How to correctly use a whisk?
I've tried many times to whip some cream or egg whites with a simple whisk, but I feel tired after about a minute of whipping, and I do not obtain good results also after whipping for sometime. I suspect that I'm doing it wrong.
Is there a correct way to use a whisk? How to avoid so much fatigue? About the quantity of the food to whip?
Best Answer
Use a larger bowl than you'd think (or less starting product); you want your product to be able to move around. Hold the bowl on an angle so your whisk can shear through the liquid as much as possible. Other than that, you want to go in a fast circular motion, dipping in and out of the liquid in order to incorporate air.
Only way to avoid the fatigue is practice. You should see one of our prep cooks! She used to be patissier for a very rustic chef--no electric mixers in that kitchen. I've seen her whisk meringue by hand and then move on to making aioli without blinking. Girl's got pipes I tell you.
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Quick Answer about "How to correctly use a whisk?"
How do you use a whisk mixer?
Side to Side Whisking is the Way to Go That's because the back-and-forth nature of side-to-side whisking increases the amount of \u201cshear force\u201d applied to whatever's being mixed. As the whisk moves in one direction across the bowl, the liquid starts to move with it.Why should you whisk in one direction?
When you have to whisk for a long time (e.g. when making hollandaise) don't just use your wrist\u2014 not enough muscles for the long haul. Instead, let your whole arm do the whisking. Look at the photo, the arm is in a natural position and the entire arm is working. A small arm motion results in a large whip movement.How do you whisk without getting tired?
THE WHISKING. METHOD. Whisking method means making a cake without using baking powder. Instead, you use the egg whites and sieve flour to introduce air into the flour dough to help it rise into a soft-fluffy sponge cake.More answers regarding how to correctly use a whisk?
Answer 2
Keep in mind that whipping cream or egg whites by hand may take longer than you expect.
That said, there is a proper way to whisk egg whites, and it is quite likely that taking breaks due to your fatigue is interfering.
See this site for detailed instructions. In particular, see below for an excerpt on one possible problem (although there are numerous things that can potentially go wrong).
We will split the whisking of egg whites into two parts. The first covers the disintegration of the mucous mass up to the point when it becomes a grayish, roundish mass. This part requires mixing with an easy and rhythmic effort. The second part covers the conversion of the round, gray mass into a smooth, light, firm, stunningly white batter. This second part, unlike the first, requires a very vigorous and accelerated effort.
During both these periods, the whisking, even though different in strength and speed, must not be interrupted. Under no circumstances should you stop once you have begun to whisk. Stopping causes the whites to disintegreate. Instead of rising and firming up more and more, their mass will remain semi-solid and will take on a blotchy, grainy look.
Answer 3
I alternate between whipping from the elbow and the shoulder (keeping my elbow slightly bent but not engaged). I also find that a slightly wider stance helps, distributing my weight equally to both legs, and rooting them firmly to the ground.
Answer 4
I belive you also want to move more at the wrist than at the elbow.
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