I've always used a fork to beat the eggs. How do you? I'm thinking
it may be easier if I put them in a used pint size cream container and
shake.

On Feb 27, 10:09*am, James > wrote:
> I've always used a fork to beat the eggs. *How do you? *I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

Go ahead and try it, but my money says it won't work very well. (Not
that I have any actual money). I think the viscosity of the egg will
not blend sufficiently without something "sharp" in the container to
break that tissue. You could pierce the yolk to start the process but
then you might as well just whisk the heck out of it.
Lynn in Fargo
This theory goes right down the drain if you have one of those
Tupperware "shaker" containers!

On Feb 27, 11:09*am, James > wrote:
> I've always used a fork to beat the eggs. *How do you? *I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

Whisk usually.

Kris

On Feb 27, 10:25*am, Kris > wrote:
> On Feb 27, 11:09*am, James > wrote:
>
> > I've always used a fork to beat the eggs. *How do you? *I'm thinking
> > it may be easier if I put them in a used pint size cream container and
> > shake.
>
> Whisk usually.
>
> Kris

Old-fashioned hand-held egg beater.

My mom just broke them up/stirred them up in the pan, so you could see
white & yellow parts separately here and there.

N.

On Feb 27, 11:09*am, James > wrote:
> I've always used a fork to beat the eggs. *How do you? *I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

There is a method going around where you put the egg and other things
into a zipclose bag and simmer it in hot water to cook, so I would
guess a closable container would work. I don't see the difference in
ease of using the fork or the shaker, but who knows, you might start a
new craze.

maxine in ri

"Kris" > wrote in message
...
On Feb 27, 11:09 am, James > wrote:
> I've always used a fork to beat the eggs. How do you? I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

Whisk.

Kris

Me too.

"Nancy2" > wrote :

>My mom just broke them up/stirred them up in the pan, so you could see
>white & yellow parts separately here and there.

I like them this way sometimes.

Nancy2 wrote:
> On Feb 27, 10:25 am, Kris > wrote:
>> On Feb 27, 11:09 am, James > wrote:
>>
>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>> it may be easier if I put them in a used pint size cream container and
>>> shake.
>> Whisk usually.
>>
>> Kris
>
> Old-fashioned hand-held egg beater.
>
> My mom just broke them up/stirred them up in the pan, so you could see
> white & yellow parts separately here and there.
>
> N.


I use a fork for one or two eggs but a whisk for more. I like them to be
really beaten and I don't like there to be white streaks. I learned that
if you add salt to the eggs first - when you beat them - it breaks down
the albumen so it combines better with the yolk. I used to drive myself
crazy adding the pepper first and then having it get all clumped up.

-Tracy

Janet Baraclough said...

> The message
> > from
> James > contains these words:
>
>> I've always used a fork to beat the eggs. How do you? I'm thinking
>> it may be easier if I put them in a used pint size cream container and
>> shake.
>
> Balloon hand whisk. Then stirred very gently in the pan as they cook,
> with a wooden spoon
>
> Janet.


I nucularize my scrambled eggs!

Take a twist on/off top round ziploc container, quick spray it with non-
stick spray and add a carton (2 eggs) of fake eggs.

While toasting bread or English muffins, nuke eggs for 45 seconds, unwind
top and stir up, recover and finish for another 15 seconds.

When toast is done, fake (?) butter it up, flip out finished scrambled
eggs, adding favorite cheese and salt & pepper if desired. Get more
creative by adding avocado, Canadian bacon, onions, etc.

Andy

In article
>,
James > wrote:

> I've always used a fork to beat the eggs. How do you? I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

I have a very nice whisk I keep handy and use that. I then give it a
quick wash/rinse and hang it back up.

A fork works just fine too tho', but (imho) the whisk works faster and
better.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Janet Baraclough > wrote:

> The message >
> from James > contains these words:
>
> > I've always used a fork to beat the eggs. How do you? I'm thinking
> > it may be easier if I put them in a used pint size cream container and
> > shake.
>
> Balloon hand whisk. Then stirred very gently in the pan as they cook,
> with a wooden spoon
>
> Janet.

