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.