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A pink spoon rest for 3 spoons A serving spoon resting on a vertical "ladle rest" Spoon rest. A spoon rest (also known as a dublé) is a piece of kitchenware that serves as a place to lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops, [1] [2] [3] as well as keeping the spoon from touching any contaminants that might be on the counter.
A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. Egg slicer: Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice. [3] Egg timer: Used to correctly time the process of boiling eggs.
Chutney spoon — for hygienically dispensing chutneys, especially mango chutney, from a communal open or lidded dish; the two are usually manufactured together as part of a multi-purpose dispenser in restaurants; alternatively may come with a specially designed and matching chutney spoon holder for domestic use; A honey spoon. Honey spoon ...
A honey dipper in use. One method of using the tool is to dip the grooved end into the liquid, rotate the handle into a horizontal position, [4] then slowly twirl the handle between the thumb and fingers while in transport, as the concentric grooves help to minimize dripping. [5]
A perforated or slotted spoon, sometimes with a trough, is used to dissolve a sugar cube while slowly adding the ice-cold water to a glass of absinthe. [3] Sugar is used to optionally [ 3 ] sweeten the drink and counteract its mild bitterness (prior to the introduction of the spoon, the drink was sweetened with either a simple or gum syrup ).
The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. [1] It is a regular utensil in Chinese cuisine used for liquids, especially soups , or loose solid food.
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