Spoon Rests! What A Totally Superflous Kitchen Item!

[icyfroth]

I often see them in the op shops and think pffft, what a useless item. As if you couldn't use a saucer or whatever you have at hand while you're cooking. Making bolognese tonight I just rested the spoon on the side of the can.

[mtnlane]

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@*crikey*mate* wrote:

You're the one who complicated it

Its washing rice FGS

not rocket science

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That is exactly what I thought when I read your post which stated:

'BUT to wash rice, place in a chinois under running cold water. rest the point in the drain hole so that the offrun water can escape easily andthe water level doesn't rise in the sink immersing the rice into dirty water. Mix it around too as the water runs through, but don't scrape into the verypoint of the strainer. At first the water will be milky/cloudy, but eventually it will run clear, then scoop out all but the bottom bit at the point of thecone (you will see that this little bit of rice will be a different colour to the rest as all the imopurities etc have gone to the bottom and those that couldn't escape, will be caught there.'

[cherry*135]

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@*pepe wrote:

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@am*3 wrote:
"People in that situation don't worry about spoon rests."

Obviously

"fashionable? trendy? not here. every home ec. class and culinary school in america teaches their students to add a small amount of oil and salt to pasta water,if using dried pasta. it has nothing to do with fashion,or trends,it's a basic rule of cooking."

The key word there is DRIED. A lot of people, myself included use fresh pasta, no oil, no salt.

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i never add oil or salt to dried pasta - thats right, I wilfully break the basic rules of cooking.

I'm such a rebel.

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Shame on you 

I never add salt to ANY food  - whilst cooking it or after it is on the plate. 

[ten*teeny*tiny*toes]

I have a chef son. Salt is important to taste....I never ever put enough salt in anything I cook apparently 

[*crikey*mate*]

I know, right?

and it gets made in to such a freakin drama?

the mind boggles

[*pepe]

i rarely add salt when cooking and the only thing i add salt to after cooking is poached egg.

i just don't like the taste

[mtnlane]

Yep and I actually wondered why you were doing it 

Guess you must have had a reason 

[j*oono]

I never used to bother adding much salt if any to pasta water but I was told that it is important to add quite a bit for flavour enhancement so now I do.  Frankly I can't tell the difference.

Because I have a beautiful shiny new set of saucepans I've been trying to add the salt after the water comes to the boil so that it doesn't sit on the bottom and pit the base... which of course means I mostly forget to add it at all.

[gewens]

Hello, everyone. Remember to talk courteously for the harmony of this forum. Thanks. 🙂

[love*today]

In my teens I had one of these but in white....I stumbled my way through explaining why I was driving around with it when the cops did a search on my car lol memories 🙂

[sineaterdoodah]

hon,do you understand  the definition of the word rinse? no professional would EVER leave bleach in the drain,or meat blood of ANY kind. as for the stand,if you've ever been in a real kitchen,you'd know how those are treated. sorry if that offends you,but i live in the real world.