The breif inrtoduction of flat whisk and spiral whisk
Also commonly called a roux whisk. Visually, it looks like a balloon or French whisk that has been flattened–it has the signature loops that you’d expect in a whisk, but fewer, and they lie flat. This orientation makes it uniquely suited to stirring in shallow pans such skillets.
Suggested uses: Owing to its harmonious nature with skillets, this egg whisk is a great choice for making a roux or various pan sauces.
This unique-looking whisk consists of a rounded loop, around which another wire is coiled around. The head is slightly angled. Since the head bends to fit the space it is inserted into, this type of coil whisk will constantly make contact with the pan or bowl, which helps to ensure even mixing while preventing scorching.
Suggested uses: This whisk is well-suited for mixing sauces (from mother sauces to pan sauces and variations), vinaigrettes, or for incorporating liquid into a roux while reducing any possible lumps.
- Prev : The ballon whisk and french whisk
- Next:No Article
