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Foods become frothy and smooth when
beaten with a whisk.
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Most whisks are made of wire loops
fastened to a handle, but some are made of wood.
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Whisks range in size from tiny ones,
suitable for beating one egg, to large balloon-shaped whisks for
beating doughs.
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A whisk is especially useful in preparing
smooth egg-thickened sauces.
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This utensil also is used to beat egg
whites in a copper bowl.
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