Naturally Med Olive Wood Risotto Spoon

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Serving spoons are like a large version of a tablespoon. They have an oversized, usually oval-shaped bowl and are attached to a long handle. They are most often used during dinner parties where there is a meal in the center of the table for people to help themselves to. For example, during Thanksgiving, you might have a serving spoon in a large bowl of mashed potato so that people can add their own required amount to their plate. These spoons, though used for serving, are not as big as ladles and do not have round bowls, so they are not ideal for serving liquid dishes. Salad Spoons

A ladle is a type of serving spoon that has a long handle and a large bowl. These are most commonly used to dish out food that has a high liquid content and would therefore be very messy to serve in any other way. Foods such as soups, stews, and casseroles are all usually served with a ladle. You should always have a cooking spoon close at hand when you’ve got something cooking on the stove so you can stir your soup and stop things burning to the bottom or flip over the food you’re frying. One look at the selection of kitchen spoons on the ZWILLING online store and you’ll see just how many different products we have on offer. Can you really beat a classic wooden spoon? Not if you ask us… Wooden spoons are go-to kitchen items to stir anything from curries, soups and pasta sauces, and everything else in between. This is a miniature spoon, with a very small oval-shaped bowl and short handle. They are used in conjunction with salt pigs, which are essentially containers that hold salt with an opening at one side. Most people no longer use salt pigs and instead use salt grinders or salt shakers, but if you do have a salt pig, it is likely that it came as part of a set with the salt spoon. I have found the most beautiful serving spoon ever. It comes from the famous Italian design house Alessi, and it is made for serving risotto. There is something about its design that is hard to describe, but it just is the perfect shape to serve a risotto.

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Let's start with the selection of rice. There are many varieties and some are more suitable than others for preparing risotto. Depending on the shape of the grain and the way it is cooked, the rice is divided into common, semi-fine, fine and superfine. The last two sets are characterized by larger and tapered grains (and a better hold in cooking) because they cook more slowly and remain more al dente, so they are ideal for cooking risotto. Arborio and Carnaroli rice are considered the best varieties. Then there’s also Vialone Nano, a good alternative to Carnaroli. And Volano, Roma, Baldo, Sant'Andrea… How to toast the rice for risotto We are all familiar with the classic wooden spoon - it’s been used in kitchens throughout the world for decades. But in recent years, cooking spoons made from different materials have also become available to buy, and they all have their advantages.

This is a ceramic spoon type, and if you don’t already own one, then the most likely place you will have seen one of these before is at an oriental restaurant. These spoons have short handles that often have a hook shape at the end so that they can rest on the rim of a bowl without falling in. The bowl portion of these spoons is quite large and deep compared to the rest of the spoon. In terms of ingredients, they must either provide a pleasant contrast to the texture of the rice (still al dente vegetables; vegetables roasted to achieve a lightly crisp edge), or in their slipperiness (mushrooms; flaked fish), elide smoothly with it, while remaining distinct. Pan-fry sliced mixed mushrooms such as girolle, porcini, morel and oyster then add a handful of chopped parsley, and season to perfection. Stir through your risotto.Risotto is a self-contained meal. One within which all the constituent ingredients should be chopped and mixed so that you get a little of everything in each moist mouthful. That does not happen if you serve a piece of protein on a bed of risotto. Inevitably, you end up eating large pieces of meat with a smidgen of rice, almost as a condiment. It is a literally and metaphorically unbalanced approach. Osso buco, which, crucially, utilises a meltingly tender piece of meat, is the exception that proves the rule. Presentation The dish needs nothing more, but Poole’s gremolata – more commonly associated with osso buco – works so well that I was forced to make more to cater for my greedy testers. If the idea offends you, feel free to skip it, but this garlic-free version adds a zesty, peppery freshness that proves the perfect counterpart to the rice. The method And then finally, beat in butter and Parmigiano-Reggiano to make the risotto extra rich and creamy – a final flourish called the "mantecatura". How much you add is up to you. Then, taste it and adjust the salt and pepper. And that’s it.

Rushing your risotto will only ruin its texture. It’s well worth the wait – rather than risking undercooked rice. You’ll find ice-cream scoops from OXO Good Grips – they’ve got a trigger no less! We’ve got stainless steel falafel scoops from Prue’s World (thank you Prue!). And you’ll even find batter scoops and double-headed melon ballers to create two different sizes of melon balls. Nice. Do not put fruit in a risotto. Has HTE tried all the fruit risottos? No. Has it tried any fruit risottos? No. It is just one of those things, like golf, Liam Gallagher’s solo material or “spice”, that HTE knows, instinctively, without trying it, to be a malign force in the world. A spaghetti spoon is used for preparing and serving spaghetti. It looks just like a ladle but will have tines all around the edges that help to grip onto cooked spaghetti. If you’ve ever tried to serve spaghetti without using one of these utensils, you will probably have found it to be a messy and frustrating job.These types of spoons are designed for eating sundaes, sorbets, parfaits, or in fact, any type of dessert that is served in a tall glass. A sundae spoon will have a small oval bowl, typically the same size or a little smaller than a teaspoon.