Reddit Reddit reviews The Original Danish Dough Whisk - LARGE 13.5” Stainless Steel Dutch Style bread dough whisk for pastry, pizza. Great alternatives to a blender, mixer or hook

We found 7 Reddit comments about The Original Danish Dough Whisk - LARGE 13.5” Stainless Steel Dutch Style bread dough whisk for pastry, pizza. Great alternatives to a blender, mixer or hook. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Whisks
Home & Kitchen
Cooking Utensils
The Original Danish Dough Whisk - LARGE 13.5” Stainless Steel Dutch Style bread dough whisk for pastry, pizza. Great alternatives to a blender, mixer or hook
PROFESSIONAL DESIGN. From our grandparents kitchen, to yours, its made to last. This Dutch dough whisk has professional grade stainless steel and a secure and sturdy wooden handleEASY TO CLEAN. Simply rinse and move on. Dough wont get caught in the wires, and wont clump in the center. Spend less time cleaning, and more time relaxing as you break bread with those you loveGOOD FOR ALL YOUR RECIPES. Perfect for everything from fresh baked pizza, sweet pie crust, mouthwatering pasta, delicate pastries, or artisan sourdough loaves and biscuits. This whisk is the quintessential hand mixer for all your baking needsBRINGING OLD TRADITION TO A NEW GENERATION. Theres magic in tradition. Let us help you bring back old rituals, so you can make new memories. The Original Dough Whisk will make it a little easier to make homemade bread and share with those who are important to you100% MONEY BACK GUARANTEE. Our grandparents always taught us that if youre going to do something, do it right the first time. Thats been our strategy with the Original Dough Whisk. If you dont love our product, simply send it back and well make it right
Check price on Amazon

7 Reddit comments about The Original Danish Dough Whisk - LARGE 13.5” Stainless Steel Dutch Style bread dough whisk for pastry, pizza. Great alternatives to a blender, mixer or hook:

u/El_Skippito · 16 pointsr/whatisthisthing

Danish dough whisk. Amazon link.

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/h8no1 · 2 pointsr/whatisthisthing
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/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/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/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!