I fold them gently in the pan with a metal spatula.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Feb 27, 11:09*am, James > wrote:
> I've always used a fork to beat the eggs. *How do you? *I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

I use a fork, very gently, as I don't like to get a lot of air whipped
into
the eggs. I can't remember the last time I scrambled more than two
eggs.

Your mileage may vary, of course, but I agree with others that it
might
be difficult to get the eggs to mix themselves if they were just
shaken.

Cindy Hamilton

On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James > wrote:

>I've always used a fork to beat the eggs. How do you? I'm thinking
>it may be easier if I put them in a used pint size cream container and
>shake.
Maybe I'm just wierd, I just break the eggs into the pan and scramble them with the
spatula while cooking.

If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
Hell's Kitchen fame). The eggs are delicious!

http://www.youtube.com/watch?v=dU_B3QNu_Ks

On Fri, 27 Feb 2009 12:56:37 -0800 (PST), Cindy Hamilton
> shouted from the highest rooftop:

>On Feb 27, 11:09*am, James > wrote:
>> I've always used a fork to beat the eggs. *How do you? *I'm thinking
>> it may be easier if I put them in a used pint size cream container and
>> shake.
>
>I use a fork, very gently, as I don't like to get a lot of air whipped
>into
>the eggs. I can't remember the last time I scrambled more than two
>eggs.

After trying various methods (including the egg beater & whisk) I
found that I preferred to do exactly what you do - except that I
usually use three eggs for me ... five eggs for my wife and me and
seven eggs for three (since we have more single visitors than couples
due to death, disaster or dumps).

If making scrambled eggs for four or more I add two eggs per person,
plus two extra eggs for the pot. But I still use a fork to mix them so
that, like Cindy, I don't get a lot of air whipped into them.

Oh! My basic recipe is: Pre-melt butter in pan and add sweet curry
powder when butter is heated. Break room temperature eggs into a glass
or ceramic bowl, add a splash of milk and beat gently with fork and
pour into pan. Keep folding, moving, mixing eggs as they heat and
remove before they get dry.

How I serve them depends on how hung over we all are and what we've
got on hand. Sometimes I do bacon first. Always I do toast. And ...
sometimes ... my wife and I join forces to do as slap-up breakfast
with the full monty: scrambled eggs, bacon, toast, jams, hash browns,
tomatoes, mushrooms, Bloody Mary's, tea and strong coffee.

Never had any complaints, but since they know that I'd kick them out
if they did complain ...

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"Nancy2" > ha scritto nel messaggio
...
On Feb 27, 10:25 am, Kris > wrote:
> On Feb 27, 11:09 am, James > wrote:
>
> > I've always used a fork to beat the eggs. How do you? I'm thinking
> > it may be easier if I put them in a used pint size cream container and
> > shake.
>
> Whisk usually.
>
> Kris

Old-fashioned hand-held egg beater.

My mom just broke them up/stirred them up in the pan, so you could see
white & yellow parts separately here and there.

N.

Me too! I like to see white and yellow

--
Cheers
Pandora

In article >,
" > wrote:

> On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James >
> wrote:
>
> >I've always used a fork to beat the eggs. How do you? I'm thinking
> >it may be easier if I put them in a used pint size cream container and
> >shake.
> Maybe I'm just wierd, I just break the eggs into the pan and scramble them
> with the
> spatula while cooking.

That has it's appeal and I'll do it that way too sometimes when I'm in
the mood...

or break a damned yolk when breaking the eggs into the pan. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Mickey Zalusky > wrote:

> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
> Hell's Kitchen fame). The eggs are delicious!
>
> http://www.youtube.com/watch?v=dU_B3QNu_Ks

I like what Ginsey did better!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> Mickey Zalusky > wrote:
>
>> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
>> Hell's Kitchen fame). The eggs are delicious!
>>
>> http://www.youtube.com/watch?v=dU_B3QNu_Ks
>
> I like what Ginsey did better!
> --
>

Yeah, I watched that flick, what a dumb way to make scrambled eggs (those
weren't even scrambled eggs). And I watched that Hell's Kitchen a few
times, a ridiculous show that hasn't a whit to do with cooking. That Ramsay
can't cook a lick, he's just a loud, obnoxious buffoon following a script..

