(Part 2) Best whisks according to redditors

Molinillo, hot chocolate frother.

https://www.amazon.com/Verve-Culture-Mexican-Chocolate-Molinillo/dp/B077ZZH1DL

At first I thought €25 for a damn whisk was outrageous, but then I found this one on Amazon, and suddenly that price didn't seem so bad.

>carrot whisk

https://www.amazon.com/Carrot-Shaped-Kitchen-Rabbit-Whisk/dp/B07517VV9Z

7 bucks on amazon, just purchased one lol

I know what you are dealing with, and I'm so sorry that you're going through it.

What I've found helpful is to try making different levels of effortlessness for various daily tasks. Basically, it's just having contingency plans that I can implement as needed. Making them pleasant is also important.

For example, here are my breakfast contingencies:

• DEFCON 5: Use whiskware to make protein pancakes. (1 cup of water+1 cup of pancake mix+1 optional egg, shake it up, squeeze onto skillet, and eat; add chocolate chips, blueberries, or whatever you want if you're in the mood.) Or make scrambled eggs and toast.
  
• DEFCON 4: Oatmeal of choice (tip: no need to measure water precisely, just pour some boiling water directly from a kettle to make it as thick or thin as you like) or some healthyish cereal with oat milk (because oat milk keeps longer than dairy milk, which means fewer surprises, and tastes the most like dairy milk out of all the options)
  
• DEFCON 3: Instant oatmeal cup, Kodiak to-go cups, etc. These cups are great to have on hand, and lots of brands make lots of kinds of them. Go wild.
  
• DEFCON 2: Tsogo in a blender bottle, or whatever meal replacement powder you prefer (BlendRunner can help you compare options)
  
• DEFCON 1: Soylent meal-in-a-bottle, Ensure Complete, Met-Rx meal replacement bars, or any equivalent zero preparation product that's specifically meant to be a complete meal replacement, because you need the nutrients and calories when things are this tough. (Beware the really small, cheap meal bars. They're too small to be satisfying, so you end up eating a bunch and it doesn't save money.)
  
  Another thing that really helped me a lot was learning to drink more water. For almost everybody, this sounds as simple as just grabbing a water bottle and making an effort to change habits. It probably doesn't even occur to them that this might need to be streamlined for people like us.
  
  For me, here's what worked:
  
  
• The right water bottle is big enough that you won't need to get up to refill it often, insulated well-enough that the small pleasure of ice can be added before you go to sleep and still be there in the morning, and – perhaps most importantly, I found – has a lid that doesn't even require you to open it when you want a sip (because people like us really do need to save every spoon possible)
  
• The right ice tray doesn't require you to ever wrestle with it. You don't need to get rid of your other ice trays, but silicone ones will never cling too hard to the ice. This makes you more likely to get the ice, and the ice (if you're like me) will make the water more pleasant, and making it more pleasant makes it require less mental effort to get yourself to reach over to take a sip.
  
• The right reminder won't require you to press a button to deactivate an alarm, won't ever make you scramble to turn it off so you don't wake up your roommate, and can be ignored relatively easily (just turn it to face away) so that you're still in control.
  
  These are all things that require spending some money upfront, but are cheap to maintain.
  
  Basically, the strategy is to accept that you're already doing what you can to help yourself, so making the tasks easier will let you do more and live better with your limited energy. Having contingencies that accept how bad some days can be will help to keep one very bad day from turning into a very bad week because you won't need to stretch yourself to get something done when you can least "afford" to do so.
  
  Don't be embarrassed or ashamed by the lengths you need to go to in order to live decently. Others won't get it, but we both know that you're already used to people not really understanding.
  
  If you want to talk more and exchange ideas about more ways to "save spoons," then just let me know. Good luck!

So no-knead is pretty simple - it's like a minute per work session, spread out over two days or so. All you do is mix by hand the first day & let it sit. Then the second day, you fold it over & let it do a second rise for a couple hours, then pop it in the oven - easy peasy! In a bit more detail:

1. First day - 1 min - mix the ingredients & let rise for 8 to 24 hours
   
2. Second day - 1 min - fold over into a ball or roll shape, cover, & let rise for 2 hours
   
   1. One hour into this rise, preheat the oven with your baking vessel inside (Dutch oven, pizza stone, or my personal favorite, the Baking Steel)
      
3. Second day - 1 min - put in oven to let it bake (between 15 to 45 minutes, depending on if you're doing a short roll, a long baguette, a boule aka an artisan loaf aka a peasant loaf, etc.)
   
