![]() ![]() ![]() But a flat whisk is ultimately easier to clean by hand. Most people probably don't use a whisk to make a full batter-you likely switch to a rubber spatula to fold the mixture together after whipping egg whites, cream, and eggs, or you use a stand mixer. Finally, I washed both to determine which was easier to clean. For the third test, I used the whisk to make whipped cream, carefully observing if it aerated and emulsified faster than a balloon whisk. Next, I made a pan sauce to see if the whisk could, indeed, maneuver itself into the corners of the saucepan. When whisking the eggs, you need to delicately scramble the whites without disturbing the yolks-a step that requires deft whisk work. ![]() In order to test the claim that the flat whisk reaches tight corners better, I employed a scrambled egg method that requires you to scramble the whites in the pan while leaving the yolks unbroken until the very last minute (affectionately known as the framble-a combo of a fried and scrambled egg). To see how the flat design compared to the balloon style, I performed a number of cooking and baking tasks with both. I tested a few flat whisks against my regular old whisk to see if this less conventional style was worth owning. Could it really do enough to replace my regular whisk, or warrant owning two styles? But, as someone who's gotten along perfectly fine with a simple balloon whisk over the years-and who has limited storage space for trendy kitchen gadgets-I'd always been skeptical of the flat whisk. ![]()
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