Is the bottom of your bowl flat or round? Not a trick question.
, where it immediately bubbled up, nearly disappearing. Then, with a tool I had never seen before—whisk-like but flat-bottomed—she dislodged all of the browned bits stuck to the bottom of the pan. As she swirled the whisk across the pan’s surface, she dropped in a few pats of butter, then carefully tipped the plate holding the bird, allowing the juices to trickle into the emulsifying sauce.
Little did I know how much I would use this small but mighty tool. At that point in my life, I was attending culinary school and working at a catering company. In these kitchens, where blending was mostly performed by industrial Robot Coupes and emulsion blenders half the size of my body, this dainty, flat-bottomed whisk had no place.After my chef’s knife, it’s the tool I reach for most often.
If you are unfamiliar with a flat-bottomed whisk, imagine a coil bent into a circle and attached to a handle at a slight angle. My particular one is called a, named by the company’s Swedish owner who wanted to differentiate it from the other whisks available at the time. It goes by many names, however, including sauce whisk, which is an accurate but limiting title as it does so much more.
It excels on the stovetop because its design makes it perfect not only for pan sauces but also for milky custards, bèchamel, and any creamy gravies or soups prone to sticking to the bottom and corners of pots. A flat-bottomed whisk can nose its way into a pot’s edges, liberating any bits that otherwise would linger and burn.But it has other uses too.
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