June 19, 2009, Newsletter Issue #218: Slotted Spoon and Spatulas
Tip of the Week
In many Italian recipes you will have instructions that may say “ transfer with a slotted spoon or spatula”. It may be when you have to retrieve food from a pan without taking up any of the cooking fat or when pan juices have to be reduced, or when wine must be boiled down and you want to remove the food temporarily from the pot while it is being deglazed. A pierced spatula is handy for flat long things such as scaloppini, while a slotted spoon is good for handling smaller, chunky shapes, like meatballs or stew. Use wooden spoons and forks to stir pasta as it is cooking. Have many of these practical items in different lengths and sizes.
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