Reddit mentions: The best whisks

We found 174 Reddit comments discussing the best whisks. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 88 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

2. Winco PN-10 Stainless Steel Piano Wire Whip, 10-Inch

Ideal for mixing eggs, sauces and toppingStainless steelMeasures 10" in lengthLighter wire loopsDishwasher safe
Winco PN-10 Stainless Steel Piano Wire Whip, 10-Inch
Specs:
ColorStainless Steel
Height2.75 Inches
Length9.88 Inches
Number of items1
Size10 inches
Weight0.1 Pounds
Width2.75 Inches
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6. Danish Dough Hand Whisk / Mixer 11"

    Features:
  • 11" in Length
  • Stainless steel wire
  • Beech wood handle
Danish Dough Hand Whisk / Mixer 11"
Specs:
Height7 Inches
Length2 Inches
Weight0.22 Pounds
Width5 Inches
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8. Norpro 7-Inch Mini Whisk, One Size, As Shown

7-Inch lengthChrome platedHand washing recommended
Norpro 7-Inch Mini Whisk, One Size, As Shown
Specs:
ColorAs Shown
Height1.5 Inches
Length7 Inches
Number of items1
SizeOne Size
Weight0.12 Pounds
Width1.5 Inches
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15. Kuhn Rikon Whisk, 10", Stainless

High-quality Stainless steelDishwasher safe10" WhiskPackage dimensions: 10.0" L x 2.0" W x 0.5" H
Kuhn Rikon Whisk, 10", Stainless
Specs:
ColorStainless
Height2.1 Inches
Length10.7 Inches
Number of items1
Size10"
Weight0.2425084882 Pounds
Width2.8 Inches
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🎓 Reddit experts on whisks

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where whisks are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 36
Number of comments: 6
Relevant subreddits: 2
Total score: 30
Number of comments: 2
Relevant subreddits: 1
Total score: 19
Number of comments: 4
Relevant subreddits: 1
Total score: 4
Number of comments: 2
Relevant subreddits: 1
Total score: 4
Number of comments: 2
Relevant subreddits: 1
Total score: 4
Number of comments: 2
Relevant subreddits: 1
Total score: 4
Number of comments: 2
Relevant subreddits: 1
Total score: 3
Number of comments: 3
Relevant subreddits: 1
Total score: 3
Number of comments: 2
Relevant subreddits: 1
Total score: 2
Number of comments: 2
Relevant subreddits: 1

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Top Reddit comments about Whisks:

u/kaidomac · 11 pointsr/seriouseats

>Some amazon reviews make it sounds much less forgiving than The Food Lab and that it calls for all types of specialized baking equipment.

tbh, cooking & baking are pretty simple. You mostly do just 3 things:

  1. You stir stuff
  2. You cut stuff
  3. You watch it to make sure it doesn't burn black on the stovetop or oven

    Now, based on those three things, you can also do:

  4. Advanced stirring techniques (kneading, electric hand mixer, stand mixer, Danish dough hook, etc.)
  5. Advanced chopping techniques (dough scraper, food processor, blender, etc.)
  6. Advanced heat tricks (grilling, etc.).

    lol @ "advanced". But that's more or less what it boils down to...stir & chop stuff up, and make sure it doesn't burn, haha. Why is that important to understand? Because of how actions are managed in the kitchen. The example I like to refer to is Newton & Gravity. When the apple fell on Newton's head & he figured out gravity, he basically spent a long time figuring out the formula for gravity, which in turn provides you with a simple one-line piece of information to learn. So you didn't have to go through all of that work, you simply had to "stand on the shoulders of giants" & benefit from their discovery process. All you're doing is walking through the steps that someone else figured out.

    Likewise, in cooking, unless you're contributing a new recipe to the culinary world, for the most part you're simply going to be following someone else's directions. Those directions are important because someone else has already gone through all of the hard work of figuring out how to make a particular recipe awesome, and all you have to do is follow their "formula"! The problem is that many cookbooks are crappy because they have no color pictures & barebones instructions.

    With Stella's Bravetart book, she gives you some history, color photos, and solid explanations about what you're doing. YOU don't have to do any of the labor of discovery or make it 200 times to get it perfect, all you have to do is follow her instructions! Regarding specialized baking equipment, yes, some of that will be required. If you want to make Twinkies, for example, you're going to need a canoe pan in order to get the shape right, you know? If you want to make muffins, you're going to need a muffin pan, and so on & so forth.

    Equipment-wise:

    One of the nice things, however, is that with most baking stuff, you can buy it for a reasonable cost off Amazon & keep it for a really long time. Like, the Norpor Cream Canoe pan is currently going for $27 shipped on Amazon & includes a cream injector tool, which sounds pretty expensive, but a box of Twinkies sells for upwards of $9 where I live, so for the price of 3 boxes of Twinkies, you can make unlimited Twinkies...red velvet topped stuffed with coconut cream & topped with shredded coconut, chocolate-dipped chocolate twinkies with buttercream frosting, white-chocolate & dark-chocolate-striped yellow-cake-mix twinkies with whipped cream frosting, etc. So if you like Twinkies, especially if you have kids or teach a class, you now have access to making really high-quality Twinkies for cheap at home!

    That may sound a little funny, but wait until you try something like her English muffins...it will ruin Thomas' for you for life, lol. Being able to not only make your own homemade creations, but being able to make amazing versions of them, is a dangerous skill to cultivate, hahaha. So as far as costs go, aside from raw materials, you will need a base set of baking tools, and then whatever specialized tools you need to for whatever particular type of recipe you're going after. It does pay to invest in better-quality tools, when available. For me, being on a budget, that simply means spacing out the purchases over time to allow both my collection & skill set to grow over time. For example, I'd highly recommend Stella's recommended 9x13" pan here:

    https://www.amazon.com/gp/product/B0017Z0E08/

    It's pretty pricey for just a pan, but it's not only easy to work with, but also gives amazing results! I'm never going back to regular cheapo pans again! Plus, I always use her foil trick, where you wrap one sheet of aluminum foil horizontally & one vertically, and that way you can (1) lift the baked good out easily after cooking, and (2) never have to wash the pan, because it never gets dirty! Genius! And it's a fairly heavy-duty pan, so I can see myself keeping this for ten or twenty years, easily.

