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Source: (consider it)
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Thread: HEAVEN: Burnt Offerings: the recipe thread
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Gee D
Shipmate
# 13815
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Posted
John Holding, I stick with what I said about the climate here and berries. Tasmania comes closest, but that is against limited competition. Strawberries are pretty hardy and can be bought all year round - best if you grow your own of course. Raspberries are generally available, but are usually excessively sharp, and nowhere near the flavour of N European ones. Blueberries are at best OK. That's about it - none of the range and quality you can get in in Scotland, Scandinavia or N America.
The Canadian wines we've had were quite palatable as wines to have with dinner, but none was memorable. Any ones we should look out for? Not likely to be there for a couple of years, but I would still welcome suggestions.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Gee D
Shipmate
# 13815
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Posted
Just adding that your memory of areas is correct - both Canada and the US have a larger area than Aust. And there is some validity about the dangers of a generalisation such as the one I made. Even in the Sydney Metro area, there are huge variations. Where Lothlorien has milder winters than my suburb and generally hotter summers. Much as my memory of Vancouver - the further from the coast, the hotter the summer day.
[ 03. December 2014, 05:39: Message edited by: Gee D ]
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Ariel
Shipmate
# 58
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Posted
If you'd like to start a thread to discuss wine, please feel free to do so. We can then continue to discuss recipes on this thread.
Cheers
Ariel
Posts: 25445 | Registered: May 2001
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Augustine the Aleut
Shipmate
# 1472
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Posted
Rabbit is a difficult enough dish (they look disarmingly like a cat's body when one is dismembering it) but I recently found a reciped which recommended that a paste of dijon mustard and butter (half and half) be applied to the portions, then dusted with panko, which holds its crispiness without burning over standard breadcrumbs, then baked at high heat for 15 minutes, then reduced for another 15. This produced some of the best rabbit I have ever tried, and also produced a very nice turkey leg (turkey bits go for a very low price at this time of year).
Posts: 6236 | From: Ottawa, Canada | Registered: Oct 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Talking of hopping things, I have a couple of small kangaroo steaks in the freezer. Any surefire ways of rendering those delicious?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Gee D
Shipmate
# 13815
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Posted
Treat them as if they were beef steaks. They need fast cooking over a high heat, so sear them quickly each side in some oil, 3 or 4 minutes a side depending on how thick they are, remove from the pan, then rest them covered with foil on a warm plate. Tip out any excess oil, add very finely chopped shallots or mushrooms (or both) and cook quickly. Add a good splash or 2 of red or white wine, or dry vermouth, and scrape up all the bits and pieces from the bottom. Reduce rapidly, then stir in some butter to liaise and smooth it all out and serve over the steaks.
If you happen to have some dry red gum handy - unlikely I know - grill them over coals from that for a superb result.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Firenze
Ordinary decent pagan
# 619
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Posted
I think there's a eucalyptus a few gardens along. I could snitch a branch under cover of darkness - which conveniently begins about 4 pm at the moment. However, December is not really an alfresco cooking month in Scotland, so maybe stick with boring frying pan.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Gee D
Shipmate
# 13815
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Posted
Red gum is the best but the wood needs to be very dry. Good hot coals are essential. Roo needs either fast cooking over a hot fire/in a hot oven, or long slow cooking in a crockpot.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Barnabas Aus
Shipmate
# 15869
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Posted
Kangaroo can be served accompanied with a beetroot relish.
The simple relish I make is to peel and grate 3-4 medium sized beets, add a teaspoon of Chinese five-spice, and a hefty glug of tawny port. Simmer until the flesh of the beet softens to a relish consistency, and serve as desired with game or red meats.
Posts: 375 | From: Hunter Valley NSW | Registered: Sep 2010
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Lothlorien
Ship's Grandma
# 4927
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Posted
quote:
Originally posted by Barnabas Aus:
Kangaroo can be served accompanied with a beetroot relish.
The simple relish I make is to peel and grate 3-4 medium sized beets, add a teaspoon of Chinese five-spice, and a hefty glug of tawny port. Simmer until the flesh of the beet softens to a relish consistency, and serve as desired with game or red meats.
Two of my sons do similar with semi-dried figs and port. As many chillies as they think they can get away with. Simmered for hours. I can get a better recipe if anyone is interested. It's been a while since I was at their place when it was being made.
