What kind of whisk should I use?

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Hello,

I was looking at different types of Whisks to use for making my own dough.

I am starting out with making dumplings, but that in itself has many different types of dough.

I was watching this video


and it mentions all sorts of whisks, starting with the "French" whisk which they claim is the one you should get if you could only have "1" whisk.

At the end of the video, they mentioned a "Dough Whisk" which I found here https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias=kitchen&field-keywords=dough+whisk

but could not find on http://www.webstaurantstore.com/search/whisk.html?order=rating_desc

I'm curious if this dough whisk would be the whisk I should get, since my main purpose is dough work, or would someone recommend just a regular french whisk?

If the dough whisk is preferred, is there a recommended brand someone has?  I found this one with basically all positive reviews (best product reviews I've probably seen on Amazon too) 
I wonder why Webstaurant doesn't have it.

thanks.
 
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What kind of dumplings do you want to make?  You don't need a whisk to make dough you can mix it by hand, or use a wooden spoon, or spatula.  I only own two whisks a large and small balloon type.  To combine dry ingredients shake them through a sieve.  If I'm making rough puff for instance I combine my flour and fat in my food processor then transfer that to a bowl to add water and mix by hand.  

That video is silly IMO - must have been sponsored by the National Whisk Association.  
 
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What kind of dumplings do you want to make?  You don't need a whisk to make dough you can mix it by hand, or use a wooden spoon, or spatula.  I only own two whisks a large and small balloon type.  To combine dry ingredients shake them through a sieve.  If I'm making rough puff for instance I combine my flour and fat in my food processor then transfer that to a bowl to add water and mix by hand.  

That video is silly IMO - must have been sponsored by the National Whisk Association.  
All kinda of Dumplings :).   The book I have hsa all kinds of dumplings, buns, etc.

I'm interested in your comment about a "sieve" as one of the books does mention that, but didn't know it was for that (another book has a spider strainer which is used for deep frying stuff, so I thought the sieve was the same).

Can you explain more on what I would use the sieve for (will Google also).

Why wouldn't you want to use a whisk for the dough?  Seems like hand would be bothersome (I also have hand pains so not sure if that will be an issue with hand mixing).

What's wrong with the video, besides each step being another whisk...  It explains what they are, is there something wrong with that?
 
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Here is whisk 101 help, free of any you-tube fluff, or any kind of internet fluff:

There a basically only two purposes for a whisk:

The first is to beat air into a liquid, usually cream (whipped cream) or eggs (genoise, meringues, etc.  This type of whisk has lots of fine wires, is sort of balloon shaped, and most importantly, you should tilt the bowl and whip from the "Corner "of the bowl to incorporate air.

The second type of whisk is constructed of heavier guage wire,  and is more tapered shaped.  This type is used to stir or incorporate ingredients together, ie whisking roux into a sauce,

Now get out there and cook! 
 
205
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Joined Jun 9, 2015
 
Here is whisk 101 help, free of any you-tube fluff, or any kind of internet fluff:

There a basically only two purposes for a whisk:

The first is to beat air into a liquid, usually cream (whipped cream) or eggs (genoise, meringues, etc.  This type of whisk has lots of fine wires, is sort of balloon shaped, and most importantly, you should tilt the bowl and whip from the "Corner "of the bowl to incorporate air.

The second type of whisk is constructed of heavier guage wire,  and is more tapered shaped.  This type is used to stir or incorporate ingredients together, ie whisking roux into a sauce,

Now get out there and cook! 
So you would advise against the whisk for my uses as well?  I don't think I need to do either of what you said.  

You don't like the video either?  It seems there are a lot of different whisks, for different tasks, but from when you said it's either add air, or mix together.
 
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Right - al lot of different whisks for different tasks most of which can be accomplished with a wooden spoon, and or a good spatula.  It was a marketing video nothing more.  I recommend watching cooking videos and not gadget videos.  Jacques Pepin's shows are great for learning technique as are Michel Roux and Raymond Blanc.  Also check out Chefsteps.com for technique and some great recipes.
 
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You don't need a whisk to stir together flour, salt, baking pwdr, etc together.

A sieve is the best tool for this.  About once a week I make a big batch of buttermilk choc cake, the 30 qt Hobart sized batch...

I scale out (using a scale) my flour, hit "tare", add my salt ontop, hit "tare" add my baking pwdr, hit "tare", then scale out my cocoa powder ontop of this.  Now I lay a large sieve (which I get at a rest. supply house for the princely sum of CDN$ 12.99, featuring all s/s construction and NO, "0" plastic components) on top of a sheet of parchment paper) and sieve through once or twice.

This does several things:

1) It mixes all ingredients evenly

2) It breaks up any clumps.  Cake flour is prone to fine clumps, as is cocoa pwdr

3) It strains out any "foreign matter"

4) And most importantly, it aerates the mix, I've now added a more air. Once air in the mix is heated, it expands=volume

5)The mix is on a piece of paper.  I gather up the paper, forming a crude scoop.  I rest this on the rim of my mixing bowl and tip the scoop gently into the mixer.  No one milligram is lost in measuring cups, or is lost on the counter, or is spilled all around the mixer.

