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We’ve noticed that different cooks seem to favor different motions when using a whisk. Some prefer side-to-side strokes, others use circular stirring, and others like the looping action of beating that takes the whisk up and out of the bowl. That got us wondering: Is any one of these motions more effective than the others?
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Life changing advice, you’re a saviour😍
What about wax on wax off technique 🤔
Thid video changed mu wisking life! Thank you
That was very interesting about the effect of changing direction…I'll try side to side next time instead of my usual looping motion
psh i can whisk whipping cream in only very few minutes at 11 i hope i make it to the records in my future 😉
Im watching while whisking
Lol what if you do a loop followed by a reverse loop or a clockwise circular followed by anti clockwise
Sheer*
He is so cute. I would like to know more about him.
Side to side, the japanese ancients knew this, centuries ago. This is the way matcha is whisked- side to side.
i came here after trying to make dalgona coffee without a hand mixer
الخفاقه
Iekkk3iieufud
What about the application of other types of whisks? There are ball whisks, and one’s that look like a swirled piece of telephone cord 🧐
Omg I have been beating around the bush
For whisking egg whites, is it better to let the egg whites come to room temperature or to chill the bowl and keep them cold?
I haven't seen anybody here do it how I do it, which is to hold the whisk inverted with a backwards grip so the whisk is pointing towards the sky rather than towards the ground when your hands are at your side, then grab the lip of the bowl between my pointer finger and thumb and spin-rotate it in alternating directions so I don't have to change whisking motion, and then apply strong rotational force by moving by wrist counter-clockwise (for lefties it'd probably be easier to get more force the exact opposite way, so clockwise) to whisk repeatedly…seems to be the best way to get the job done, but if side-to-side worked better for vinaigrettes for instance then I may use that. It just seems a lot more awkward/more work than what I just described.
Dalgona coffee led me here
well now im wondering if it taste any better determin the wisk
I noticed side to side incorporates better!
I was going to try without watching this but I couldn't wisk it
You forgot figure 8 whisking
What about stirring the whisk in one direction, making fast small circles, while simultaneously stirring it around the bowl in the opposite direction of the smaller stirring, in slower large circles that cover the entire inside of the bowl?
Scientists can image a black hole, and I can't even whisk stuff 😫
What?! You mean I’m whisking correctly?! LOL
I would have liked if you tried different beat speeds too…
Nevertheless, quite useful information!
I didnt know tai Lopez had a cooking channel
I loved this information <3 <3 <3
Taking this tecnique in consideration, would a sabayon be closer to a whiping cream or egg white?
Dan Howell flashbacks I think whisks have been ruined for me forever
I have seen people rub their hands together with the whisk handle. Almost like starting a fire with a stick. Is that technique good?
I love you, you beautiful kitchen nerds <3
I'm fuckin high bruh
It's the tool! Balloon whisks were designed to whip in air, as you showed with the egg whites and whipped cream. If you want to stir something, use a spoon or another shape of whisk. The right tool for the job is more important than analyzing whether to stir, go side-to-side or whisk! Seriously.
what about sauces like mayonaise? does it apply the same way as the vinaigrette? also how about the '8' movement of stirring that french chefs like to use?
What about the two-directional spinning by rolling the handle back and forth in your hands?
I like to stick it up my butt and ride it like a dildo
Does anyone else use all of those techniques at various times?
OH, WHISK IT YEAH OH,, dan and phil reference
Any phantom members out there? lol
I heard this video inspired Ariana Grande to write her song
I do alternating circular, according to this it should still work but back and forth might be better
I use my dick.
Stuff always becomes whiter and I don't know why =/
Perhaps rather than asking the question right, how about asking the right question? Meaning: What''s the best whisk design, rather than how to use the bland, simplistic tool "most efficiently"? Ever saw one of those that you push down and they start spinning like crazy?