Update International 10" French Whip
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They're quite substantial. I'm predicting a score of 8 out of ten. 12 inches in length This is a commercial-grade product. Larger than you'd normally require in a kitchen
If that's of any help, the whisk I have is 24 inches long. Long whisk with a short handle (approximately 8 inches).
It's a single long whisk in the style of a French whip.
For our piano whip, we've gone with a 7" size.
Selected User Reviews For Update International 10" French Whip
I ordered it without even thinking about measuring or looking to see how big it would be! Well. Wow, I was surprised when it arrived in the mail! This is a colossal piece of machinery! My husband just rolled his eyes at me and said, "Did you not look at the measurements before buying?" I had an uncontrollable laugh. " No, no, no!" says the narrator. Anyways. However, this item is fantastic. Is there anyone with any ideas for a larger pot? This is far too large to fit in my pots!.
I believe this whisk was made for concrete because the wires are so thick. It's overkill 9000, but that isn't my issue with it: It has a pointy wire retainer at the very end that protrudes a full centimetre from the wires' ends, rendering it useless for scraping anything off the bottom of the bowl. If you're just aerating egg whites, it might work well, but who does that by hand? br>One star for speedy delivery, one star for *extremely* durable construction. Two points are deducted for being completely complete, and one additional point is deducted for being a $5 bill. Returning at 00.
For heavy sauces (gravy), use a wired whip to scrape the fond from the bottom of the roaster, get into the corners, keep the roux from lumping, and "save your arm" for sauces that require constant stirring - The heavier wire, it appears, moves the sauce more efficiently, resulting in less fatigue when using the heavier whip. Who Knew? In any case, I believe (hope?) that this is THAT whip. I'm not sure about whip balance, but this one is heavier on the whip end, and the balance point is about 2" out in the wire, which is useful information for those of you who already knew where it should balance. This comes in a variety of lengths, with the longer lengths supposedly providing more "leverage" if you know how to use them. As a beginner, I think the 14" will suffice, but I'm already considering the 18" and 24" options. As one reviewer put it, the most appropriate tool for the job This is an excellent place for me to begin, especially given the price!.
This whip is excellent for mash-in. To keep dough balls from forming, I usually have to hold a bucket of crushed grain in one hand and pour it into my mash tun with the whip in the other. br>br>I've used the whip to thin really thick mashes to thin no-sparge, and it works great. The length is ideal for stepping-in 10 gallon igloo coolers. A 15 gallon keggle was used for sparging. It's extremely well-made and cleans up quickly. Advantages: br>br>
- br>Sturdybr>- br>- Easy to handle with one hand (in a medium mash thickness)br>- ESSENTIAL, as it eliminates the need to unclump mashed dough ballsbr>br>Cons:
- It might be difficult to get one to stir- br>br>Summary: br>br>Handed with thick mash (grasping for straws here)br>br> br>It's a must-have for a low price.
I bought it to use in a BIAB (brew in a bag) setup for homebrewing beer. This means my grain is in a strainer bag and the majority (if not all) of my water goes into the kettle right away (no sparging). A whip/whisk is preferable to a steel mash paddle for BIAB because the steel paddle's edges can snag or tear your bag. Because all of the water is in the kettle at the start, the mash is usually quite thin, allowing the whip to move easily through it, with plenty of wires to move the grain around and plenty of open space for liquid to flow through. This is a fantastic deal - br>br> This cost me less than $11 and replaced my flimsy plastic mash paddle with a nice steel commercial quality tool, whereas a steel paddle costs more than $30. I gave it four stars because the way the wires are connected at the tip bothers me. They've been crimped into a slightly loose bend in one of the wires. As a result, they have a tendency to wobble a lot. I could make it tighter by bending it myself. The advantage of this design is that grain will not get stuck inside, making it easier to clean. In any case, I'm extremely pleased with this product - I strongly advise you to get one for BIAB. It's inexpensive, and when combined with a fine crush, it can improve your efficiency, saving you money and allowing you to duplicate your recipes more easily.
This is an excellent tool. It's sturdy, and it's not the type of whisk that gets water trapped inside, so I'm pleased with it. For the money, this is a fantastic deal.
This was an excellent whisk for my BIAB 5 gallon batch IPA. I grind my grains to a fine powder. I've been breaking up any dough balls with two plastic mash paddles and 015 flour like powder. Pouring in a small amount of grain at a time was quite tedious. br>br>For this batch of 13, it took a total of 13 hours. I dumped the entire 5 gallon pail of 2 Row Domestic Pale, Flaked Wheat, and Crystal 10 into my kettle to see how it would handle it. After a few minutes of stirring, there are no more dough balls. br>br>Will have to see how Marris Otter reacts to it. When I used this grain at my crush size, I used to get massive dough balls. However, I am confident that this wisk will be able to handle it.
The whip is well-made, and it worked well with potatoes, but it takes a lot of strength to use it. It's simple to clean, but I'd advise drying the base where the wires are thoroughly to avoid rust.
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