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A type of mixing utensil that is best used to blend stews, soups and sauces. The head of this whisk has a set of wires that are angled and conform nicely to saucepans as it stirs ingredients around the straight edges of the pan. The whisk typically contains 5 to 7 wires that serve to mix ingredients in deeper pans or containers rather than shallow pots or pans. When selecting, make sure the whisk has a sealed surface where the wires enter the handle, to keep food from accumulating in hard to clean areas. This whisk is also known as a flat whisk.
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