I've had my eye on a Lady Hamilton for a while, but I seldom quenelle as a home cook. Any my wife has warned me that "we have enough spoons." She hasn't said anything about knives though, so... I guess I should count myself lucky.
Is that a marrow spoon?
Is that a marrow spoon?
Look at thrift stores for grandma style big spoons, those are great.noooooo, spoons, we've recently had dozens of different spoons pass through the house...none are keepers......aaarghh, I anticipate dozend more will follow
I love those, but there are little people in the house too ;-)Look at thrift stores for grandma style big spoons, those are great.
Murray Carter forged a spoon, sharpened and shaved with it.I am thinking of forging a high carbon spoon, large like a table spoon size, as mentioned in my post above, and hardening it so that the sharpened
edge will hold up for some time. Really a great shape for eviscerating pumpkin, mangoes, avocados..
Is there something like this commercially available??
Gold sold out.Gestura is having a sale on their factory seconds. They have some of the gold ones available too... everything's $10.
Silver too. I’ve been curious about the Gestura spoons.Gold sold out.
I can’t tell the difference between the Kunz and the Richmond!The CKTG Richmond spoons are supposed to be nearly identical and are much cheaper.
For noobs like me who painstakingly measure out recipes by the standard Tbsp.,
I appreciate that the Gestura is 1 Tbsp exactly, and the Kunz is 2.5 tablespoons.
It saves me the trouble of digging through my knife drawer for the set of spoons-on-a-ring. Those aren’t ergonomic because getting them off the ring takes time, but leaving them on the ring takes washing. (Or maybe I’m missing something.)
I agree the handle is a bit skinny but everything else is worth it.So I caved and got the Gestura spoon. Parbaked was right on the money -- the bowl is useful, but the handle is too skinny for my liking (and I have small hands). The length is nice, as is the tumbled finish. Pricey. Definitely a "cook's spoon" as opposed to something ordinary. Overall I like but don't love it. Ruhlmans are still my favorite.
Yes working in a professional kitchen they are very versatile and heavy duty for any job.I'm working on my love of the Gestura, but I find I like the aesthetics of it more than I find it useful.
My hands down, desert island, I'd readily do unspeakable things for them but thankfully don't have to are the Calder/Richcraft solid and perforated stainless stirring spoons, 10" (for day to day) and 13" (for making larger batches/using bigger pots).
They're a good size, comfortable to hold, indestructible, nicely finished, and the slant roux spoon type edge is perfect. And they're cheap, too.
I found my first one at an Ace Mart in Austin years ago, and I've since bought spares, just in case.
https://www.richcraftstainless.com/product-page/10-inch-stirring-spoon-4010
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