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It doesn't matter - you can use a whisk, a fork, or an electric mixer or food-processor. Top chefs often say it doesn't matter in what order you combine ingredients.
I use a mixer, either a hand mixer or a stand mixer. If you have neither one may use an old fashion egg beater or a whisk. If one does not have that a large spoon will work it just means a little extra effort.
Whisk. Stir. Use a stirring utensil to combine mixture together using a circular motion, with your hand or a mixer.
Use a hand whisk, its that easy. In other answer use a Rotary Beater.
My Kitchenaid stand mixer has only three attachments, a paddle mixer, a whisk and a dough hook. For light ingredients the whisk works well, otherwise the paddle is best for mixing. Most large industrial planetary mixers (Hobart, Globe, or Univex, among others) are the same.
Chromatography is not an appropriate means of getting lumps out of cake mix. You should use a sifter or sieve to get lumps out of a dry cake mix. After liquid ingredients are added, you should use a whisk, a hand mixer or an electric mixer to break up any lumps.
You can use a fork.
Both banbury mixer and internal mixer could be used for tire compounding. Nowadays, some tire manufacturers use the banbury mixer instead of the internal mixer, because they want to get higher output/capacity. Usually, minimum volume for the banbury mixer is 75 L, capacity is around 1500 kg/h. If there is any questions, send email to cnsabrina@aol.com
I usually use it to whisk eggs or to mix cake and cupcake batter
You can use a hand whisk it just takes more effort.
"I'm going to whisk some eggs now"
Use the standard flat beater that came with your mixer.