    There are two other tools I always recommend for baking. The first is called a Danish dough whisk, which is a flat version of a whisk. It's amaaaaaazing for hand-stirring doughs & batters! Looks funny, but does an amazing job. I have several (a couple large ones & a small one) & they are amazing for everything from pancake batter to blondies:

    https://www.amazon.com/Original-Danish-Dough-Whisk-alternatives/dp/B00HQQJ3N6/

    Second, there is a crazy-expensive ($25, no joke) spoon that I HIGHLY recommend:

    https://www.amazon.com/Creuset-America-Revolution-Bi-Material-Cerise/dp/B00N9SDI40/

    This is basically a combination of a spoon & a spatula. It's absolutely incredible to use in a skillet or in a bowl, because you can manipulate large amounts of food (batter, dough, sauces, etc.), but ALSO scrape the pan with it. So if you're pouring say brownie batter into your pan, you can use the spoon portion to pull the batter in, and then use the flexible tip to scrape the bowl clean...no more fussing with a wooden spoon & a spatula! Sounds like a small thing, like a really minor issue, but I can't live without this or my Danish whisk, haha!

    Book-wise:

    Anyway, recipe-wise, again, everything is pretty much laid out for you. You can dive into any recipe, read up on the section, go through the recipe, and get really great results. I've hit a homerun on pretty much every recipe I've tried the first time out, which is pretty rare when you're cooking stuff for the first time! I'd say Bravetart is actually one of the best baking books to start out with, not because it walks you through the "101" class of baking basics, but because everything is so well-explained that it's really easy to be successful because she has not only done the research to make really amazing recipes, but has also taken the guesswork out of the recipe, which a lot of other cookbooks don't bother doing, which can be extremely frustrating!

    Also unlike a lot of other cookbooks, every recipe I've tried has been a homerun, which is pretty great because I feel like a lot of cookbooks are centered around a few really amazing recipes & then the rest are variations or fillers. Kind of like how a lot of music albums have one or two "hits" & then have pretty lame songs for the rest of the tracks, lol. My family, friends, and coworkers think I'm some kind of baking genius when I bring stuff in from her cookbook. /u/TheBraveTart I owe you lunch sometime lol.
u/yahooguy · 3 pointsr/cableadvice

The below is all a reflection of my daily use tools.

  • I use the MS2-100 every day for every single drop I pull, or custom cable I make, so it's a good call. It can also apply tone to a drop if you need to trace. It doesn't actually certify the cables, but that's only an issue if your customer specifies certification. If you need more than just that, be prepared to spend several thousand.
  • Fiberglass rods with the end that look like a whisk, like Greenlee 11426. The whisk end helps above drop ceilings and in cable trays.
  • A short fish tape too, like 20'; sometimes easier than rods.
  • The Stingray cable is an absolute life saver in drop ceilings, so great call there.
  • Good electrical tape. The cheap stuff just isn't worth it. 3m super 33+ or super 88.
  • A good drywall/jab saw. It's actually surprising how hard it is to use that same 10 year old jab saw that's been in your bag forever and seen daily use compared to a new one.
  • A bucket of string. Leave yourself a pull string where you think it would help you in the future. Not every pull needs a sting left for future, but sometimes it's useful. Especially handy in really difficult pull areas for future pulls. You can also tie a roll of electrical tape on the string and throw it towards your destination; sometimes that is way faster than fiberglass rods if you have a clear shot.
  • A super bright flashlight. Like 1,000 lumens or brighter. Sounds like overkill until you use one. Then you wonder why maglight even bothers anymore. I'm a fan of this light and this light, both from Fenix.
  • A Greenlee FP3. It's an extendable pocket cable hook. Super handy. If you need a longer cable hook, your fiberglass rods probably came with a hook.
  • Find yourself a small battery drill/screwdriver that you like (I use this Milwaukee, along with a set of extended screwdriver bits. You'll use it way more than you might think.
  • In case you ever encounter security type stuff like door sensors, a good pair of wire strippers than can go as small as 24awg.
  • Also, a Dymo or Brother labeller, and appropriate flexible labels. Combined with a few good sharpies, you can then label everything. NEVER skimp on labelling.
  • A good pair of wire cutters / dykes. Use what you like.
  • A good pocket knife. I actually use a folding knife that uses utility blades. No more sharpening, and a sharp blade is only as far away as the tool bag if it goes dull.

    You may also want to look into J-hooks to either screw to the walls, or attach to the drop ceiling support wires if you don't have a good route already. This one is something you can build into the cost of each job, but you should always keep a few on hand just in case.

    Edit: formatting and links
u/sparkysayshi · 1 pointr/shutupandtakemymoney

A.) Some brands are available via Prime, yes, like the DoMatcha tin you linked. Others, like Adagio's, are available on Amazon but don't qualify for Prime shipping. I'd advise getting a sample size starting out (Adagio offers one here) as it can be pricey, and matcha will go stale faster than most other types of tea. Keep it well sealed!

B.) Honey certainly can help sweeten it, though I would melt the honey first. It's a fast prep at a lower temp, which won't allow the honey to melt. Fast dissolving sugars or simple syrup might be easier.

C.) Brewing: You will need a few tools. Bamboo matcha whisk (the only brewing tool I would call essential), small bowl with enough room for whisking (avoid plastic, it can change the flavor), a sifter/strainer, hot NOT boiling water (170ºF-180ºF ideally), and a quick hand. I always recommend sifting the matcha, as the finer the powder is, the easier and faster it is to whisk it, and you avoid your matcha getting gritty and clumpy.

Steps - Preheat bowl and bamboo whisk with hot water. Empty and then sift 1/2 tsp of matcha powder into the bowl (you can use more or less to taste). Carefully pour 3-4oz of hot water into the bowl. Gently scrape any powder off the sides of the bowl with the whisk and break up any large clumps. Being whisking in a quick back and forth "M" or "W" shape, taking care not to scrape the sides or bottom of the bowl with the whisk. You are done when there is a nice even froth/foam on top, almost like the head on a beer.

Drink quickly! This is not a "sipping" tea, as the powder continues to steep as it sits, and will get more bitter the longer you wait. Think of it as the espresso shot of the tea world. Many people will dilute their matcha with hot or cold water/milk/etc at this point to mellow out the strong grassy/sweet flavor, but that is all up to you. I am a big fan of diluting with Vanilla Almond Milk and drinking it cold, but it goes great in lemonade and just by itself as well.

If you get a bamboo whisk, which I definitely recommend, make sure you let it air dry completely, or utilize a matcha whisk holder. The bamboo will mold if you stick it inside of a container while it is still moist.

Best of luck! I love matcha and drink it almost everyday, but if you aren't a "green tea person" the flavor can be surprising. Google "matcha health benefits" and you'll see all kinds of craziness about it. If Dr. Oz endorses it, it must be good, right???

u/skeeterbitten · 2 pointsr/AskReddit

You need to get in the habit and then once you are eating them regularly, you will likely find you enjoy them and crave them. When I get into a junk food rut, all I crave is more junk food. If I can get my self back to fruit and veg, I actually start craving that.

