A Guide to Whisks and Their Uses

2 Comments 15 February 2012

For this whisk run-down, we tested Rosle’s range of whisks in everything from beating eggs, to whisking together sugar and cream, to whipping up a roux in a Mauviel pan. Rosle’s whisks have a sturdy handle that clearly differentiates them from cheaper whisks, where the wires are shoddily glued into the handle. The real mark of quality in Rosle’s whisks is the superior steel of the wires. It’s both strong and springy, ensuring that these essential kitchen utensils (well, at least some of them are essential) will mix well and hold up to whatever abuse you can muster, while you whisk muffin batter and meringue.

Balloon Whisk

rosle balloon whisk beating eggThis balloon-shaped whisk is by far the most popular kitchen whisk and you likely have at least one floating around your kitchen. It’s the multi-purpose whisk, but it really excels at aerating liquids, making light & fluffy scrambled eggs or thick whipped cream. Its shape also makes it great at blending dry ingredients. Because of its popularity, balloon whisks are available in innumerable variations of size and the number of wires and how dense the wires are. You’ll benefit from keeping a few in your kitchen for differently sized bowls.

Flat Whisk

rosle flat whisk rouxDesigned to be used in and on a hot pan, a flat whisk is great for whisking together a quick roux or for deglazing. Its semi-flat shape makes it adept at working quickly over a flame and getting into the corners of a saucepan or skillet, much better than a balloon whisk can. You can find most whisks with either steel or silicone-coated wires. Most of the time this is your preference, but use a silicone flat whisk if working on non-stick cookware.

Twirl Whisk

rosle twirl whisk frothing milk in heath mugDesigned to be small enough to fit into a cup or mug, twirl whisks are used for adding froth to liquids. Twirl its springy bulb of an end around in some milk, and you’ll actually work up a nice froth quite quickly. Beyond frothing, twirl whisks don’t lend themselves to many tasks, so one isn’t entirely essential.

Vinaigrette Whisk

rosle vinaigrette whisk dressingCommonly used to whisk together small amounts of liquid, a vinaigrette whisk looks like a circular, stretched-out spring at the bottom of a handle. It fits into small bowls neatly and makes quick work of salad dressings and sauces, where an average balloon whisk might be a tad more awkward or messy. The vinaigrette whisk is a fun one to have, but a small balloon whisk is just as good for working in small bowls.

Your Comments

2 Comments so far

  1. Linda says:

    I beg to differ on your opinion of the “twirl whisk”. This and a similar “spiral whisk” is THE BEST TOOL for making lump free gravies and sauces! The whisk part goes through the suspended lumps and breaks them up, while the flat or nearly flat bottom stirs up the thickened, cooked sauce and keeps it smooth.

  2. Taryn says:

    Thanks for your input Linda, we stand corrected! Appreciate your additional insights.

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