Science: The Best Way to Use a Whisk (Have You Been Whisking All Wrong?)
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- Опубліковано 29 сер 2024
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Everyone knows the correct way to use a whisk, right? Wrong.
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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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fuck me this channel is the nuts...
I'm a professional chef and I swear to god I learn something every video I watch. Amazing.
Earl Harewood cuz you get schoolfed how to do it in culinary school not the science
Lel. I learned it to whisk in an eight(infinite)-shape. Better for the wrist and does the job well.
Gordon? Is that you?
Earl Harewood yeah, been cooking a long time for a living, you learn something new even after 30 years!
My circular technique died today!
As did mine!!
*y i a y*
@@bl6973 *_yes_*
The most useful cooking clip I've ever encountered.
Video evidence that Yes, you can learn something new! (viewer aged 50+ who has been cooking since school) Thank you for this new knowledge.
I've never wanted to whip cream more in my life than this moment.
Great, another bad habit to break.
First comes this, then I'll work on my smoking
I've been using side to side motion only because it was the most comfortable for me. It is great to know why it is the most effective approach to whisking. I've learned so much! Thanks for the video.
Whisking is such an underrated skill in the kitchen! It's amazing how the right technique can transform ingredients into something light and fluffy. Whether you're whipping up meringues, making a smooth sauce, or simply blending ingredients for a cake, mastering the whisk can make all the difference. Keep whisking, and happy baking! 🥄✨ #BakingTips #WhiskingMagic
This needs to be tested in real world applications, without controlling for stroke speed. If people generally can beat faster than they can mix side-to-side, for example, it may take less time to whip cream or eggs.
How about rotating the whisk between the palms?
roy childs, you wouldn't have an extra hand for other things.
You nailed it, Roy. The 'fire stick" method is faster than any other method by far. The wires on the whisk are accelerated to higher speeds than the other methods, and then they are reversed just as quickly. I slowly move the whisk around the bowl while I spin it back and forth, that gets all of the cream evenly. I can make whipped cream almost as fast by hand as using an electric mixer, but it takes a lot more effort.
Thats what I do
I just use the "rotate really fast back and forth between the palms" technique. It seems to work pretty well.
Screw it. Use the blender.
Robert Pirlot lol thst was how i made whipped cream most times
Not the same lol
I like your style
If you decide to use a blender to mix the egg whites, you may end up mixing them too much, and ruining the consistency. The blades in a blender are very sharp, and cut through the mixture rather than simply whisk it to a certain consistency.
Your voice makes me hungry.
He is cute. He is like a teddy bear.
What about whisking in a circular motion and reversing direction every 2-3 spins? I've found that (anecdotally) to be more effective than side to side.
Yeah, 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.
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.
I was watching another video on how to prepare matcha and it specified that one must use a "n" or "w" type of stroke with the little tea whisk to properly prepare a cup of matcha tea. So now I may know why. Thank you.
What about when I hold the whisk handle between flat hands and spin the whisk back and forth really fast?
Exactly, lika a mixing drill, or a blender. That's what I do too. Works great!
That's the best way by far.
But then you wouldn't have a free hand to dribble oil in (for a vinaigrette).
You are right. This method is the fastest way to whip, but it doesn't leave a hand free for anything else. Use it for whipping cream and making merangues, but use the side to side method for vinaigrettes.
Thank you! I enjoy every Science video of you guys : )
It is so good to know that since in every day details thanks
I think the illustration (before the punchline) at 2:10 should be the title screen for this video. the text with black background is not enough motion to watch the short video
I mean, for an intuitive way to think of this. Which one of these methods have you put the most force in? The harder it is to whisk, the more energy you're putting into the liquid. The more energy you're putting into it, the more you're disturbing it.
I do alternating circular, according to this it should still work but back and forth might be better
I noticed side to side incorporates better!
That was very interesting about the effect of changing direction...I'll try side to side next time instead of my usual looping motion
I was wondering about the technique of switching between clockwise and anticlockwise stirring.
I love you guys and this channel, you guys made a lot of experiment on simple things such as this video.
I took a professional cooking class. I was taught to do a figure-8 motion when whisking. How does that technique compare to side to side???
No mention of the best way to use a whisk, the 'fire stick' method. The handle is squeezed between the palms of both hands and one hand is pushed away from you, while the other is pulled toward you. When the handle gets close to slipping off the hands, the directions are reversed. This spins the whisk in alternating directions at very high speeds. You slowly guide the whisk around the perimeter of the bowl while going at it, and everything will get whipped in no time.
Wow thanks for the info! I whisk I would have known this sooner!
I spin the whisk back and forth like an agitator. I found this to work best. even in small bowls where you have no room to move the whisk. place the handle between your flat hands and roll back and forth, spinning the whisk back and forth.
Very informative. Thanks for the video!
Life changing advice, you’re a saviour😍
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?
Thid video changed mu wisking life! Thank you
What about the two-directional spinning by rolling the handle back and forth in your hands?
I've been stirring all this time!
Brilliant information. I was a looper, now I know better.
love this!
What about the side-to-side technique, but in an arc instead of a line? So it's similar to the circular stirring, but changing directions back and forth while working your way around the bowl?
What about the rotating motion of a hand mixer/blender with the whisk attachment?
Stirring is good when you're trying to mix a mousse and don't want to break the aeration with a spatula or spoon.
