Reddit mentions of Kuhn Rikon Whisk, 10", Stainless

BROWN GRAVY (Difficulty: Intermediate)

INGREDIENTS

Thickener
1:1 mixture of flour and butter. Not margarine, douchebag.
Salt, pepper, thyme, paprika, garlic powder, chili powder,
and cumin to taste.
Stock
Chuck roast jus. If aromatics and veggies are present,
mash or puree.
alternatively, beef stock.
alternatively, beef buillon in proportions recommended
by manufacturer.

PROCEDURE

• Melt butter on low. Add flour and spices. Stir until combined. If you wish for a caramelized roux (thickener), continue stirring the roux around until it begins to take on a light walnut-finish-color.
  
  
• Heat stock on low.
  
  
• Ideally using a spring whisk, whip roux (thickener) into stock. If you don't have a spring whisk, you can use a wire whisk, or a spoon if you're desperate. Don't use a hand blender.
  
  
• While you're whipping, the mixture will feel fluid and very liquid-like. All of a sudden, it will thicken up like mad. Turn the heat off RIGHT NOW and remove the pot from your heat source. This prevents overcooking the bottom and forming clumps.
  
  
• Grats, you now have a roux-based brown gravy.
  
  DISCUSSION
  
  The spring whisk is ideal for whipping because it allows you to scrape the bottom of the pan for clumps and break them up. A wire whisk breaks up clumps, but doesn't lay flat on the bottom of the pan, so you'll miss some. A spoon will probably leave lumps and won't "whip" properly.
  
  Also, I whip the gravy because I like fluffy gravy. "Fluffy" does not mean "thick"- you can have volume without having viscosity. Obviously, the more thickener (roux) you add to the gravy, the greater the potential fluffiness.
  
  If you want to know more about the chemistry of roux, there's a decent article here. The techniques you learn in making roux can also be used in:
  
  Béchamel Mac & Cheese - Blond (uncaramelized) roux + milk + your favorite cheese, whipped to a silky smooth, thick, delicious sauce.
  
  Seafood Gumbo - Brown or Chocolate (heavily caramelized) roux + seafood or chicken stock + fresh local seafood. Frozen catfish isn't terrible.
  
  And the technique of preparing a sauce from scratch is most useful in:
  
  Hollandaise Sauce - The recipe is a lot less important than being able to recognize when the sauce has thickened and SHUT DOWN EVERYTHING.

Looks like a honey dipper but if it is big then it is a spring whisk.