The French whisk, also called a straight whisk, has thicker wires that form a much less bulbous shape than the balloon whisk. This is the primary difference between the French whisk and a more familiar thin balloon whisk. The wires are straighter and stiffer, and there may be less of them than a bulbous balloon whisk.
One may also ask, are oxo products BPA-free?
OXO Good Grips Smart Seal Plastic Food Storage Containers are BPA-free and made for meal prep, storing leftovers and bringing food on the go.
Likewise, people ask, can I use a fork instead of a whisk?
You need: A whisk
If you don’t have a whisk handy, you can achieve the same effect by taping together two forks. Find forks with the same-sized handles and tines. Place one on top of the other so that their tines overlap.
Can oxo pop containers go in fridge?
Can I store my POP Containers in the refrigerator / freezer? Yes, however when exposed to extreme temperature fluctuations the container lid may lift due to changes in air pressure.
The OXO SoftWorks 11-Inch Balloon Whisk features polished stainless steel wires and a comfortable bulb-shaped handle. The soft grip won’t slip in your hand, even when wet, so you can beat eggs, mix batter, whip cream and stir sauces with comfort and confidence. The SoftWorks 11-Inch Balloon Whisk is dishwasher safe.
I find 12-inch whisks most useful, but different sizes come in handy for small or large amounts of food. No matter what size or style you’re buying, look for these features: stainless steel wires, which won’t corrode, chip, or react with acidic foods.
To whisk eggs, start by cracking them into a bowl. Then, using a whisk or fork, stir the eggs quickly in a circular motion. As you’re stirring the eggs, lift the whisk or fork out of the mixture every so often to make more air bubbles.
Look for stainless steel whisks, which are less likely to rust. Before buying, hold the whisk in your hand and mimic a whisking motion to make sure the handle is a comfortable shape and thickness. Some whisks have silicone or molded handles, which might be easier to grip, particularly with wet or greasy hands.
That’s why forks are actually a better option than whisks. Because beating with a fork requires using a side-by-side motion, the amount of air that gets added into the eggs is more controlled than when using a whisk.
The implication is that they are superior to more conventional metal whisks. The fact of the matter is that a silicone whisk might be perfectly fine for stirring up a gravy or sauce, but silicone simply will not perform as well as metal when asked to do one of the most essential whisking tasks: beating egg whites.
Pick Your Materials
- Wire Whisks. The most popular style, these are usually (but not always) made up of metal loops of varying sizes and thicknesses. …
- Wooden Whisks. …
- Silicone-Coated Whisks. …
- Balloon whisk: …
- French whisk: …
- Flat whisk: …
- Spiral whisk: …
- Ball whisk:
Many foods calling for a whisk can easily be whisked with a fork (like these eggs), but when having a whisk is really necessary, use a deep bowl with either two forks or a pair of chopsticks. Tilt the bowl 45 degrees and beat vigorously with your makeshift whisk.
This whisk with rounded wires that expand into a bulbous—or, you know, a balloon shape—is likely the “everyday” whisk in most kitchen arsenals. What is this? The shape of a balloon whisk makes it the go-to choice for whisking and blending ingredients in standard mixing bowls.
The shape is designed to increase the amount of air you can whip into food. For this reason, balloon whisks are great for whipping cream and whisking egg whites until fluffy or stiff, say for meringues for example. The large size of the head also makes it good for large quantities of sauce or batter.
A Danish dough whisk consists of three differently-sized coils stacked around each other designed to cut through dough without over-mixing or getting stuck, making it an effective option for various types of baking projects. (Try using a balloon whisk to mix any kind of bread dough, and you’re in for a mess.)
The French whip is the second most common type of whisk. It looks similar to the balloon whisk, but it’s a little narrower and longer. In France, this tool is called a fouet à sauce, or a sauce whip. That name sheds light on its most common application – blending sauces.
Our Top Balloon Whisk Picks:
Best Overall: OXO Good Grips 11-Inch Balloon Whisk. Best Silicone: Rosle Stainless Steel & Silicone 10.6-Inch Balloon Whisk. Best Budget Buy: Winco Stainless Steel 10-Inch Whisk. Best Batter Blender: Topenca Supplies 11-Inch Balloon Whisk.
From the handle down to the wires, stainless steel is the preferred material for a whisk if you’re in the profession. If you have nonstick pots and pans, then silicone-coated wire whisks are great to use, so the surfaces don’t get scratched up.
A French whip often features thicker stainless-steel wires that can help mix products that are heavier than usual. On the other hand, a piano whisk or piano whip is suitable for use in mixing delicate sauces and batters.
The balloon whip’s round shape allows the user to get good coverage in round bowls and cooking vessels. The drawback of the piano whisk is that dry ingredients and denser mixtures can clump up inside and between the wires, making it a poor choice for blending thicker batters and doughs.
Similar to a balloon whisk but with a more tapered shape, the French whisk is pretty much also what it sounds like: a slightly fancified version of the basic whisk. What is this? Its thinner profile and more closely-spaced wires make it better suited for sauces and liquids like salad dressing than denser batters.
|Product Dimensions||11 x 2 x 11 inches|
|Item Weight||1 pounds|
|Country of Origin||China|