A whisk is a kitchen utensil used to blend ingredients together. Most whisks have either a metal or wooden handle with wire loops attached. They can be divided into three categories:
1) Balloon Whisk
These whisks have large loops that are designed to incorporate lots of air into liquids and thereby increase the volume of the liquids. These are the whisks of choice when whipping creams or egg whites.
2) Utility or Egg Whisk
These have smaller, thinner heads and are best for blending ingredients without adding too much air. Utility whisks work best when emulsifying mayonnaise, dressings and incorporating ingredients where not much additional air is wanted.
3) Roux Whisk
These flat whisks are best for deglazing and making sauces. Sometimes the ends are rounded to allow for easy access to the corners of roasting pans.