For fruits, try smoothies. Start out adding something to sweeten them, like a big spoonful of honey, and as you drink more of them, you'll likely need less and less of the honey (I think just the fruit is sweet enough now). I always have a small banana and some strawberries (fresh when in season, but frozen other times). To that I add depending on what's in season or available: blueberries, raspberries (both good for fiber), kiwi, melons (watermelon adds a lot of sweetness), pear, peach, grapes. For liquid I use lowfat, unsweetened almond milk (but I used skim milk before becoming lactose intolerant). You don't need much. Blend it well. Add some ice for a nice crunch when it's hot out. Not too much of anything, even with fruit the calories can add up.

Vegetables. You need to start off with easy things so you'll actually try them. I like to saute (in a T or two of olive oil) sliced zucchini and yellow squash with onion. Finish with a little salt. Love that stuff.

I love soups because I cook once and then can just heat up a bowl for days or even freeze portions for quick meals later. I got an immersion blender and now blended soups are so much easier to make. Some recipes I like:

red pepper soup. I love, love the flavor of this and it's low cal.

Orange soup: butternut squash, carrots, parsnips, yams, onion, yellow squash, ginger, broth. You can roast the veggies if you like or use them raw, and you don't need all of them, just some combo of these. Cook veggies and peeled ginger (lots of ginger) in water+bullion (or stock, I use vegetable stock, chicken would be fine) until everything is tender. Add a jar or two of roasted red peppers. Blend with immersion blender. You can add a little sour cream or creme fraiche when serving for some fat.

Broccoli soup: Saute some sliced onion in olive oil. Add lots of broccoli (mostly the tops, not too much stem), a peeled and sliced potato or two, some broth (water+bullion is fine), and simmer until tender. Season with black pepper and garlic powder (if you like garlic). Enjoy. You can add some creme fraiche or sour cream if you like.

A tasty non-soup recipe.

u/paulshoop · 1 pointr/Homebrewing

For temp control, use a cooler. This is the cooler I use. It is perfect to hold any fermenter I've seen. Fill with 65f water. Put your fermenter in the cooler. Add frozen 16-oz soda bottles to keep water temps at around 65f. Monitor your fermenter temps (using the stick-on fermometer ... just be sure the fermometer isn't under water!). I've found adding 1 frozen bottle in the morning and 1 in the evening keeps temps exactly where I need them..

If your fermenter has a spigot in the bottom - place the fermenter inside a contractor trash bag (the super thick durable kind) before placing in the water. You don't want to risk infection by having the spigot exposed to the water.

For BIAB and All-Grain ... #1 - BIAB is all-grain. It is just easier. The ingredients are the same. The end result is the same (Beer!). The complexity, cost, and time are different. So, I'll just list out a 2-vessel BIAB-in-a-cooler hybrid system.

  • 10-Gallon Aluminum pot with lid - $55
  • Bayou Classic SP10 burner - $50
  • Link to pot ... scroll down to the frequently bought together section - it has pot, lid, and the burner ... $103
  • Cooler for your mash tun ... $30 ... This cooler is the perfect size for 5.5 gallon batches. Any bigger and you'd have too much "dead space" in the cooler which would make heat retention an issue.
  • To convert the cooler for use as a mash tun - watch this video ...
  • EXCEPT - don't build the manifold inside like he shows - use a BIAB liner from brewinabag.com - they cost $30. Trust me on this - the $30 is well worth it.
  • Wort Chiller ... $50 ... this is 100% necessary if you want to save time. If not - you can look in to "no-chill homebrew method". I recommend just getting the chiller.
  • 24" wire whisk for stirring the crap out of the mash and wort - $12
  • A double-mesh fine strainer - $17 ... for pouring the cooled wort thru into your fermenter. Serves two purposes - 1 - filters out hops and break material. 2 - aerates your wort as you fill the fermenter.
  • 1/2" stainless steel siphon ... $8 - used for transferring the cooled wort from the kettle to the fermenter. Get the 1/2" not the 3/8" ... trust me, it saves time. This siphon will also be used for transfering wort to your bottling bucket.
  • video on using a siphon

    Total - $255 shipped to your door.

    This setup will be a setup that you can use for all types of Ales. You can even do low-temp ales that ferment at 50-55f by adding more ice/colder water to the cooler. Don't think it would be efficient enough for lagering.

    Process:

  • heat 2-gallons of water on your home stove to 180f.
  • dump this water in your mash tun to pre-heat it. Keep lid closed
  • heat mash water on your home stove to save propane. (about 5-gallons - use mash calculators to determine water needs ... like the brew365 mash calculator)
  • Drain the 2-gallons of water from your mash tun. Drain some thru the hose to clean it and just dump the rest out.
  • Put your BIAB liner in the mash tun (make sure it is clean)
  • Dump your mash water in
  • Add your grains stirring like a mad man with the whisk.
  • Stir for 2-4 minutes. Check temps... you probably want around 151f
  • close lid and cover lid with a thick blanket (helps conserve heat as the lid is the least insulated part of this cooler)
  • Begin heating about 4 gallons of sparge water on your stove. You need this to be about 200f.
  • Wait 30 mins the open and stir again. Check temps. They should be within a degree or two of your starting temp. If the temp has fallen TOO low -like 146 or 147, add 1/2gallon of boiling water.
  • Close lid and wait 30 more mins.
  • Open lid - stir 2-4 minutes.
  • Drain into kettle. I measure volume by draining into a gallon pitcher. Expect 3.5-4 gallons of "first runnings"
  • if the drain is going SLOW - lift up on the BIAB liner a bit... it can get sucked into the cooler outlet. There are a few solutions for this. Use whatever is handy to act as a screen between the liner and the cooler outlet. An alternative is using the 1/2" siphon to drain the cooler!
  • Light burner and turn up
  • Add your 200f sparge water to the mash tun. This will raise grain temps to 170f. This is called mashing out. Stir like a mad man for about 4 minutes.
  • Let the sparge rest another 5 minutes
  • Drain into kettle
  • Stir kettle and take a gravity sample (COOL gravity sample to about 70f in order to get a more accurate reading!)
  • Bring kettle to a boil (watch out for boil over)
  • Once a boil is achieved, start timer
  • I boil 75 minutes because my setup and boil-off rate dictate that time.
  • Add hops at scheduled times.
  • At 10mins left in boil, drop in your wort chiller. Careful with the plastic hoses - they melt if too close to flame.
  • CHECK wort chiller connections for leaks BEFORE putting in kettle!!!
  • After boil, turn on chiller and begin cooling.
  • I stir my pot while cooling (with the lid off). Some put the lid on and stir the pot by moving the chiller around. This is KEY to quick cooling.
  • Transfer cooled wort into fermenter using siphon and strainer
  • Take a gravity sample - hopefully you hit target goal.
  • Aerate a bit more IF YOU WANT, by shaking the holy crap out of the fermenter.
  • Pitch yeast.
  • Put fermenter in your cooler in a dark and quiet place (bug free!!).
  • Cleanup and done. (I actually clean as I go).

