Things You'll Need:
- Several types of spoons Two types of spatulas Whisk
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Step 1
Spoon it on. Any good kitchen will be stocked with several types of large spoons. Each will have a long handle and serve a different purpose. Flat, shallow spoons are good for mixing rice or sauces. Slotted spoons work for mixing or serving up meat, vegetables or pasta while letting the liquid dribble away. Ladles, which look like little shovels, are great for serving soups, sauces and stir fries.
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Step 2
Flip out with the spatula. One type of spatula has a long handle and flat end, usually rectangular. This utensil is a must for any type of cooking that involves food that needs turning or flipping. Burgers, omelets, scrambled eggs, chicken breasts or anything else searing over a flame is in need of a spatula.
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Step 3
Scrape away with the other spatula. Another type of spatula consists of a long handle and rubberized end. The end is thin, with one side rounded a bit and the other edge flat. These handy utensils work for scraping out all the substance from a jar or can, like the last of the peanut butter or all vestiges of spaghetti sauces. They also work for transferring batter from a bowl into the baking pan. Use the flat end for the best scraping power against a flat surface.
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Step 4
Whip it up with a whisk. Whisks are fun, often metal utensils that consist of a handle with a series of rounded wires at the top. Anything that needs whipping, stirring and jostling about is going to need a whisk. Good uses include eggs, cream sauces and anything light and airy that needs to be whisked light and airier.
