• Aerating: Whipping heavy cream into peaks or turning egg whites into fluffy meringue.
• Blending: Combining dry ingredients (like flour and salt) or mixing wet and dry ingredients into a smooth batter, as seen in your second image.
• Emulsifying: Whisking oil into vinegar for a perfectly blended vinaigrette.
Tips for use:
• The Grip: For light tasks, hold it like a pencil near the top of the handle. For heavier batters, grip the handle firmly in your palm for more leverage.
• Movement: Use a side-to-side or "figure-eight" motion rather than just circular stirring; this creates more turbulence and incorporates air much faster.
