ILLUSTRATIONS BY BROWN BIRD DESIGN; REPORTING BY FRANCES VIGNA
Also known as a roux
whisk, it’s good for
stirring in a shallow ves-
sel, as with pan sauces
and gravies. It works
well for separating eggs
and lifting poached
ones from their cooking
liquid, too.
Its bulbous shape
and rounded sides allow
for better aeration,
making it the most
efficient whisk for foods
that require volume
(think egg whites and
whipped cream).
If you’re choosing only
one, this all-purpose
whisk is your best bet.
Though it can be
used to whip air into in-
gredients, its relatively
straight and narrow
sides make it ideal for
emulsifying mayon-
naise and vinaigrettes.
FLAT WHISK
BALLOON WHISK
FRENCH WHISK
There are so many
different whisks in
stores. How do I
know which I should
have?
—Kathleen Sullivan, Columbus, Ohio
A: The three most commonly
used whisks in the kitchen
are the French-style, balloon,
and flat types. Here, the
important differences, plus
a few others you may find
useful, depending on what
you love to cook or bake.
PHOTOGRAPHS BY BRYAN GARDNER
SPECIALTY
WHISKS
Q
:
DOUGH
Moves easily
through
thick batters
SPRING COIL
Great for
small quantities
BALL
Easy to clean
COIL
Adjusts to vessels
to pick up
every last bit
70
GOOD LIVING
Ask Martha