As an ordinary housewife, I have only two whisks in my kitchen drawer – they look similar, just like twins, except that one is bigger than the other. Now I know that one of them is actually a balloon whisk, and the smaller one is an egg whisk. I hardly use them though. I bought them because I thought I will be doing a lot of baking in the kitchen, hehe. Well, I don’t bake often, and I simply just use a fork to beat up eggs for omelette.

But, let’s say, you are aspired to be a sophisticated housewife who should have a well-equipped kitchen and armed with chef-standard culinary skills, then you must know that there are at least 8 types of whisk that you can use, each with their own purpose.

Balloon whisk


This is like the wonder whisk that every household should have. The shape of balloon whisk works to increase the area that comes into contact with the mixture during the whisking process. Its wires are slightly flexible than the egg whisk. You can use it to aerate egg whites or to thicken cream.

Tips:  The more wires the whisk has, the faster it will whisk up a mixture.


Egg whisk


Looks similar to balloon whisk, except that it is smaller, more elongated in shape, and more rigid than the former. But its wires can cut through protein strands in eggs better to help prevent coagulation and curdling.


Jug whisk


As it name implies, it is used to whisk in glasses, jugs and cocktail shakers due to its tall and slim shape.


Flat whisk


A great whisk to work on small amounts of mixture, such as a single egg yolk, or when stirring delicate herbs into cream.


Twirl whisk


The whisk is made from a piece of coiled wire that gives is flexibility. Normally used to whisk mixture in slim containers.


Spiral whisk


The coil is made from fine, springy wire looped around a circular wire frame. Use it to whisk in shallow pan, especially when there is a small amount of mixture to whisk. Great for ‘sweeping in’ the mixture from around the edge of a mixing bowl.


Saucepan whisk


When you flatten the spokes of a balloon whisk, that’s what you get – saucepan whisk. The flat base allows it to reach into the corners of a saucepan, so that the sauce is evenly mixed. DO NOT use in non-stick pans.


Ball-ended whisk


Spokes end with a metal ball, used to whisk hot milk to a nice, smooth froth, or to emulsify oils into liquids, or to smooth out lumps in batter. Also NOT SUITABLE for use on on non-stick pans.

So, which one would you choose Рto be a sophisticated housewife, or just  stick to one whisk for all?

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