The advice in this post is based on very flawedassumptions, but if you’re inclined to take it anyway (or to do something else in this vein), then note that there’s an easier way than using such a complex contraption as an eggbeater.
Pour no more than 3⁄4 cup cream into Pyrex measuring cup. Hold whisk vertically, with its business end fully immersed in the cream, and with the handle between the palms of your hands. Move your hands back and forth vigorously, so as to roll the whisk between your palms.
This will whip the cream, in relatively short order (though not as quickly as if you used an electric hand mixer).
This still sounds like it’s the bucket of “I have turned on ‘cooking’ as a broader action that I’m doing”. (which is not always a dealbreaker, I enjoy cooking sometimes, but often a dealbreaker no matter the action)
Your first comment implied that it’s the annoyance of cleaning the eggbeater, specifically, that was problematic; hence my reply. (Your actual concern is clear now, of course, though my suggestion may perhaps still benefit others.)
A wire whisk is easier to wash. You can put it in your dishwasher, for example, or fully immerse it to soak, etc., without worrying about water damage to any components.
EDIT: But yes, the way I described is definitely slower than using an eggbeater. My actual preferred solution for making whipped cream is to use an electric hand mixer, which is faster than either manual option.
We’ll put our eggbeater in the dishwasher. It’s stainless steel and it seems fine.
If it eventually breaks we can get a new one; they’re very cheap used.
an electric hand mixer, which is faster than either manual option
I’d be surprised if it was faster after accounting for needing to get the hand mixer out and assemble it? Whipping a serving of cream by hand took me 16s (I timed it for this post)
We’ll put our eggbeater in the dishwasher. It’s stainless steel and it seems fine.
The eggbeater in the image you use in your post appears to have wooden parts (the handle).
needing to get the hand mixer out and assemble it
Well, where you store your hand mixer is obviously up to you; if you use it often, keep it in a convenient place—just as with the eggbeater. As for assembly, it takes mere seconds.
The eggbeater in the image you use in your post appears to have wooden parts (the handle).
Yup. But we’ve been putting it in the dishwasher for years and it’s doing fine. It will eventually lose its handle, but it’s about $2 at the thrift store.
(As I wrote above, though, for whipped cream in particular I usually do it by hand)
The advice in this post is based on very flawed assumptions, but if you’re inclined to take it anyway (or to do something else in this vein), then note that there’s an easier way than using such a complex contraption as an eggbeater.
You will need the following:
2-cup-capacity Pyrex measuring cup (image).
Large wire whisk (image).
Pour no more than 3⁄4 cup cream into Pyrex measuring cup. Hold whisk vertically, with its business end fully immersed in the cream, and with the handle between the palms of your hands. Move your hands back and forth vigorously, so as to roll the whisk between your palms.
This will whip the cream, in relatively short order (though not as quickly as if you used an electric hand mixer).
This still sounds like it’s the bucket of “I have turned on ‘cooking’ as a broader action that I’m doing”. (which is not always a dealbreaker, I enjoy cooking sometimes, but often a dealbreaker no matter the action)
True enough!
Your first comment implied that it’s the annoyance of cleaning the eggbeater, specifically, that was problematic; hence my reply. (Your actual concern is clear now, of course, though my suggestion may perhaps still benefit others.)
This sounds slower than using an eggbeater, without being any faster to clean up?
A wire whisk is easier to wash. You can put it in your dishwasher, for example, or fully immerse it to soak, etc., without worrying about water damage to any components.
EDIT: But yes, the way I described is definitely slower than using an eggbeater. My actual preferred solution for making whipped cream is to use an electric hand mixer, which is faster than either manual option.
We’ll put our eggbeater in the dishwasher. It’s stainless steel and it seems fine.
If it eventually breaks we can get a new one; they’re very cheap used.
I’d be surprised if it was faster after accounting for needing to get the hand mixer out and assemble it? Whipping a serving of cream by hand took me 16s (I timed it for this post)
The eggbeater in the image you use in your post appears to have wooden parts (the handle).
Well, where you store your hand mixer is obviously up to you; if you use it often, keep it in a convenient place—just as with the eggbeater. As for assembly, it takes mere seconds.
Yup. But we’ve been putting it in the dishwasher for years and it’s doing fine. It will eventually lose its handle, but it’s about $2 at the thrift store.
(As I wrote above, though, for whipped cream in particular I usually do it by hand)