Cooking & Baking
Related: About this forumGood spoons are literally as important as good knives.
I was cleaning out my knife roll, being terminally unemployed and all, and realized I have almost $200 of SPOONS. But not just any spoons.
Kunz Spoons.
If you ever want to look like you belong in a professional kitchen setting, pull a Gray Kunz Spoon out of your apron pocket. Make sure you pronounce it correctly, as in koons. Then, proceed with any of the following tasks: Artfully drizzle dressing over some crisp endive leaves; baste herby juices over a roasted chicken; flip, stir, sauce, plate whatevers in front of youoh, and taste it too.
----
Some people might look at them and think theyre soup spoons or serving spoons, but no, theyre cooking utensils, says senior food editor Anna Stockwell, who keeps hers at home by the stove, where she can get to it faster than if it were tucked inside a drawer. For spooning sauces, scooping contents from a pot to a plate, or pulling a fillet of fish from off out of a pan, theres no better option than the Kunz spoon.
----
The late Gray Kunz, chef and restaurateur who formerly ran the kitchen at New Yorks Lespinasse, made sure of it. Frustrated that one utensil couldnt satisfy all his needs, he engineered his namesake tool with all these different use cases in mind. The deep bowl, with its slightly tapered edge, holds 2.5 tablespoons; the handle, short and narrow, is easy to control; the weightperfectly balanced, and just heavy enough to maneuver with precisionall make it the One Spoon to Rule Them All. He began manufacturing them in the late 90s, and after becoming available at J.B. Prince kitchen supply store, they quickly made their way into the hands of cooks throughout the restaurant industry.
Yes, upwards of $10 for a single spoon is a bit loony, but trust me. They're worth every penny. I buy them like cheap drugs.
MontanaMama
(23,301 posts)I must find these spoons.
sir pball
(4,741 posts)I may or may not have linked to them, I'm certainly not getting paid for this endorsement so I didn't want to be too explicit about it!
MontanaMama
(23,301 posts)Im looking at the spoons with some holes or slots...what are your favorites and why? I LOVE stuff like this.
sir pball
(4,741 posts)I usually prefer the "Regular", that's the original one with the 2.5T bowl and 9.5" handle. I have six of those, four solid and two with the holes. The slots are a little big for me, but you may prefer them. They are absolutely perfect for basting meat in the pan, saucing a plate, stirring and scraping a pot (I don't think it's an accident that the spoon fits the curve of All-Clad cookware very well), serving food tableside...it's really just a perfect all-purpose spoon. I have two XLs I bought on a whim, they're nice but the handles are too long - good for tableside service I think. I also have a couple of Smalls, that are great for more delicate tasks, but I'm not sure if you'd really need them unless you like elaborate plating with 3-tire sauce decorations.
MontanaMama
(23,301 posts)I use All Clad in my kitchen that I inherited from my mother and some utensils just dont work to scrape the sides of the sauce pans. This is exciting. Im so glad you wrote this OP!
tblue37
(65,273 posts)sir pball
(4,741 posts)Easier to just buy from JB direct via my link, don't give Bezos a cut. They're the only store that sells them, so you aren't really losing out.