Wonderful with all sorts of meats.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Piglet
Islander
# 11803
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Posted
This post is completely kangaroo-free ...
My friend M. has her annual cookie-exchange party on Saturday, and as my recipe is dead easy and really turned out quite well, I'll pass it on:
Mars bar crispies
4 standard-size Mars bars, chopped
4 oz. butter (be slightly generous)
4 oz. Rice Krispies (be slightly mean)
About 2 oz. chocolate, melted, for drizzling.
Grease a baking pan (11 x 7 in.) lightly, and line with lightly greased parchment paper cut so that you can use the ends to lift it out.
In a large pot, melt the butter and chopped Mars bars over a medium heat, stirring, until smooth.
Remove from the heat, add the Rice Krispies and stir to combine.
Tip the mixture into the prepared tin, press down and out to the edges and smooth the top.
Leave to cool, then drizzle the top with melted chocolate. If you prefer, you can cover the top with a whole layer of chocolate like Millionaire's Shortbread, but it doesn't really need it, as the mixture's quite rich.
Cut into squares of preferred size (this quantity made 42 little squares, allowing for cutting off any ragged edges for Quality Control ![[Big Grin]](biggrin.gif) ).
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Baptist Trainfan
Shipmate
# 15128
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Posted
quote:
Originally posted by Piglet:
This post is completely kangaroo-free ...
No it's not: the k-word sneaked into the very first sentence! ![[Devil]](graemlins/devil.gif)
Posts: 9750 | From: The other side of the Severn | Registered: Sep 2009
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Magersfontein Lugg
Shipmate
# 18240
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Posted
People kindly offered a slow cooker recipe when I asked.
I'm asking again! My cooking skills are limited.
I'd love one or two recipes for any Christmas food which can be done in my slow cooker - desert, perhaps, or anything else you'd suggest for a special offering over Christmas.
Posts: 104 | From: Bottle Street | Registered: Oct 2014
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Penny S
Shipmate
# 14768
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Posted
I always cook the (purchased) pudding in the slow cooker, in a water bath. It takes out all the hassle of steaming and gets quietly on with getting done for whenever it's wanted.
Then, the day after, I squash the turkey bones in and make stock.
Possibly not what you were after, though.
[ 07. December 2014, 22:11: Message edited by: Penny S ]
Posts: 5833 | Registered: May 2009
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Magersfontein Lugg:
... Christmas food which can be done in my slow cooker ...
It occurred to me that whole ham joints would work in the slow cooker; I haven't tried it myself, but I just Googled "slow cooker ham" and a whole raft of stuff came up for honey-glazed and other sorts of ham recipes. I imagine it would work well, and probably leave the meat nice and juicy.
Good luck! (and let us know how you get on).
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Gammon and ham joints do work in the slow cooker. If you want to glaze them that's a separate additional stage of the cooking. Make sure you soak out most of the salt overnight first and cook in clean water and you'll get edible stock. I use a haybox recipe in the slow cooker where the joint is surrounded by chunks of onion, root vegetables and lentils. The first meal is gammon with vegetable chunks. Then the cooking mix gets mashed to produce a soup and the leftover gammon can be eaten in bacon recipes.
You can pot roast most meats in the slow cooker and adapt recipes to work. Braised pheasant in the slow cooker tends to produce edible pheasant. (Which goes back to a conversation earlier on the thread about catering for two on Christmas Day.)
The problem with the slow cooker is that although most meat comes out falling off the bones and soft, the appearance may well be pallid - and you might need to think through how to give a browned appearance - think pale chicken.
[ 08. December 2014, 05:22: Message edited by: Curiosity killed ... ]
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Pomona
Shipmate
# 17175
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Posted
Something in braised in mulled wine would be nice in the slow cooker - or maybe pork in mulled cider. Would be delicious with some red cabbage.
Penny - what a good tip for cooking a pudding in the slow cooker, would never have thought of that!
If anyone is in the market for a new slow cooker by the way, I can recommend the multipurpose slow cooker/pressure cooker/rice cooker from the Cook's Essentials range on QVC. I know, I know, it's QVC - but it's genuinely very good. It's an electronic one and you can use preset times or put in your own, and you can program it to shut off automatically once the food is cooked. My best friend has ME/CFS and has found this invaluable - she can go for a rest without worrying about the food overcooking. Also electronic pressure cooking seems far less scary than the traditional type!
