Science: The Best Way to Use a Whisk (Have You Been Whisking All Wrong?)

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Everyone knows the correct way to use a whisk, right? Wrong.
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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?
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[@EarlHare]

fuck me this channel is the nuts... I'm a professional chef and I swear to god I learn something every video I watch. Amazing.

[@Mohamedmifxal]

Earl Harewood cuz you get schoolfed how to do it in culinary school not the science

[@RobGodMC]

Lel. I learned it to whisk in an eight(infinite)-shape. Better for the wrist and does the job well.

[@thumpybones]

Gordon? Is that you?

[@louismalinak5563]

Earl Harewood yeah, been cooking a long time for a living, you learn something new even after 30 years!

[@RHM2345]

My circular technique died today!

[@mimimamalion]

As did mine!!

[@bl6973]

*y i a y*

[@skilions]

@@bl6973 *_yes_*

[@irreversiblyhuman]

The most useful cooking clip I've ever encountered.

[@rosenvitae]

I've never wanted to whip cream more in my life than this moment.

[@paulaclarke3421]

Video evidence that Yes, you can learn something new! (viewer aged 50+ who has been cooking since school) Thank you for this new knowledge.

[@mikeedmondson7292]

Great, another bad habit to break.

[@PolrisTired]

First comes this, then I'll work on my smoking

[@sarahbrown6219]

I've been using side to side motion only because it was the most comfortable for me. It is great to know why it is the most effective approach to whisking. I've learned so much! Thanks for the video.

[@LGCblessed]

Thank you! I enjoy every Science video of you guys : )

[@RobertRosado-kb4eg]

Whisking is such an underrated skill in the kitchen! It's amazing how the right technique can transform ingredients into something light and fluffy. Whether you're whipping up meringues, making a smooth sauce, or simply blending ingredients for a cake, mastering the whisk can make all the difference. Keep whisking, and happy baking! 🥄✨ #BakingTips #WhiskingMagic

[@barim.n.8379]

I love you guys and this channel, you guys made a lot of experiment on simple things such as this video.

[@nagwarabie4059]

It is so good to know that since in every day details thanks

[@Dooality]

Your voice makes me hungry.

[@billspooks]

He is cute. He is like a teddy bear.

[@spickett12345]

Very informative. Thanks for the video!

[@bentoth9555]

I just use the "rotate really fast back and forth between the palms" technique. It seems to work pretty well.

[@Hb1174]

Wow thanks for the info! I whisk I would have known this sooner!

[@keirmcdermott9312]

Life changing advice, you’re a saviour😍

[@smc296]

Such good info

[@zzzzzz3006]

posts like this remind me why I subscribed. 👌👍👏

[@DCARA06]

love this!

[@rvc6506]

How about rotating the whisk between the palms?

[@VinceIsDatBitch]

roy childs, you wouldn't have an extra hand for other things.

[@deezynar]

You nailed it, Roy. The 'fire stick" method is faster than any other method by far. The wires on the whisk are accelerated to higher speeds than the other methods, and then they are reversed just as quickly. I slowly move the whisk around the bowl while I spin it back and forth, that gets all of the cream evenly. I can make whipped cream almost as fast by hand as using an electric mixer, but it takes a lot more effort.

[@allisonskitchen4420]

Thats what I do

[@chefharvey9447]

Thanks chef!

[@ravenoftheredsky]

Thought I was subscribed to you guys already because I like every video I watch. WHOOPS xD

[@shellymelnyk1668]

Thid video changed mu wisking life! Thank you

[@Call_Me_Mom]

I was watching another video on how to prepare matcha and it specified that one must use a "n" or "w" type of stroke with the little tea whisk to properly prepare a cup of matcha tea. So now I may know why. Thank you.

[@cristinalicia]

Glad I watched this, thanks.

[@sleeknub]

This needs to be tested in real world applications, without controlling for stroke speed. If people generally can beat faster than they can mix side-to-side, for example, it may take less time to whip cream or eggs.

[@RandyRandersonthefamous]

I noticed side to side incorporates better!

[@Species710]

Brilliant information. I was a looper, now I know better.

[@ME-js5lz]

Love it!!

[@snafutofutube]

Thank you!

[@RabbitsInBlack]

Screw it. Use the blender.

[@ddbdbddc7969]

Robert Pirlot lol thst was how i made whipped cream most times

[@jellyacc]

Not the same lol

[@bongoswongos5942]

I like your style

[@nguyendang6178]

If you decide to use a blender to mix the egg whites, you may end up mixing them too much, and ruining the consistency. The blades in a blender are very sharp, and cut through the mixture rather than simply whisk it to a certain consistency.

[@christophercouture3803]

What about whisking in a circular motion and reversing direction every 2-3 spins? I've found that (anecdotally) to be more effective than side to side.

