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.
12 comments on a whisk for the corners
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
Inga said “what a load of crap!” just for dha sake of irony, but yours truly will refrain.
Links to wisk esamples do not open properly. I am using my cell not sure if they work from a computer.
Hi! Can you post your mini whisk recommendation that is a circle of wires and you are using for beating just one egg? I know you were pleasantly surprised by the mini whisk, but I can’t find the recommendation on your website. Thank you!!
Yes. I’ve been using this one but if you can get a pack with a small and big (I use the big, just a little less), it’s a better value.
Have you tried a Danish dough whisk? I find them to be fabulous for mixing bread and cookie dough, and I think this could be another option for a “whisk for the corners.”
Yes — I love it for hand-mixing bread doughs and even cookie doughs. But I actually use a (different kind of) Scandinavian whisk these days for the corners — I have a small and large of these. I got them in January and have used them for almost everything since.
Ah, so many whisk types, so little time. I remember back in the early 1970’s (I am aging myself) when I bought my first balloon wire whisk, and it made me feel oh so française!
You should see my mustard collection! :)
Ooh, can I, when the pandemic is over? :-)