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Valued Contributor
Posts: 714
Registered: ‎01-05-2020

4748ECD0-F8AF-4D57-9ED7-DC75ACD55AAB.jpeg

Honored Contributor
Posts: 14,859
Registered: ‎03-19-2010

And if each were given a presentation on QVC, each would do everything.  Truthfully, I only have the French Whisk and it's also the only type I've ever SEEN used for rouxs.  

Honored Contributor
Posts: 47,013
Registered: ‎08-23-2010

@Toots711 

 

Interesting chart, Toots.

 

I have a whisk shape that isn't on there.  Maybe I can take a photo of it, lol. 

 

 

Respected Contributor
Posts: 2,621
Registered: ‎07-18-2015

@Toots711 

Well, that's interesting. Never thought about that.

Interesting, but I'm not sure I'll need to reference it.

So far so good.

 

But one never knows....

Honored Contributor
Posts: 9,285
Registered: ‎03-10-2013

I have the French whisk and it does everything I need it to do.

 

 

Honored Contributor
Posts: 14,020
Registered: ‎03-09-2010

Flat whisk is useful for making pan sauces.

Esteemed Contributor
Posts: 5,157
Registered: ‎07-18-2013

Thank you @Toots711 .   I learned something new about whisks today!

If my dog doesn't like you, neither do I.