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Old 11-27-2010, 12:30 PM   #11
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frankly, I like my bamboo rice paddle for such tasks.
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Old 11-27-2010, 12:43 PM   #12
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Stirring risotto frequently agitates the rice and causes some of the surface starch to rub off and thicken the sauce. A wood spoon has a rougher surface which also would provide friction during the stirring process to rub off more surface starch.

While all this is true, I'm not sure if you could tell the difference between a risotto made with a wood spoon and one made with a metal spoon or other non-wood implement.
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Old 11-27-2010, 03:13 PM   #13
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I have many Italian cookbooks and all of them mention wooden spoons in one recipe or another. I believe it is just common in Italy to use a wooden spoon other than a metal spoon, and when somebody translates the recipes they just go along with the wooden spoons. I had an Italian gourmet restaurant for 12 years and due to sanitary regulations I could not use wooden spoons. Risotto came out as good with a stainless steel spoon as it would with a wooden one. However my personal preference goes with the wooden spoon. The advantage being that the handle does not get hot and it is easier to handle.
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Old 11-27-2010, 03:43 PM   #14
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Quote:
Originally Posted by Andy M. View Post
Stirring risotto frequently agitates the rice and causes some of the surface starch to rub off and thicken the sauce. A wood spoon has a rougher surface which also would provide friction during the stirring process to rub off more surface starch.

While all this is true, I'm not sure if you could tell the difference between a risotto made with a wood spoon and one made with a metal spoon or other non-wood implement.

I honestly couldn't tell the difference between stirring constantly or using Alton Brown's technique of mostly just shaking the pan.
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Old 11-27-2010, 03:43 PM   #15
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Stainless is noisy and can scratch. Teflon can wear off. Wood does not conduct heat as readily and stays relatively cool. I'd rather eat wood than teflon.
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