4. Second day - 1 min - pull it out of the oven to cool
   
   I tell people that baking bread is all about developing a relationship with the idea. Whereas a recipe is something you can lock in, like French onion soup, stuff like amazing homemade bread & pizza comes not from talent or magic or a strict recipe, but from developing a relationship with flour-based products, because - within the guidelines of the recipe, of course - a large part of it is a "feel" thing, and also a personal preference thing for how long you like to let it do the first rise, how much water to give it vs. how much flour to add, how you shape it & fold it, etc.
   
   But as you can see about, for about 5 minute's worth of hands-on work time over the course of a couple of days, you can have no-knead bread every single day, for cheap! Whole Foods charges $4.99 for the same loaf that costs me like $0.25 at home. You can buy bulk bags of 20, 25, or 50 pound flour at places like Costco. Walmart has a 25-pound sack of King Arthur flour (good brand) for $15:
   
   

• https://www.walmart.com/ip/King-Arthur-Flour-King-Arthur-Flour-Flour-25-lb/10535107
  
  I'd highly recommend investing in some good yeast. Two one-pound bags of SAF yeast is $12 shipped on Amazon, just store it in your freezer to extend the shelf life:
  
  
• https://www.amazon.com/Instant-Yeast-Pound-Pouch-2-Pack/dp/B00V7F5OPI/
  
  The key with making great no-knead bread at home is to have some kind of heavy, heat-absorbing (and thus heat-radiating) surface or bowl, such as a pizza stone, baking steel, Dutch oven (enameled or straight-up cast-iron), etc. I personally use a baking steel most of the time - not cheap by any means, but like cast-iron skillets, it's something that you buy once & keep it for life because it's impossible to break or wear out:
  
  
• https://www.bakingsteel.com/
  
  If you like eating Panera's bread bowls, you can make them at home using a small 2-quart cast-iron Dutch oven: ($22 shipped, another one of those "buy it for life" items)
  
  
• https://www.amazon.com/gp/product/B00008GKDU
  
  I use Kosher salt in all of my baking - just snag a jumbo red box of Diamond & you'll be good to go for a long time. One tool I've found useful is a Danish dough hook, which is a flat whisk that is really good for batters & doughs. Amazon has a kit with a bench cutter (if you want to slice the dough into smaller bits easily, like for crusty dinner rolls) for $12:
  
  
• https://www.amazon.com/Danish-Dough-Whisk-Bread-Mixer/dp/B07BBVWWVX
  
  So, there are a few things to think about investing in up-front - the main expense is a good baking surface, although Amazon has plenty of good pizza stones for under $30 - plus some bulk bags of flour & yeast to save money - but that opens up a world of possibilities. You can make tons of stuff like baguettes, boules, dinner rolls, etc. I have a zillion no-knead recipes if you need some ideas!
  
  And once you've mastered the basics of no-knead, you can branch that out into sourdough breads with homemade sourdough starter, which is SUPER easy to make, which adds more flavor to the dough! Like I said, it's a relationship in many ways:
  
  
• You have to get the hang of how it goes together
  
• You have to figure out what you personally like
  
• You have to build up your recipe box with different methods
  
• You can then add sourdough starter to it (again, super easy!)
  
• You can then try cold fermentation in the fridge (some reading)
  
• You can then branch out tremendously (I have good recipes for no-knead cheese bread, Sriracha bread, naan bread, pizza dough, plus stuff like cinnamon buns, pretzel, etc.)
  
  Here's an example of a baguette on the baking steel:
  
  
• https://www.bakingsteel.com/blog/24-hr-baguette
  
  Don't get alarmed by the steps - remember for the majority of the time, you're just letting stuff sit...the actual hands-on time is extremely minimal, so once you work it into your daily routine, you'll be having fresh bread all the time! Your house will smell amazing & your tastebuds will love it!

BROWN GRAVY (Difficulty: Intermediate)

INGREDIENTS

Thickener
1:1 mixture of flour and butter. Not margarine, douchebag.
Salt, pepper, thyme, paprika, garlic powder, chili powder,
and cumin to taste.
Stock
Chuck roast jus. If aromatics and veggies are present,
mash or puree.
alternatively, beef stock.
alternatively, beef buillon in proportions recommended
by manufacturer.

