April 14, 2010

UGLY, BUT FUNCTIONAL:

Food Stuff: Other than Detroit Restaurant Week, what's up in food right now (Metro Times, 4/13/10)

THE WORKRS

Any chef worth his salt will tell you not to overbeat batter because it will toughen it. But how do you keep a light touch when your flour is always clumping and sticking on the mixing tool? The folks at King Arthur Flour, established in 1790, sell a flour dough whisk for $14.95 that eliminates the problems by cutting through cookie dough and sliding off bread dough. This is not a stand mixer or a food processor, but it's inexpensive and easy to clean and store.

Posted by Orrin Judd at April 14, 2010 6:06 AM
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