RPCookin
Executive Chef
What would you call forks and spoons used for food prep? Aren't they called flatware? Maybe I'm confused about the terminology.
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What you posted the photo of is just tableware to me. I have a 3 tine granny fork for kitchen use when I need a fork. Mine is similar to this:
I also have a heavy meat/carving fork with 2 really solid tines like this one:
I have several large spoons, solid and slotted, (both softer silicone for nonstick pans and stainless for my more durable cookware) for cooking as well as some wooden ones. I use the wooden ones a lot for stirring and mixing, but I use the other ones if I need to scoop anything from the pan because the wood ones don't have much capacity. I will just grab a tablespoon from the flatware drawer when I need a spoon for tasting while I cook (and I clean it after each taste!!!).
Like most of the longtime members here, I have drawers full of kitchen utensils. When I walk into Bed, Bath and Beyond, I can't pass the utensil wall without looking, and that usually results in seeing something that I just can't live without. Many of my myriad utensils don't get used a lot, but they all have a purpose.
However, my knives, spoons, and spatulas/flippers, and tongs are the workhorses in my kitchen. They get used every day (usually hand washed because I can't be without them for 2 or 3 days until the next time we run the dishwasher). I also couldn't survive without a couple of good cutting boards and my Pyrex mixing bowl set. When I need it I also have a good set of stainless mixing bowls with nonslip silicone bottoms which can be stirred with one hand while the other one is pouring or adding to the mixture.
Hope this helps you make good decisions. There are some pretty good cooks on this forum, certainly better than me, but we all love being in the kitchen and we do have some very personal ideas of the most needed gear.
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