Martha_Stewart_Living_November_2016

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