OT do you love to bake?

On Fri, 18 Apr 2008 21:54:19 -0500, Val wrote (in article ):

I've always liked wooden spoons, but where do you find a "good" one?

Maureen

I've seen handmade ones at craft shows. Bed, Bath, and Beyond has some on their website, including some from Oxo. I don't have an Oxo wooden spoon, but do have several other Oxo products. There are specifically designed to be easy to grip, especially for people with arthritis or other conditions that make grasping things difficult. This looks like a good one for bread

Julia > On Fri, 18 Apr 2008 21:54:19 -0500, Val wrote

Yum! But I'd prefer lemon curd with mine, please, Polly. ;)

Nothing on my home baked bread but good, real butter. Just butter. Warm, melty, velvety butter. With a cup of sweet, hot tea. Yummmmmmmm.

This, ladies, is why I hardly ever bake anymore. My butt is already the size of Texas and feeding it homemade bread would just encourage it.

Hugs and good appetite,

Sunny --

OK, so everyone else has recommended a wooden spoon, which is a good thing if the bread dough is still damp enough to stir. But honestly, the last final working in of flour is best done by hand, as in put the flour on the counter, dump the dough in the middle, and knead the flour in. And rumor has it that kneading bread dough will increase your bustline, which is why I now use a bread machine. Please spare me from increases *there*!! LOL

TerriLee > One of my favorite things is baking bread. =A0Really. =A0I love to. =A0Alo= ng the

If they're all made like the one a friend just gave me, these are really nice spoons (Mario Batali brand), and should handle dough just fine.

Kay

I am SO glad to have all of you to share my spoon quest with me. Shopping around the just super sites and seeing what's available was really big fun. I've ordered one that's pointed and has a flat side to the bowl, one that's called (and looks like) a paddle, and the snake (which claims to be ergonomically correct). It may be. We'll see. While waiting for them to get here, I'll have to try my hand at making lemon curd. Never tried it but I've seen it prepared on the cooking shows several times. And - DH will need to build some sort of shelter for the line forming at the kitchen door or I will have to quit using the vent fan over the stove. Polly

I just *love* home-made lemon curd (or lemon cheese, really, as I prefer the thicker texture); but I don't really have enough patience to do it regularly - it seems to take practically a lifetime to thicken over the hot water. Good luck with your spoons. . In message , Polly Esther writes

Oh, yum! I adore lemon curd, Polly -- and it's really simple to make. :) Let me know when to arrive. ;)

DH has reminded me that one of the most useful wooden kitchen utensils ever, inluding for stirring up a batch of bread, is the "galloping gourmet stick". I have no idea if the tool has a proper name or not, but it is handy as all get out. Back in the 70's you mailed off for them from the TV show, or for a while you could send in cereal boxtops and get one. Now you can find them in kitchen shops, It is really nothing more than a handily sized wavy flat stick, slightly rounded on one side. Very useful when cooking with coated cookware, and really good for stirring when baking.

OK, I did a search, and found out that the thing is called a spurtle. It seems round ones are for stirring oatmeal, and the flat ones are for flipping oatcakes. Gee could you have guessed they are of Scottish origin? Here is a pic of one like I am talking about:

and wow does that site have some nifty wooden cooking tools!

NightMist

SIL is ambidextrous/ambifooterused. Said she had a bear of a time in 'Gym class' as she had to decide Which foot to 'start the race with'. Said sometimes she still has to 'think about it'. My Sis is also, WOW! can she TYPE !

Butterfly (Mainly right handed, but can sew using the left foot, pedal to the metal, when the right one gets tired : )

Here's a pic similar to the one I have.

ME-Judy

2.5" wide, 8" "dipping" spoon has shallow bowl 3" wide, and then the 9.5" paddle with 2.5" wide heavy duty blade. All from very heavy duty but light weighing wood. Have been inconstant use by me.

I love to bake, as long as it is going somewhere else ;)

G> I'll second (or "third" or "tenth"?) the suggestion of using a wooden

I have one of those -- think I got it free with Rice Krispies box tops about 35 years ago. It's great -- I use it a lot for stirring stuff on the stove, though never for bread. I always used a big wooden spoon for that.

Julia in MN

I can't help with spoons, but I dropped by today and had to weigh in on ambifooterused. The word we're looking for is "two footed." Real and for true, that's the term to describe soccer players who don't lead with one foot or have one foot stronger or more coordinated than the other. If we don't play soccer, we may have two feet, but that doesn't make us two footed.

--Lia