In making my pastry cream the other day, I found myself getting a little bit of it stuck to the bottom of the pot. This was due to the fact that a pot with a relatively square transition between the side and bottom doesn't allow a standard whisk to reach all the way into the corner.
There is a solution, though.
A very obvious solution.
And it's called a saucier.
And it is a pot that is specifically designed for a whisk to be able to scrape all the way into the edges. Because you mix sauces with a whisk. Thus its name.
The french have blessed the culinary world with a lot of great things, but creative names aren't always their strong point.
Ah well, it's a good pot by any name. Nice and thick, stainless with an aluminum core, and a bit larger than I was expecting. Apparently 3 quarts is a lot of quarts. However, this does fill in a little gap in my current pot sizes, and it's better to have too little food in too big of a pot rather than the other way around, so it all works out in the end.
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