    EDIT - you will need an extra 5-gallon pot to heat sparge water.. forgot that. They can be found anywhere for about $20. As always - check craigslist to save even more $$$$. This is the cheapest and most efficient setup I've been able to put together. If you really want to get fancy - then you can add a stainless steel fermenter from Chapman Brewing Equipment for an extra $99. The fermenter is well worth it!

    EDIT 2: As always SANITIZE everything at all stages. Also - with all-grain, you'll eventually want to get into water chemistry. Read up on that. AND a good kitchen scale is needed for measuring out hop additions (and later water chemistry adjustments). Kitchen scales can be had cheap. You'll want one that is accurate and can be calibrated.
u/adalab · 1 pointr/Random_Acts_Of_Amazon

Dear Morthy and Akeleie,

Thank you for this fun contest, you two are so funny when you are bored :D

  1. An englishman needs a moustache - especially a cookie one off my kitchen list

  2. I would be seen in public with just about anything, as you guys know, but I guess this would be the one thing my husband would not be seen with me in off my PJs and wigs list

  3. Oh phallises. How I love thee... 7 inches with a lovely mushroom head off my kitchen list.

  4. GEEKY!! Wrapping my lips around Dr Who would give me chills off my Things I would never buy myself list

  5. My goal - I love this item as it will make me accountable for everything I do, plus it tracks my sleep patterns! OMG Would I ever love this!

  6. If I had a deck of cards on my list I would link that because every time I start to play solitaire someone shows up to point out moves, I'd be rescued right away. Sadly I do not, so I would take all the pictures I could before the battery died off my Stuff I would never buy myself list.

    Again, thanks for the contest, it was actually fun to go through my lists again, it's been a while!
u/impecuniousyouth · 7 pointsr/college

Is your apartment unfurnished? If so you will need some basic furnishings:

  • a table
  • some chairs to go with that table
  • comfortable seating of some sort- possibly a couch (a futon is nice if you are going to possibly have guests sleep over) or love seat or upholstered chair of some sort
  • a TV if you feel like you want one (optional)
  • a bed and a mattress and some bedding and sheets (obviously)
  • a bedside table (optional)
  • somewhere to store your clothing if your room does not come with a closet already

    As far as basic living supplies go:

  • 4 spoons, knives, forks
  • mugs
  • 2 dinner plates, bowls
  • some knives for cooking
  • cutting board
  • mixing bowl
  • spatula (HEAT RESISTANT) and turner and spoons for mixing. Also possibly a whisk but really you could usually get the job done with a fork
  • cheap set of pots & pans
  • a cookie sheet
  • a fan is usually useful for some airflow
  • microwave if this is already not included
  • books just for fun
  • cleaning supplies: shower cleaner, clorox wipes, swiffer, toilet cleaner, dish soap, windex
  • plunger & toilet brush

    School supplies in college are pretty basic- you don't need much, but depending on your major this could go waaay up or down. But as far as I'm concerned your basic supplies are as follows:

  • laptop (optional- there are always computers everywhere anyway, laptops are just convenient)

  • notebooks and folders OR binder with looseleaf paper, depending on your organizational preference

  • stapler

  • pens and pencils (I like to have two different colors for pens)

  • calculator (if you will be taking math courses- go for scientific because a lot of the time graphing is not allowed)

    Things to consider:

  • Will you be paying for wifi and/or basic cable (if you want a TV)?

  • Is your lease for a year or X months? If it is a year, will you have to sublease while you're away for the summer (if you are going away)?

  • How far from campus do you live? What does the general area look like? Are you going to have to take public transportation different places? Know the area.

    I know its scary, but living alone is great, and studying in a university is really not a huge deal once you get into the rhythm of things. You'll do great, kid.
u/mamallama · 1 pointr/Random_Acts_Of_Amazon

If I won the first, i would adore a gift card towards this steam mop. its a little out of my price range so i've been putting off getting it. while cleaning the kitchen and bathrooms on my hands and knees may sound exotic, i assure you, its not.

as for a <$5 add on, i've got my eye on this whisk


i don't really have a fun story to go with either item. they're more functional than fun. a clean home is a happy home and a happy home makes for a happy mamallama.


Schmad on my add on

thanks for hosting a contest!!!

u/three18ti · 1 pointr/Pizza

Holy crap! I think you replied to another one of my posts and I didn't realize it was you! I've never had a celebrity reply to one of my posts ;) Thanks for the recipe, I've been loving it, now I just need to perfect it!

> If you read the recipe,

READ?!?! Certainly you don't expect me to READ! :)

> you'll see that you're in charge of tweaking the yeast so that the dough is between double and triple the volume by the time you make it,

Is there a good way to tell, I've been kinda eyeballing it, and it seems like it could be 2-3x the volume...

> How soft and how manageable is the dough?

Uhh... I don't really know how to quantify softness and manageability... I don't really have anything else to compare it to, of my friends I am the most studied and experienced... (which is not much!)

I can't for the life of me figure out how to make the pizza round... and when I go to shape it by hand I make holes, make it uneven, and then I tend to get frustrated and bust out the rolling pin (which REALLY makes things not round)... When cooked the dough is more dense than I'd like, I don't really get that fluffly "ny style" crust that I'm after.

> If it's a little stiff, you might try increasing the water by 1%, and, if it's still too stiff, you can't try another 1%.

Why can't I try another 1%? I actually think I increased the water by 3% this last go and it didn't turn out too bad...

> What's your altitude?

5,436 feet

> Btw, I'm not sure if you've come across this in your research, but I find that high altitude baking is an advantage, not a handicap, as it seems to do quite a lot for oven spring.

I am not a baker... if this is considered baking I should give up now. I cannot bake, no mater how hard I try.

There seems to be two things at play with the altitude, first being the dry/arid climate makes the flour dryer and "thirstier", and the second being the lower barometric pressure which allows doughs to "rise easier"?

