I love my flat whisk, but it has seen better days and I can't replace
it with an exact duplicate, so I've been looking around and found
something that's new to me. I'm wondering if anyone here has one. If
so, what do you think?
http://www.chefscatalog.com/product/...lat-whisk.aspx

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
>
> I love my flat whisk, but it has seen better days and I can't replace
> it with an exact duplicate, so I've been looking around and found
> something that's new to me. I'm wondering if anyone here has one. If
> so, what do you think?
> http://www.chefscatalog.com/product/...lat-whisk.aspx
>

now you've done it! something I might actually want to get, even though I
though I had everything I could possibly use/need. Temperature resistant
ball ends gives me ideas. I don't think I would need or use it for whipped
cream, etc.

On Tue, 28 Jan 2014 15:37:52 -0800, sf > wrote:

>
>I love my flat whisk, but it has seen better days and I can't replace
>it with an exact duplicate, so I've been looking around and found
>something that's new to me. I'm wondering if anyone here has one. If
>so, what do you think?
>http://www.chefscatalog.com/product/...lat-whisk.aspx

that would be nice. You could use it on a non-stick pan because of
the ends.
Janet US

"Pico Rico" wrote:
>"sf" wrote:
>>
>> I love my flat whisk.
>
>now you've done it! something I might actually want to get, even though I
>thought I had everything I could possibly use/need.

Um, sf uses her whisk to masturbate... are you planning to shove a
whisk up your faggot rican ass?

On Tuesday, January 28, 2014 10:53:35 PM UTC-6, Sqwertz wrote:
>
> On Tue, 28 Jan 2014 15:37:52 -0800, sf wrote:
>
> > I love my flat whisk, but it has seen better days and I can't replace
> > it with an exact duplicate, so I've been looking around and found
> > something that's new to me. I'm wondering if anyone here has one. If
> > so, what do you think?
>
> > http://www.chefscatalog.com/product/...lat-whisk.aspx
>
>
> They suck. Wether it's the flat version or the cylindrical "Beads on
> Sticks" version, they both suck.
>
> A balloon wisk is so much better for beating.
>
>
> -sw
>
>
I read somewhere about a year or so ago these are good for combining/'sifting' dry ingredients but not much else.

On Tue, 28 Jan 2014 15:47:40 -0800, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > I love my flat whisk, but it has seen better days and I can't replace
> > it with an exact duplicate, so I've been looking around and found
> > something that's new to me. I'm wondering if anyone here has one. If
> > so, what do you think?
> > http://www.chefscatalog.com/product/...lat-whisk.aspx
> >
>
> now you've done it! something I might actually want to get, even though I
> though I had everything I could possibly use/need. Temperature resistant
> ball ends gives me ideas. I don't think I would need or use it for whipped
> cream, etc.
>
Glad you liked the looks of it! Whipping cream or egg whites would
not be a goal. I use my current flat whisk for gravy mainly, but it
works for any liquid in a shallow pan that I need to stir. I've
learned how not to create lumps, but on the off chance they appear - a
flat whisk makes short work of them.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 28 Jan 2014 17:50:27 -0700, Janet Bostwick
> wrote:

> On Tue, 28 Jan 2014 15:37:52 -0800, sf > wrote:
>
> >
> >I love my flat whisk, but it has seen better days and I can't replace
> >it with an exact duplicate, so I've been looking around and found
> >something that's new to me. I'm wondering if anyone here has one. If
> >so, what do you think?
> >http://www.chefscatalog.com/product/...lat-whisk.aspx
>
> that would be nice. You could use it on a non-stick pan because of
> the ends.

Thanks! I couldn't think of a down side either.





--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 28 Jan 2014 21:31:25 -0800 (PST), "
> wrote:

> On Tuesday, January 28, 2014 10:53:35 PM UTC-6, Sqwertz wrote:
> >
> > On Tue, 28 Jan 2014 15:37:52 -0800, sf wrote:
> >
> > > I love my flat whisk, but it has seen better days and I can't replace
> > > it with an exact duplicate, so I've been looking around and found
> > > something that's new to me. I'm wondering if anyone here has one. If
> > > so, what do you think?
> >
> > > http://www.chefscatalog.com/product/...lat-whisk.aspx
> >
> >
> > They suck. Wether it's the flat version or the cylindrical "Beads on
> > Sticks" version, they both suck.
> >
> > A balloon wisk is so much better for beating.
> >
> >
> > -sw
> >
> >
> I read somewhere about a year or so ago these are good for combining/'sifting' dry ingredients but not much else.
>

Yes, it can be used to combine dry ingredients. I've used the one I
have for that purpose, but I don't "beat" anything with it. Combining
ingredients in a shallow pan to make things like gravy is the goal.

