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(French whisk (Gourmet))
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Wylie Dufresne loves state-of-the-art equipment, but his favorite kitchen tool is modest: the whisk. We asked an expert, Gourmet Magazine’s style director Corky Pollan, what makes a whisk really mix and beat.
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Comments [6]
Hi everyone! We had a full picture in the slideshow, but no direct way to find it - you can click on the link now to see a picture. We've also included a link to buy the specific whisk Corky recommends. Hope this helps! Thank you for your patience.
I put "French Whisk" into Google Images and found the one in the picture on this website. It is an 11" Oxo model, available for about $10.
My favorite cook shop Sur La Table has some great wood-handled whisks: http://preview.tinyurl.com/5hfqq2
Yes, upon the show's recommendation, I too came to the website for pic of Corky's whisk, but alas, it's woefully inadequate--unlike the show, which is excellent. Otherwise, keep up the good work!
Yeah, same problem, the photo is tiny.
I don't doubt that this is a great whisk, but it lacks one feature I consider important: a flat bottom. Rounded whisks don't do a very good job of moving food away from the bottom of a flat pot or pan. Food doesn't mix as well, and can stick during cooking (e.g. pudding).
A better whisk is what my mother had -- she called it a spring beater. The business end is a spiral which lies flat against the bottom of the pan, then rises vertically in a more or less pyramid shape, to the handle. This "whisks" just as well, but provides much better contact with the bottom of the pot.
Unfortunately these are hard (though not impossible) to find ... you pretty well have to search online.
So after hearing Corky Pollan talk about her favorite wisk and told that I could go to studio360.com to see it I can't fins anything more than a 3/4" by 3/4" picture which doesn't help me find one if i wanted to buy one. I realize you are non commercial but don't hype it if you can't give us enough info to get one.
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