Be the best whisker you know.
and encapsulated below, along with some notes on which kinds of whisks work best for which applications. Do your wrist a favor and commit this to memory.The ATK folks found that for all applications they tested, whisking side to side is a reliable way to get whatever result you're after: aerated egg whites or heavy cream, or a vinaigrette that'll hold together for a little while. Simply stirring in a circular direction in the bowl? Relatively useless.
Shear force is what you want—whether it's eggs, cream, or vinaigrette, you want to agitate the stuff as much as possible. And here I've been circularly whisking for years—years that, sadly, I'll never get back.If you're used to beating, however—that is, whisking in a "looping" motion that lifts your liquid out of the bowl—you can hold on to that for one application only: egg whites.
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