To apply that which hurts keenly to; to lash, as with sarcasm, abuse, or the like; to apply cutting language to.
To thrash; to beat out, as grain, by striking; as, to whip wheat.
To beat (eggs, cream, or the like) into a froth, as with a whisk, fork, or the like.
To conquer; to defeat, as in a contest or game; to beat; to surpass.
To move nimbly; to start or turn suddenly and do something; to whisk; as, he whipped around the corner.
An instrument or driving horses or other animals, or for correction, consisting usually of a lash attached to a handle, or of a handle and lash so combined as to form a flexible rod.
A whipping motion; a thrashing about; as, the whip of a tense rope or wire which has suddenly parted; also, the quality of being whiplike or flexible; flexibility; suppleness, as of the shaft of a golf club.
To incorporate air by beating and thus increase the volume as in egg whites and whipped cream.
to beat air into a mixture, such as egg whites or cream, until it froths or stiffens and increases in volume.
To rapidly beat eggs, heavy cream, etc., in order to incorporate air and expand volume.
To beat ingredients briskly, incorporating air and adding volume, until light and fluffy ... more on whip here
To whip, you need to beat the ingredients very rapidly with a wire whisk or electric mixer. Stirring adds air and cream or egg whites become fluffy. Stop whisking when peaks form.
The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. Top of glossary. Top of glossary.
To mix ingredients vigorously to incorporate air and increase volume.
Beat ingredients at high speed to incorporate air into the mixture.
Beat rapidly with a whisk or beater until mixture expands with air and is light.
To beat briskly with a wire whisk or electric mixer to incorporate air, which in turn adds volume. Usually used in reference to cream or egg whites. To whip cream, which has fat, always chill the bowl, beaters and cream first. Egg whites, which are mostly water, should be whipped at room temperature.
Beating food rapidly by using a whisk or electric beater to incorporate air into the mixture. Help Support This Site! Our editor needs a new computer! We need just 11 people to complete an offer at one of our sponsor sites and they will send her a new computer for free! Click here to complete an offer or click here to get more details and step-by-step instructions. Tip Box Spice Rack Glossary Measurements Substitutions Top 10 Recipes Click to Pick Grilled Pizza Mango Smoothie Blueberry Pancakes Pineapple Cake Mediterranean Salad Crab Dip Easy Beans BBQ Pork Margarita Shrimp Chocolate Strawberries Community Forum Submit a Recipe Coupons Food Trivia Sign Up For FREE Recipe Emails
beat rapidly to incorporate air and add volume.
an instrument with a handle and a flexible lash that is used for whipping
a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit
beat severely with a whip or rod; "The teacher often flogged the students"; "The children were severely trounced"
whip with or as if with a wire whisk; "whisk the eggs"
To beat ingredients with a whisk, electric mixer, or other utensil, a process which incorporates air into a mixture and changes the texture.
(verb) To beat an ingredient to incorporate air, augment volume, and add substance.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
An object such as a cane, crop, paddle or slapper used to beat a submissive.
To mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture.
To beat until frothy or stiff with an eggbeater or an electric mixer.
To beat quickly and steadily with either a hand or an electric beater.
To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the ingredients as they are whipped, increasing their volume until they are light and fluffy.
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture.
To beat rapidly, incorporate air and product expansion. [ | | | | | | | | | | | | | | | | | | | | | | | | | ] X - NO ENTRIES under X [ | | | | | | | | | | | | | | | | | | | | | | | | | ] Y - NO ENTRIES under Y
Combine two or more ingredients using a wire whisk, a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as whisk.
To beat rapidly to increase air and increase volume.
To beat quickly and steadily by hand with a whisk or electric mixer.
To beat a food rapidly, such as cream, either by hand using a fork or whisk, or with an electric mixer or food processor. Whipping adds a great deal of air, thereby increasing the volume.
To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy; also refers to the utensil used for this action.
To stir air into a mixture or ingredient using a whisk in order to make the mixture swell and thicken. The classic example of this procedure is in the preparation of sweets, when whipping egg white or cream. The term, however, is also used in cooking to describe operations which bind and lighten a sauce with fats (oil, butter or cream) or egg yolk; this procedure involves whipping the sauce energetically, just before serving ,as the sauce obtained using this procedure is not very stable.
Object that can be also a cane, crop, paddle or slapper, or a single or multiple-lash whips to beat a submissive.