The dough whisk featured in video is Scandanavian in nature and is used mainly for batters like pancakes and waffles.  A stout whisk will do the same.  Remember to add wet ingredients TO the dry ingredients.  It is faster, easier and all around better to do this, since it is easier to thin out a stiff batter, than it is to break up huge clumps of dry mix swimming in a pool of liquids, and invariably needing to strain, making a mess, and loosing a lot of the recipie in the process.

Now get out there and Cook! 
 
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Unless I am making a huge batch of product (in which case a Hobart and a dough hook is helpful) a pair of good clean hands are the only tools I need.
I find it kinda relaxing to work and knead by hand.

Everything you will ever want to know about sieves https://en.m.wikipedia.org/wiki/Sieve

mimi
 
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Sorry missed your hand issues.
A whisk will be just as tiring and painful to use.
If you cannot tolerate the work try a stand mixer and paddle to do the initial mixing then switch to a dough hook to knead.

mimi
 
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Ummm, just reading this thread over again.

 A dough is firm and has to be rolled or shaped.

A batter is fluid, and can be poured.

A stiff whisk will work well for batters, like pancake, crepe, waffle, Yorkshire's etc.

But I can't see a whisk being used for, say, a cookie dough, or bread dough 
 
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[product="27649"]The Original Danish Dough Whisk Large 13 5 Stainless Steel Dutch Style Bread Dough Whisk  [/product]
I was just looking at getting one of these for "No Knead Bread" recipes.

There have been several threads on CT in regards to this topic
[thread="83014"]The No Knead Bread Thread  [/thread]
I hope this helps you @LasagnaBurrito
 
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I'm interested in your comment about a "sieve" as one of the books does mention that, but didn't know it was for that (another book has a spider strainer which is used for deep frying stuff, so I thought the sieve was the same).

Can you explain more on what I would use the sieve for (will Google also).
[product="27651"]Toolusa 8 Multi Purpose Interchangeable Sieves 5pc Set U3 18343  [/product][product="27261"]Cuisinart Ctg 00 3ms Mesh Strainers Set Of 3  [/product]
@LasagnaBurrito

These two products would be considered "sieves", at least the the USA, not sure where you are located...

<edit...oops, missed the TWO products>
 
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 [product="27651"]Toolusa 8 Multi Purpose Interchangeable Sieves 5pc Set U3 18343  [/product][product="27261"]Cuisinart Ctg 00 3ms Mesh Strainers Set Of 3  [/product]
@LasagnaBurrito

These two products would be considered "sieves", at least the the USA, not sure where you are located...

<edit...oops, missed the TWO products>
Thanks.  Sieves seem to be used to collect larger particles.. right?  Does dough clump or something?  What am I catching?

Thanks.
 
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Hmm it seems that this first recipe I'm looking at calls for "1 egg beaten..."  Would I need to get a whisk for that then, or not necessarily?
 
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Hmm it seems that this first recipe I'm looking at calls for "1 egg beaten..."  Would I need to get a whisk for that then, or not necessarily?

You could, like team fat showed you above.

Or if it's a lot of eggs you could use a mixer.

But many of us would use a fork, or chop Stix, or a spoon, or even a bubbler spatula. The egg doesn't really care what tool beats it up.

In fact, a bowl isn't required either. A tea cup will do, or a small ramekin. S I said, the egg doesn't much care which is used.
 
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You could, like team fat showed you above.

Or if it's a lot of eggs you could use a mixer.

But many of us would use a fork, or chop Stix, or a spoon, or even a bubbler spatula. The egg doesn't really care what tool beats it up.

In fact, a bowl isn't required either. A tea cup will do, or a small ramekin. S I said, the egg doesn't much care which is used.
I thought that was a joke pic :).[

I could use a chop stick, no problem.  I just want to be as correct as possible.  So it sounds like it doesn't matter how it's beaten, as long as you stir it around a lot?

Thanks
 
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I suppose since you write about food, time spent researching all the kitchen doodads that COULD be used for various cooking techniques is vital to your success.
I own a dozen whisks and quite a few sieves (proper ones as well as not.... am at the beach and used a child's plastic sand castle sifter to bread fish last nite lol ;-)
Do I use all of them every time I cook or bake?
Heck no .... every tool and vessel that needs to be washed and put away means less time on the deck sipping a fruity rum drink from a plastic coconut lol (thank you party city!).
Like foodpump foodpump pointed out there are a couple of things I use a wisk for and the rest stay in the tool container.

Does kneading take a long time?
Sometimes....if I am having a bad day and my joints are inflamed it seems to take forever to reach that smooth texture that tells me I am done for the moment.

Is making dough hard?
This can be answered a couple of ways....
The recipes are for the most part easy to understand and after a while ....memorize.
I s'pose if I had to make a hundred lbs of bread dough by hand twice a day the physical aspect could be considered hard (this is when the mixer and hook comes into play) but since retiring (for 10 months out of the year) I only bake what I want when I want and find it to be mostly relaxing as well as joyful.

mimi
 
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