PROCEDURE

• Melt butter on low. Add flour and spices. Stir until combined. If you wish for a caramelized roux (thickener), continue stirring the roux around until it begins to take on a light walnut-finish-color.
  
  
• Heat stock on low.
  
  
• Ideally using a spring whisk, whip roux (thickener) into stock. If you don't have a spring whisk, you can use a wire whisk, or a spoon if you're desperate. Don't use a hand blender.
  
  
• While you're whipping, the mixture will feel fluid and very liquid-like. All of a sudden, it will thicken up like mad. Turn the heat off RIGHT NOW and remove the pot from your heat source. This prevents overcooking the bottom and forming clumps.
  
  
• Grats, you now have a roux-based brown gravy.
  
  DISCUSSION
  
  The spring whisk is ideal for whipping because it allows you to scrape the bottom of the pan for clumps and break them up. A wire whisk breaks up clumps, but doesn't lay flat on the bottom of the pan, so you'll miss some. A spoon will probably leave lumps and won't "whip" properly.
  
  Also, I whip the gravy because I like fluffy gravy. "Fluffy" does not mean "thick"- you can have volume without having viscosity. Obviously, the more thickener (roux) you add to the gravy, the greater the potential fluffiness.
  
  If you want to know more about the chemistry of roux, there's a decent article here. The techniques you learn in making roux can also be used in:
  
  Béchamel Mac & Cheese - Blond (uncaramelized) roux + milk + your favorite cheese, whipped to a silky smooth, thick, delicious sauce.
  
  Seafood Gumbo - Brown or Chocolate (heavily caramelized) roux + seafood or chicken stock + fresh local seafood. Frozen catfish isn't terrible.
  
  And the technique of preparing a sauce from scratch is most useful in:
  
  Hollandaise Sauce - The recipe is a lot less important than being able to recognize when the sauce has thickened and SHUT DOWN EVERYTHING.

Uhh... yes, I have a link. It's called "whisk attachment" http://www.amazon.com/Cuisinart-CHM-WSK-Hand-Mixer-Whisk/dp/B000I64SP4/

Why would you add "drill" to that search?

It's really easy! You just need a nonstick pan, a whisk, a spatula (preferably silicone), a bowl, and butter.

For this I used 4 eggs (made two plates) and 1 tablespoon of unsalted butter.

First, whisk the eggs rapidly until well blended.

Heat the non-stick pan on medium-low, with the butter, until it is melted and bubbling. Swirl the butter around the pan to coat. (You don't need butter with a well-cared-for nonstick pan, but it adds flavor to the eggs.) While waiting, continue to whisk the eggs (you cannot go overboard with this).

Once the pan is ready, pour in the egg. Let it sit until you can see the edges begin to solidify. Use a spatula to push the cooked edges to the center and tilt the pan to move the remaining liquid off of the cooked portion. The eggs will cook rapidly at this point, so turn the flame off. Continue to push the cooked portion towards the center until there is no more liquid around the cooked portion. You want there to be a bit liquid remaining on top of the cooked portion. Plate them, and add seasoning.

The key to remember is that eggs cook quickly, you do not want them to brown or form a film, this makes them unpalatable. Adding seasoning, cheese, or milk to the eggs prior to cooking, or during, can cause them to brown or burn. Add the cheese once you turn the flame off. Milk isn't necessary because the whisking is what makes them fluffy. Don't break up the egg as you cook, just push and tilt.

[That looks like the fanciest salad chopper I've ever seen.] (https://www.amazon.com/dp/B000Y52CIO/ref=cm_sw_r_cp_api_3z9XxbRZYT0VP)

I was assuming something like this.

But they're also indicated as decorating spatulas.

I'm assuming it's actually a baking spatula.

In some areas, I can see how it could be done by a finger because of the haphazard nature, but in others, it looks far too much like the beginning of a flat blade's stroke. I'm curious as to what OP's answer will (hopefully) eventually be.