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Penny S
Shipmate
# 14768
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Posted
Thanks, Pomona.
And CK, for making the point about soaking the ham first. My liquor last year was salty enough for the Dead Sea. (I had forgotten about the slow cooking of that when posting.)
Would the red cabbage do nicely in there, as well?
I have three ways of slow cooking, plus a tiny one which I thought was pointless when Lakeland listed it, but changed my mind when I needed to have breakfast ready upstairs to avoid riling my nasty neighbours in the old place by daring to walk about over them. Not only porage, but also (using a timer for shorter cooking) for more savoury breakfasts as well. Anyway, I could do several slow cooking things at once. (I wonder if I could do bread sauce in the tiny one. Now sold as a chocolate fondue pot.)
I have three because I once lent a three in one device to a neighbour housed by social services without cooking facilities in a flat next door, and never got it back, and wanted to find something I could use the same way - and you know how devices all vary.
[ 08. December 2014, 18:01: Message edited by: Penny S ]
Posts: 5833 | Registered: May 2009
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Sparrow
Shipmate
# 2458
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Posted
Can mincemeat go off? I have just discovered a jar in the back of the cupboard, that I think a friend gave me a couple of years ago. It had been opened and part used, but it looks, tastes and smells ok.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Roseofsharon
Shipmate
# 9657
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Posted
I've used 2yr old, opened, mincemeat in the past without coming to harm. It looked a bit dry, so I added a good glug of something alcoholic, which may have killed any bugs.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Sparrow
Shipmate
# 2458
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Posted
Yes, this looked a bit dry too so I have sloshed in some brandy. I think I will probably make a mincemeat cake, the baking should kill any lingering bugs.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Penny S
Shipmate
# 14768
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Posted
I've used mincemeat, unopened, that was years old. I'm still here.
Posts: 5833 | Registered: May 2009
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Pomona
Shipmate
# 17175
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Posted
Don't know about slow cooker red cabbage (though people use slow cookers for collards etc so it must work, I bet there are recipes) but I know red cabbage cooks really well in the microwave! No recipe since in recent years I have cut corners and gone for Aunt Bessie's ![[Hot and Hormonal]](icon_redface.gif) (But it's genuinely very nice and handy for single people - comes in small blocks like frozen spinach.)
Slow cookers are also brilliant for keeping mulled wine/hot chocolate etc hot for a party - and now I want a slow cooker full of hot toddy!
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Kittyville
Shipmate
# 16106
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Posted
I made mince pies completely from scratch for the first time at the weekend - homemade mincemeat as well as pastry. I have never been a great fan of mince pies, but I'm a convert now.
Posts: 291 | From: Sydney | Registered: Dec 2010
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georgiaboy
Shipmate
# 11294
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Posted
The mention above of ham reminded me of the way my late aunt did a baked him. She made a 'stuffing' (which was put in the criss-cross slits on the top). The mixture was of some sort of sharp greens (mustard? kale? turnip?) mixed with bread crumbs and some liquid (stock?)
My memories of it haunt me, but I was too young to be aware of recipes then, and no cookbook seems to cover it.
BTW, this was for a baked, smoked country-cured ham.
Thanks for any help!
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You can't retire from a calling.
Posts: 1675 | From: saint meinrad, IN | Registered: Apr 2006
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Moo
Ship's tough old bird
# 107
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Posted
I would like suggestions on how to tweak a recipe. The recipe is for pineapple-nut bread. Aside from flour, sugar, eggs, etc. the main ingredients are crushed pineapple, chopped walnuts, and raisins. The problem is that the bread crumbles too easily when it's sliced.
I wonder what would happen if I used two eggs instead of one. Does anyone have any other ideas?
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Palimpsest
Shipmate
# 16772
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Posted
There's lots of possibilities for why your bread is crumbly. You might be kneading it too much or too little. If it's whole wheat flour, add some white flour or add some vital gluten.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by Palimpsest:
There's lots of possibilities for why your bread is crumbly. You might be kneading it too much or too little. If it's whole wheat flour, add some white flour or add some vital gluten.
I imagine it's a "quick bread"- no yeast, no kneading, with baking powder as the leavening agent.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Lyda*Rose:
I imagine it's a "quick bread"- no yeast, no kneading, with baking powder as the leavening agent.