When making scrambled eggs the best, most fool proof, and easiest method is
with a double boiler.

On Sat, 28 Feb 2009 09:36:44 -0600, Omelet >
wrote:

>In article >,
> Mickey Zalusky > wrote:
>
>> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
>> Hell's Kitchen fame). The eggs are delicious!
>>
>> http://www.youtube.com/watch?v=dU_B3QNu_Ks
>
>I like what Ginsey did better!

I like creamy scrambled eggs, but I don't make it into such a big
production. I scramble them first, melt some butter dump in the eggs,
*quickly* scramble them, and finish with more butter. Done.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 27 Feb 2009 17:21:29 GMT, Janet Baraclough wrote:

> The message >
> from James > contains these words:
>
>> I've always used a fork to beat the eggs. How do you? I'm thinking
>> it may be easier if I put them in a used pint size cream container and
>> shake.
>
> Balloon hand whisk. Then stirred very gently in the pan as they cook,
> with a wooden spoon
>
> Janet.

i see the wooden spoon called for in many recipes, but i can't remember
seeing any rationale behind it. does anyone know?

your pal,
blake

blake wrote on Sat, 28 Feb 2009 18:43:08 GMT:

>> The message
>>
>> .com> from James > contains these words:
>>
>>> I've always used a fork to beat the eggs. How do you? I'm
>>> thinking it may be easier if I put them in a used pint size
>>> cream container and shake.
>>
>> Balloon hand whisk. Then stirred very gently in the pan as
>> they cook, with a wooden spoon
>>
>> Janet.

> i see the wooden spoon called for in many recipes, but i can't
> remember seeing any rationale behind it. does anyone know?

That's a good point! I usually use a bamboo spatula but that's because
the pan is non-stick. I've used a metal fork in a stainless steel pan
without problems.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Feb 28, 10:43*am, blake murphy > wrote:
>
> i see the wooden spoon called for in many recipes, but i can't remember
> seeing any rationale behind it. *does anyone know?
>
Omelet: very smooth, stirred fast with fork over fairly high heat.
Versus scrambled eggs: large, billowy curds, pushed around slowly
with spatula or large spoon over low heat. -aem

"blake murphy" > wrote in message
.. .
> On Fri, 27 Feb 2009 17:21:29 GMT, Janet Baraclough wrote:
>
>> The message
>> >
>> from James > contains these words:
>>
>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>> it may be easier if I put them in a used pint size cream container and
>>> shake.
>>
>> Balloon hand whisk. Then stirred very gently in the pan as they cook,
>> with a wooden spoon
>>
>> Janet.
>
> i see the wooden spoon called for in many recipes, but i can't remember
> seeing any rationale behind it. does anyone know?
>
>
First thing in the morning, even before breakfast, no one want's to hear a
metal spatula ascrapin' and aclangin' on a metal pan.

On Sat, 28 Feb 2009 18:43:08 GMT, blake murphy
> wrote:

>i see the wooden spoon called for in many recipes, but i can't remember
>seeing any rationale behind it. does anyone know?

Tradition... and to rap you with if you bother the cook too much.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

James Silverton wrote:
> blake wrote on Sat, 28 Feb 2009 18:43:08 GMT:
>
>>> The message
>>>
>>> .com> from James > contains these words:
>>>
>>>> I've always used a fork to beat the eggs. How do you? I'm
>>>> thinking it may be easier if I put them in a used pint size
>>>> cream container and shake.
>>>
>>>
>>> Balloon hand whisk. Then stirred very gently in the pan as
>>> they cook, with a wooden spoon
>>>
>>> Janet.
>>
>
>> i see the wooden spoon called for in many recipes, but i can't
>> remember seeing any rationale behind it. does anyone know?
>
>
> That's a good point! I usually use a bamboo spatula but that's because
> the pan is non-stick. I've used a metal fork in a stainless steel pan
> without problems.
>

Wire whisk to beat the eggs with a soup�on of curry powder then a
'pancake turner' to move them about the pan while they are cooking.

