Christmas means the cake and baked treats season. Almost everyone likes to wear the baker's hat and get on to the job of baking an array of sweet and savoury delicacies. While the proper ingredients are a must, the right tools to get going with the recipes are equally essential. One such tool is a whisk or cooking whip. Until this stage, things appear manageable. But it starts getting puzzling when one looks at the considerable number of distinct types of whisks available. One must follow some hacks to get the best cooking whip. They vary not only in size, structure and shape but also in material. From stainless steel and silicone balloon whisks to tiny sauce or gravy whisks, flat whisks, ball whisks, and rotary whisks. It isn't surprising to ponder the distinctions and their use.
Flat Whisk
In contrast to a balloon-shaped whisk, the wires on a flat whisk form a single, flat-ish layer. This makes it ideal for preparing sauces such as gravy or béchamel. Because the whisk will concentrate on the bottom of the pan, preventing lumps from developing. It's also simpler to go around the sides and corners of various platters and dishes than a balloon whisk. It's also less challenging to clean than a balloon whisk.
Spiral Whisk
Spiral whisks are smaller than balloon ones and sometimes referred to as sauce, gravy, or mini whisks. They have one primary loop that is wound around by another wire. They are usually composed entirely of metal. However, the coiled wire can also be silicone. Because of the angle of the whisk head, it can rest relatively flat against the bottom of the pans. Hence, it is an excellent choice for combining sauces and gravy. It can also be used to whisk sauces, vinaigrettes, and entire eggs for scrambled eggs or omelettes.
Ball Whisk
Several straight metal prongs with tiny balls attached to the ends make up a ball whisk. These are very handy for reaching into nooks and crannies, such as corners of rectangular or square dishes, that a balloon whisk would not be able to access. They are also easier to clean than balloon whisks due to their form.
Balloon Whisk
The most prevalent style is a balloon whisk. It is constructed from multiple metals or occasionally silicone wires that loop into a bulb-like shape at one end. The form is intended to maximise the quantity of air that can be whipped into meals. As a result, balloon whisks are ideal for whipping cream and whisking egg whites till frothy or stiff, as in meringues. The massive size of the head makes it suitable for large amounts of sauce or batter.
Whisk-proof
There are a few rules one must keep in mind while picking the suitable whisk. First is tenacity. A whisk should be sturdy enough to handle big and tiny components without breaking. Never choose ones that seem flimsy. Weight and comfort are the next factors. It takes time to whisk egg whites and double cream. You will develop arm fatigue if the whisk you're using is too heavy. So, a lightweight design is essential. It should also be easy to hold. Finally, consider cleaning convenience.
Baking-whisking-friendly balloon whisk
Choose a strong metal balloon-shaped whisk head. It's great for quickly getting air into egg whites and swiftly whipping up double cream. It's also excellent for cake and other batters. Check that the handle's design and material are pretty ergonomic. It should be non-slip while remaining lightweight. Because of this, your arm won't grow tired even after rigorous whisking. A larger balloon whisk made entirely of stainless steel may not be as comfortable, but the sizeable robust head whips double cream and egg whites rapidly and competently. It works well for baking because it is big and robust enough to handle larger batches of dough.