Customer Reviews

Best Manufacturers Flat Roux/Gravy Whip 12-inch

5 star:		(7)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Yes, it's nearly single-purpose (although, I love it for making my notorious triple-chocolate pudding). No, you probably don't make gravy as often as your mother did. Think back, though - hers had lumps. This is salvation for the dreaded lumpy gravy.

This whisk makes making a roux very pleasant - first, the size is nice, as your hands aren't right down in the hot fat. Second, it's almost two-dimensional, so it's optimized for scraping the bottom of the skillet or roaster you're making roux in. It does one thing, and it does it really well. This would make a great stocking stuffer for whoever roasts the Christmas beast in your family.

This whip makes it extremely easy to mix up roux or anything you'd use a whip for. Roux benefits because of its unique shape and the fact that you have to stir roux for such a long time. Its shap makes it easier on your hand and wrist.

Despite being extremely well made I was wouldn't recommend in the roux/gravy whip. It is unwieldy. Too long and large to be agile and the wires too widely spaced to do the job as quickly as a regular dinner fork or small whip. For years I've either used a fork or small wire whip to make roux but as I was updating a bunch of kitchen helpers and had really like Best's balloon whip I decided to try the roux whip too. I never send back anything unless it arrives broken but I wouldn't purchase this item if I'd tried it first. Just in case you are "new to roux" once the meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and caramelized meat juices the pan is returned to the heat, if you are thickening the sauce sprinkle a few tablespoons of flour in the pan and incorporate the flour with a few tablespoons of fat with the back of a fork and cook for about 1 minutes. Add a liquid such as vegetable or meat stock, a spirit, some wine, or juice to act as a solvent. Using a tines of regular dinner fork to loosen the fond from the bottom of the pan and dissolve them in whatever liquid you choose will create a basic sauce. I found this roux whip clumsy...too long and the wires too widely spaced to easily loosen the fond and incorporate a thickener although it was fine for the liquid then again adding a small amount of the liquid to the fond and thickener with either the back of a fork or a small whisk produces a great sauce or gravy without adding one more single purpose utensil.

My mother-in-law bought one of these for me a few years back, and I remember thinking, oh, that's nice. I never expected that it would become my favorite, indispensable mixing tool, not just for making gravy but for anything mixed by hand that needs to be smooth and mixed with the least number of strokes possible. The round whisks have always seemed unwieldy to me; I bang them into the side of the bowl and I don't have good wrist and arm motion to whip anything well. The flat whisk allows me much better motion and control. I have both larger and smaller flat whisks, for different tasks, but the key is very heavy gauge wire (thin, spindly wire is useless). All metal, including the handle, is best, but a wooden handle is fine if you don't mind washing it by hand (which I do anyway, just to keep everything in good repair).

I have several whisks that I like and use quite a bit. I like this one for gravies etc -- it really can reach in the edges of cast iron skillets nicely. I have even used it to stir thick grits on the stove top to keep them from getting clumpy. Pretty nice -- glad I bought it!

I love this whip/whisk. It is so cool when I make my waffle dough, it breaks up the batter, eggs and milk so well. I recommend this item to anyone who is considering buying it.

Very nice whisk. The prongs are buried in wax in the handle, so it won't come apart. I have several of these in various sizes. The 12-inch size is best overall. A flat whisk is my favorite type of whisk. Works great, and easy to clean. Scrub it off with a brush, throw it in the dishwasher, and it's all shiny for the next use.

No more lumps in white sauces and gravies! This is a specialty whisk, but one that is absolutely essential. Forget about using standard balloon whisks - this does a superior job. Also, this type of whisk is almost impossible to find except at specialty cooking stores - the whisk well made, sturdy, and just heavy enough to do the job.

Well made servicable and nice looking. Not what I really wanted as I was looking for a lighter weight whisk.