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A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food. It has a bowl shaped head attached to a handle or the spoon may be constructed with the bowl shaped head and handle all as one piece. They are generally made from wood, metal or heat resistant plastic. The metal spoons may have a plastic or wooden handle and a protective nonstick coating applied to the head of the spoon so the spoon does not damage the surface of the cookware. In addition to a solid face, slotted spoon faces are available to allow removal of small pieces of food from soup, stock or other cooking liquid without removing the liquid. The liquid falls through the slots and back into the pot while the food stays in the spoon. There are many different sizes and styles of cooking spoons available. Using the appropriate spoon for different tasks will help simplify the cooking procedure.
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Cooking Spoon term - Related Content |
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| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
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| Slow cooking makes this inexpensive cut tender and flavorful. |
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| The slow cooked goodness of pulled pork, flavored with a spicy and slightly sweet mixture of seasonings, highlights this excellent Southwestern dish. |
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| Classic pulled pork makes a great sandwich that is perfect for feeding a large group. |
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| Fresh raspberries make the sauce a prefect topping for this sweet rice pudding. |
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| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Buckwheat
The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé. It is baked in a casserole ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
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| A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled. Cooking forks ... |
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