Did you know… Whisks, or whips, with just a few stiff wires are used for mixing and blending. Whisks with many flexible wires on the other hand, are best for whipping foams, such as whipped cream or egg whites.
I’ve never quite known which whisk to use when and what for (take that for a tongue-twister Peter Piper!). And if you’re anything like me, you’ll fuss about in the equipment aisle of your favourite cooking store (any excuse will do), deliberating of the qualities of this one and the downsides of another. A perfectionist with the best of them.
For many years, I myself had the one whisk, the thick-legged type - in the end, never able to get a straight answer about which one to go for, I put Miss OCD aside, closed my eyes and lucky-dipped in….
The little guy did the trick for most purposes, but this tidbit about whisks would have come in very handy at the time.
So if you’re about to go whisk shopping, I recommend getting a sister for your first - stocky and tough, he’ll tear through those lumps and mix things up like only a little tractor can do, while the second, your girl, will dance, spin and swirl her way through your cakes and creams with her delicate, long legs, adding air and breeze with deft ease.
I, personally, have never been a fan of the only child. But then again, I’ve always had a brother.
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Great photo, simple but very effective.