Get a free baking ebook delivered to your inbox every week for 8 weeks.
Get it now! >>
Site Search The Baker's Library Recipes How-To Articles Free Baking Book Free Newsletter Free Information Centers Free Baking Lessons Free Baking Guides Free Recipe Collections Mix Directions Printouts Bread Machine Tips Making Bread Machine Mixes in your Oven Past Newsletters Forums
Free Class Schedule Register for Classes Our Guarantee Contact Us About Us About Our Packaging Employment Ordering Options Payment Options Shipping Options Your Account Order Status FAQs Site Map
Email this page to a friend
Avoid scorched sauces and gravies. A whisk works much better on your stovetop than does a spoon. With a whisk, you do a better job of moving the sauce before is sticks to the bottom of the pan and a wire whisk makes for a smooth, lump free sauce or gravy. This whisk was designed for cooking with a shape that scrapes the sauce from the bottom of the pan. Baker's note: This whisk is perfect for sauces and light mixing jobs. At 7 1/2 inches it is not suitable for big jobs in heavy batters.
A whisk works much better on your stovetop than does a spoon. With a whisk, you do a better job of moving the sauce before is sticks to the bottom of the pan and a wire whisk makes for a smooth, lump free sauce or gravy.
This whisk was designed for cooking with a shape that scrapes the sauce from the bottom of the pan.
Baker's note: This whisk is perfect for sauces and light mixing jobs. At 7 1/2 inches it is not suitable for big jobs in heavy batters.
Copyright © The Prepared Pantry, LLC 1-866-745-7892 | 2 North Landmark Lane, Rigby, Idaho 83442 Home | Recipes | The Baker's Library | Forums | Contact Us Bread Mixes Category | Pancake Mixes Category | Cookie Mixes Category Free Food Newsletter | Past Newsletters | Bakers' Library | Free Recipes | Free Articles Browse All Products | Browse All Info Free Baking Book | Free Baking Lessons Site Map Mixes | Site Map Tools | Site Map Recipes