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By Lucy Cufflin
Published 2013
To introduce air into the mixture. Use a hand balloon whisk, an electric whisk with metal beaters or a fixed-head mixer with a fine metal whisk head. Whisking thickens cream and egg whites, for example. See the Classic meringues recipe for a perfect example of whisking.
ยฉ 2013 Lucy Cufflin. All rights reserved.
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