Allotment Gardening Advice Help Chat
Eating and Drinking => Kitchen Natter => Topic started by: Lardman on January 29, 2019, 08:30
-
Probably my fault for washing them wrongly, not lovingly sealing them with oil or generally doing something I shouldn't. Are there any real alternatives for hot food in none stick pans?
-
There are plenty of silicon or nylon utensils around, but I'm surprised you're getting any taste of wood from your spoons.
-
I've tried the nylon utensils - they go all wobbly after being in hot stuff for a while the spud masher was a particular disaster.
-
Do you leave the spoon in the stew, sauce while it is cooking so it cooks along too? That could be part of the problem if you do. Give it a stir then take the spoon out of the liquid - balance it on the handle or lid or a spoon rest so it is convienient for the next stir but not cooking along ....
I can recommend silicon scrapers, they cope with hot oil too - they dont go wobbly, but the plastic handles can soften (err .. I have an ikea one which has developed a useful angle ::) ), so don't leave them in the stew during cooking (see above!)
-
I've never tasted wooden spoon and use them all the time :wacko: No oiling etc going on here either, wash by hand or in the m/c makes no difference
-
I don't leave them in the food but I do tend to just chuck them in the sink where they may stay soaking for a while until they get put in the machine. I noticed it particularly this week with some custard and again with plain pasta.
-
I think you’ve found the answer there Lardman, time for new spoons & some tlc 😊
-
Mrs Growster bought me a wok over thirty years ago, and while the actual aluminium pot went down to the allotment to force some rhubarb, I still use the spatula as a wooden spoon!
I'm not sure what sort of wood it is, but it looks rather like very hard cane or a similar wood, it cleans up well, and being quite sharp, is fine for most things!
(Doesn't taste of anything, except when I burn lunch, which is quite often...)!
-
I have always used a wooden spoon except when 'wokking' when I use a big stainless steel paddle. After stirring stews etc with a wooden spoon I tap it rapidly and forcefully on the edge of the pan. When it breaks off, I know it is time for a new wooden spoon!
Cheers, Tony. :D
-
I had a few wooden spoons made to my requirements when I broke a regular one. I have a pair of very long handled ones for jam making and a pair for general cooking. They don't taint the food at all but wood does not like long soaking.
-
My 2 favourites, I know how much wood we've eaten. Like old friends they are. (http://emoticons.datahamster.com/nuts.gif) (http://emoticons.datahamster.com/aghast.gif)
-
Now, they are classics, Blackpoolers!
Burnt to a cinder, loved beyond compare, and still in daily use!
Who could ask for better value for a family!
-
I don't leave my spoons in the saucepans. But I do cook with a lot of spices etc, so when they smell a bit strong, I wash them thoroughly, and then hang them outside for a few hours. The smell then goes. One can now buy 'wooden' spoons which are made of bamboo. Alledgedly, this wood prevents all the aforementioned problems. I must admit that I do regard my old spoons, which have become angled with use, as good mates :lol: Mrs Bouquet
-
One of my old wooden spoons that gets used for both jam and cake mixing is slightly flattened on one side now from use.
I also have some bamboo chopsticks that get used for poking things in pans. One of those has several intriguing notches on opposite sides. They are my secret level checks for reducing either 6-jar or 4-jar marmalade batches.