Flat or Roux Whisk

True to its name, this whisk loops arranged in a flat pattern so that they cover the large surface of shallow skillets or roasting pans—the kind in which roux, pan sauces, and gravies are often prepared. (Some cooks, however, prefer the flat whisk for this sort of job.) The flat whisk can quickly incorporate egg yolks into sugar for pastry creams and custard, and flour into butter for roux. The wires blend the ingredients by pulling them in from all sides into the center.



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