![]() ![]() Recommendation: OXO Good Grips Better Flat Wire Whisk Usually, the wires also have a slight lateral curve so that the arrangement is somewhat like a spoon shape. The flat whisk, as the name implies, has wires that are arranged in a flat shape. French whisks come in a variety of lengths. They will not beat air into egg whites or cream as quickly as a balloon whisk, requiring more work. ![]() See the Best Manufacturers 12-inch Standard French Wire WhiskĪ French whisk is good for stirring and smoothing sauces and they can be used for stirring heavy batters. The wires are straighter and stiffer, and there may be less of them than a bulbous balloon whisk. This is the primary difference between the French whisk and a more familiar thin balloon whisk. The French whisk, also called a straight whisk, has thicker wires that form a much less bulbous shape than the balloon whisk. Most cooks have thinner versions of balloon whisks or “skinny balloons” in their kitchen. ![]() The large bulbous end can be too large for small jobs. Since the wires are flexible and the shape is bulbous, the balloon whisk is not well-suited for stirring sauces or heavy batters. Recommendation: OXO Good Grips 11-Inch Balloon Whisk These whisks are best suited for beating a large amount of air into egg whites, heavy cream, or other thin liquid. The balloon whisk has thin wires that form a wide rounded balloon or bulb shape on the business end. These wires help beat air into liquid ingredients such as eggs or cream, and are used to stir sauces or salad dressings. The classic whisk has a bulbous shape and is made from curved stainless steel wires that bend into loops and then come together into a long handle. The three basic types of whisks are the balloon whisk, the French whisk, and the flat whisk. ![]()
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