Of course that's after i have sautŽed some mushrooms & green onions &
garlic in the butter i then proceed to cook the eggs in. At which point
im as likely as not to throw some cheese & diced cooked ham in and call
it an omelet
--
JL

brooklyn1 wrote:
> "blake murphy" > wrote in message
> .. .
>
>>On Fri, 27 Feb 2009 17:21:29 GMT, Janet Baraclough wrote:
>>
>>
>>>The message
>
>>>from James > contains these words:
>>>
>>>
>>>>I've always used a fork to beat the eggs. How do you? I'm thinking
>>>>it may be easier if I put them in a used pint size cream container and
>>>>shake.
>>>
>>> Balloon hand whisk. Then stirred very gently in the pan as they cook,
>>>with a wooden spoon
>>>
>>> Janet.
>>
>>i see the wooden spoon called for in many recipes, but i can't remember
>>seeing any rationale behind it. does anyone know?
>>
>>
>
> First thing in the morning, even before breakfast, no one want's to hear a
> metal spatula ascrapin' and aclangin' on a metal pan.
>
>

Or worse, wakening up to the smell of bacon or fish frying.

I had to stop taking breakfast in bed.

WHen the elderly relative first moved in with me she, of her volition,
took to making me coffee and toast and a boiled egg and serve it to me
on a tray when i began to stir.

THis was very nice in its way. But i had to give it up, it would put me
right back to sleep!

I have to get up & dressed before i eat breakfast or it tends to put me
right back to sleep. At one point i though i could have a nice cup of
cocoa upon arising and while still en dishabille but that proved to be
almost like a dose of seconal for me, and since i was already dressed
for bed....
--
JL

"Joseph Littleshoes" > wrote :

> almost like a dose of seconal for me

You aren't diabetic, are you Joseph?

blake murphy wrote:
> On Fri, 27 Feb 2009 17:21:29 GMT, Janet Baraclough wrote:
>
>
>>The message >
>>from James > contains these words:
>>
>>
>>>I've always used a fork to beat the eggs. How do you? I'm thinking
>>>it may be easier if I put them in a used pint size cream container and
>>>shake.
>>
>> Balloon hand whisk. Then stirred very gently in the pan as they cook,
>>with a wooden spoon
>>
>> Janet.
>
>
> i see the wooden spoon called for in many recipes, but i can't remember
> seeing any rationale behind it. does anyone know?
>
> your pal,
> blake

Cost. Originally in Europe metal instruments were more or less reserved
for table service and kitchen tools (with the exception of knives) were
made of less expensive materials.

To this day the Chinese use bamboo tools extensively, both for cooking
and eating.

And of course, human nature being what it is, eventually remarkably
elaborate wooden spoons were carved & forged so as to differentiate them
from the peasants utilitarian wooden spoons.

See the Larousse Gastronomique entry under "Cover" (couvert)
--
JL

"Joseph Littleshoes" wrote
> cybercat wrote:
>> "Joseph Littleshoes":
>>
>>>almost like a dose of seconal for me
>>
>> You aren't diabetic, are you Joseph?
>
> No, but hot cocoa has a sedative like effect on me.
>

You've been chewing those cocoa leaves...

Janet Baraclough wrote:
> The message >
> from Joseph Littleshoes > contains these words:
>
>
>
>
>>blake murphy wrote:
>
>
>>>i see the wooden spoon called for in many recipes, but i can't remember
>>>seeing any rationale behind it. does anyone know?
>>>
>>>your pal,
>>>blake
>>
>
>>Cost.
>
>
> Probably in ye olde days, or even WW2 wartime metal shortages, but
> it's not a consideration today. They are just traditional (and nicer to
> work with for sticky sauces etc).
>

I have always had an instinctual aversion to wooden spoons. Or chopping
boards, salad bowls etc.