What about tools? I've been using a rubber scraper to mix my flour into my water... Would a dough whisk help? Maybe this?. I was considering a standup mixer, but a $150 investment is kinda large for something I'll only use to make pizza dough with (I don't make bread... which is my understanding that the only other thing the standup mixer would be good for?)... alternatively a food processor seems to be able to be a dough mixer (and is the same $150 investment)? (Which I could use for making other things)

Thanks for taking the time to reply! I really appreciate it!

u/mckatze · 2 pointsr/Cooking

We make home made mayo all the time with an immersion blender. You have to be careful to use a container that is only slightly larger than the head of the blender. I've got this one and the cup is the perfect size. This way it can create the vortex you need to slowly pull the oil in to the egg and mix it.

Also, we found that safflower oil is a great base. You can add in more flavorful oils that would potentially be overpowering or cause the mayo to be too thick, like extra virgin olive oil, bacon fat, hot sesame, or coconut oil. Usually we do about 1/4th cup of the flavorful oil we want and 3/4ths cup of the safflower oil. You can adjust based on preferences but coconut oil and bacon fat will make extremely thick/chunky mayonnaise. Bragg's raw cider vinegar is also absolutely amazing in mayo, and so is malt vinegar. Oh, also, if you like it spicy grate a shitload of fresh horse radish in there. It's delicious.

I think my favorite so far was maple bacon fat mayo, followed by hot sesame oil mayo.

u/utopianfiat · 5 pointsr/funny

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.
u/[deleted] · 1 pointr/Cooking

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

u/vegetablesactivated · 2 pointsr/xxfitness

If you like vinegar based dressings try Ume Plum Vinegar. A little goes a long way but it is such a interesting flavor. I find it at Whole Foods. If it is not in the vinegar sections, check the ethnic foods aisle.

Another great salad tip is to make an easy chopped salad using a mezzaluna chopper or a pizza cutter. I use this one because I found the ones with two or more blades just get salad chunks stuck in them. I have found people who don't like salads don't mind a chopped salad. I think because the flavors are more blended and it is a bit easier to eat, people don't mind as much.

A quick, easy dressing tip: Mix hummus with vinegar to thin it out (use a bit of water too if the vinegar is strong) and use that as dressing.

u/RunOnSmoothFrozenIce · 1 pointr/Cooking

I have this one that I originally got and used exactly the way you described, smoothies right in the glass (you do need a wide glass though). It's great for an occasional or small one.

But if you're planning on making a lot of smoothies, either at once (e.g. multiple people), or just to have some in the fridge, a full size blender is so much easier. The Kitchenaid 5-speed is the one that Cook's Illustrated recommends, and it is absolutely awesome. Makes perfectly smooth drinks using fresh or frozen ingredients, destroys ice, doesn't walk all over the counter.

If you like to make soup though, a stick/immersion blender is perfect since it can go right in the pot.

u/bananaboob · 1 pointr/tea

I'm of the opinion that all matcha should be prepared with a (bamboo) hand whisk because I find it makes the matcha a lot smoother than using a spoon or electric whisk. Traditionally, matcha is also prepared in a stone bowl but that's not necessary unless you want to make it very fancy.

It's important to follow the matcha making process closely. The water should be just under boiling (~176 degrees Fahrenheit to be specific) and the ratio is about 1/2 tsp to 3/4 tsp per 1/2 cup of water. I like to make it in a bowl, because whisking takes room. If your matcha is clumpy, try sifting it through a strainer first. The whisk away until frothy.

For my lattes and shakes, I always whisk the matcha in a bowl and then add it to the cup or blender. Pure matcha clumps are no fun.

For mochi, I'm guessing you meant the colorful rice cakes. My local grocery store has a robust asian section so I'm always able to find mochi there. There's also several asian markets where I've been able to find mochi and other treats. If you live in a more cosmopolitan area, I'd try or call the markets first. I've never bought it online, but I bet you can find it on amazon and specialty sites.

u/juggerthunk · 2 pointsr/Cooking

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

u/Afaflix · 3 pointsr/Breadit

I find this thing magic. So much easier than a normal spoon to start mixing.
I have a tray with volcanic rocks (I live on hawaii, any rocks will do, volcanic ones are better when you pour water on it because they are porous) in the oven to hold the heat stable, yet I still use a pizza stone sometimes. And yes, I got one of those baskets, if I make a bread like that it makes it look way professional.

u/macwelsh007 · 2 pointsr/Breadit

Are you doing it by hand or with a bread maker? I like to do it by hand, and I've had good results using a Danish dough whisk.

u/tinyme23 · 4 pointsr/proED

I use a matcha whisk! I hardly ever have issues with lumps. I get my matcha from a japanese market so legit there isn't even any english on the can so IDK what brand it is lol.

Best of luck!

u/austin713 · 1 pointr/Homebrewing

your process looks pretty good, i have the 15gal ss brewtech and i would get it without the thermo. you are just going to cause problems with the bag. another thing i would get is a giant whisk for mashing and creating whirlpools/oxegenating

also i use this giant colander on top of my 15 gal brewtech kettle to rest the bag in and squeeze with some silicone gloves. the gloves are a must with BIAB.

i used to use a hop bag but ever since going away from it i have found my beers have gained some hop character they were lacking before.

also make sure you are treating your water for chlorine with campden tablets before brewing, and if you want to go one step further you can build your water up from scratch. i fill up 2 6 gallon containers at the windmill express for .25c a gal and add gypsum, cacl, epsom etc from there.

u/skipsmagee · 2 pointsr/Breadit

I started with Peter Reinhart books, namely Artisan Breads Every Day. They have great primers on mixing and kneading technique, and I'm still getting better at it. Try the Ciabatta for a really fluffy loaf. And I highly recommend Saf yeast, a digital scale, a dough whisk, and patience!

u/estherfm · 1 pointr/Random_Acts_Of_Amazon

I love this dish: sushi! Preferably with raw fish, although veggies or smoked salmon will do, too.

I don't know if you're including shipping in that $10. If not: here. (Kitchen wishlist.) If you are: gift card is fine!

u/catsRawesome123 · 1 pointr/Baking

Would you count pate a choux as a dense dough? I personally think it's quite tiring/thick to mix by hand....

I'm choosing between these 2, want to suggest which one you'd recommend?
https://www.amazon.com/KitchenAid-KHM926CU-9-Speed-Digital-Accessories/dp/B00CPSRE4U

https://www.amazon.com/Dualit-4-Speed-Professional-Mixer-Chrome/dp/B0007XLDZQ

Oh another question - is it OK to mix in a glass bowl or should I buy a metal bowl specially for mixer with the hand mixer (like how stand mixers have that metal bowl)?

u/pandaologist · 6 pointsr/BuyItForLife

A good whisk won't have all the wires meeting at one points at the end, but instead crossing over each other. The wires will also have a lot of spring, this reduces the workload. The way the wires meet on the Zyliss is an example of what you don't want.

