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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?
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the_tessa1mo 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.
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