How does the structure of a whisk aerate things like eggs?

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And why is it better than like a fork?

In: Physics

2 Answers

Anonymous 0 Comments

It’s about technique, using a fork to whisk doesn’t work as well because you can’t make the right hand motion as easily as with a whisk.

If you’re curious what you’re meant to do is move your wrist on little circles but hold your hand slightly sideways, it traps some air under the mixture while you’re doing it

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