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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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EQUIPMENT - Making Cheese
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Whisks - Bigger Is Better
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Topic: Whisks - Bigger Is Better (Read 3279 times)
wharris
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Whisks - Bigger Is Better
«
on:
February 19, 2009, 03:19:00 AM »
The problem:
The solution
Bigger is better!
I had a problem with my last parmesan in that my hand was in the whey as i whisked the cheese into rice sized curds. so I found a bigger whisk!
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Cheese Head
Guest
Re: Whisks - Bigger Is Better
«
Reply #1 on:
February 19, 2009, 12:01:21 PM »
Nice whisk!
We have a bigger one but basically it is a little longer and the s are basically a little longer and the tynes(?) are much thicker, which is not required for stirring milk.
Where did you find such a nice long thinish whisk?
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wharris
Guest
Re: Whisks - Bigger Is Better
«
Reply #2 on:
February 19, 2009, 01:50:31 PM »
I got it from
Amazon.com
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Likesspace
Guest
Re: Whisks - Bigger Is Better
«
Reply #3 on:
February 20, 2009, 12:09:38 AM »
Wayne,
Thanks for the link!
This is something that I DO need since my current whisk is only about 8" long and has a wood handle.
This is exactly what I need to keep my hands out of the milk.
Thanks!
Dave
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Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Whisks - Bigger Is Better
«
Reply #4 on:
February 20, 2009, 01:42:32 AM »
That's the last thing we want Wayne's arm hair in the cheese.
Just for everyone's info I scouted out 24" long whisk at Smart and Final.
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wharris
Guest
Re: Whisks - Bigger Is Better
«
Reply #5 on:
February 20, 2009, 01:44:39 AM »
My specialty is Knuckle-hair Parm......
(no more)
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Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Whisks - Bigger Is Better
«
Reply #6 on:
February 20, 2009, 04:49:47 AM »
Sounds like what Uma Thurmand used to Kill Bill, in Kill Bill, the 5 Point Knuckle Hair Parm Technique.
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
EQUIPMENT - Making Cheese
»
Whisks - Bigger Is Better