[@ghostsade3]

Yeah, I haven't seen anybody here do it how I do it, which is to hold the whisk inverted with a backwards grip so the whisk is pointing towards the sky rather than towards the ground when your hands are at your side, then grab the lip of the bowl between my pointer finger and thumb and spin-rotate it in alternating directions so I don't have to change whisking motion, and then apply strong rotational force by moving by wrist counter-clockwise (for lefties it'd probably be easier to get more force the exact opposite way, so clockwise) to whisk repeatedly...seems to be the best way to get the job done, but if side-to-side worked better for vinaigrettes for instance then I may use that. It just seems a lot more awkward/more work than what I just described.

[@londonweekend]

That was very interesting about the effect of changing direction...I'll try side to side next time instead of my usual looping motion

[@kathconstance4684]

Brilliant!

[@meridious3]

What about when I hold the whisk handle between flat hands and spin the whisk back and forth really fast?

[@dipi71]

Exactly, lika a mixing drill, or a blender. That's what I do too. Works great!

[@deezynar]

That's the best way by far.

[@chanjcm]

But then you wouldn't have a free hand to dribble oil in (for a vinaigrette).

[@deezynar]

You are right. This method is the fastest way to whip, but it doesn't leave a hand free for anything else. Use it for whipping cream and making merangues, but use the side to side method for vinaigrettes.

[@HimizuCuliao]

I loved this information

[@ghostsade3]

I haven't seen anybody here do it how I do it, which is to hold the whisk inverted with a backwards grip so the whisk is pointing towards the sky rather than towards the ground when your hands are at your side, then grab the lip of the bowl between my pointer finger and thumb and spin-rotate it in alternating directions so I don't have to change whisking motion, and then apply strong rotational force by moving by wrist counter-clockwise (for lefties it'd probably be easier to get more force the exact opposite way, so clockwise) to whisk repeatedly...seems to be the best way to get the job done, but if side-to-side worked better for vinaigrettes for instance then I may use that. It just seems a lot more awkward/more work than what I just described.

[@thingsidid6480]

I was wondering about the technique of switching between clockwise and anticlockwise stirring.

[@meh5759]

what about sauces like mayonaise? does it apply the same way as the vinaigrette? also how about the '8' movement of stirring that french chefs like to use?

[@zone07]

I've been stirring all this time!

[@18deadmonkeys]

This will literally save me at least 3 minutes per week!

[@Blindboard100]

I do alternating circular, according to this it should still work but back and forth might be better

[@djamison9r]

I took a professional cooking class. I was taught to do a figure-8 motion when whisking. How does that technique compare to side to side???

[@cakeman58]

What about the two-directional spinning by rolling the handle back and forth in your hands?

[@MADCookieTube]

I think the illustration (before the punchline) at 2:10 should be the title screen for this video. the text with black background is not enough motion to watch the short video

[@dominiqueritchey6795]

Awesome

[@JoFu_]

What about the side-to-side technique, but in an arc instead of a line? So it's similar to the circular stirring, but changing directions back and forth while working your way around the bowl?

[@mjpphhim]

Thank you.

[@MissySimpleM]

What about the rotating motion of a hand mixer/blender with the whisk attachment?

[@tatoruso]

I would have liked if you tried different beat speeds too... Nevertheless, quite useful information!

[@pedronovaes5993]

Taking this tecnique in consideration, would a sabayon be closer to a whiping cream or egg white?

[@luchvk]

What about stirring the whisk in one direction, making fast small circles, while simultaneously stirring it around the bowl in the opposite direction of the smaller stirring, in slower large circles that cover the entire inside of the bowl?

[@TurkeyDart]

awesome

[@randomperson8262]

science and cooking? yes please

[@Tranquil789]

Awesome, side to side is easiest for me!

[@dumle29]

I mean, for an intuitive way to think of this. Which one of these methods have you put the most force in? The harder it is to whisk, the more energy you're putting into the liquid. The more energy you're putting into it, the more you're disturbing it.

[@buddyroach]

I spin the whisk back and forth like an agitator. I found this to work best. even in small bowls where you have no room to move the whisk. place the handle between your flat hands and roll back and forth, spinning the whisk back and forth.

[@aneta5196]

What about the application of other types of whisks? There are ball whisks, and one’s that look like a swirled piece of telephone cord 🧐

[@sgv6618]

How about figure 8 movement? I find it it combines the best of two worlds (not in the case of eggs though).

[@PotionsMaster007]

Stirring is good when you're trying to mix a mousse and don't want to break the aeration with a spatula or spoon.

[@sween187]

Hope the temperature was the same across your tests :)

[@UberHypnotoad]

I like the science of it, but I wonder if a different pace might result in different results.

[@gbailoor]

I use a rapid "figure-8" style of whisking. any info about how good/bad it is?

[@Alexsp76]

What about the 8 pattern? Needs practice but works wonders, my guess is its the same as side-side but on full whack.

