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Giant whisk vs. my little whisk?

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Giant whisk vs. my little whisk?

noodles | Jan 7, 2005 01:32 PM

I've been using what I consider a "regular" sized whisk for the past few years (10" long). I don't have much use for it other than making salad dressing and roux, or the occasional pot of ganache.

I saw a HUGE whisk today, the kind I see on Iron Chef. It was easily 14" from end to end. What would a home cook use this for? Are there things I could be doing more easily that I'm missing out on? Or is it just an impressive, but mostly useless, kitchen utensil?

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