Of the whisks/whips that you can own, a roux/gravy whip is certainly optional, unless, of course, you make a lot of gravies, rouxs or you’re a fan of cream gravy.
The tactical advantage of a flat whisk in working with hot roux and sauces is that you get the rapid integration of a whisk/whip, without the danger of a round whip flipping boiling oil and flour up and splattering the stove or you.
Likewise, flat whips aren’t all the same. This Best Manufacturer’s whip certainly isn’t unique, hence the one diamond ChoiceStuff rating. The flat whip with the broad, beaver-tail design, is what makes this roux whip stand up over the competition that we’ve found, at a price that’s nice, and a size that isn’t obscenely big. Most roux whips are commercial and, because you’re cooking for volume, large. The smaller head whips don’t have the surface area. Less surface, more elbow grease, and wear and tear on you.
They’re a nice add on, and you will certainly notice the difference in your gravy and if you venture off to makin’ Cajun or Creole food, among others!
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