Whether it is to beat, mix, stir, shake, crush or press, find the hand mixer or tamper that best suits your needs.
Discover Kuoko’s variety of whisks
Today we find beaters in a thousand different shapes, sizes, materials and even colors. We recommend that you always choose a stainless steel whisk that has at least 10 beaters, since the more beaters it has, the more effective the beater will be when it comes to breaking up liquids, dispersing solids, and incorporating air.
What can I use a whisk for?
In the kitchen, you can use a whisk for just about anything. It is the ideal tool when you need to emulsify (a sauce or vinaigrette), add a bit of air to your mixture (eggs), get rid of “bumps” in dry ingredients (such as sugar or flour), integrate well mixtures of dry and wet ingredients ( such as béchamel or crepe dough), or help to break down a good chocolate evenly.
We recommend you always have a large mixer and a smaller one in your kitchen. The latter will come in handy when the amount of the mixture is smaller, such as when you prepare a salad dressing.
How can I effectively clean a whisk?
Our fully stainless steel whisk can easily go in the dishwasher, but for those with a shaped handle, which are ideal because the handle does not get hot when you want to mix while cooking, we do not recommend using the dishwasher to avoid damaging the handle. In this case, when the mixture gets stuck between the stainless steel rods, we give you a little trick: fill a bowl with hot water and a little soap and beat the water with the whisk right after using it. The remains of the dough should come loose and you can finish cleaning between the rods with a sponge before rinsing with water.
What is the most effective way to use a whisk?
We see a balloon-shaped whisk and when we are going to use it, we automatically make circular movements. But, did you know that it is not always the most effective way to achieve the best result? If, on the one hand, what is being prepared is a vinaigrette or sauce where you want to emulsify oil, use the whisk making horizontal movements. If, on the other hand, you want to prepare good egg whites or a mixture that you want to make rise, the best movement is vertical, raising the whisk from the whites, leaving space for more air to enter the mixture and therefore so increase the volume.