Airy, lively, quick-witted: whisks from RÖSLE.
Airy, lively, ready to whisk: whisks from RÖSLE
In addition to flour, eggs, milk and sugar, air, which is whisked into the batter, is one of the most important baking ingredients. This is why professional chefs do not use electric hand mixers for beating egg whites, fine creams or for whisking butter, sugar and eggs, but train their beating technique with a whisk.
No kitchen should be without whisks as baking accessories. But what about beaters, whisks, whisk beaters and beaker whisks? What are the differences and how can you tell whether a whisk is of high quality or just a “whisk beater”? Read everything you need to know about whisks and their quality features below.
Material, shape and coating: important features of whisks
Whether you want to turn a roux with other ingredients into a delicious hollandaise sauce or fold in fluffy egg whites when baking: Whisks are universal kitchen helpers that we usually pay far too little attention to.
The head of a high-quality whisk is made of six or seven stainless steel wires that are bent into a loop and ideally interlock. For use in ceramic bowls and pans with non-stick coating, the wires are coated with a silicone coating or a heat-resistant thermoplastic coating (PPA).
However, the elongated, round handle should be made of stainless steel for all whisks, as the cool and hygienic metal is stable and comfortable to hold. A hanging loop ensures that the whisk can be stored on the hook rail for kitchen utensils to save space and be within easy reach. The wires of the whisk should have sufficient space between them so that the whisk can be guided flexibly and cleaned easily.
If the beaten egg whites are not used for baking delicious meringues, but are to be folded into a dough with a firmer consistency, a whisk is particularly useful. The whisk has the same structure as a whisk, but is made of eight wires and has a slightly thicker handle, making it ideal for working with thicker doughs.
If the wires of the whisk are not rounded at the lower end but beveled, thicker or larger quantities of dough can also be mixed more easily at the bottom of the bowl or at the edges.
Finally, for a whisk, twelve wires are woven together to form a flexible head end. In contrast to a whisk, the thin wires should have as little space between them as possible and the handle must also be more robustly shaped so that the whisk is particularly “impact-resistant” when processing doughs with a firmer consistency.
Quality features of high-quality whisks
In addition to the whisks and whisk variations mentioned above, the RÖSLE range also includes plate whisks, spiral whisks and whisk whisks, which are also welcome helpers in the kitchen, but are rarely used for baking. The confusion between a whisk and a whisk often causes confusion. A whisk resembles a robust beater or whisk. A whisk, on the other hand, is a whisk with a spiral-shaped head that is suitable for mixing or whipping dairy products.
The quality of a whisk is determined not only by the material and wire quality, but also by its workmanship, handle strength, ease of care and size.
When processing the wires, it is important that they are anchored securely and watertight so that water and bacteria do not collect in the handle and the wires do not come loose when whisking. The handle of the whisk must also be shaped without weld seams and fit comfortably in the hand. The handle thickness should therefore be selected to suit the overall size and intended use.
The length of the whisk, which should ideally be between 17 and 32 cm, provides a guide to the size of the whisk. Whisks with lengths of 35 cm and more are also used in the catering industry. The size must match the size of the pot or bowl you are using.
A particularly narrow version of the whisk is the beaker whisk, which is also equipped with six curved wires. Its slim shape makes it the perfect kitchen helper for whisking liquid or semi-liquid substances in smaller containers.
The easiest way to clean a whisk is in two steps. Remove any food or dough residue directly after use under running water. Stainless steel and/or silicone whisks can also be easily cleaned in the dishwasher.
So that nothing sticks when baking: high-quality whisks from RÖSLE
Whisks from RÖSLE are available in a wide range of variants and sizes and with all the quality features mentioned above. As kitchen helpers for relaxed baking, you will find classic whisks, beaters, beaters and whisks made of stainless steel, which are also suitable for cooking and stirring in the pan.
Our whisks are assigned to different series, each of which has its own characteristics and special design. The whisks from the VS600 and CLASSIC series, which are available in the practical 25 cm and 30 cm sizes, have an airy arrangement of thin wires. With a diameter of 19 cm, the round handles make it easier to whisk and blend with a flick of the wrist.
You will find temperature-resistant silicone (up to 220 °C) in our whisks from the PINK CHARITY Edition. The elastic and dimensionally stable wires have a pink silicone coating so that they can be used in all pots, bowls and pans without scratching. Products from the PINK CHARITY Edition by RÖSLE are real highlights in the modern kitchen in terms of design alone. With your purchase, you are also supporting the Pink Ribbon Germany breast cancer early detection campaign, as we donate one euro for every item sold.
If you prefer a more subtle color scheme with the same high quality, opt for whisks with a silicone coating in black or white. In our new BASIC LINE entry-level range, we also have whisks for you with stainless steel wires coated with a sturdy and heat-resistant (up to 220 °C) nylon (PPA). Matt shiny stainless steel and a deep black complement each other to create an attractive design. The usable length is 31 cm.
Whisks with eight robust wires are ideal for mixing viscous doughs and creams. In addition to our classic stainless steel whisk, which has a round handle with a stable diameter of 25 cm, we particularly recommend our sturdy gourmet whisk. The unusual shape of the wires, which are flattened at an angle towards the bottom, makes it easier to mix the dough right up to the base of the bowl and the edges.
The twelve closely spaced wires of the RÖSLE whisk ensure that even ingredients for viscous doughs can be mixed perfectly and whisked until fluffy. Cream and egg whites are whipped quickly and effortlessly. More wires provide more air.
Finally, our beaker whisks and whisk whisks are suitable for mixing and whisking liquids in smaller quantities and containers. The whisk can also be used to prepare cake icing or protein-rich protein shakes after sport without lumps.
All RÖSLE whisks are made of food-safe stainless steel, have a high-quality finish and - with the exception of the CLASSIC series - are fitted with a hanging loop. They are easy to clean under running water or in the dishwasher.
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