Because of its taper shape, these types of whisks can be easily used to combine ingredients in smaller containers. Due to its lean structure, the French whisk is not as good as balloon whisks in beating eggs or
method requires a readily foaming ingredient capable of retaining the air bubbles, such aseggwhites. To produce a cake of fine and uniform internal structure, the pockets of air folded in during beating are rapidly subdivided into small bubbles with such mixing utensils as wire whips, or whisks...