Monday, September 7, 2009
a whisk for the corners
Using a round whisk for a squared-off pot drives me crazy, especially when I find unmixed custard, pudding or sauce bits in a channel along the bottom edge. Whisks such as this or this or this or this are painless investments, and come in handy when you want a perfectly-mixed chocolate pudding, and you want it now.
THANK YOU. I made a caramel sauce the other day and ended up with lumps at the edges. Had to strain the whole thing. The sauce was still good, but I just felt silly. This is a must have.
I’ve been using one of these for a long time and never noticed its peculiarity – I had bought it just because it is silicon coated and worked right with my nonstick pans. Now you’re giving me one reason to love it even more
(btw just happened on this wonderful site and I absolutely love it
They can be pricey, but the alternative is to get a nice saucier. http://www.amazon.com/All-Clad-Stainless-1-Quart-Saucier-Pan/dp/B00005AL91/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1271470357&sr=1-3
Good Day
Inga said “what a load of crap!” just for dha sake of irony, but yours truly will refrain.