This whisk was a wedding present and I have since learned I cannot live without it. It's great for mixing up sauces and the curved edges are perfect for getting flour that gets stuck on the side of the pan. Also, since it's flat it doesn't encorporate a lot of air into what you are mixing. I tend to use it for just about anything I am mixing.
Williams-Sonoma, although a bit pricey, has the nicest version of this I've seen. I like that the handle is solid and not wire wrapped. It's also a nice thick handle that's easy to hold and you don't tire as easily, especially important when beating something for a long time.
(If you click on the link it's the 10 inch flat whisk)
2 Responses:
I also love the whisk I received for my wedding. Recently, I did just see a tip on whisks that I didn't know. When using a whisk to beat eggs, you want a really big balloon whisk. It helps add all that air to the egg whites, etc. Then I got to thinking. . . when do I ever use a whisk to beat eggs -- that's what a mixer is for! But, now we all know that when we want to make our next souffle, we should buy a huge BALLOOOOOOON whisk.
I have to agree about beating egg whites by hand. More times than not the fancy cooking shows on PBS or food network show them doing it by hand but who has the time AND the arm strength to do that. Give me my Kitchen Aid (With the balloon whisk attachement!)
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