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Ditch the whisk? A whisk is perfect for controlled aeration of a substance. A fork lacks the necessary dispersion area. What else would you suggest using to
by ironchef 14y ago
Ditch the whisk? A whisk is perfect for controlled aeration of a substance. A fork lacks the necessary dispersion area. What else would you suggest using to cream whites or eggs that is in his list (if you're also getting rid of the stand mixer)?
- notJim 14y agoSeconding this, I skipped the whisk for my kitchen, and it's fucking impossible to whisk stuff with a fork.
- mattmaroon 14y agoOut of curiosity, why would one skip a whisk? They're cheap. They take up very little room. I use one so much I bought a second.
- notJim 14y agoI didn't know I would need it, and was buying only the very minimum number of things. (For example, I also didn't get a garlic masher which is small and cheap—less useful, but again I didn't know how useful a whisk was yet.)
- jules 14y agoI have a whisk but I always cream whites with a fork because it works better. Whisks do work better for other things though (e.g. batters, mayonaise). Also, if you're doing any baking then one of those rubbery plastic spatulas are invaluable (and cheap).
- tptacek 14y agoI don't know what "creaming egg whites" means, but if you're going to have any electrics, have one that does a good job of whipping egg whites and don't waste time doing it by hand.
- jules 14y agoI was taking over his terminology, but you're right whipping is the correct term. It depends on what you need it for. With my electric mixer it's easy to overwhip. It's probably just silly nostalgia and habit though (my grandmother used to whip cream with a fork).
- bhousel 14y agoInteresting: http://en.wikipedia.org/wiki/Meringue http://en.wikipedia.org/wiki/Meringue There's way more to meringue than I realized.