The Japanese they never cook with a metal spoon because they believe that food loses His properties and part of its flavor. Although, of course, they also do not allow women to cook sushi. Since it is a culture that catches us a bit away, we probably are not as aware as they are about our Cookware. Which one do you prefer when you're between stoves?
"The wooden spoon It's timeless, and one of the best Utensils that you can use, "he says. Heather Terhune, chef in kitchen Milwaukee, Wisconsin. "Either to make a stew or for the dough of a brownie, it may not attract as much attention as others, but it is the utensil that the professionals we choose always, especially because it is very durable"
Advantages and disadvantages
Terhune emphasizes the fact that being strong and resilient are also excellent for mixing up thicker sauces. "Do you want to scrape the bottom of the pan? They are hard enough for it, but, on the other hand, they are also soft and do not harm it." This is especially important, especially in those pans with nonstick Teflon and PFOA, the material that was used to paste the said layer Non-stick to aluminum skillet and that ingested in high doses can damage your health. The metal spoons, however, could damage the surface of the pan and contaminate food.
The wooden spoon is a good idea if you have to cook delicate things, like soups or sauces
"Another important quality of the wooden spoon is that it does not harm the kitchen utensils and they are also resistant to heat, there is no risk of them melting, "he says, which is quite useful if you do not want to burn your hand. cheap. "And not only that," says the chef, staunch defender of these utensils. "They are good tools when you have to cook more delicate things, like soups or sauces. Believe it or not, your arms will not get so tired when it comes to removing and you will not do shatter the muscle"
All that glitters is not gold, of course. The wooden spoon, despite having many advantages such as those we have just seen, also some drawbacks. It is difficult to keep them in hygienic conditions acceptable, because if they are very grated they can be a nest of bacteria, or they can also give off some chips that will end irremediably in the food, which is dangerous. "Also, they do not work for all meals," says Terhune. "For example, for whipped cream or egg whites they are very useful, is better use spatulas of silicone in these cases ".
It is difficult to maintain it in acceptable hygienic conditions, and sometimes it can be a nest of bacteria or give off some splinters
Even so, she chooses them for almost everything. "Especially because they can lastr a lifetime if they take good care of themselves I still have some of my grandmother's. "Of course, she warns you never put themr soaking or in the dishwasher, as they could crack if exposed to high temperatures during long periods of time. The food particles can be embedded in the cracks, which results in bacteria appear. "Clean them with depth and dry them, and you can have a utensil that serves almost everything and that you can give your children, the children of your children … and so on.