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Old 05-24-2014, 10:05 AM
Location: Somewhere flat in Mississippi
8,612 posts, read 8,614,769 times
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You need a whisk sturdy enough to pass through batters but able to sweep the bottom of a pan and even into the corners to keep the roux or gravy from burning. A conventional balloon whisk isn't sufficient. What is? A flat whisk? A ball whisk? A spring whisk? A tornado whisk?
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Old 05-24-2014, 10:16 AM
Location: South Bay Native
13,048 posts, read 21,158,596 times
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I use the balloon wire whisk to quickly incorporate the hot liquid into the roux when it's ready, and then a flat head wooden spoon to get into the corners of the pan. I alternate between the two utensils as needed until the emulsion is done. I never really gave it much thought until now - I'll be curious to see what others have found.
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Old 05-25-2014, 12:25 PM
Location: The New England part of Ohio
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I have never had any problems using a simple wire ball whisk. I've been making roux for 25 yeas and I don't have a problem with them.

I also use Don'tH8ateme's methods, and augment the simple wire whisk with a simple wooden spoon. I think it's more a matter of technique than fancy utensils.

You get the hang of it, and it becomes "second nature".

I would invest time in technique, rather than expensive gadgetry.
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Old 05-25-2014, 12:54 PM
6,400 posts, read 6,499,594 times
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I usually just use a wooden spoon, no whisk. No problems.
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Old 05-25-2014, 01:12 PM
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I have this french whisk in a 7" size. It's compact enough to get into the edges of the pot and sturdy enough to hold up against the roux.

Williams-Sonoma French Whisks | Williams-Sonoma
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Old 05-25-2014, 01:21 PM
Location: Honolulu, Makiki
351 posts, read 435,452 times
Reputation: 919
Default Sometimes I use a fork

Most times I use a whisk and wooden spoon, but if I'm making a roasted leg of lamb elevated on a rack in a shallow roasting pan for instance, then I'll use a fork like my mother did.

I use the fork to scrap up all the brown bits and to blend in the flour. When the roux is nicely browned, then I slowly incorporate the stock.
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Old 05-25-2014, 01:24 PM
35,121 posts, read 37,802,296 times
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I have never used a whisk for gravy or roux I have a "gravy spoon" which is this little cheapy short plastic spoon that is the shape of a wooden spoon. I rarely use a whisk for anything.
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Old 05-25-2014, 01:26 PM
Location: Denver area
21,137 posts, read 22,107,592 times
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I have a flat whisk which is perfect for this. I probably use it more than my regular whisk.

This is the type of flat whisk I use:


Last edited by maciesmom; 05-25-2014 at 01:48 PM..
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Old 05-25-2014, 02:36 PM
Location: Islip,NY
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French whisk IMO.
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Old 05-25-2014, 03:49 PM
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OXO French Whisk.
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