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Old 07-28-2006, 12:46 AM   #11
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Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
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I couldn't function in my kitchen without a couple of whisks and wooden spoons and heat resistant spatulas. I agree with all of you on the best use of utensils, esp, Michael in Ft. W on using whisks to lessen the formation of gluten which leads to "hockey puck" dough and batters. A few turns of the whisk allows the least amount of mixing to batters and dough and still allows everything to be mixed well as opposed to using a spoon.
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