Balls, balloons, tornados, springs, twirls, pianos … It’s hard to imagine this cast of characters being in a kitchen together, let alone assisting in the preparation of a meal. But that’s just what you’ll need to beat an egg, mix a sauce, or blend dry ingredients. The whisk has become an indispensable item in kitchen efficiency, and has come a long way from the medieval days when a bunch of twigs were wound together to introduce air into their culinary mixture.
The first formal mention of the whisk in Europe dates back to 17th century England, but the Japanese were using bamboo versions in their tea ceremonies as far back as the fourteenth century – they’re still only produced in one place … in 120 different versions. Julia Child popularized it in America through her 1960s TV show The French Chef.
Today there are a dozen different types of whisk, each specializing in their own niche, be it emulsifying sauces, whipping up a foam, or mixing stiff doughs. Naturally, the contemporary world’s penchant for fashion has also conjured up a distinct new breed – the designer whisk.
Every kitchen should have a whisk but does it make the Timeless 50 for food?