Everyone knows how to use a whisk, right?
They even made everyone time their strokes with a metronome to control.
The beating motion did perform well in one area though: whipping egg whites.
The video above goes into more detail about why side-to-side whisking motions work best.
It also discusses shear force and how that force unfolds proteins in egg whites.
There’s a lot of science that goes into an everyday kitchen tool.
Science: The Best Way to Use a Whisk| America’s Test Kitchen
