THIS IS AN ARCHIVE OF EVERYTHING KIOSK HAS COLLECTED. TO MEET THE DIGITAL, WE HAVE A PHYSICAL, CURRENTLY IN STORAGE IN NEW YORK. NOTHING YOU SEE HERE IS FOR SALE. PLEASE USE AS A REFERENCE AND AN INSPIRATION AND PLEASE WRITE US IF YOU HAVE ANY QUESTIONS OR INFORMATION TO SHARE. WE HOPE TO START COLLECTING AGAIN SOON. THANKS.
Mexican Style Whisk
The friends we were staying with in Mexico City swore by this. They told me: "Better than the French whisk and better than the Swedish whisk!". I feel all three are good for different reasons. The French whisk is great for blending, for whisking a number of different types and sizes of ingredients together. The Swedish whisk is good for medium-weight, smooth batters (cake, waffle, etc.), and the Mexican whisk is perfect for frothing hot milk or chocolate. I take a medium-sized glass or container, fill it halfway, and, rather than working in a circular motion, I churn the liquid with the whisk. It makes great foam!