Go for something that looks like this, I have no experience with this particular brand though http://www.amazon.com/Winco-Stainless-Steel-Piano-10-Inch/dp/B001E87S66/

A restaurant/catering supply shop should provide something very good and very cheap.

u/va243 · 1 pointr/BitTippers

I ordered this for a coffee lover, hoping it works well.

Others have already mentioned about the name deriving from financial profit "in the black." Only other possible theory I've heard is that Black was also used to describe the heavy disruptive human and vehicle traffic on the day after Thanksgiving.

u/MudTownBrewer · 2 pointsr/Homebrewing

You're efficiency will likely improve, especially if you double-crush your grains or set your mill to a finer setting, and squeeze your bag.

One trick I've started doing is when my mash is done I heat it up to 170 while stirring before taking the bag out. I seem to get a bit more of the sugars out this way. (I have a thick bottom pot so I don't have to worry about scorching the bag).

Also, buy one of these giant whisks. I used mine for the first time on my last brew and it made stirring the mash so much easier! Much better than a spoon or paddle.

u/EthanRC · 1 pointr/AskReddit

Fairly Easy Tomato Sauce

  • Two 28 ounce cans of whole peeled tomatoes
  • Olive oil
  • Salt
  • One white or yellow onion
  • 12-15 cloves of garlic
  • dried thyme and oregano (aka italian seasoning/spices)
  • two full sprigs of basil
  • a 5-quart saucepan/dutch oven
  • wooden spoon
  • a bunch of free "sitting around" time

    Ok, so this is a fairly easy recipe that really is only "difficult" because of the amount of time that it takes. But, in reality, its not too difficult to maintain the sauce for several hours while it reduces so you can be doing something else like watching tv or doing homework or whatever while you're making it.

    Prep (some of this can be done during cook time):

  1. Chop onion in half and remove peel

  2. peel 12-15 cloves of garlic (crushing is optional)

  3. Empty tomatoes into bowl, crush with hands, removing any harder stems or pieces

    4.Wash Basil

    Cooking:
  4. Put sauce pan over medium-high heat with enough olive oil to coat the bottom

  5. Throw in garlic and place onion halves face down on pan and reduce heat to medium-low

  6. Cook until garlic is lightly browned

  7. Pour in tomatoes and about a tablespoon of salt and bring up heat to high

  8. Once the sauce is boiling reduce heat to medium-low/low and bring to a simmer. Leave uncovered.

  9. Grab a beer and go watch some TV or whatever, every 5-10 minutes go and give the sauce a good stir

  10. As the sauce reduces and the bits inside get softer crush them up with the spoon

  11. Around the 2nd or 3rd hour add some of the Italian Seasoning, to taste

  12. Continue stirring every 5-10 minutes tasting occasionally to see if salt or seasoning needs to be added (CAUTION: over salting or spicing at this point would be VERY bad at this point because as the sauce reduces those flavors will intensify and may overpower the rest of your sauce)

  13. About an hour before you plan on being done add in the two whole stalks of basil, continuing to stir often

  14. When the sauce has reduce by about half (or whenever you feel like stopping / have to stop) remove onion halves and basil stalks

  15. Serve with pasta or whatever else you would but tomato sauce on

    tip - if you have a stick blender like this you can blend the sauce after its done for a smoother consistency

u/timeywimeyww · 1 pointr/whatisthisthing

wooden hot chocolate hand beater, it's spun between the palms of the hand to make chocolate frothy. This one looks like it comes from Mexico

https://www.amazon.com/dp/B00AEAJMLO/ref=cm_sw_r_cp_awdb_t1_dGAYAbCZ70Q49

u/Frackenbrau · 1 pointr/Homebrewing

LME - Stainless steel mash paddle
DME - Giant whisk
Adding DME to cold water helps ALOT with dissolving. Wooden utensils look nice by stainless is shiny and oh so much easier to clean. IMO its never worth the cost savings to buy aluminum utensils.

u/joeltb · 2 pointsr/Breadit

I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.

u/seoulless · 2 pointsr/tumblr

www.amazon.com/dp/B000I64SP4

Most major hand mixer brands have these as options. Way better for making whipped cream and merengue.

u/Joe-Linux · 2 pointsr/Cooking

I know this is a couple days late, but i picked up one of these and i have loved it. Between eggs and pan sauces it has paid for itself 10 times over.

u/UniqueUsername53 · 1 pointr/Cooking

Get a Danish Dough whisk. Easy to use and cheap.

Danish Dough Hand Whisk / Mixer 11" or 14" https://www.amazon.com/dp/B002U85906/ref=cm_sw_r_other_apa_L9CYxbZXQ1DQN

u/berbil · 5 pointsr/Cooking

I have an older model of this kitchenaid hand mixer. It's fairly powerful and has survived 3 years of moderate use (1-3 times a month).

u/runchocorun · 53 pointsr/TwoXChromosomes

How about Every time I open my safe there is $100,000 in $50 bills? Want a million bucks? Open your safe 10 times.

This seems more convenient than trying to take my golden whisk some place and exchanging it for the cash equivalent. Plus, the people at the exchange place are likely to get suspicious about how many golden whisks I have laying around. Not to mention the hassle of buying whisks. How many would you have to buy over a lifetime?

Here is an average whisk. It weighs 4.6 ounces. The current price of gold (as of right now, today) is $1,290.60 per ounce. So our golden whisk is worth $5,162.4 and would require 20 whisks to break $100,000. We're gonna need a box.

u/squidboots · 8 pointsr/CrappyDesign

That's why you use a Danish dough whisk with anything thick. Shit just doesn't stick to it and it folds batters with minimal effort. Amazing for things like biscuits where the less you work the batter the better the final product.

u/anykine · 3 pointsr/Homebrewing

Please help me decide how to spend $250.

I have a $100 gift certificate for my local homebrew store and $150 cash. US Dollars.

Below I explain how I brew and what equipment I have. I'm thinking of upgrading to a better immersion chiller. Or, I'm thinking of buying a stirplate and Erlenmeyer flask. I do step up starters using a jug. I have an general concern a big Erlenmeyer flask will break. I don't have a gas stove so I think I'd boil in a pot and transfer. I mostly do 2 to 3 liter starters.

QUESTION: before I buy a stirplate and flask, or a better chiller, do you think I should buy something else? Critiques are appreciated.

