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Old 07-27-2006, 11:46 PM   #11
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expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,572
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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