Unfortunately, I can't replace my flat whisk (which is a true flat
whisk, not the joke they try to pass off as flat these days) - they
simply are not made that way anymore.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 1/28/2014 6:37 PM, sf wrote:
>
> I love my flat whisk, but it has seen better days and I can't replace
> it with an exact duplicate, so I've been looking around and found
> something that's new to me. I'm wondering if anyone here has one. If
> so, what do you think?
> http://www.chefscatalog.com/product/...lat-whisk.aspx
>

Is the original like this?

http://www.crateandbarrel.com/flat-r...FUFo7Aod_mQA6g

http://tinyurl.com/lq7o4bf


Tracy

On 1/29/2014 12:31 AM, wrote:
> On Tuesday, January 28, 2014 10:53:35 PM UTC-6, Sqwertz wrote:
>>
>> On Tue, 28 Jan 2014 15:37:52 -0800, sf wrote:
>>
>>> I love my flat whisk, but it has seen better days and I can't replace
>>> it with an exact duplicate, so I've been looking around and found
>>> something that's new to me. I'm wondering if anyone here has one. If
>>> so, what do you think?
>>
>>> http://www.chefscatalog.com/product/...lat-whisk.aspx
>>
>>
>> They suck. Wether it's the flat version or the cylindrical "Beads on
>> Sticks" version, they both suck.
>>
>> A balloon wisk is so much better for beating.
>>
>>
>> -sw
>>
>>
> I read somewhere about a year or so ago these are good for combining/'sifting' dry ingredients but not much else.
>
>
I use a fork for that.

Jill

On 1/29/2014 10:22 AM, Tracy wrote:
> On 1/28/2014 6:37 PM, sf wrote:
>>
>> I love my flat whisk, but it has seen better days and I can't replace
>> it with an exact duplicate, so I've been looking around and found
>> something that's new to me. I'm wondering if anyone here has one. If
>> so, what do you think?
>> http://www.chefscatalog.com/product/...lat-whisk.aspx
>>
>>
>
> Is the original like this?
>
> http://www.crateandbarrel.com/flat-r...FUFo7Aod_mQA6g
>
>
> http://tinyurl.com/lq7o4bf
>
>
> Tracy

That looks infinitely better, Tracy! Not that I'm going to buy one, my
regular whisk works just fine.

Jill

On 1/29/2014 10:32 AM, jmcquown wrote:
> On 1/29/2014 10:22 AM, Tracy wrote:
>> On 1/28/2014 6:37 PM, sf wrote:
>>>
>>> I love my flat whisk, but it has seen better days and I can't replace
>>> it with an exact duplicate, so I've been looking around and found
>>> something that's new to me. I'm wondering if anyone here has one. If
>>> so, what do you think?
>>> http://www.chefscatalog.com/product/...lat-whisk.aspx
>>>
>>>
>>>
>>
>> Is the original like this?
>>
>> http://www.crateandbarrel.com/flat-r...FUFo7Aod_mQA6g
>>
>>
>>
>> http://tinyurl.com/lq7o4bf
>>
>>
>> Tracy
>
> That looks infinitely better, Tracy! Not that I'm going to buy one, my
> regular whisk works just fine.
>
> Jill

It works really well for roux. Gets in the corner of the saucepan.

Tracy

On 1/28/14, 11:53 PM, Sqwertz wrote:

> They suck. Wether it's the flat version or the cylindrical "Beads on
> Sticks" version, they both suck.
>
> A balloon wisk is so much better for beating.

But a flat whisk is infinitely better for handling shallow liquids in a
frying or saute pan, such as scrambled eggs.

-- Larry

On 2014-01-29, Tracy > wrote:

> It works really well for roux. Gets in the corner of the saucepan.

