Which whisk will work with which dish? Wonder no more.
Step 1: Determine your whisk needs Look at the recipe and find out what ingredients you will be mixing. Different ingredients require different whisks.
Step 2: Use a French whisk Use the tear-shaped French whisk for a multitude of tasks from mixing and deglazing to emulsifying and beating.
TIP: If you only buy one whisk, make it the versatile French whisk, which does almost every task a whisk can do.
Step 3: Choose a balloon Choose a balloon whisk for incorporating air into meringues, souffles, and whipped cream. It's also good for mixing dry ingredients like flour, baking soda, and baking powder to break up chunks.
Step 4: Pick a ball or flat whisk Pick a ball whisk, which has tiny weighted balls on straight tines, if you're making gravies or sauces, such as a roux or a beurre blanc. A flat whisk, which can cover large shallow surfaces of roasting pans and skillets, is also ideal.
Step 5: Use a vinaigrette whisk Use the small vinaigrette whisk for small jobs, such as dipping sauces, vinaigrettes, scrambled eggs, or even mixing drinks.
Step 6: Choose a silicone whisk Choose a silicone-wrapped whisk if you have a lot of non-stick pans. A silicone whisk will prevent scratches. They're also easier to clean than stainless steel.
Step 7: Use a dough whisk Use the aptly named dough whisk, which has a single coil in a flat spiral, for mixing batters and stiff dough.
FACT: Did you know? Legendary chef Julia Child introduced whisks to America in the 1960s.