Jeni Wright, Eric Treuille, Le Cordon Bleu

Whisk

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To incorporate air into ingredients, such as cream or eggs, as a result of beating them with a wire whisk.

© 1996 All rights reserved. Published by Le Cordon Bleu.