Please take a look at what I have already and help me decide:

How I Brew

All grain. Buy grain at store, they grind for free. Buy hops and yeast from them too. 5.5 gallon (20.8 liter) batches (volume before into fermentor). Ales. Brew in a Northern Californian garage with doors open. Igloo cooler. 60 minute mash. 2x Batch sparge. Single burner. Heat strike water, dough-in, mash. Heat sparge water 20 min before end of mash. Vorlauf. Drain wort into bucket. After first running drained, batch sparge in two phases. Vorlauf into same bucket as first runnings. When last sparge water is mixed in, start heating first two runnings. Add third runnings to boil kettle when done. Boil etc. Immersion chiller on until down to 100F (37.7C), then circulate ice water through chiller with pond pump to pitching temp. Oxygenate with diffusion stone. Pitch yeast. Seal. Rock fermentor. Pour a beer. Clean. Sanitize. Worry.

Equipment:

  • 15 gallon aluminum pot with sight glass and three piece ball lock valve.

  • Camp Chef burner - 60,000 BTU

  • 10 gallon (37.8 liter) igloo cooler with 3/8 inch output: Bazooka screen attached to bulkhead to nylon barbed fitting to nylon turncock.

  • Homemade brew rake.

  • 24" Big ass stainless wire whisk.

  • 25 foot, 3/8 inch copper immersion chiller.

  • 25 foot, 3/8 inch copper pre-chiller. Sucky homemade.

  • Pond pump set up for recirculating ice water through chiller.

  • Refractometer.

  • Thermopen.

  • Oxygen / diffuser to oxygenate wort.

  • 5 pound CO2 tank and Regulator.

  • Three 5 gallon ball lock kegs

  • Two 5 gallon pin lock kegs converted to ball lock fittings.

  • 7 cubic foot Holliday brand chest freezer I've converted to a keezer (2x4 collar) with two Perlick 630SS faucets, using a Johnson Controls analog temp controller (cold only).

  • Growler filler that fits into faucets.

  • 7 cubic foot Idylis brand chest freezer; no with collar. STC-1000+ from Brewsbysmith; I feel bad I was too impatient to wait for The Black Box. Read what /u/Brulosopher has to say about it.

  • Fermwrap connected to that STC-1000+.

  • Three 6.5 plastic fermenter buckets (but I ferment in kegs 90% of the time).

  • Thermowell that fits in bung; hole in a bucket lid. I use a ThermoWorks probe thermometer - bent the probe to fit down the thermowell.

  • One 6 gallon glass carboy.

  • One 3 gallon glass carboy.

  • Six 1 gallon glass jugs.

  • Bottling bucket.

  • Red Baron Capper.

  • I make starters in one of the glass jugs. (I use 'intermittent shaking' as I do not have a stir plate.)

  • Vacuum bagger.

  • RV water filter and beverage hose.

  • Digital scales.

  • Hop spider

  • Books: Water. Hops. Yeast. Malt. Designing Great Beers. Brewing Classic Styles. Experimental Brewing. Brew Like A Monk.

  • Beersmith.

  • pH meter (edit: forgot to list this earlier)

    Comments / Concerns

  • I don't have an interest in fly sparging.

  • Spouse won't tolerate elevating a burner above waist level.

  • Not sure if pump cleaning is worth it.

  • Spouse won't tolerate a noisy stir plate in the house. I guess if I got one I could put in the fermentation freezer.

  • No room on freezer to buy bulk hops.

  • Don't bank yeast in fridge because no room and I fear infection.

  • Don't grind at home as no room for grain storage and past problem with mice.

    tl;dr I have $250 to spend, given what I already have, how should I spend it?


u/Airazz · 5 pointsr/DiWHY

Uhh... yes, I have a link. It's called "whisk attachment" http://www.amazon.com/Cuisinart-CHM-WSK-Hand-Mixer-Whisk/dp/B000I64SP4/

Why would you add "drill" to that search?

u/sheambulance · 2 pointsr/Cooking

I just received this one for my birthday and it's been amazing so far.

u/rudebii · 8 pointsr/whatisthisthing

That looks like a Mexican Hot Chocolate wooden wisk, kinda like this one on amazon

u/aebtriad · 1 pointr/Pizza

Dough:



Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour

To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks.

​

*I used a detroit-style pizza pan, put a liberal amount of ghee in the bottom & also sprinkled semolina for extra crunch. Par-baked crust at 550 for about 15 minutes (bottom rack), topped and cooked another 15 min (one rack above the bottom).

​

Sauce

​

I'm sorry I don't have a recipe (just wing this part), but I sauteed some garlic; added penzey's italian seasoning and also fresh rosemary & basil. Added canned tomatoes & a small can of tomato paste; simmered for about an hour or a little more on low.

u/Vorokar · 1 pointr/Cooking

If you plan on doing bread/cookies/cake and such, a dough whisk is excellent to have. Not quite as easy as a kitchen aid, but still works amazingly. For $6-8, no less.

And as others have said, a crock pot or six. Can be used for everything from chili/soup/stews to bread/rice/sauce/dip/punch, off the top of my head.

A copper bottom saucepan is also nice to have.

u/oh_herro_prease · 1 pointr/Cooking

I believe it is this one. The price listed is about what I paid for it too. If you don't feel like ordering it online, I bought mine at Bed Bath & Beyond. I'm sure they will sell it at places like that, and also Target, Wal-Mart, etc.

u/chino_brews · 4 pointsr/Homebrewing

Assuming you are able to achieve mash temps within the gelatinization range of your grain and saccharification range of your enzymes, then the six things you need to control to get consistently predictable efficiency are:

  1. Grain weight and crush
  2. Water volumes
  3. Dough-in consistency and mash intensity
  4. Lauter technique
  5. Preboil volume and gravity
  6. Mash pH

    Grain weight: this is basic; if you can't weigh your grain properly then hope is lost for predicting your post-lauter gravity.

    Grain crush: a good crush vs. a poor crush makes a big difference in efficiency. Many LHBSs crush very coarsely (0.041" mill gap or wider) because they don't want to be blamed for people getting stuck lauters, but probably don't mind if they buy an extra lb of grain due to poor efficiency. This is a good reason to get a double crush if you must mill at the LHBS -- or buy your own mill. BIABers using a high quality bag can crush at 0.025" or narrower without any problems. Too coarse of a crush can negatively affect conversion efficiency. Of course, too fine of a crush can lead to lautering problems with some non-BIAB lautering systems.

    Water volumes: affect conversion efficiency, lauter efficiency, and dilution. People fail to account for the fact that if they collect less wort per lb of grist on one beer compared to their other beers, they will likely have lower lauter efficiency.

    Dough-in consistency: if you can't mix the grain and water well enough to avoid dough balls and hydrate all grain particles sufficiently to allow the enzymes to work to maximum efficiency, then your extraction will suffer. Many brewers try to jam too much grist into too small of a mash tun and end up with problems with dough-in (and water volumes). A high water:grist ratio helps in mixing the mash, but alone is insufficient to ensure good mixing. Dough balls are an all-too-common problem for home brewers. Many home brewers on this sub have found a Comically Large Whisk ^(TM) -- aka a stainless steel 24" wire whisk -- to be a superior mash stirrer at the home brew scale.

    Mash intensity: the more intense your mash (longer, more steps, more mixing), the more likely you will get higher conversion efficiency compared to a less intense mash.

    Lautering: a poor fly sparge can lead to channeling of wort, and poor efficiency. This could be a matter of lautering too fast or poor fluid dynamics in the lauter tun due to poor manifold/filter design. With batch sparging and no-sparge BIAB, this is less of a concern.

    Preboil volume and gravity: while the wort you collect is more of what you get after you control the other factors, rather than something you can directly control, you can and should adjust the recipe before the boil if you miss your efficiency by a lot. The six levers you can control are: boil longer before first hops, dump out wort and dilute to planned SG, dilute wort and adjust hops to make larger batch size, adjust hops and make smaller batch size, or add extract to achieve planned SG.

    Mash pH: can have a significant effect on conversion efficiency.

    Edit: added clarification from /u/pricelessbrew to mash intensity section, and comments from others.
u/rattacat · 5 pointsr/mallninjashit

[That looks like the fanciest salad chopper I've ever seen.] (https://www.amazon.com/dp/B000Y52CIO/ref=cm_sw_r_cp_api_3z9XxbRZYT0VP)

u/farptr · 1 pointr/whatisthisthing

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

u/Charliek581 · 1 pointr/Coffee

> The agitation isn't as complex as people would have you believe.

Would you say an electric milk frother such as this one would work fine? I've thought about getting one but I don't see much mention of these things on /r/coffee (and if there is mention it seems to be bad reviews)

EDIT: Wow never seen that automated PriceZombie comment before...weird

u/Fast_Homebrew · 3 pointsr/Homebrewing

Is it like this? That's probably exactly the right size for my BIAB urn. So do you just dumb everything straight in and whisk away?

u/holybarfly · 11 pointsr/Homebrewing

Get this. I don't even use my long spoon anymore.

u/hstern · 1 pointr/Breadit

More water, less kneading. I make my ciabatta with AP flour at 78% hydration and mix it with a danish dough whisk.

u/mmmichelle · 1 pointr/food

I just use a fork, then switch to one of these things when mixing in the dry ingredients.

u/hoky315 · 1 pointr/Homebrewing

Converted an old wine fridge from craigslist into a brewpi controlled fermentation chamber

I use this as a mash paddle

u/El_Skippito · 16 pointsr/whatisthisthing

Danish dough whisk. Amazon link.

u/testingapril · 1 pointr/Homebrewing
u/my45acp1911 · 2 pointsr/vaporents

Went with a mixing bowl and a Danish dough whisk. I'm on my second $9 harbor freight heat gun. Thrift store metal colender (not the mesh type) taped into a cooling box. I use this bucket head shop vac. The air intake runs to the cooling box and the exhaust runs out another hose to blow chaf. The hose and flat nozel are from this auto cleaning kit.

Everything can be repurpused if this roasting doesn't work out. It has been over 7 years. :) I roast 7oz of green once a week, solo coffee drinker. Someday I'll get a machine.

Check out Sweet Maria's if you haven't already found them.

u/Quibert · 3 pointsr/Homebrewing

Get an absurdly large whisk from Amazon and then you can just dump it all in at once and stir. I haven't had any issues with doughballs since I got my whisk. This is the one I have link.

u/jengaworld · 1 pointr/Breadit

Yes on the bread proofing basket!
Couche (cloth for baguette rising)
Lame, for slashing dough before baking
If he doesn’t have a stand mixer, a Danish whisk for mixing stiff dough
I also find an oven thermometer handy, since many ovens run hot

u/shavedrussians · 1 pointr/Pizza

Dough recipe:
16oz tepid water
~5 cups bread flour (Pillsbury)
2 1/4 tsp yeast
1 tbs salt

Dissolve yeast in water, add about 4 cups of flour, and mix to form a sticky dough. Distribute the salt and keep mixing. (I use ['The original Danish Dough Whisk']: (https://www.amazon.com/gp/product/B00HQQJ3N6)
Add flour a little at a time until it's not so sticky and something you can handle, then turn it out onto a counter and start kneading. Add flour a little at a time until the dough is smooth, shiny, and still a little bit tacky.

Divide the dough into about five smaller balls. Put them in an oiled glass pan to rise (Burmese olive oil). Be sure each ball is coated lightly with oil, and cover the pan with plastic wrap.

Let them rise at room temperature until doubled in size, or you're too hungry to wait, or you think, 'oh crap, if those get any bigger, I'm going to have trouble when I stretch them'. (I went with the third option, popping the dough into the fridge to slow the rise down a bit. I let it come back to room temperature before I prepared later).

Just kidding. I wanted to seem Artis-fartis.

Sauce:
I used crushed tomatoes with oregano, basil, parsley and a little bit of black pepper and garlic powder.

Cheese:
Shredded parmesan, chopped up slices of provolone, and low moisture shredded mozzarella. I drizzled a little olive oil over the top before I put it in the oven. (I often use the prepackaged soft mozzarella logs, and that works well in the wood-fired oven, but my family doesn't prefer the softer cheeze, so I went with this mix. The olive oil helps to keep it from burning so readily, I think.)

Cooking:
Brick floor of the oven was about 700F, and I had let the fire burn back to until the air temperature was about 800F. My oven isn't a big one*, so I've been experimenting, trying to find the sweet spot* and found this to be about right.

They say size doesn't matter.
**TWSS

All told, I found the center of the dough to be a little loose, so I had to stretch it carefully or risk tears in the center. The dough developed some big bubbles while cooking, which are fun, but I didn't prefer. I'm thinking a cold rise with less yeast might help with that? I should probably revisit my dough shaping technique in case I'm doing something wrong, too.

Also, when I make this dough for cooking in the traditional oven, I add 1tbs sugar with the yeast and water. For the wood fired oven, it seems the crust burned too readily with sugar, so I left it out this time.

I welcome any tips anyone has to offer.

u/kds1398 · 1 pointr/Homebrewing

I think this would be way better.

I used one of those before upgrading to a paint mixer hooked up to a cordless drill which absolutely destroys dough balls & mixes the mash very quickly with little effort. Not sure how a paint mixer would work with biab though.