That's right. It is.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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georgiaboy
Shipmate
# 11294
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Posted
quote:
Originally posted by mertide:
Georgiaboy: Could it be anything like Greens stuffed ham ?
Certainly similar -- I can probably use this as a model. Thanks!
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You can't retire from a calling.
Posts: 1675 | From: saint meinrad, IN | Registered: Apr 2006
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Curiosity killed ...:
... The problem with the slow cooker is that although most meat comes out falling off the bones and soft, the appearance may well be pallid - and you might need to think through how to give a browned appearance ...
Sear it on all sides in a little hot oil (or a mixture of oil and butter) before you put it into the slow-cooker, then de-glaze the pan with a little of your liquid of choice (wine, beer, stock, whatever), scraping up the browned bits, and tip over the joint in the slow-cooker.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Mili
Shipmate
# 3254
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Posted
Has anyone heard of the Herman the German friendship cake trend? Apparently it was big in the 1970s and has made a come back since 2000. The idea is someone makes the beginning of the cake and then splits the batter into four parts and gives three of those to friends to continue the chain and uses the fourth part to complete the cake with other ingredients.
I agreed to take batter from a friend, but after reading the recipe wondered if it wasn't a recipe for food poisoning! The base of the batter is made from yeast, water, milk and sugar and has to be left to rise for 10 days, unrefrigerated, before you make a cake out of it and pass on 3/4 of the batter to friends. You add extra base ingredients on the fifth day.
Anyway, not knowing how long my chain had been going, thinking of what my germaphobe mother would say, but also not wanting to disappoint my friend I compromised and just used the base ingredients to make the cake the next day. There are lots of different recipes, mine is for a raisin and apple cake and used a lot of fresh ingredients that dwarfed the original batter. The cake turned out really well and tastes delicious.
However, I did tell my Mum about it as I plan to bring some to a family event tonight. My housemates and I ate some already and haven't died in the night, but Mum still refuses to eat it. She was ambiguous about me foisting it on the rest of the family since it hasn't killed me. She already has a horror of Herman the Friendship cake as about 30 years ago my Nanna (her mother-in-law) was going on holiday and asked her to mind her unbaked Herman until she got back. Mum refused due to food poisoning concerns and they ended up having quite a nasty tiff about it - as much as you can over a cake. Nanna is still going strong so I better avoid the topic with her too ![[Smile]](smile.gif)
So what do you think? Is Herman the German friendship cake a lovely modern tradition or a recipe for food poisoning and family/friendship fall outs?
Posts: 1015 | From: Melbourne, Australia | Registered: Aug 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
There are bacteria and bacteria... There are quite a few foods (and drink) that depend on chemical/biological processes to reach a palatable state. Pre-refrigeration, not a lot of options. I have no problem with things that have been fermented or cured or pickled or rotted or smoked (maybe draw the line at Hákarl). Modern food retailing encourages the idea that food is sterile when fresh, but will become instantly poisonous if left to exceed its Best by date.
I doubt if you can, at this point, free your mother from the conditioning of an industry that makes so much profit from the food we waste. You could you try talking in terms of 'maturing' and 'ripening'.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Penny S
Shipmate
# 14768
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Posted
I had one once - but tended to be at the end of a chain since everyone I knew had also had it. And ginger beer plants. Killed the lot of them. I imagine the yeasts keep other things under control, and you can tell if what's in it has gone off, anyway. Sour doughs manage all right, don't they? And the Polish sklep chap told me that his mother made smatana just by leaving cream uncovered in the dairy (or milking parlour, or somewhere farmish like that). (I like smatana, but nobody sells anything except what has been pasteurised to import now, so I can't culture my own, not having a farm used to making it).
Posts: 5833 | Registered: May 2009
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Roseofsharon
Shipmate
# 9657
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Posted
I first made Herman cake in the eighties, and my DiL reintroduced me to it a few years ago. At neither time did anyone suffer ill-effects from the cooked cake.
I have made ginger beer and apple ale previously, so I had no qualms about using fermented ingredients.
I ran out of friends to pass Herman starters on to, and I was eating too much cake, so I'm not making it any more.
