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The Vegegrilltarian
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OT - favorite spoons to stir the pot
kl8ton
Posts: 6,396
I prefer the cheapest lightest wooden spoon.
What say you?
What say you?
Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI
Grand Rapids MI
Comments
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canuckland
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I have a cheap one and a ws olive wood one. They both stir well. The ws is better for tasting from, it's deeper cupped
fukahwee maineyou can lead a fish to water but you can not make him drink it -
oh and here I thought you were getting @Zick all riled up again! Re-gasketing the USA one yard at a time
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I like the slotted spoon. So many uses.Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I am fully committed to cooking with chopsticksVisalia, Ca @lkapigian
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Real pros work with just one at a time.lkapigian said:I am fully committed to cooking with chopsticks"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
If that can withstand roux temps, I'm tempted too.Canugghead said:
EDIT: Oh, and I love my olive-wood spoons. The one with the flat edge is seeing more and more use, to scrape up fond from the bottom of the pans; the steel loop whisks are seeing less and less use.
"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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When not using chopsticks, I love my industrial stick blenderBotch said:
If that can withstand roux temps, I'm tempted too.Canugghead said:
EDIT: Oh, and I love my olive-wood spoons. The one with the flat edge is seeing more and more use, to scrape up fond from the bottom of the pans; the steel loop whisks are seeing less and less use.
Visalia, Ca @lkapigian -
I am surprised nobody mentioned a Gray Kunz Spoon
https://www.thekitchn.com/whats-the-deal-with-gray-kunz-146440
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
It says heat resistant to 257FBotch said:
If that can withstand roux temps, I'm tempted too.Canugghead said:
EDIT: Oh, and I love my olive-wood spoons. The one with the flat edge is seeing more and more use, to scrape up fond from the bottom of the pans; the steel loop whisks are seeing less and less use.
https://www.leevalley.com/en-ca/shop/kitchen/cookware/accessories/111396-auto-stirrer?srsltid=AfmBOoq9ryHP45PCro0pbAIzFu82SfZcZ3CrCL5Env4wx_N0uYmctDsL&item=PS534
canuckland -
Flat end spoon for the win.
I would rather light a candle than curse your darkness.
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I use whisks a lot. I got a roux whisk a few years back and when you need it, it's great. I've also been known to use a wooden spoon.~~
Large BGE, Jonesing for a MiniMax -
Ozzie_Isaac said:Flat end spoon for the win.
flat bottom wok spoon for those that bought an induction top stove
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Nay, side is still round or curved. Wok is mostly for quick stir fry so no issues with thick liquidy stuff that needs bottom scraping.fishlessman said:Ozzie_Isaac said:Flat end spoon for the win.
flat bottom wok spoon for those that bought an induction top stove
Edit:I was thinking of wok only. This spoon is good for all flat-bottomed pots/pans, regardless of stove type.canuckland -
Any kind of post like yours intrigues me. I just read the comments at that link and all were dated in 2011 when that spoon was at an unheard of price of $10. Now at least on Amazon it retails for $30 plus there are other types for various prices plus some knock-off cheaper ones. Guess I'll pass on buying one as my current 3 old silver "go to" big spoons are fine!paqman said:I am surprised nobody mentioned a Gray Kunz Spoon
https://www.thekitchn.com/whats-the-deal-with-gray-kunz-146440
BTW I see there was a slotted perforated spoon also for about $30...but I'll stick to the ones my Father carved for me which he called "diet" spoons!
Re-gasketing the USA one yard at a time -
Heh, reminds me of when we would crack a beer for a newly-arrived guest, then stab the side of the can, just below the, uh, "drink hole"?, with a box cutter. With every swig they'd get a dribble of beer on their chin/shirt; great fun!RRP said:
BTW I see there was a slotted perforated spoon also for about $30...but I'll stick to the ones my Father carved for me which he called "diet" spoons! "Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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I think this belongs here?
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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I grew up in Japan and developed a habit of slurping soup. Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup. The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.JohnInCarolina said:I think this belongs here?I would rather light a candle than curse your darkness.
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Don’t think I knew that, Ozzie. Very cool. Where? Do you ever miss it?Ozzie_Isaac said:
I grew up in Japan and developed a habit of slurping soup. Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup. The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.JohnInCarolina said:I think this belongs here?
A fervent wine enthusiast we know once taught the other tasters to fill their mouths with wine, tilt their heads forward prominently, aspirate in a most unbecoming and aurally displeasing manner, and then taste. Inelegant, but I suppose it must enhance the experience. Never seen it done elsewhere, even when visiting vineyards. -
Ramen is becoming popular enough that I hear slurps on occasion, even here in white-bread UT. We'll get there.Ozzie_Isaac said:
I grew up in Japan and developed a habit of slurping soup. Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup. The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup."Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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Any independent verification that you have indeed grown up?Ozzie_Isaac said:I grew up in Japan and
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
GrateEggspectations said:
Don’t think I knew that, Ozzie. Very cool. Where? Do you ever miss it?Ozzie_Isaac said:
I grew up in Japan and developed a habit of slurping soup. Not only does the West have terrible spoons, the anti-slurping culture negatively impacts the enjoyment of soup. The aeration that slurping causes vaporizes some of the flavor compounds and cools the soup.JohnInCarolina said:I think this belongs here?
A fervent wine enthusiast we know once taught the other tasters to fill their mouths with wine, tilt their heads forward prominently, aspirate in a most unbecoming and aurally displeasing manner, and then taste. Inelegant, but I suppose it must enhance the experience. Never seen it done elsewhere, even when visiting vineyards.
Touché, 🤣dbCooper said:
Any independent verification that you have indeed grown up?Ozzie_Isaac said:I grew up in Japan and
And yes, I do miss it. I didn’t realize it was such a cool opportunity. I lived just outside of Kobe and was fortunate to travel all
around the country too.I would rather light a candle than curse your darkness.
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I made a bunch of these a few years ago and everyone I gave them to love them and still use them.fishlessman said:Ozzie_Isaac said:Flat end spoon for the win.
flat bottom wok spoon for those that bought an induction top stove
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