14
Tried making a bechamel with a whisk versus a wooden spoon for a big batch of mac and cheese.
I was doing a catering gig for 50 people and needed to make a huge pot of sauce. The whisk made it lumpy and stuck to the bottom, but switching to a wooden spoon let me scrape the pan better and kept it smooth. Anyone have a better tool for big batch roux work?
3 comments
Log in to join the discussion
Log In3 Comments
the_tessa2mo ago
Oh man, a flat whisk is a total game changer for big batches. It gets right into the corners of the pot to scrape up all the roux. You won't get those cooked flour lumps stuck on the bottom.
6
patricia_wells1mo ago
Totally agree, that flat whisk is a lifesaver. I switched to one a few years back when I was doing a big batch of gumbo and the roux kept burning on the bottom of my pot. The flat head just scrapes right along the curve of the pot and gets every bit of that flour off, no lumps at all. Now I won't use anything else for roux or gravy, honestly.
4