Whisking adds air. Here the cook is using a balloon whisk. This is powered by your arm muscles. If you are whisking egg whites this way, it will take you a long time and it's really hard work.
Added:
30th Dec 2008 by Diane Earl
Subjects:
History
Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+
Keywords:
whisking bake baking balloon whisk baking cooking process eggs cream air
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