Certainly, I would think someone strange for saying they have a favorite cooking utensil, yet undeniably, I adore one above all others.
The utensil in question is the whisk.
In my younger years, I really wasn’t aware of all the wonderful things the whisk could do, and my mother, never one to cook often, didn’t often employ the use of the whisk.
A kitchen whisk is primarily used to beat eggs and to combine sauces. Today, in fact, I had to prepare a cheese sauce, and the whisk worked magic in combining the roux and the cheese.
When one whisks a sauce or cream, not only are the ingredients more thoroughly combined, but air is also added, which expands the ingredients.
More than anything, whisking eggs is just plain fun. Beyond that, there’s nothing better than putting together a sauce, beating it furiously, and then watching as the sauce drips off the whisk.
Beaten eggs work much better for omelettes and scrambled eggs than trying to bust the egg once its already in the pan.
For sauces, the whisk does a better job at mixing the ingredients than if one were to simply use a spoon- the whisk folds things together.
Apparently, different kinds of whisks exist. The kind with which I’m familiar resemble the one shown above in the picture.
So remember- if you want perfect eggs, you need to whisk them before adding them to the skillet, and sometimes things won’t mix properly without using a whisk to combine them.
Happy dining, and happy beating those eggs!
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