The Big Whisk Mistake You Need To Avoid

There are tons of recipes that call for pulling out a whisk. Scrambled eggs, whipped egg whites, whipped cream, and even whisking up a roux — all call for using a whisk. Though there are quite a few different kinds of whisks designed to work particularly well for a certain set of functions, you might not know you are probably using all of them wrong (via Webstaurant Store). And the way you are misusing those whisks is not for the wrong type of dish or use. Apparently, the mistake is all in how you whirl it around the bowl or pot.

America's Test Kitchen, whisking pretty much anything in a circular motion is a misstep. While you might naturally whisk like you would stir, by following the curves of the pot or bowl, it will actually take much longer using this technique. The entire point of whisking is to introduce more air into the substance you are whipping up. That's why you should whisk from side to side instead.

Cook's Illustrated agrees, explaining that whisking side to side creates more "shear force" because of the way the whisk interacts and works against the substance. By creating such a response, the side-to-side movement successfully incorporates more air in half the time that it would take using a circular motion. When you whisk in a circle, you are essentially stirring rather than actually whisking.

So, avoid the wrong technique, which essentially counteracts what you want from whisking. It is well worth remembering the correct method for whisking and being more mindful of what you're actually doing the next time you reach for the whisk. From egg whites to heavy cream, you will be ready to serve up a perfectly prepared dish in no time when you whisk from side to side. With the right technique — and the right whisk, you can get the results you want from your dish more efficiently and effectively. There's no doubt your arm will thank you, too.