>
>>Originally in Europe metal instruments were more or less reserved
>>for table service and kitchen tools (with the exception of knives) were
>>made of less expensive materials.
>
>
> Are wooden spoons not common in modern American kitchens, then?

Oh yes, lots of them about, but not as common as they were before the
1960's. And a lot of it is Martha Stewert type affectation. I know a
woman that keeps a decorative container of them on her counter but never
uses them to cook with.

> They are a kitchen basic here :-)
> I have a big pot of them standing beside the stove (different sizes)
> and use them every day when cooking..

The elderly relative that lives with me brought a large selection with
her, and i have used her wooden spatula on occasion but i just
instinctually don't like them, to easy for them to become, if not
contaminated & toxic at the very least stained and burnt or otherwise
distasteful to me.

>
> Janet. (Scotland).

JL (San Francisco)

"Joseph Littleshoes" > wrote in message
...
>
>
> Janet Baraclough wrote:
>> The message >
>> from Joseph Littleshoes > contains these words:
>>
>>
>>
>>
>>>blake murphy wrote:
>>
>>
>>>>i see the wooden spoon called for in many recipes, but i can't remember
>>>>seeing any rationale behind it. does anyone know?
>>>>
>>>>your pal,
>>>>blake
>>>
>>
>>>Cost.
>>
>>
>> Probably in ye olde days, or even WW2 wartime metal shortages, but
>> it's not a consideration today. They are just traditional (and nicer to
>> work with for sticky sauces etc).
>>
>
> I have always had an instinctual aversion to wooden spoons. Or chopping
> boards, salad bowls etc.

I'm with you.

"brooklyn1" > wrote in message
...
>
> "blake murphy" > wrote in message
> .. .
>> On Fri, 27 Feb 2009 17:21:29 GMT, Janet Baraclough wrote:
>>
>>> The message
>>> >
>>> from James > contains these words:
>>>
>>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>>> it may be easier if I put them in a used pint size cream container and
>>>> shake.
>>>
>>> Balloon hand whisk. Then stirred very gently in the pan as they cook,
>>> with a wooden spoon
>>>
>>> Janet.
>>
>> i see the wooden spoon called for in many recipes, but i can't remember
>> seeing any rationale behind it. does anyone know?
>>
>>
> First thing in the morning, even before breakfast, no one want's to hear a
> metal spatula ascrapin' and aclangin' on a metal pan.
Plastic works fine.

"cybercat" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "blake murphy" > wrote in message
>> .. .
>>> On Fri, 27 Feb 2009 17:21:29 GMT, Janet Baraclough wrote:
>>>
>>>> The message
>>>> >
>>>> from James > contains these words:
>>>>
>>>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>>>> it may be easier if I put them in a used pint size cream container and
>>>>> shake.
>>>>
>>>> Balloon hand whisk. Then stirred very gently in the pan as they cook,
>>>> with a wooden spoon
>>>>
>>>> Janet.
>>>
>>> i see the wooden spoon called for in many recipes, but i can't remember
>>> seeing any rationale behind it. does anyone know?
>>>
>>>
>> First thing in the morning, even before breakfast, no one want's to hear
>> a metal spatula ascrapin' and aclangin' on a metal pan.
>
> Plastic works fine.

Well, I guess plastic is better than wooden boobs.

On Sat, 28 Feb 2009 15:52:56 GMT, brooklyn1 wrote:

> "Omelet" > wrote in message
> news
>> In article >,
>> Mickey Zalusky > wrote:
>>
>>> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
>>> Hell's Kitchen fame). The eggs are delicious!
>>>
>>> http://www.youtube.com/watch?v=dU_B3QNu_Ks
>>
>> I like what Ginsey did better!
>> --
>>
>
> Yeah, I watched that flick, what a dumb way to make scrambled eggs (those
> weren't even scrambled eggs). And I watched that Hell's Kitchen a few
> times, a ridiculous show that hasn't a whit to do with cooking. That Ramsay
> can't cook a lick, he's just a loud, obnoxious buffoon following a script..
>

is there anyone who *can* cook, except for you?

