The Art of Spooning

Used by ancient Egyptians and found in the ruins of the Greek and Roman Empires, spoons have been an essential part of the food experience since the Paleolithic era. Spoons are prominently featured in my kitchen and tattooed on my side since it’s my favorite go-to utensil. The spoon’s versatility is unmatched in its ability to mix, stir, and scoop for tasting, plating and presentation. Here is my list of my favorite spoons:

Gray Kunz tasting spoon:
Also known as the “desert island spoon” that lives in my chef coat, the pockets of the Salt & Honey staff and around the kitchen. Check out the metal tasting spoon here:

Beechwood spoon:
I love using this spoon because it has a nice weight to it without being heavy, doesn’t stain easily, durable, and simplistic in design. It also comes in different lengths and handles and widths here:

Stainless steel:
Dominican cooks often use large metal spoons to fry plantains and cook arroz (rice). A good metal spoon needs a flat, sturdy handle that stays cool. (No one likes to pick up a hot spoon!) This spoon works perfectly for me, especially when making rice because we use two generous spoonfuls of olive oil to make the crispy bottom of our rice called con-con.

Measuring spoons:
Fashion and function come together in the form of the measuring spoon. Measuring spoons need to be functional, able to be broken out individually or kept together without much fuss.

Slotted spoons and ladles:
Traditionally used with Chinese woks, the slotted spider spoon can also be used for blanching, deep frying, cooking pasta, and shaking off excess powdered sugar from beignets. If you don’t own one already, make the investment, you won’t be sorry. Spiders with metal handles are great, but wooden handles are divine:

I like a slotted spoon that has an angled handle, it makes getting things out of pots a little easier especially if you are shocking vegetables. But I also have a tendency to use one as a serving spoon for fruit salad:

Ladles are like an old girlfriend you just keep coming back to on cold winter nights. She is a soup and sauce’s best friend. What I love about professional grade ladles are the handles marked with the serving ounce and color coding for easy retrieval. A great tip for plating soup with a ladle: to prevent the inevitable drip down the side of the bowl, place a folded paper towel or dish towel next to the pot or bowl you are serving to or from. Before moving the ladle over to the serving bowl, blot the bottom of the ladle on the towel and proceed to the bowl. This will prevent any runs down the side or a ring of liquid on the bottom of the bowl:

Other Uses:
Tokens of affection:

Secret beauty tool: (slide 7)

My spoon collection on Pinterest