Whisk 101 with Rösle and Julia


Legendary Chef Julia Child introduced the whisk (or whip, as she called it) to Americans in the 1960's*.  Until then, most of our mothers and bubbies used a fork... likely a dinner fork, to mix, combine and beat. But, as most everything dear Julia recommended, American cooks became fans of the whisk, and learned to use and appreciate this multi-tasking tool that can aerate, whip, beat, emulsify, deglaze, and mix.

However if you have recently shopped for a whisk, you have likely discovered that there is a huge assortment of shapes, sizes, designs and materials. The world of whisks has come a long way since Julia whipped it into our lives.

So let's become whisk savvy. KosherEye has worked (ok- played) in our kitchens with several whisks, provided to us by Rösle, a company, which offers a variety of stainless steel and/silicone whisks, crafted for an assortment of uses. But understanding which whisk was best for which task, was a learning experience, a fun one at that.

A bit about Rösle:  Rösle makes a variety of excellent kitchen tools and cookware. These whisks are all made of durable 18/10 stainless steel, that won't react with foods, and are dishwasher safe. Some shapes are available with a silicone coating as well. And, they all have a lifetime guarantee.

From the Rösle whisk collection:


Egg Whisk
- Wide spacing of the fine wires and a slender handle produce light and airy results when whisking mixes of liquid or semi-liquid consistency. Suggested for batters, cream mixes, sauces and soups.





Balloon Whisk/Beater - The robust handle in combination with flexible, densely positioned wires; suggested for mixes of thick or semi-liquid consistency, especially for whipping cream and egg whites for meringues, soufflés and cake batters.. This whisk incorporates air and body into foods, and according to Gourmet.com is the whisk that Julia Child made famous. It is suggested for recipes that call for combining dry ingredients, like flour, salt, and baking powder or baking soda: It distributes and helps break up any large bits, often eliminating the need for sifting. Many say that if one can only have one whisk, this is the one.


Flat Silicone Whisk - The flat shape of this whisk is especially suitable for stirring small quantities, and is heat resistant up to 500°F. This whisk's loops are arranged in a flat pattern so that they cover the large surface of shallow fry pans or roasting pans—perfect for mixing roux's, pan sauces and gravies.






Jug Whisk - This whisk, similar to a balloon whisk but more slender, is ideal for whisking in narrow containers and glasses. Food and drinks can be quickly and easily stirred. Suitable mixing most liquids, including shakes and salad dressings.




Twirl Whisk - This flexible spiral shape moves up and down and facilitates airy beating of mixes, reaching the base and all corners of a narrow container. It is especially suitable for processing small quantities of liquids such as sauces, dressings and gravies.





If you are planning to buy only one whisk – which whisk should it be? The experts are mixed on this. Some suggest the balloon whisk; others the jug whisk, and some couldn't live without their egg whisks. Our thoughts: Think about why you need a whisk, and select the one that best suits that job. Most are very versatile. Or, of course, you can buy them all! Click on the whisk below to buy Rösle whisks:


For more information visit rosleusa.com.

*AND NOW... a treat for you dear readers. Grab a cup of coffee or tea, and watch Julia cooking up a dairy cheese soufflé with her wire whip.

Part 1:



Part 2:





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