[@xXReakerXx]

as professional chef i can ensure you that the 8 form motion is THE best way to beat eggs or whipp cream and all the other stuff because it doubles the effect of side to side in the middle of the 8 motion

[@deezynar]

No mention of the best way to use a whisk, the 'fire stick' method. The handle is squeezed between the palms of both hands and one hand is pushed away from you, while the other is pulled toward you. When the handle gets close to slipping off the hands, the directions are reversed. This spins the whisk in alternating directions at very high speeds. You slowly guide the whisk around the perimeter of the bowl while going at it, and everything will get whipped in no time.

[@larroldcunk7898]

Lol I do a combo of circle and side to side

[@Quonchon]

what if you steer but change direction every time you complete a circle ?

[@OnTehRox]

What about stirring something over a flame or boiling water?

[@seikibrian8641]

That's different; you're (probably) not trying to introduce air or break up the food in that case. You're trying to evenly heat the mixture, so stirring can be effective.

[@lindachandler2293]

I use a figure 8 motion on almost everything. It keeps the bowl from running around.

[@NusaybahBintKa3b]

side to side is easier too!

[@riesemma]

For whisking egg whites, is it better to let the egg whites come to room temperature or to chill the bowl and keep them cold?

[@shizloner]

As someone who mixes a lot of stuff this is the simplest way to mix stuff. A more advanced way is figure 8 motion

[@roman14032]

figure 8 IS the best way, it allows you to make hollandaise without help or a coplecated set up or trying to hold the bowlstill with your stomach which most resturant chefs actually do, belive it or not

[@edwardsinger7644]

What about figure eight motion? An old chef told me once that was the most effective.

[@qhack]

Ima still use my stirring technique on my gravy yo.

[@pabloschultz5192]

Yeah what about the 8 figure technique, most taught way of whisking where i'm from. Great vid tho guys!

[@egSmith-sp9gl]

I often do an " 8 " but am not sure where I got that from ??

[@Tuonela0]

what about doing circular but always changing the direction.

[@rdbjl01]

Same logic behind learning the first step of the Rasengan

[@imaneaamar7340]

i just was thinking all day my technique is excellent now im certain yaas

[@Hankvdb]

In culinary school I got taught to whisk in therough form of the infinity symbol (∞) while only moving my wrist/hand and keeping my lower and upper arm stationary. Takes me 2 minutes to sometimes 2 and a half minutes to whisk up 2 eggwhites. (I do this every morning for my nan's breakfast omelette)

[@FlameHashiraAries]

well now im wondering if it taste any better determin the wisk

[@R_2_d_C]

Omg I have been beating around the bush

[@seancoyote]

Oh good, don't need to change. Side to side also causes the least strain because it doesn't use as much joints and uses larger muscles. Trust me if you work in a Kitchen and have to do such more than a few times, the difference will be noticed.

[@michaelloates5778]

I have seen people rub their hands together with the whisk handle. Almost like starting a fire with a stick. Is that technique good?

[@mariovidmar7]

or you could use fork , just hold bowl at small Angle (it's much faster that way)

[@Latin00032]

my mind is blown.

[@SevenDeMagnus]

Side to side, the japanese ancients knew this, centuries ago. This is the way matcha is whisked- side to side.

[@LambentLark]

Stirring has its place with dry ingredients. Flour and cocoa makes a mess otherwise.

[@therobotfoodnetwork]

Figure 8's yo.

[@dokstrange6891]

The Robot Food Network I agree

[@Hankvdb]

I got thaught the infinity symbol ∞ (wich basicly is a sideways 8) So everytime I have to whisk something I think to myself: To infinity, and beyond! Makes it less painfull when you have to whisk up a few liters of cream lol.

[@RobGodMC]

Thank you guys. I was taught that too and thought i'm alone in the comments. D:

[@S4ccryn]

JuPp3 the cross over motion + shear force is good for cutting up moving bubbles and making them even tinier, faster. Plus it's a smoother muscle motion so your arm won't get as tired. Science!

[@em0_tion]

I love you, you beautiful kitchen nerds

[@Newova5]

I imagine that stirring is still the quickest way to incorporate ingredients into a sauce though.

[@pelicanman96]

so I do whisk correctly. I've done my fair share of experimenting while making gravy and always found side to side to work better.

[@danh267]

What about wax on wax off technique 🤔

[@CutoDracon]

What about a figure 8 movement?

[@baggepinnen]

I wonder why electric whiskers won't have both tools turning the same directions as it would create a lot of shear force in between them, as opposed to them turning the opposite direction as is most often seen.

[@TheFrutiman]

Fredrik Bagge Carlson you still get alot of force with them going different directions since they basically slam the mixture into itself all the time. And its easier to manufacture that way, making them go the same direction would introduce more components

[@Zithorius]

Music?

[@ritawing1064]

who knew? never seen that side to side business in my life!

[@lebarre1000]

What?! You mean I’m whisking correctly?! LOL

[@rvc6506]

I should have used the term oscillating.

[@twentynedggs635]

OH, WHISK IT YEAH OH,, *dan and phil reference*

[@carolebowman1822]

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