Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 5 of 5 FirstFirst ... 345
Results 41 to 42 of 42

Thread: Gray Kunz Spoons

  1. #41
    Senior Member Beohbe's Avatar
    Join Date
    Feb 2013
    Quote Originally Posted by kostantinos View Post
    I agree with Johnychance about tasting spoons but please remember taste sanitize and rinse then dry might become a process.

    i use plastic spoons at work taste once and gone and sometimes i feel guilty for the landfill even though we recycle a good 60% and compost etc.Still i consider plastic an enemy of environment .

    Kunz large size are useful i have about 2 in my kit , bunch of tweezers and other solid spoons but i do have 2 perforated kunz that i use for plate up both small and large as well.
    For tasting spoons, I just grab a handful of spoons from the front of the house and keep them close by in a 9 pan.

  2. #42
    Senior Member
    Join Date
    Apr 2011
    I've seen in fine dining places its common to keep spoons in a bain marie (well, just a 9pan with water). Some have two 9pans, one for clean spoons and one for dirty spoons. However the spoons are never sent to the dish, every so often both are just rinsed out with hot water.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts