1.   French whisks or balloon whisks are best for incorporating air into ingredients like egg whites or cream.

2.   Stir gently with a balloon whisk, scraping sides of pan, until the mixture is thick and custardy.

3.   The most effective French and balloon whisks are those with wire loops of different lengths.

4.   They are outfitted with a set of professional knives and a red plastic toolbox filled with implements like a balloon whisk, a whetstone and a pastry bag.

5.   Trying to emulsify a sauce in a small saucepan with a large balloon whisk, for instance, will be awkward at best.

6.   Whisks come in many prices and varieties, including the flat whisk, medium-sized sauce whisk and the big balloon whisk.

7.   Place eggs in bowl of electric mixer fitted with a balloon whisk.

8.   Use an electric mixer attached to a balloon whisk.