Mixing and whisking

Mixing and whisking

1. WHISKS

   • used for incorporating air into foods and lightly folding in ingredients
   • balloon whisk
     • used for aerating foods such as cream and egg whites
   • egg whisk
     • used when making sauces that contain eggs that need to be mixed, emulsified or erated
     • is rigid and cuts through the egg proteins firmly as they coagulate, preventing curdling
   • spiral whisk
     • used for whisking small quantities of food in a shallow pan
       • helps inccorporate the mixture around the edges of the pan

2. SPOONS

   • one of the most important basic kitchen tools
     • essential for stirring, beating, scooping, scraping and measuring
   • metal mixing spoons
     • long-handled
     • used for mixing and stirring
   • scoops
     • used for transferring ingredients from storage containers
     • serving foods such as ice cream and sorbet
   • wooden spoons
     • poor conductor of heat, so are useful when stirring food on the cook top
     • the edge can be straight for reaching into the corners of a pan, or curved for beating or creaming mixtures
   • slotted spoons
     • used for removing food from a liquid
     • allow the liquid to drain off at the same time

3. BOWLS

   • ceramic bowls
     • craze with age
     • breakable
     • tranditional material for mixing
   • glass bowls
     • variety of sizes
     • made from heat tempered glass
     • contents are visible when storing food
   • plastic bowls
     • variety of sizes
     • unbreakable and tough
     • softer plastic can absorb strong odours and retain greast film
   • stainless steel bowls
     • heat and acid resistant and indestructible
     • does not taint food or absorb grease
   • come in a variety of size and a range of materials