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5 Amazingly Simple Cake Decorating Ideas  - Kitchen Conundrums with Thomas Josheph

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We've noticed that different cooks seem to favor different motions when using a whisk. Some prefer side-to-side strokes, others use circular stirring, and others like the looping action of beating that takes the whisk up and out of the bowl. The difference in technique got us wondering whether one was more effective than the others. So we ran a few tests to find out.

We compared stirring, beating, and side-to-side motions in three core whisking applications: emulsifying vinaigrette and whipping small amounts of cream and egg whites. We timed how long the dressing stayed emulsified and how long it took us to whip cream and egg whites to stiff peaks.

In all cases, side-to-side whisking was highly effective. It kept the vinaigrette (made simply of oil and vinegar) fully emulsified for 15 minutes, and it speedily whipped cream to stiff peaks in 4 minutes and egg whites to stiff peaks in 5 minutes. Circular stirring was ineffectual across the board. It never fully emulsified the dressing, which remained thin and separated, and it took more than twice as long as side-to-side whisking to whip cream and egg whites (10 and 12 minutes, respectively). Beating was even less effective than stirring for emulsifying, and whipping cream dragged on with minimal effect for 8 minutes before we threw in the towel. Beating was only effective at whipping egg whites, creating stiff peaks in a record 4 minutes, surpassing the timing of side-to-side strokes.

Watch our experiment and results in our online science video.

So why does a side-to-side motion work so well-and the other actions, in the main, work so poorly? The first reason is that side-to-side whisking is simply an easier motion to execute quickly and aggressively-allowing you to carry out more and harder motions per minute than with the other strokes. Second, this action causes more of what scientists call "shear force" to be applied to the liquid.

As the whisk moves in one direction across the bowl, the liquid starts to move with it. But then the whisk is dragged in the opposite direction, exerting force against the rest of the liquid still moving toward it. Because stirring and beating take the liquid in the same direction of the whisk, they produce less shear force.

In vinaigrette, the greater shear force of side-to-side whisking helps break oil into tinier droplets that stay suspended in vinegar, keeping the dressing emulsified longer. To create stiff peaks in cream and egg whites, shear force and efficiency are both key. As the tines are dragged through each liquid, they create channels that trap air. Since the faster the channels are created, the faster the cream or whites gain volume, rapid, aggressive side-to-side strokes are very effective. Their greater shear force is also better at keeping each type of foam stable. In cream, shear force disrupts the proteins surrounding the fat molecules, freeing them to form a protective coating around the air bubbles; in egg whites, shear force performs a similar function, unfolding proteins that then create a protective film around the bubbles.

In whipping egg whites, however, beating had an advantage even over side-to-side strokes. Because egg whites are very viscous, more of them will cling to the tines than cream, even at the beginning of whipping. This allows the whisk to create wider channels that trap more air. With side-to-side strokes, the reverse motion will disrupt some of the channels that were just created, slowing the process of trapping air and building volume. Since beating takes the whisk out of the liquid during some of its action, these larger channels can stay open longer, trapping more air. In this case, the effect is more important than shear force in quickly creating volume.

If you're making a dressing or whipped cream, whisk side to side. Getting stiff peaks in egg whites, however, will go much more quickly if you beat the eggs. You shouldn't ever whisk in a circular stirring motion, as it's completely ineffective.

RECIPE FOR MEMBERS: Our Ultimate Lemon Meringue Pie doesn't break down and puddle on the bottom or "tear" on top, and it's chock full of lemon flavor.

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Science Says You've (Probably) Been Using Your Whisk the Wrong Way - Cook's Illustrated

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We've noticed that different cooks seem to favor different motions when using a whisk. Some prefer side-to-side strokes, others use circular stirring, and others like the looping action of beating that takes the whisk up and out of the bowl. The difference in technique got us wondering whether one was more effective than the others.

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All I do is look at pictures of baked goods.

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All I do is look at pictures of baked goods.

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Discover recipes, home ideas, style inspiration and other ideas to try.

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Easy Recipes For Kids

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16 Fun & Easy Recipes for Baking with Kids

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If you have kids, you need these baking hacks and easy recipes in your life.