Whisk Wiper
米Amazonで $22.99
https://www.amazon.com/dp/B071DBN3MG/ref=twister_B071DBMPLJ?_encoding=UTF8&psc=1
https://www.youtube.com/watch?v=ESGKXGQ30_w

They look sort of like plastic mixing balls.
https://www.amazon.com/dp/B0712156D8/ref=cm_sw_r_cp_apa_i_wYguDb7G7VCY4

I use this one, cleaning is a breeze.

Edit: I am a drunk idiot. Zyliss Quik Blend Whisk https://www.amazon.com/dp/B00008TA9W/ref=cm_sw_r_cp_apa_8kGzxbQDN94GE

It is a whisk/frother

We use this...works great.

We did quite a few tests and this worked much better than a spoon.

American Metalcraft SBW10 Stainless Steel Bar Whisk, Square, 10 1/2" https://www.amazon.com/dp/B07GZZSKXW/ref=cm_sw_r_cp_apa_qBtUBbER9CMKM

Much like an egg white, it's the protein in the pineapple juice that builds the matrix that holds air as tiny bubbles. Try dry shaking (all the ingredients except the ice) a pineapple cocktail for 15 seconds or so, then adding your ice and shaking a second time. You should end up with more foam. If you want even more foam, or just want to save few seconds of shaking, add the spring from a hawthorne strainer or one of those protein shake metal whisk balls to the dry shake.

hawthore strainer spring removed

metal whisk ball

[i need a red whisk cus my whisk broke] (http://www.amazon.com/OXO-Grips-Silicone-Whisk-9-Inch/dp/B00A2KDAJQ/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=34LLK3MTGYBYF&coliid=I2BWQC8UORYHAF) Home Sweet Home

Silicone whisk!

If you like vinegar based dressings try Ume Plum Vinegar. A little goes a long way but it is such a interesting flavor. I find it at Whole Foods. If it is not in the vinegar sections, check the ethnic foods aisle.

Another great salad tip is to make an easy chopped salad using a mezzaluna chopper or a pizza cutter. I use this one because I found the ones with two or more blades just get salad chunks stuck in them. I have found people who don't like salads don't mind a chopped salad. I think because the flavors are more blended and it is a bit easier to eat, people don't mind as much.

A quick, easy dressing tip: Mix hummus with vinegar to thin it out (use a bit of water too if the vinegar is strong) and use that as dressing.

Ball Whisk. Tah dah!

www.amazon.com/dp/B000I64SP4

Most major hand mixer brands have these as options. Way better for making whipped cream and merengue.

Right?!

And it's this whisk!

here ya go!

If I won the first, i would adore a gift card towards this steam mop. its a little out of my price range so i've been putting off getting it. while cleaning the kitchen and bathrooms on my hands and knees may sound exotic, i assure you, its not.

as for a <$5 add on, i've got my eye on this whisk


i don't really have a fun story to go with either item. they're more functional than fun. a clean home is a happy home and a happy home makes for a happy mamallama.


Schmad on my add on

thanks for hosting a contest!!!

Dear Morthy and Akeleie,

Thank you for this fun contest, you two are so funny when you are bored :D

1. An englishman needs a moustache - especially a cookie one off my kitchen list
   
   
2. I would be seen in public with just about anything, as you guys know, but I guess this would be the one thing my husband would not be seen with me in off my PJs and wigs list
   
   
3. Oh phallises. How I love thee... 7 inches with a lovely mushroom head off my kitchen list.
   
   
4. GEEKY!! Wrapping my lips around Dr Who would give me chills off my Things I would never buy myself list
   
   
5. My goal - I love this item as it will make me accountable for everything I do, plus it tracks my sleep patterns! OMG Would I ever love this!
   
   
6. If I had a deck of cards on my list I would link that because every time I start to play solitaire someone shows up to point out moves, I'd be rescued right away. Sadly I do not, so I would take all the pictures I could before the battery died off my Stuff I would never buy myself list.
   
   Again, thanks for the contest, it was actually fun to go through my lists again, it's been a while!
   

Looks like a honey dipper but if it is big then it is a spring whisk.

Hmmm, I got the Niche Zero grinder which is kinda designed to grind on a cup and pass from the cup, so I don’t have clusters. The mini whisks helps too.


Mini Whisks 5 inch 2Pcs https://www.amazon.com/dp/B07G6CMJMR/ref=cm_sw_r_cp_api_i_KouNDbVWA75X3