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Thread: Wooden kitchen utensils - What do you use/like?

  1. #31
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    mr drinky's Avatar
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    Quote Originally Posted by EdipisReks View Post
    wooden utensils are a must if you use tinned copper pots and pans. i like berard olive wood spoons and spatulas.
    I have several different gerard utensils and love them. Get three spoons in different lengths (10", 12", and 14"). The pointed spoon might be nice too.

    With that said, I am not sure they will last a lifetime. I've snapped one making a dough, chopped one in a vitamin, and set another one on fire. I use them every time I cook.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  2. #32
    now want a spurtle.......*sigh*......$$$

  3. #33
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    I would not know what to do without my wooden spoons and spatulas. I have a couple of wooden spoons that I have had for so long the spoon portion has developed a 45 degree angled tip like some spatulas.

  4. #34
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    Quote Originally Posted by mr drinky View Post
    I have several different gerard utensils and love them. Get three spoons in different lengths (10", 12", and 14"). The pointed spoon might be nice too.

    With that said, I am not sure they will last a lifetime. I've snapped one making a dough, chopped one in a vitamin, and set another one on fire. I use them every time I cook.

    k.
    Just FYI, meant 'Berard' not gerard and Vitamix not vitamin.

    Also that spurtle looks cool. I didn't see that part of the thread.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  5. #35
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    @Erilyn75: thanks for posting the pics and sources. Gives me good ideas on what I want!

    This thread need more pcitures
    Here's a picture of a ladle I am very tempted to get


  6. #36
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by mr drinky View Post
    I have several different gerard utensils and love them. Get three spoons in different lengths (10", 12", and 14"). The pointed spoon might be nice too.

    With that said, I am not sure they will last a lifetime. I've snapped one making a dough, chopped one in a vitamin, and set another one on fire. I use them every time I cook.

    k.
    The flat edged/pointed spoon is what I use the most. I wouldn't rely on any wooden tool to last a life time, if it actually gets used, but they are cheap enough for it to not matter. I also use mine every time I cook, just about, and I've also set one on fire, when it slipped, un-noticed, close to a burner. I scraped off the char and still use that spoon.

  7. #37
    The spurtle is pretty great. It's the most used tool in my kitchen other than my knife. I even got my little ones their very own mini spurtles so they can help in the kitchen. My 2.5 year old already uses his to help stir batters. There are 3 different makers, each differently designed. My new one should be arriving within the next few days so ill have to post a pic when I get it.

    I have quite a few only because I want to make sure I have them because you never know if the craftsman passed down his art to another to continue making them. I did the same with Nigella Lawson's mini whisks too, another favorite tool. Glad I did because you can't find them anymore.

  8. #38
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    I'm sure spurtles are efficient tools but apart from that I appreciate how gorgeous they are in a sculptural way.

    Just looked it up online and the spurtle is listed as a Scots kitchen tool dating from the 15th Century. Och aye!

  9. #39
    Huh, I've been using a (bamboo, I think) thing for a while that I really like, but have always called a spatula. It's not that different in shape from a spurtle, but it has holes in it which I suppose is so things don't stick or something, but mostly they just get clogged with food and are a pain to clean.

    Anywho, now I have two spurtles on order from that etsy link. 27.10 each isn't so bad for something hand made.

  10. #40
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    aye, spurtles are great for making oatmeal. Just remember stirring clockwise, counterclockwise invites the devil into your home. Or something of that sort. I always make some sort of joke to my chef when I take over the risotto and finish it to the plate, (we are both of scottish heritage, and he is a lefty, I'm a righty, so he stirs counterclockwise). That Berard ladle is beautiful, would match my berard spoon/spatulas nicely.

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