F I N DING THE RIG HT WHISK FOR YO U R K I TC HEN C R EATIO N S Story & Photography Provided
I would bet that the majority of you reading this article have a whisk in your kitchen. You may even have two or three, but did you know there are many different styles of whisks, and each style has a unique purpose? I don’t know how many kinds of whisks there are in the world, but for the purposes of this article I will focus on seven different styles that we carry at New Kitchen Store. Let’s start with the classic or balloon whisk, the one most people are very familiar with. It is called a balloon whisk because the wires on the end of the handle resemble a balloon. The wires tend to be springy, and with a whisk movement means air is being incorporated into whatever is being whisked. This whisk is considered a multipurpose whisk. It is perfect for making whipped cream, meringue, scrambled
eggs and egg whites, as well as sifting dry ingredients in recipes. A dough whisk, also known as a Danish whisk, is very popular among professional and home bakers alike. The wire of the Danish whisk is thicker and more rigid than most other whisks. The end is flat and features an outer circle with an inner oval
and loop. Because the wire is rigid, it is perfect for working heavier dough without overworking the dough ingredients. Its unique shape is helpful for mixing dough and batter, creating a smooth batter. The end results are baked goods that rise high and have a pleasing crumb. Another whisk not often found in the
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