Does the speed at which you mix (or whisk) ingredients for food like Yorkshire Puddings etc. affect their

Question: Does the speed at which you mix (or whisk) ingredients for food like Yorkshire Puddings etc. affect their characteristics etc. (and does it make them any better for you?)
- Keywords:
  characteristic,
  food,
  ingredient,
  mix,
  whisk,
  yorkshire pudding
Asked by sdstuchbury to Kate on 24 Jun 2013.
- Kate Husband answered on 24 Jun 2013:
  
  I’m not sure but I’m guessing the faster you mix the smaller the blobs of fat would be in the mixture and you’d get a creamier texture? I’m not sure that would make it any better for you but it might make it tast different! Certainly if you make ice cream by cooling it with liquid nitrogen at -198C the ice cream crystals are really small as they have no time to form and so the ice cream is really creamy and smooth.

Question: Does the speed at which you mix (or whisk) ingredients for food like Yorkshire Puddings etc. affect their characteristics etc. (and does it make them any better for you?)