blake

On Sat, 28 Feb 2009 12:11:14 -0800, Joseph Littleshoes wrote:

> blake murphy wrote:
>>
>> i see the wooden spoon called for in many recipes, but i can't remember
>> seeing any rationale behind it. does anyone know?
>>
>> your pal,
>> blake
>
> Cost. Originally in Europe metal instruments were more or less reserved
> for table service and kitchen tools (with the exception of knives) were
> made of less expensive materials.
>
> To this day the Chinese use bamboo tools extensively, both for cooking
> and eating.
>
> And of course, human nature being what it is, eventually remarkably
> elaborate wooden spoons were carved & forged so as to differentiate them
> from the peasants utilitarian wooden spoons.
>
> See the Larousse Gastronomique entry under "Cover" (couvert)

that's an interesting theory.

your pal,
blake

On Sat, 28 Feb 2009 21:29:51 GMT, Janet Baraclough wrote:

> The message >
> from Joseph Littleshoes > contains these words:
>
>> blake murphy wrote:
>
>>> i see the wooden spoon called for in many recipes, but i can't remember
>>> seeing any rationale behind it. does anyone know?
>>>
>>> your pal,
>>> blake
>
>> Cost.
>
> Probably in ye olde days, or even WW2 wartime metal shortages, but
> it's not a consideration today. They are just traditional (and nicer to
> work with for sticky sauces etc).
>

my aversion to them is that they seem like they would be difficult to
clean. (maybe the ones i've seen are cheap, so the wood is not that
close-grained.)

your pal,
blake

On Sat, 28 Feb 2009 16:51:23 -0500, cybercat wrote:

> "Joseph Littleshoes" > wrote in message
> ...
>>
>>
>>>>blake murphy wrote:
>>>
>>>
>>>>>i see the wooden spoon called for in many recipes, but i can't remember
>>>>>seeing any rationale behind it. does anyone know?
>>>>>
>>>>>your pal,
>>>>>blake
>>>>
>>>
>>>>Cost.
>>>
>>>
>>> Probably in ye olde days, or even WW2 wartime metal shortages, but
>>> it's not a consideration today. They are just traditional (and nicer to
>>> work with for sticky sauces etc).
>>>
>>
>> I have always had an instinctual aversion to wooden spoons. Or chopping
>> boards, salad bowls etc.
>
> I'm with you.

i must have a wooden cutting board. i'm hinky about the other two, i
guess.

your pal,
blake

blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:

>> blake murphy wrote:
>>>
>>> i see the wooden spoon called for in many recipes, but i
>>> can't remember seeing any rationale behind it. does anyone
>>> know?
>>>
>>> your pal,
>>> blake
>>
>> Cost. Originally in Europe metal instruments were more or
>> less reserved for table service and kitchen tools (with the
>> exception of knives) were made of less expensive materials.
>>
>> To this day the Chinese use bamboo tools extensively, both
>> for cooking and eating.
>>
>> And of course, human nature being what it is, eventually
>> remarkably elaborate wooden spoons were carved & forged so as
>> to differentiate them from the peasants utilitarian wooden
>> spoons.
>>
>> See the Larousse Gastronomique entry under "Cover" (couvert)

> that's an interesting theory.

One of the great things about bamboo spoons and spatulas is that they
can be washed in a dishwasher, tho I guess that was not originally an
advantage :-) I just did an estimate and I believe my bamboo spatula is
in good shape after going thro the dishwasher over 100 times!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

blake murphy wrote:

> i see the wooden spoon called for in many recipes, but i
> can't remember seeing any rationale behind it. does anyone
> know?

Well, you don't want to use metal spoons with your enamel
cast iron cookware, so the choices are wooden and plastic.
Any sort of plastic probably involves a teeny bit of migration
of plastic into the food. So, wooden is better.

That being said, I almost always use plastic, whereas my
cohabitating partner almost always uses wooden.

Steve