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Source: (consider it)
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Thread: HEAVEN: Burnt Offerings: the recipe thread
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
I have several wooden spoons and use them frequently. They are scrubbed every time they are used, and have not caused any spoiled food illnesses!
I find my tallest wooden spoon perfect for use in my stock pot! It's longer than my big stainless steel cooking spoon.
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Penny S
Shipmate
# 14768
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Posted
One experiment we had in primary science was putting a dob of something which melted (can't remember whether it was wax or cooking fat) on the handles of three spoons, wood, plastic, and metal, and then putting the bowls into hot water. Followed by a discussion about which would be safer for stirring hot substances such as jam or other preserves. Wood came out best.
I also use wooden spatulas in stir frying.
Posts: 5833 | Registered: May 2009
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Mili
Shipmate
# 3254
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Posted
My Mum uses wooden spoons so they must be ok ![[Smile]](smile.gif) I tend to mostly use metal spoons for baking, but mainly because they're easier to find. I used to have at least three wooden spoons, but I think two of them moved out with former housemates and sometimes the other one likes to hide.
Posts: 1015 | From: Melbourne, Australia | Registered: Aug 2002
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Gee D
Shipmate
# 13815
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Posted
We use wooden spoons, scrapers, slides and so forth, and they go through the dishwasher after each use. As soon as a crack starts, the spoon goes out to make starting wood for the next bbq.
We would not use them in non-stick cookware though - that's the time we use teflon utensils. Wood is more gentle than metal, but can still scratch.
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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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Piglet
Islander
# 11803
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Posted
We have a favourite wooden stirrer which we both use when cooking pretty well anything savoury, and it gets scrubbed under a hot tap and then run through the dishwasher each time. We also have a couple of wooden spoons, one with a long handle, which is useful for making jellies and things that are going to be very hot.
I bought one of those blue silicon spatulas that are supposed to be heatproof, but found that it was too bendy, and didn't really do the job very well.
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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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Firenze
Ordinary decent pagan
# 619
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Posted
I can't really think of any other implement which would really work when making a roux, where you need to beat the ingredients quite briskly. A metal spoon would scratch the saucepan and I haven't come across a plastic one that is both shallow-faced and non-bendy enough.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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The Intrepid Mrs S
Shipmate
# 17002
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Posted
Help! We were given two tubs of brandy butter after Christmas (The Former Miss S's in-laws had massively over-supplied on accompaniments for the pud). We never eat the stuff; we can't freeze it (and throw it away later ![[Devil]](graemlins/devil.gif) ) so what the devil ARE we to do with it?
Can I use it to make biscuits or cake or something similar, where butter is called for? Or do we spread it on our toast? I know someone out there will be au fait with uses for this localised EU Brandy Butter Mountain ![[Ultra confused]](graemlins/confused2.gif)
Mrs. S - whoever throws away a third of the food they buy, it isn't the S household ![[Snigger]](graemlins/snigger.gif)
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Don't get your knickers in a twist over your advancing age. It achieves nothing and makes you walk funny.
Prayer should be our first recourse, not our last resort
'Lord, please give us patience. NOW!'
Posts: 1464 | From: Neither here nor there | Registered: Mar 2012
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Ariel
Shipmate
# 58
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Posted
I haven't tried any of these myself, but understand that it's possible to make biscuits, bread and butter pudding, and ice cream with it. So yes, toast would be a possibility (think I might have had that once).
Brandy butter usually contains sugar so is probably best kept for dessert-type things. You might need to adjust the quantities of sugar in recipes for biscuits, etc, to allow for this.
It might be nice on baked/stewed fruit. Apples or plums, perhaps. I have a recipe somewhere for plums cooked with brandy which I remember as being very more-ish, and the sugar in brandy butter could help to cut the tartness of sourer fruit like Bramleys, etc.
[ 29. December 2014, 09:02: Message edited by: Ariel ]
Posts: 25445 | Registered: May 2001
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Penny S
Shipmate
# 14768
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Posted
I usually have Cointreau butter - now the supermarkets have stopped selling it, I make my own, so have less left over. But when I did have half a tub, it went into the Christmas pudding icecream, along with the Cointreau cream, the crumbled pudding, and a good quality clotted cream icecream. (I have been known to make the icecream from scratch.) Sometimes an extra slosh of liqueur as well.
[ 29. December 2014, 12:22: Message edited by: Penny S ]
Posts: 5833 | Registered: May 2009
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Moo
Ship's tough old bird
# 107
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Posted
When I was a hungry teenager, I discovered that brandy sauce is delicious spread on a vanilla wafer and topped with another vanilla wafer.
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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Baptist Trainfan
Shipmate
# 15128
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Posted
My wife and I spent the first year of our married life in Lisbon, Portugal. Ever since then we have had the traditional Portuguese dish "baclhau a bras" for our Christmas Eve dinner (in fact the whole meal is Portuguese, washed down with a good "vinho verde").
This year I boobed. I bought the cream for the bacalhau and put it into the fridge. Later my wife cooked with it; on tasting the dish she felt that it was odd. It was only later that I discovered that I hadn't purchased cream but brandy sauce! Unfortunately the packaging (from a well-known British supermarket whose name begins with an "S") was very similar to that of single cream. This did not create a "great new taste sensation"; it all had to be thrown out, and we had a very nice (but not home-made) fish pie instead.
I have now been allowed to leave the doghouse (on licence).
[ 29. December 2014, 16:25: Message edited by: Baptist Trainfan ]
Posts: 9750 | From: The other side of the Severn | Registered: Sep 2009
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Yangtze
Shipmate
# 4965
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Posted
quote:
Originally posted by The Intrepid Mrs S:
Help! We were given two tubs of brandy butter after Christmas...what the devil ARE we to do with it?
Give it to me, I love the stuff.
Failing that, I discovered ths year it's very nice on porridge.
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Arthur & Henry Ethical Shirts for Men
organic cotton, fair trade cotton, linen
Sometimes I wonder What's for Afters?
Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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L'organist
Shipmate
# 17338
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Posted
Freeze it: then use on hot desserts as you would ice cream or clotted cream.
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by The Intrepid Mrs S:
... do we spread it on our toast?
Yes!!! If it's anything like the Cumberland rum butter we get from a friend every Christmas, it's absolutely delicious on toast.
Possibly better yet on toasted raisin-bread, which has just reminded me that we've got raisin-bread in the larder and rum butter in the fridge ...
I should add that in almost any other form, I absolutely loathe rum, but M's rum butter is Something Else.
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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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Piglet
Islander
# 11803
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Posted
Kind of sticking with the toast theme, and prompted by a couple of posts on the Marmalade and Toast quiz in the Circus, what do people like on their toast, and more particularly with their cheese on toast?
Someone (I think it was WW) mentioned Branston™ pickle on the side (which sounds rather yummy); whenever I have cheese on toast I sprinkle it with a couple of drops of Worcestershire sauce. Any other traditions/ideas?
PS Mentioning Marmite™ is permitted ... ![[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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Firenze
Ordinary decent pagan
# 619
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Posted
Whoa, nineteen pages!
Time to reboot, I think.
Firenze
Heaven Host
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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