Oh good, don't need to change. Side to side also causes the least strain because it doesn't use as much joints and uses larger muscles. Trust me if you work in a Kitchen and have to do such more than a few times, the difference will be noticed.
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 🧐
i was always triggered by people using whisks to stir in a circular fashion. it is nice to see my prejudice confirmed.
Sorry :{
guguigugu I was always triggered by people who just move the whisk back and forth but now I know I've been wrong this whole time 😞
Thanks chef!
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?
Taking this tecnique in consideration, would a sabayon be closer to a whiping cream or egg white?
As someone who mixes a lot of stuff this is the simplest way to mix stuff. A more advanced way is figure 8 motion
figure 8 IS the best way, it allows you to make hollandaise without help or a coplecated set up or trying to hold the bowlstill with your stomach which most resturant chefs actually do, belive it or not
What about the 8 pattern? Needs practice but works wonders, my guess is its the same as side-side but on full whack.
as professional chef i can ensure you that the 8 form motion is THE best way to beat eggs or whipp cream and all the other stuff because it doubles the effect of side to side in the middle of the 8 motion
How about figure 8 movement? I find it it combines the best of two worlds (not in the case of eggs though).
I use a figure 8 motion on almost everything. It keeps the bowl from running around.
I like the science of it, but I wonder if a different pace might result in different results.
Thank you!
Such good info
posts like this remind me why I subscribed. 👌👍👏
what if you steer but change direction every time you complete a circle ?
Thank you.
In culinary school I got taught to whisk in therough form of the infinity symbol (∞) while only moving my wrist/hand and keeping my lower and upper arm stationary.
Takes me 2 minutes to sometimes 2 and a half minutes to whisk up 2 eggwhites. (I do this every morning for my nan's breakfast omelette)
Glad I watched this, thanks.
or you could use fork , just hold bowl at small Angle (it's much faster that way)
This will literally save me at least 3 minutes per week!
Yeah what about the 8 figure technique, most taught way of whisking where i'm from. Great vid tho guys!
Brilliant!
What about stirring something over a flame or boiling water?
That's different; you're (probably) not trying to introduce air or break up the food in that case. You're trying to evenly heat the mixture, so stirring can be effective.
science and cooking?
yes please
I would have liked if you tried different beat speeds too...
Nevertheless, quite useful information!
what about doing circular but always changing the direction.
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?
Awesome, side to side is easiest for me!
side to side is easier too!
Awesome
I have seen people rub their hands together with the whisk handle. Almost like starting a fire with a stick. Is that technique good?
Love it!!
I loved this information
Lol I do a combo of circle and side to side
Thought I was subscribed to you guys already because I like every video I watch. WHOOPS xD
What about figure eight motion? An old chef told me once that was the most effective.
Stirring has its place with dry ingredients. Flour and cocoa makes a mess otherwise.
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.
well now im wondering if it taste any better determin the wisk
I use a rapid "figure-8" style of whisking. any info about how good/bad it is?
awesome
I often do an " 8 " but am not sure where I got that from ??
Hope the temperature was the same across your tests :)
I wonder why electric whiskers won't have both tools turning the same directions as it would create a lot of shear force in between them, as opposed to them turning the opposite direction as is most often seen.
Fredrik Bagge Carlson you still get alot of force with them going different directions since they basically slam the mixture into itself all the time. And its easier to manufacture that way, making them go the same direction would introduce more components
so I do whisk correctly. I've done my fair share of experimenting while making gravy and always found side to side to work better.
Ima still use my stirring technique on my gravy yo.
Same logic behind learning the first step of the Rasengan
You guys need to try the figure 8, move your elbow for the "x" motion and your wrist for the "y" motion
Side to side, the japanese ancients knew this, centuries ago. This is the way matcha is whisked- side to side.
I imagine that stirring is still the quickest way to incorporate ingredients into a sauce though.
my mind is blown.
i just was thinking all day my technique is excellent now im certain yaas
Timing it to a metronome would only make sense if all 3 motions have equal potential for being done at speed. Beating is a lot faster for me than whisking from side to side.
What would happen if you whisk it in a figure eight motion?
I was disappointed that they didn't test that motion. It's a classic among French cooks. I guess it yields pretty much the same result as side to side. But then again, maybe not.
What about a figure 8 movement?
Figure 8's yo.
The Robot Food Network I agree
I got thaught the infinity symbol ∞ (wich basicly is a sideways 8)
So everytime I have to whisk something I think to myself: To infinity, and beyond! Makes it less painfull when you have to whisk up a few liters of cream lol.
Thank you guys. I was taught that too and thought i'm alone in the comments. D:
JuPp3 the cross over motion + shear force is good for cutting up moving bubbles and making them even tinier, faster. Plus it's a smoother muscle motion so your arm won't get as tired. Science!
What about wax on wax off technique 🤔
circular+change of direction?
That's exactly what I thought too. I learned this as a child mixing chocolate with a spoon!
I think you guys need to retest the methods at higher whisking speed. I don't see very many people using their whisk that kind of speed. methods like looping the whisk into the air work much more effectively at higher speeds. but on a similar note I'm sure their is greater variation in effectiveness based on what liquid your dealing with or whether you are stirring a solid into a liquid. so I don't feel you guys did enough testing for a "best all around"