11/29/2023 0 Comments Flat whisk![]() ![]() Tines coated with silicone (presumably designed for nonstick pans) were too flexible and slick, providing less resistance against fond or clumps of béchamel plain metal tines were more efficient. ![]() We liked whisks that were stiff enough to scrape well but not so rigid that they made us press too hard against the cookware, tiring our hands. While the fat balloon whisk struggled to reach and scrape the outer edges and sides of the saucepan, the flat whisk’s narrower, more two-dimensional profile made it easy to control, maneuver, and get into corners, thus keeping the béchamel from settling, scorching, or forming lumps.īut not all flat whisks are created equal, as rigidity, material, tine spacing, and comfort separated the best from the rest. ![]() And they really shone when making béchamel. All of the flat whisks took far less time than the wooden spoon to scrape the fond off the skillet for the pan sauce. The best flat whisks excelled at their given tasks. We tested six models priced from about $7.00 to $22.00, using them to make a béchamel sauce and a pan sauce for skillet-roasted chicken breast alongside the tools we’d ordinarily use for these dishes-a wooden spoon and our favorite all-purpose whisk, the OXO Good Grips 11” Balloon Whisk. A flat (or roux) whisk has a unique shoehorn-like shape that allows it to get into the corners and sides of pans for more efficient stirring when making sauces and gravies. ![]()
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