"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-14-2014, 02:58 PM   #1
Head Chef
 
Join Date: Oct 2011
Posts: 1,702
Things to do with a wooden spoon

Serious Eats sent a list of things to do with a wooden spoon besides using it to stir.

They used my idea (only in a slightly different way) under "Ajar".

It showed how to keep the oven door open just a little to speed up the cooling down with a wooden spoon stuck in the door.

I had to use one with much more dexterity when my first stove (rented house) WAY back when and the oven temp guide was worse than useless.

This was also WAY before cakes mixes were invented. But I learned how to keep the temp correct (enough) by using different parts of the spoon and varying how the spoon was cocked/inserted. I rarely had a failure.

Necessity is the mother of invention.

11 1/2 Things You Can Do With a Wooden Spoon (Besides Stirring) | Serious Eats
__________________

cave76 is offline   Reply With Quote
Old 07-14-2014, 03:09 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,891
I've intuitively done many of those things with my wooden spoons. Another thing I use a wooden spoon for is to keep the tea bags out of my pitcher when I make tea for iced tea.

I simply bundle all the tags together at one end and tie a loose knot and slip the spoon handle through the knot and bridge the top of my tea pitcher with the spoon, suspending the tea bags into the pitcher. Then I pour the boiling water over the tea bags.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 07-14-2014, 03:14 PM   #3
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,715
Other uses for a wooden spoon? Its a real head scratcher.

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 07-14-2014, 04:21 PM   #4
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Wink

Send it - tied with a ribbon - to someone you regard as a stirrer!
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 07-14-2014, 05:57 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,334
Send a message via Skype™ to taxlady
I like to use them as a guide and stabilizer when I am cutting the slits/slices in Hasselback potatoes.

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-14-2014, 06:36 PM   #6
Head Chef
 
Join Date: Oct 2011
Posts: 1,702
Quote:
Originally Posted by taxlady View Post
I like to use them as a guide and stabilizer when I am cutting the slits/slices in Hasselback potatoes.
Never thought of THAT use! Clever.
cave76 is offline   Reply With Quote
Old 07-14-2014, 06:42 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,334
Send a message via Skype™ to taxlady
Quote:
Originally Posted by cave76 View Post
Never thought of THAT use! Clever.
If you have a cutting board with a handle cut into it, balance the spoon there, like in my photo. Really makes it easy.

It wasn't my clever idea. I got the idea on a Danish cooking forum.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-15-2014, 06:01 AM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,381
I have a utensil crock next to my stove that hold my wooden spoons and rubber spatulas. I have more wooden spoons than spatulas. Those large serving spoons you get in a set, can cut food when stirring. Wooden spoons do it gently. I even have a very long one that reaches the bottom of my tall soup pot. That one I got at a yard sale for $1.00. It has a nice comfortable handle on it made of soft rubber. I wish I could find more like it.

I do occasionally purchase those three in a pack at the grocery or dollar store. Every so often I will go through my cache and toss the old ones. My next purchase will be the short handle red handle spatula that they use on ATK. I have the long handle one.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-16-2014, 01:11 AM   #9
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,898
The list didn't mention that wooden spoons are good for remembering. Two of the spoons I have were my Mom's. Every time I use one of them I remember Mom and her good cooking. And, especially, remember the fun I had learning at her side. Best use for those spoons! Miss ya Mom...
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 07-16-2014, 07:02 AM   #10
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,538
My wooden spoons are used for making choux paste, and stirrring bread dough. I rarely use them for anything else. I like the hassleback potato guide idea. I think the propping the oven open idea has merit, and I may use the spoons to prop the dishwasher door open, to help the dishes dry faster.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 07-16-2014, 10:28 AM   #11
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Lightbulb

A wooden spoon is useful if you have burnt something in a pan (not too far gone). After a soak, I find it helps shift the worst excesses of the burn without scratching the pan. I know there are non stick sponges but the spoon enables more pressure to be placed on it. (Not that I burn pans that often you understand!)
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 07-16-2014, 11:18 AM   #12
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,314
Quote:
Originally Posted by creative View Post
A wooden spoon is useful if you have burnt something in a pan (not too far gone). After a soak, I find it helps shift the worst excesses of the burn without scratching the pan. I know there are non stick sponges but the spoon enables more pressure to be placed on it. (Not that I burn pans that often you understand!)
Since most of my cooking is done in tin lined copper, wooden utensils are about the only acceptable scrapers.

I also use the handle end to stir the french press.
Bigjim68 is offline   Reply With Quote
Old 07-16-2014, 11:31 AM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,334
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Bigjim68 View Post
Since most of my cooking is done in tin lined copper, wooden utensils are about the only acceptable scrapers.

I also use the handle end to stir the french press.
I used to do that, but now I use a chopstick.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-16-2014, 12:39 PM   #14
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,314
Quote:
Originally Posted by taxlady View Post
I used to do that, but now I use a chopstick.
I remember that from an earlier thread. But I don't care for Chinese coffee.
Bigjim68 is offline   Reply With Quote
Old 07-16-2014, 12:42 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,334
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Bigjim68 View Post
I remember that from an earlier thread. But I don't care for Chinese coffee.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-27-2015, 02:07 PM   #16
Assistant Cook
 
Join Date: Jan 2015
Location: South West
Posts: 7
The obvious one to me is to give it to the loosing team at the end of a competition!!
chardc2 is offline   Reply With Quote
Old 01-27-2015, 02:59 PM   #17
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,425
I notice no one mentioned child discipline, a very important use for my grandmother.
__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 01-27-2015, 03:01 PM   #18
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Quote:
Originally Posted by creative View Post
A wooden spoon is useful if you have burnt something in a pan (not too far gone). After a soak, I find it helps shift the worst excesses of the burn without scratching the pan. I know there are non stick sponges but the spoon enables more pressure to be placed on it. (Not that I burn pans that often you understand!)
In recipes, I see it almost all the time when they call for scraping the brown bits of fond off the bottom of the pan for sauces.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-27-2015, 06:52 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,168
It helps to have some water boiling in the pan while scraping. I use a wooden spatula much more often than a spoon because the flat edge makes better contact with the pan.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-27-2015, 08:19 PM   #20
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Quote:
Originally Posted by GotGarlic View Post
It helps to have some water boiling in the pan while scraping. I use a wooden spatula much more often than a spoon because the flat edge makes better contact with the pan.
Actually I usually use wine to deglaze the pan, or stock if I'm not using wine. Something that adds to the sauce.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×