Quotes About Utensils

Many of us cling to particular vessels, fetishizing over this mug or that plate.

Here's a quick translation: spork = a spoon with added tines; splayd = a knife, fork, and spoon in one, consisting of a tined spoon with a sharpened edge; knork = a fork with the cutting power of a knife; spife = a spoon with a knife on the end (an example would be the plastic green kiwi spoons sold in kitchenware shops); sporf = an all-purpose term for any hybrid of spoon, fork, and knife.

when owning our own set of gleaming pans, all matching -- as opposed to the assorted chipped-enamel vessels of student days -- seemed mysteriously grown up.

Christine Frederick's rational kitchen had been driven by efficiency: the fewest steps, the fewest utensils. The new ideal kitchens were far more opulent. These were dollhouses for grown women, packed with the maximum number of trinkets. The aim was not to save labor but to make the laborers forget they were working.

Tools are first adopted because they meet a certain need or solve a particular problem, but over time the utensils we feel happy using are mainly determined by culture.

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!

Slotted spoons don't hold much soup...

The spoon is a reader's friend, scooping from the plate almost by itself. The fork requires more attention.

People take less food when using tongs, instead of spoons, to serve themselves.

I have a terrible, terrible fear of knives. I only buy food that I don't need to cut... I haven't cut my food in years! Like, I won't even touch a plastic knife or anything sharp. And if I'm in a kitchen and somebody picks up a knife, I leave.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

Indians of my parents' and grandparents' generation never sipped—they thought it unsanitary to be spreading germs by sipping cups, even if the dishes were washed afterward. Instead they used tumblers with rims to pour coffee, tea, water, or rasam down their throat

him add a quarter cup of baking soda, after which he placed the silverware in the bubbling water with the foil.

He'd set an eight-quart pan on the stove and the water had just reached a rolling boil. On the bottom of the pan there was a crumpled section of foil. I watched him add a quarter cup of baking soda, after which he placed the silverware in the bubbling water with the foil.

I never really knew my 12-inch-long tweezer tongs were special until I started getting 50 Instagram DMs a day about them. Dont you all have these? Well, you should.

But why bother?" asked Weng Kim. "That is exactly the point, Weng Kim. We are Chinese, and Chinese people do bother. Thais were still eating rice with their fingers fifty years ago, and now they use whatever the foreigners use. We have used chopsticks since ancient times; they worked better for the purpose intended than fingers did then, and better than forks and spoons do now.

They arrived at Cathay, an old-fashioned Chinese restaurant with the retro classics like chow mein and egg foo young, cracked vinyl booths, and a grumpy old woman at the front counter who watched you eat as if fearing you'd pocket the utensils. The

I was taught how to tie up the loin with a butcher's looping knot and was so excited by the discovery that I went home and practiced. I told Elisa about my achievement. "I tied up everything," I said. "A leg of lamb, some utensils, a chair. My wife came home, and I tied up her too." Elisa shook her head. "Get a life," she said and returned to her task.

A lot of people don't have much food on their table. But they got a lot of forks 'n knives. And they got to cut somethin'.

Stop cutting on a glass or bamboo cutting board and invest in a nice, handmade hardwood one.

Big dishes and big spoons are big trouble. As the size of our dishes increases, so does the amount we scoop onto them. They cause us to serve ourselves more because they make the food look so small.

I got so used to using chopsticks that using a fork and knife is weird.

I had to restrain myself from buying a book on 19th-century fruit knives.

I absolutely cannot live without my set of kitchen knives - I would be completely lost without them.