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Started By
Message
Wooden spoon or wisk for roux?
Posted on 10/30/15 at 3:09 pm
Posted on 10/30/15 at 3:09 pm
Preferences and why?
17
Posted on 10/30/15 at 3:22 pm to Chipand2Putts
Bottle .
Posted on 10/30/15 at 3:26 pm to robins08
I use a flat wooden spoon. I just always have.
Posted on 10/30/15 at 3:26 pm to Chipand2Putts
I typically used a wooden spoon. I recently tried a whisk and I prefer the whisk. Can't tell you why. Just seems like a more appropriate tool for the job.
ETA - Probably because the whisk is lighter
ETA - Probably because the whisk is lighter
This post was edited on 10/30/15 at 3:27 pm
Posted on 10/30/15 at 3:28 pm to Chipand2Putts
i use a flat whisk. one of the reasons i prefer it is because it wont spalsh the roux as your stirring. every time ive used a wooden spoon i end up with little specs of hot roux on my hand
like this
like this
This post was edited on 10/30/15 at 3:30 pm
Posted on 10/30/15 at 3:42 pm to Chipand2Putts
I whisk to incorporate and then stir with the flat wooden roux spoon.
Posted on 10/30/15 at 3:53 pm to Chipand2Putts
Posted on 10/30/15 at 4:01 pm to Chipand2Putts
I use a sauce wisk
Posted on 10/30/15 at 4:02 pm to Chipand2Putts
Always wooden spoon. Reason is noise level. Wisk is a high pitch. Wife is asleep when I'm making roux. Wooden spoon is almost silent.
Posted on 10/30/15 at 4:46 pm to RabidTiger
Flat wooden with curved grip. Got mine at Red Stick Farmer's Market/Craft Fair many rouxs ago.
Posted on 10/30/15 at 4:49 pm to RabidTiger
quote:
but 20 bucks is kind of steep for a wooden spoon.
Yes it is steep. The wooden spoon I use was free. It came with a gift basket of baked goods I got for the wife on our 10th anniversary.
Posted on 10/30/15 at 4:58 pm to Chipand2Putts
Are y'all whisking on cast iron? Does that not mess up the seasoning or enamel?
Posted on 10/30/15 at 5:02 pm to Zach
quote:
Always wooden spoon. Reason is noise level. Wisk is a high pitch. Wife is asleep when I'm making roux. Wooden spoon is almost silent.
Could always get a wooden whisk
Posted on 10/30/15 at 5:31 pm to Chipand2Putts
Wooden spoon.
That's how my grandpa taught me. That's why.
That's how my grandpa taught me. That's why.
Posted on 10/30/15 at 5:32 pm to sloopy
Using enameled cast iron. I used a metal wisk today for the first time. I thought it worked out better than the wood spoon I normally use. Didn't splash at all. Was noisy though.
Posted on 10/30/15 at 5:46 pm to RabidTiger
Red Stick Spice is my jam.
I use a whisk, but always have a wooden spoon out too.
I use a whisk, but always have a wooden spoon out too.
This post was edited on 10/30/15 at 5:47 pm
Posted on 10/30/15 at 5:51 pm to Chipand2Putts
Flat wooden spatula type thing I have.
Posted on 10/30/15 at 6:20 pm to Gris Gris
quote:
whisk to incorporate and then stir with the flat wooden roux spoon
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