We make the mistakes in the kitchen, so that you don't have to.

Do You Know the Right Way to Use a Whisk? [VIDEO]

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Everyone knows the correct way to use a whisk, right? Wrong.

We’ve noticed that different cooks seem to favor different motions when using a whisk. Some prefer side-to-side strokes, others use circular stirring, and others like the looping action of beating that takes the whisk up and out of the bowl. That got us wondering: Is any one of these motions more effective than the others?

The results may surprise you. Watch below to discover what we learned.

This science experiment hails from the newest issue (July/August 2014) of Cook’s Illustrated (learn more about print and iPad editions).

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America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61
America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61

America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61

We harness the power of food science—and find a way to save a ton of time. Introducing: The Easiest Way to Skin Chickpeas for Super Smooth Hummus: http://bit.ly/19q5N53
We harness the power of food science—and find a way to save a ton of time. Introducing: The Easiest Way to Skin Chickpeas for Super Smooth Hummus: http://bit.ly/19q5N53

We harness the power of food science—and find a way to save a ton of time. 

Introducing: The Easiest Way to Skin Chickpeas for Super Smooth Hummus: http://bit.ly/19q5N53

Food Science Question: How do you prevent curdling when finishing a dish with dairy? We looked into the protein and fat structure of sour cream, yogurt, and crème fraîche.
Food Science Question: How do you prevent curdling when finishing a dish with dairy? We looked into the protein and fat structure of sour cream, yogurt, and crème fraîche.

Food Science Question: How do you prevent curdling when finishing a dish with dairy? We looked into the protein and fat structure of sour cream, yogurt, and crème fraîche.

Our Test Kitchen is becoming incredibly scientific these days. And in our newest cookbook, “The Science of Good Cooking,” we explain 50 methods that we think every home cook should master.
Our Test Kitchen is becoming incredibly scientific these days. And in our newest cookbook, “The Science of Good Cooking,” we explain 50 methods that we think every home cook should master.

Our Test Kitchen is becoming incredibly scientific these days. And in our newest cookbook, “The Science of Good Cooking,” we explain 50 methods that we think every home cook should master.

If you haven’t watched this video of one of our test cooks smashing burgers in the name of science, take a coffee break and enjoy.