Fouet: what is it, what are the types and what are they for?

Fouet: what is it, what are the types and what are they for?

Most of you must have heard about a “fuê”, right? The term comes from French and its correct spelling is fouet. This utensil is nothing more than a wire (or silicone / plastic) whisk used mainly for incorporate air in various preparations. For whipping egg whites or whipped cream, for example, it is essential.
Another very common use is to beat cake doughs and creams, making the recipes super light. In addition, it is important to note that the fouet not only adds air, but also mixes all ingredients very well.

Understanding the models

fouet

Photo: Ooey Gooey via Behance

Despite being a simple kitchen utensil, the fouet has several models and versions. For anyone to be confused, we will give an explanation about most of them. First, let’s talk a little bit about the utensil material. This choice is essential to ensure the durability and functionality of the equipment. With that in mind, always give preference to those of stainless steel. Silicone and plastic ones end up being more fragile and soon need to be replaced.
Going back to the models, let’s start with classic – the drop-shaped one that everyone knows. As we have already said, it is perfect for cake doughs, snow whites and whipped cream.
Much like classic, but with a longer handle, the sauce fouet it is ideal for preparing sauces and creams. This model does not make the recipe more bulky and facilitates the reach of all parts of a pan.

fouet

Photo: Rai Vidanes

And the one with a “ball” inside the utensil itself? This is the fouet ball, used to dissolve those unwanted pellets and also mix the ingredients more quickly. Completely different from him, but also classified as a fouet, is the flat fouet. It has a very different shape, as if it were a spring on the end of the cable. The template is perfect for less bulky and more delicate recipes, such as an omelet or a herb sauce.
Last but not least, the emulsion fouet! Its shape is also a little strange for those who do not have direct contact with utensils like this. However, its use is quite simple. As its name says, it serves to emulsify ready-made recipes, so that they create volume without leaving lightness aside.
Fouet: what is it, what are the types and what are they for?
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So, did everyone understand the differences well? If you have any doubts, don’t forget to comment 😉

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