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Whisks & Beaters
How did the whisk get its name?
A whisk, also known as a beater, is a fundamental kitchen tool that both professional and hobby chefs hold in their hands almost daily. Therefore, it is certainly worthwhile to take a closer look at the topic, because a whisk is not the same as a stirring whisk … or a plate whisk. Or or … This cooking tool is available in various designs, which differ in shape depending on their intended use. There are whisks, beaters, stirring whisks, plate whisks, spiral whisks, cup whisks, and sauce/cup whisks. They all share the basic function: mixing different ingredients or whipping them into a frothy consistency. This is also where the name “whisk” comes from: When egg whites are whipped, stiff peaks form, and the construction of the kitchen tool indeed somewhat resembles a birch broom. In Austria, the whisk is therefore probably also called a “snow rod”.
Usually, a whisk consists of several elastic wire loops that converge into a handle. The size, length, arrangement, and flexibility of the loops vary, resulting in different types of whisks.
Speaking of types: The term "Schaumschläger" (foam beater) is used metaphorically to describe a braggart because foam is something inflated. Our whisks are indeed foam beaters, but in the truest sense of the word. Because posers have no place at Butch!
Why the broom shape?
The whisk ensures that when stirring, the different ingredients are not only mixed together but are either frothed or emulsified. If you have the right technique – and we assume that heroes and heroines in the kitchen do – you work with slightly angled, circular movements from the wrist. With egg whites, milk, or a liquid batter like for an omelet, you draw a multitude of small air bubbles into the ingredients with the wire loops of the whisk. By further beating, the air bubbles are broken down, and the mixture becomes finer. The result is whipped egg whites, milk foam, or a wonderfully fluffy batter. The whisk can also perfectly mix and emulsify oily and watery liquids, such as salad dressings, dressings, and mayonnaise.
Meanwhile, there are also electrically operated beaters for this purpose, but we at Butch believe that no device can satisfactorily mimic the sensitivity of the human hand. That's why in professional and hobby kitchens, whisking, beating, and stirring are mostly done by hand.
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