Whisk

How it is used

Used in both pastry and savoury cooking. You whisk egg whites to stiff peaks, whisk a sauce to remove lumps and whisk in butter at the end. A balloon whisk is the large round type; machines use a whisk attachment.

Example sentences

1. Whisk the egg whites until they hold stiff peaks.

2. Grab a whisk; the béchamel is getting lumpy.

Common collocations

• balloon whisk
• whisk until smooth
• whisk in the butter
• whisk egg whites
• whisk together

Related terms

• saucepanA deep, round metal pan with one long handle and often a lid, used for boiling, simmering and making sauces.
• emulsionA smooth mixture of two liquids that do not normally mix, such as oil and water or vinegar, held together by whisking and often by egg yolk or mustard.
• rouxA mixture of equal amounts of fat, usually butter, and flour cooked together and used to thicken sauces and soups.
• pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.

More terms: Kitchen Equipment

• cutting board
• oven
• stove
• frying pan
• tongs
• combi oven
• salamander
• blast chiller
• walk-in
• probe thermometer