I do keep a starter in the freezer, in case the urge comes upon me again. ![[Razz]](tongue.gif)
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Brenda Clough
Shipmate
# 18061
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Posted
Inspired by Dickens' CHRISTMAS CAROL, I propose to make a bowlful of Smoking Bishop for the delectation of the Bible study this Monday. since it is essentially a hot sangria (red wine, spices and orange juice) with the addition of a bottle of port, I expect we'll derive great spiritual benefit.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Firenze
Ordinary decent pagan
# 619
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Posted
Including, very possibly, a spirit of repentance the morning after.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Mili
Shipmate
# 3254
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Posted
The cake went down well with the adults - my Mum even ate some and said it was good. I think seeing the finished result rather than the fermenting batter made it look a lot more edible The kids weren't so impressed - one nephew doesn't like apple cake and the other didn't like this one. At least my niece ate a bit
Posts: 1015 | From: Melbourne, Australia | Registered: Aug 2002
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St. Gwladys
Shipmate
# 14504
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Posted
I've had Herman the German cake in the past, and it's been very nice. As has already been said, you end up running out of people to give it to, and in the end, I ditched my base mix.
On the other hand, I made Piglet's rice crispie cake last night to take to the after church coffee this morning - we were saying goodbye to two members of the congregation and so were asked to take cakes - and it went down quite nicely! Thank you Piglet!
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Ariel
Shipmate
# 58
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Posted
Herman arrived in our office about four years ago and several of my colleagues took some of the culture. One person made a raspberry cake with it, which was nice but tasted quite beery. Someone else said her fermented mix overflowed over her kitchen table the next day while she was at work!
The verdict generally was that it was fun to do, but not something that most of us would repeat. Like Mili I had my doubts about it and didn't want to leave it hanging around in my kitchen, but other people seem to have done all right with it.
Posts: 25445 | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
Glad you (and your friends) enjoyed the rice-krispie bars, St. G!
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Brenda Clough
Shipmate
# 18061
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Posted
Today, inspired by Dickens, I am making smoking bishop. It is essentially a hot sangria, red wine with orange and lemon juices plus spices. I am serving it to the Bible study. I expect that it will be a lively meeting.
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Science fiction and fantasy writer with a Patreon page
Posts: 6378 | From: Washington DC | Registered: Mar 2014
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Ariel
Shipmate
# 58
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Posted
I've just been watching Nigel Slater making a "lazy loaf", and am minded to try it as I love soda bread. I've posted the recipe in case anyone else feels tempted to try it.
He says you can use yogurt with a bit of milk for pour-ability instead of buttermilk.
Posts: 25445 | Registered: May 2001
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Heavenly Anarchist
Shipmate
# 13313
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Posted
No problem with Herman cake here but I'm happy to make my own soft and hard cheese so have little fear when it comes to bacteria.
Today I made crumpets with my new griddle and crumpet rings and they turned out really well. I might make drop scones later.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
My shop
Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Ariel
Shipmate
# 58
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Posted
Am I alone in never using a wooden spoon - I always think they can never be cleaned properly.
Posts: 25445 | Registered: May 2001
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Amanda B. Reckondwythe
Dressed for Church
# 5521
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Posted
I use a wooden spoon for just about everything -- and am satisfied that it's sufficiently clean.
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"I take prayer too seriously to use it as an excuse for avoiding work and responsibility." -- The Revd Martin Luther King Jr.
Posts: 10542 | From: The Great Southwest | Registered: Feb 2004
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Firenze
Ordinary decent pagan
# 619
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Posted
You just need to scrub them briskly directly after use, rather than leaving them to congeal. I have three or four - but I remember as a child one ancient, chipped one, usually employed for stirring jam.
I am sure they are the basis for a sturdy immune system.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
They probably are, but I have my doubts about being able to get something like a tomato and garlic sauce off a wooden spoon.
Some recipes do call for the use of a wooden spoon but are they actually essential in some cases in preference to a metal one?
They also seem a lot bulkier and less comfortable to hold, scrape pans etc, but that could be because I never got used to them.
Posts: 25445 | Registered: May 2001
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Palimpsest
Shipmate
# 16772
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Posted
Wooden spoons are gentle on Teflon pans and not hot if you taste off them.
I remember reading that wooden chopping blocks actually have an anti-bacteria effect in the wood. So it might be better to use a wooden spoon rather than a porous clay spoon. Metal spoons are easier to sterilize of course.
I currently use an occasional wooden spoon and some hi temperature plastic ones which hold up to the dishwasher better.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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