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
Whisking egg whites is a physical change, not a chemical change. Whisking simply incorporates air into the egg whites, changing their texture and volume without altering their chemical composition.
beating the egg, cracking the egg open, and whisking the egg.
Yes, Swiss roll cakes typically use a whisking method to incorporate air into the eggs, creating a light and fluffy sponge. This method helps the cake to rise and have a delicate texture suitable for rolling without cracking.
Because you need to put more air into them, try whisking them for longer.
tempering