|
|
 |
Ladles and spatulas
|
| Ladles are now usually stainless steel, but they used to be made of copper. They are mainly used for transferring liquid or semi-liquid foodstuffs from one receptacle to another. On the other hand, spatulas are used to take up ingredients and spread them from one surface to another. |
|
|
|
|
|
|
|
SAUCE LADLES - FOR SOUP AND OTHER LIQUIDS |
|
|
Ladles are now usually stainless steel, but they used to be made from copper. They are mainly used for transferring liquid or semi-liquid foodstuffs from one receptacle to another. Their classic shape, characterised by a long handle terminating in a hook and with a semi-spherical bowl at the other, has been adapted in dimension and size of the bowl according to requirements. Being smaller and with a vertical handle, the sauce ladle is easily immersed in tall, thin receptacles, distributing the contents precisely by virtue of a bowl that is equipped with a spout. There are also models with double spouts for left-handed people.
The soup ladle has a 9cm-diameter bowl characterised by a rounded edge that avoids the need for draining and is ideal for serving both thin and thick soups.
With a shallower and wider bowl the wok ladle has also made its appearance: its specific shape is suitable for stirring and mixing foods while they are cooking and the handle allows you to keep your distance from the heat source.
|
|
|
|
Spatulas are interchangeable with spoons, with the difference that they enjoy more favour with gourmets and professional cooks, especially on account of their great versatility. One of the reasons for this success is the fact that food does not stick to them and, if necessary, it can be removed rapidly by passing them over the edge of the pot; they allow portions of the food to be removed quickly and there is no risk of damage to saucepans with a non-stick base. Even this utensil has been the subject of a certain amount of development, especially in the type of materials used. Today, you can find spatulas with rubber bowls and smoothed edges, as well as plastic ones with one sharp and one rounded edge, ideal for cleaning bowls of dough, sauce or other semi-liquid foodstuffs. As well as the traditional wooden spatula there are other versions on the market made from heat-resistant non toxic plastic. These types can be used for stirring food while it is cooking.
|
|
|
|
|
