![]() ![]() "When you're whisking something you always want to be comfortable and have a strong grip," he said. Chef Joseph Settepani, owner of Bruno's Bakery in NYC, said he always looks for a good grip. So how do you choose the right whisk for the task at hand? You'll want to consider the type first (whether bubble, Danish, or flat), followed by material, how comfortable it is in your hand, and size. When I used to own an artisan muffin bakery, I noticed that sometimes the smallest thing - like not whisking together dry ingredients like baking powder - could leave you with dozens of nearly inedible baked goods. For instance, nearly every recipe calls for at least a pinch of salt, but if you don't whisk it in properly, your entire recipe could taste uneven or fall flat (sometimes literally!). Whisks are also amazing for blending together dry ingredients. ![]() Same with egg whites when you're making a smaller amount of food or baked goods (you'll want to break out your mixer for large batches of meringues or macarons). Want to whip up some fresh whipped cream? Use your favorite balloon whisk and a bit of elbow grease for a less stiff version of whipped cream made with a mixer. The best whisks help you add air to your ingredients for maximum fluff factor. But pancake batter isn't the only thing you might need a whisk for. They also know that something as humble as a tried and true whisk can elevate Sunday brunch pancakes from just good enough to decadently fluffy. Experienced home chefs know that the most expensive kitchen gadgets aren't necessarily the best ones. ![]()
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