Any whisk will do just fine but if you are making the gravy in the roasting pan you might think about this new shape of whisk...it's flat with the wire in long oval-like loops. You can cover more area in one swoosh that with a regular tall round whisk. If you make your gravy in a saucepan, the standard whisk is good. On the other hand, I used a mixer beater and all was fine.
Attributes | Values |
---|---|
rdfs:label |
|
rdfs:comment |
|
dcterms:subject | |
abstract |
|