Friday, January 25, 2008

Whisk-y Business

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I'll tell anyone who'll listen (and you all know who you are) that my personal idol and hero is none other than the late, great Julia Child.

And for over 30 years, Julia chopped, diced, and whisked her way to the top of the gastronomic charts through her TV cooking showcases, teaching millions of home chefs how to get the lumps out of a roux, keep souffl├ęs from falling, and give volume to egg whites. Julia loved the basics, the hows and whys of cooking, taking out the mystery but sharing the mystique. No doubt, this was because she came from the pre-Martha Stewart /Rachael Ray "30 minute" era, well before microwaves, bread machines, food processors, sammies, and nonstick frying pans.

Julia Child introduced whisks (or wire whips, as she called them) to American kitchens in the 1960s, and we've been mesmerized ever since. These babies are multi-tasking utensils that can aerate, emulsify, deglaze, and mix. Even though anyone who's been to their nearest Williams-Sonoma for a whisk recently knows that they come in an overwhelming array of designs these days. But in an exclusive slideshow, Gourmet Magazine demystifies the wide World of Whisks.

See it here

Miss you, Julia.
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1 comment:

Lynn Sinclair said...

So many whisks, so little time. We have three or four whisks, but I always seem to pick up the one we've had the longest (I think they called it the french whisk--oh, now I can't remember).