.....or get a sauciér pan, a pan with no corners.

nb

On Tue, 28 Jan 2014 22:55:08 -0800, sf > wrote:

snip
>
>Yes, it can be used to combine dry ingredients. I've used the one I
>have for that purpose, but I don't "beat" anything with it. Combining
>ingredients in a shallow pan to make things like gravy is the goal.
>
>Unfortunately, I can't replace my flat whisk (which is a true flat
>whisk, not the joke they try to pass off as flat these days) - they
>simply are not made that way anymore.

I wouldn't use it to beat anything either. I just want to combine
stuff in a shallow pan.
Janet US

In article >,
says...

> Unfortunately, I can't replace my flat whisk (which is a true flat
> whisk,

show ua a pic

not the joke they try to pass off as flat these days) - they
> simply are not made that way anymore.

Have you looked in the Lakeland catalogue online? Lakeland has a
service of reproducing favouriet old tools.

Janet UK

On 2014-01-29, Janet > wrote:

> not the joke they try to pass off as flat these days) - they

If all these don't qualify, then yer SOL.

https://www.thefind.com/kitchen/info-flat-whisk

nb

On Wed, 29 Jan 2014 16:48:44 -0000, Janet > wrote:

> In article >,
> says...
>
> > Unfortunately, I can't replace my flat whisk (which is a true flat
> > whisk,
>
> show ua a pic

I've shown pictures in the past and tinypic isn't letting me in at the
moment so no can do. Imagine what they call a "flat" whisk now except
the tines are actually all on the same level flat instead of raised at
various levels. It is also stiff, like a regular whisk, not flexible
like the so called flat whisks they sell today.
>
> not the joke they try to pass off as flat these days) - they
> > simply are not made that way anymore.
>
> Have you looked in the Lakeland catalogue online?
>
Thanks, I just did and they have what everyone else has without the
variety.

> Lakeland has a service of reproducing favouriet old tools.

That's nice, but I doubt I'd be willing to pay the price they'd want
to charge me for reproducing an item once.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 29 Jan 2014 17:31:24 GMT, notbob > wrote:

>On 2014-01-29, Janet > wrote:
>
>> not the joke they try to pass off as flat these days) - they
>
>If all these don't qualify, then yer SOL.
>
>https://www.thefind.com/kitchen/info-flat-whisk
>
>nb
One of them is called a roux whisk. Right tool, right job.
Janet US

On Wed, 29 Jan 2014 10:22:40 -0500, Tracy > wrote:

> On 1/28/2014 6:37 PM, sf wrote:
> >
> > I love my flat whisk, but it has seen better days and I can't replace
> > it with an exact duplicate, so I've been looking around and found
> > something that's new to me. I'm wondering if anyone here has one. If
> > so, what do you think?
> > http://www.chefscatalog.com/product/...lat-whisk.aspx
> >
>
> Is the original like this?
>
> http://www.crateandbarrel.com/flat-r...FUFo7Aod_mQA6g
>
> http://tinyurl.com/lq7o4bf
>
Very similar, except the tines are closer together and stiffer. I'm
pretty sure that picture fools the eye because I know I've looked at
Crate & Barrel products in person and haven't seen what I'm looking
for... but I'll give it another chance. There might be new whisks in
stock because I've never seen the flat beaded one in person. The C &
B I'm thinking of is only a block or so away from Sur la Table, which
seems to stock every whisk imaginable - so if I can find that flat
beaded whisk at either place and not the type I really want, I'll buy
it instead. Thanks.

It's not like I don't own any whisks. I have at least 6 of them. My
other favorite is a long, skinny "balloon" whisk that I use in my
favorite 2 qt saucepan (which is the diameter of a one quart pan, but
twice as high) when I make polenta.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 29 Jan 2014 10:42:22 -0500, pltrgyst > wrote:

> On 1/28/14, 11:53 PM, Sqwertz wrote:
>
> > They suck. Wether it's the flat version or the cylindrical "Beads on
> > Sticks" version, they both suck.
> >
> > A balloon wisk is so much better for beating.
>
> But a flat whisk is infinitely better for handling shallow liquids in a
> frying or saute pan, such as scrambled eggs.
>
He's incapable of thinking about using a whisk for any other purpose.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 28 Jan 2014 22:53:35 -0600, Sqwertz wrote:

> They suck. Wether it's the flat version or the cylindrical "Beads on
> Sticks" version, they both suck.

**** you, drop dead, you troll.

In article >,
says...
>
> On Wed, 29 Jan 2014 16:48:44 -0000, Janet > wrote:
>
> > In article >,
> > says...
> >
> > > Unfortunately, I can't replace my flat whisk (which is a true flat
> > > whisk,
> >
> > show ua a pic
>
> I've shown pictures in the past and tinypic isn't letting me in at the
> moment so no can do. Imagine what they call a "flat" whisk now except
> the tines are actually all on the same level flat instead of raised at
> various levels. It is also stiff, like a regular whisk, not flexible
> like the so called flat whisks they sell today.

I don't think I've ever seen a flat whisk, can't imagine one.
> >
> > not the joke they try to pass off as flat these days) - they
> > > simply are not made that way anymore.
> >
> > Have you looked in the Lakeland catalogue online?
> >
> Thanks, I just did and they have what everyone else has without the
> variety.
>
> > Lakeland has a service of reproducing favouriet old tools.
>
> That's nice, but I doubt I'd be willing to pay the price they'd want
> to charge me for reproducing an item once.

It's not like that; if they think there's a wider market for what you
want/suggest, they produce a few, the staff trial them, and if the staff
like it they will have it commercially mass produced for sale.. So you
don't pay a "one off" price.

Many years ago I asked them to produce my design of a table top
ironing pad. They are still selling it.

Janet UK

On Tuesday, January 28, 2014 3:37:52 PM UTC-8, sf wrote:

> I love my flat whisk, but it has seen better days and I can't replace
> it with an exact duplicate, so I've been looking around and found
> something that's new to me. I'm wondering if anyone here has one. If
> so, what do you think?
>
> http://www.chefscatalog.com/product/...lat-whisk.aspx
>

While I love WMF -- the Mercedes of kitchen and table gizmoes -- I would
not think it would meet your needs. Apparently that product line is new,
a real innovation in whisks.

What about this Koziol model? It says it is for whipping evaporated milk
into Cremes and light sauces. The balls mix the liquid evenly with air.

http://www.koziol-shop.de/Schneebese...olid+senf.html

On Wednesday, January 29, 2014 1:13:11 PM UTC-6, sf wrote:
>
> My other favorite is a long, skinny "balloon" whisk that I use in my
> favorite 2 qt saucepan (which is the diameter of a one quart pan, but
> twice as high) when I make polenta.
>
>
My favorite is a long, skinny balloon whisk as well. I *think* it's called a French whisk, but don't quote me. It's great for getting into sauce pan and bowls and does a great job.

On Wed, 29 Jan 2014 16:09:08 -0800 (PST),
wrote:

> On Tuesday, January 28, 2014 3:37:52 PM UTC-8, sf wrote:
>
> > I love my flat whisk, but it has seen better days and I can't replace
> > it with an exact duplicate, so I've been looking around and found
> > something that's new to me. I'm wondering if anyone here has one. If
> > so, what do you think?
> >
> > http://www.chefscatalog.com/product/...lat-whisk.aspx
> >
>
> While I love WMF -- the Mercedes of kitchen and table gizmoes -- I would
> not think it would meet your needs. Apparently that product line is new,
> a real innovation in whisks.
>
> What about this Koziol model? It says it is for whipping evaporated milk
> into Cremes and light sauces. The balls mix the liquid evenly with air.
>
> http://www.koziol-shop.de/Schneebese...olid+senf.html

Thanks for the referral and it does look like it rocks, but I don't
need to whip anything. I just want to make gravy!



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wednesday, January 29, 2014 4:09:08 PM UTC-8, wrote:
> On Tuesday, January 28, 2014 3:37:52 PM UTC-8, sf wrote:
>
>
>
> > I love my flat whisk, but it has seen better days and I can't replace
>
> > it with an exact duplicate, so I've been looking around and found
>
> > something that's new to me. I'm wondering if anyone here has one. If
>
> > so, what do you think?
>
> >
>
> > http://www.chefscatalog.com/product/...lat-whisk.aspx
>
> >
>
>
>
> While I love WMF -- the Mercedes of kitchen and table gizmoes -- I would
>
> not think it would meet your needs. Apparently that product line is new,
>
> a real innovation in whisks.
>
>
>
> What about this Koziol model? It says it is for whipping evaporated milk
>
> into Cremes and light sauces. The balls mix the liquid evenly with air.
>
>
>
> http://www.koziol-shop.de/Schneebese...olid+senf.html

Oh, that's great, not sure if I need one, but I do think it's adorable.

Julie P.