A whisk is used to mix things. Because of its open structure it helps to incorporate air into the food.
To 'aerate' the mixture. Whisking introduces air into whatever you're mixing - making it lighter in texture.
whisking is to just make it finer or more liquidy. beating is to make it thicker.
Whisking method is when you whisk fat and eggs together and incorporate air until it is thick and foamy
Baking and cooking
using the whisking method...you can make Swiss rolls, flan cases, bases for gateaux and sponge cakes. This method usually creates light and fluffy cakes xx much love xx
The Daily Orbit - 2012 Whisking for the Blind 1-52 was released on: USA: 7 November 2012
A bowl, a whisk, a cake mix and an arm
beating the egg, cracking the egg open, and whisking the egg.
Because you need to put more air into them, try whisking them for longer.
tempering
It is due to the centrifugal force of whisking the egg in a bowl. Some of the egg is thrown to the side. Changing the direction of whisking and occasionally moving the outer parts into the middle will ensure the whole egg is thoroughly mixed.
To make your life a hell of a lot easier when baking. Mixing and kneeding doughs, creaming butter and sugar, whisking eggs just to name a few helpful uses.