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| Top row: 3 Roux whisks, Danish dough whisk, OXO egg beater Bottom row: French whisk and large balloon whisk |
When I first started
keeping house, I never even owned a whisk, and I don’t think our mom or
grandmother did either. Times have
changed for sure, and I keep several in my tool crock and on my tool rack.
I also used to have a
hand egg-beater, then discarded it because they tarnished and rusted
easily, and portable hand mixers became more available and better quality. Now I have this very nice OXO hand egg beater which I love and
use frequently for small mixing jobs…easy to clean, it never rusts.
My favorite whisks are
flat whisks also known as a roux whisk; I have several with silicone on the
wires in a medium and large size, and they do a great job with gravies and
sauces, no more lumps! The smaller one I use to whip up
eggs or small amounts of sauces right in a measuring cup.
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| Clockwise from top left: Beating eggs, Making roux, Stirring mushroom gravy, Making cooked dressing in double boiler, Making lard noodle dough |
I don’t have any
balloon or French whisks, but Myrna does.
I think electric mixers were made for beating egg whites, and I never,
ever would do it with a whisk…just sayin’.
I do have this Danish dough whisk for thick batters; I especially use it for making noodle dough
by hand and some quick breads. It’s very
efficient, and works much better than I thought it would.
Some recipes that are
made for whisks or egg beaters:
I love kitchen gadgets, so have a little collection of whisks.
ReplyDeleteI have one of those Danish ones....the nines!
ReplyDeleteLooks like I need one of those
ReplyDeleteMy mother told me that when she was young (1920s/30s) she would whip egg-white using a knife on a flat plate.
ReplyDeleteI haven't tried this myself but have read about it.
[Valerie]
Guess I can hardly imagine how hard that could be!
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