If I’m not sure how to flavor a batch of something, I’ll try a small sample of an idea right in a spoon, scooping up whatever I’ve made and sprinkling on flavor experiments, then tasting to see if the idea makes sense or needs tweaking. That way, I won’t mess up a whole batch AND I can sample all sorts of iterations, as I did with the winter squash puree, above.
The key is having a spoon that will hold just enough for tasting and feels good when working. For me, that generally means a long handle with the right weight and bowl size (though it can change according to what I’m cooking). My all-time favorite: the silver, two-bowl spoon artist Holton Rower made for me many years ago.
Over the years I’ve collected —and given — quite a few tasting spoons. They make great, unexpected gifts. Here’s a roundup:
This 13″ double-bowl bamboo spoon is a bargain for $8.50 at Amazon.
…Twelve-and-a-half-inch hangable black walnut spoon from Park Woodshop would be beautiful on a wall; $48 Food 52.…
Hand carved, in reclaimed mahogany and maple, the Wooden Palate’s long stem spoons are 17 inches long with a 2-inch bowl for $120.
And then, of course, there’s making a spoon yourself. You’ll find the gist, and/or classes you can take, here.