The manual wire whisk is an essential accessory in any home or professional kitchen, for both sweet and savory recipes. The balloon type, with its different types, are the most common, but there is a peculiar design variant whose shape can attract a lot of attention. It’s the ball-tipped whisk and it can be the sea of usefulonce we know how to take advantage of it.
Its name is quite self-explanatory and describes well what it consists of: it is a beater made up of parallel rods that, unlike its cousins, they are not united at the end opposite the handle. They are separate and independent rods that end in a little ballhence its nickname.
What is it for
We use the beaters to beat, which not the same as just mixing, and each variant allows you to adjust the results to the maximum according to the design of your rods. Not all the masses or ingredients require the same type of shake, as there will be times when we want to incorporate a lot of air, providing volume and stability, such as when working with egg whites, while other times we just want to emulsify.
The ball end whisk is ideal for the latter. We will never be able to assemble a meringue or cream with it -or it would be extremely complicated-, but we will be able to stir and combine ingredients of different densities and textures smoothly, achieving a homogeneity perfect without filling the mixture with bubbles.
That is its strong point: it allows emulsify and beat without incorporating airbreaking and avoiding lumps in the lighter masses. It will not work with excessively hard and dense masses, such as those of cookies or muffins, but it is perfect for creams, light purees, melted chocolate, sauces, custards, cupcake batter, cheesecake, flan… or to prepare very sweet scrambled eggs.
The design of the balls has another very useful function: reach all the holes and corners of the container where it is stirred or mixed. It seems silly, but if we work with a measuring jug, saucepans and narrow pots, saucers or cylindrical containers, this whisk is perfect for stirring evenly. It is just as practical when to scrape and work mixtures in pans and casseroles, and also to mix dry ingredients, breaking up the largest lumps, such as flour or ground nuts.
How to choose the best
A good ball-end whisk, which is truly useful and versatile, should be made of high-quality materials such as stainless steel and offer an ergonomic, comfortable and stable handle, which allows it to be handled well and gripped firmly.
We recommend that the rods be long and thinflexible but resistant, that offer mobility but without bending, maintaining its rigid shape to transmit firmness to the ends. If we choose a model with balls of siliconewe can use it without fear on more delicate materials, without the risk of them sticking to the bottom, and we will be sure that they will withstand the heat without spoiling.
WMF Profi Plus Ball-Tipped Whisk, Polished Stainless Steel, 27 cm
2 Pieces Stainless Steel Ball Whisks Hand Whisks Kitchen Egg Beater Wire Egg Beaters for Cooking, Mixing, Beating, Stirring (26cm, 21cm)
WMF Profi Plus – Whisk with silicone balls, Cromargan 18/10 polished stainless steel Dishwasher safe
Some of the links in this article are affiliated and may benefit DAP.
In DAP | Why I always have a piece of adhesive tape in the kitchen drawer (and I use it almost daily)
In DAP | The best utensil to grate ginger and garlic cloves is this spoon