A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients. The head of this whisk is narrow and appears somewhat elliptical in shape with common sizes ranging from 8 to 24 inches in length. This whisk is one of the most common and one of the most versatile for whipping and mixing a wide variety of ingredients. When selecting, make sure the whisk has a sealed surface where the wires enter the handle, to keep food from accumulating in hard to clean areas. Typically, this type of whisk will not have as many wires as a piano or balloon whisk.
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