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Get amazing and creative ideas for Halloween cupcakes that will be the perfect accompaniment to your next spooky, Halloween party.

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With the cooler weather upon us, homemade desserts featuring fresh fall ingredients are the perfect finish to a meal -- or whenever you please. Try these recipes for autumn-inspired tarts, puddings, cakes, and cookies.

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I'm looking into making these next.

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Bacon-Cheddar-Chive Scones Recipe | King Arthur Flour

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A tender, rich scone packed with bacon and cheese.

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I made these last week, and will make them again for class tomorrow!

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Welcome back to Sally's overdose on scones.

It's only been about a year and half since my love affair began. Before that, scones were nothing more than a dry crumbly triangle. I mean sure, scones are meant to be dipped into (insert hot beverage of choice here) but a pastry reminding me of cardboard never quite did it for me. Meh.

How appetizing has my writing been so far. Uhhh let me switch gears.

What I'm trying to say is that not all scones are created the same. Gone are the days I pretend to be proper by eating a sandpaper-y scone. Welcome: tender, flaky, crumbly-in-a-really-good-way, buttery, flavorful pastries filled to the brim with chocolate, strawberries, and cinnamon chips. Consider me OB-sessed.

My latest scone adventure is of the lemon blueberry variety. Summer in a scone! They're a little upgrade from my favorite blueberry version. I've made these lemon blueberry scones like they're going out of style, beginning in early June when I shared the recipe on People. The reason I make them so much? They're easy. Seriously! Scones are so simple and I wouldn't have known that before I started making them.

Scones are done in under 45 minutes and- this is the best part- you don't have to wait for them to cool before taking that first bite. They're the kind of treat I make on the weekends or for afternoon dates when I don't have enough time but still want something to make me feel fancy. -> must be a girl thing. Or a 30's thing?

My basic scone recipe is pretty straightforward, but there's one thing that I'm about to drill into your head. If I haven't already.

(See every single scone recipe on my blog for further study.)
It's all about the butter.
I prefer a scone made with frozen butter compared to just cold butter. You see, it's imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scones bake, they release steam and create little pockets of air. This makes the scones a little airy on the inside while remaining crisp and crumbly on the outside. The colder the butter, the more pockets of buttery goodness. Hooray! Simply place a stick of butter in the freezer for 30 minutes ahead of time.

Oh, another thing. I like to grate the frozen butter before cutting it into the flour. If you grate frozen butter, it will only take a few seconds to incorporate into the dry ingredients. The butter, while remaining frozen, keeps the dough cold. (Warmer butter will just melt and could create a greasy dough.) Cold dough gives you that wonderfully flaky, crumbly scone texture that I can't shut up about.

The glaze? Even easier than the scones. Sifted confectioners' sugar + lemon ju... I'm sorry, have I lost your attention? Is that pile of grated butter too beautiful to handle? Weird baker problems. I get it.

Anyway. The glaze. Lemon juice and confectioners' sugar produce a sinfully sweet n' tangy glaze. The glaze will seep and soak into the tops of the scones making these summer-y treats almost more than I can handle. It's so good.

2 summer's ago, me making/loving/flipping out over scones would be a complete joke. But when done right, scones will change your life. Maybe not so dramatic, but they taste damn good and definitely make you feel fancy. (Goal = attained.)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥

Recipe Notes:

1. Usually I use around 1/2 cup of granulated sugar, but fresh blueberries in the summertime are already so sweet, so I reduce to 6 Tablespoons total. If using frozen OR if your blueberries are on the tart side, increase to 1/2 cup total.

2. My amount is usually closer to 1 and 1/4 cups. I like a little extra blueberries!

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Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Tropical Mango Scones next. Trust me, the flavor combo works!
Eggland's Best provided me with eggs to bring you this recipe.

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Glazed Lemon Blueberry Scones - Sallys Baking Addiction

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Welcome back to Sally's overdose on scones. It's only been about a year and half since my love affair began. Before that, scones were nothing more than a dry crumbly triangle. I mean sure, scones are meant to be dipped into (insert hot beverage of choice here) but a pastry reminding me of cardboard never quite did it for me.