On Wed, 20 Nov 2013 22:18:24 -0700, Janet Bostwick
> wrote:

> On Wed, 20 Nov 2013 22:00:25 -0600, "Polly Esther"
> > wrote:
>
> >We are blessed with grandchildren who are setting up new homes and, of
> >course, kitchens. I've been thinking about what kitchen Christmas gift
> >would be useful and realized that I frequently reach for a 'steak knife'.
> >Not many steaks served here and I don't know if these young ones 'do' steak
> >very often either. The question - if I ever get to the point - can any one
> >recommend a set of steak knives that they've bought recently and can
> >recommend?
> > Also - my favorite for everything cooking big spoon is marked Utica Cut
> >Co USA. When it is busy, I feel deprived and use something else. What is
> >your best favorite reach-for cooking spoon? Polly
>
> A large wooden 'spoon' that is flat on one side, slightly curved on
> the bottom and has a hole in the middle.
> http://tinyurl.com/o4ld77o It's the third from the left. I have two
> and they are used every day.. They are quiet, sturdy and break up
> lumps when liquids flow through the hole. I have a smaller,
> finer-built one that is used solely for making white sauces because of
> the way it smoothes out lumps.

I have a flat whisk that I use for blending and removing lumps, if
they dare appear. So glad I bought two of them because one
disappeared and that style isn't sold anymore. The closest I can find
looks similar to this
http://www.didriks.com/Rosle-Flat-Whisk-image.jpg
but I bet it's not as flat or stiff as the one I have. All the
"modern" flat whisks I've used are too curved and springy for me.


--
Food is an important part of a balanced diet.