I teach my culinary students to use only wooden ladles to stir and not metal ones.
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I teach my culinary students to use only wooden ladles to stir and not metal ones. Nobody has asked me why. It's because I don't want to listen to clanging metal for hours. Nothing to do with food or porosity or thermal anything.
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I teach my culinary students to use only wooden ladles to stir and not metal ones. Nobody has asked me why. It's because I don't want to listen to clanging metal for hours. Nothing to do with food or porosity or thermal anything.
@fesshole Also sensible if you're using non-stick pans - nobody wants extra PFAS in their dinner...
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I teach my culinary students to use only wooden ladles to stir and not metal ones. Nobody has asked me why. It's because I don't want to listen to clanging metal for hours. Nothing to do with food or porosity or thermal anything.
@fesshole valid
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I teach my culinary students to use only wooden ladles to stir and not metal ones. Nobody has asked me why. It's because I don't want to listen to clanging metal for hours. Nothing to do with food or porosity or thermal anything.
@fesshole
I mean...fair. I wouldn't want to do that either. -
I teach my culinary students to use only wooden ladles to stir and not metal ones. Nobody has asked me why. It's because I don't want to listen to clanging metal for hours. Nothing to do with food or porosity or thermal anything.
@fesshole You teach culinary skills and are unaware of the objective advantages of stirring with wood vs. stirring with metal??
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I teach my culinary students to use only wooden ladles to stir and not metal ones. Nobody has asked me why. It's because I don't want to listen to clanging metal for hours. Nothing to do with food or porosity or thermal anything.
Who stirs with a ladle? Ladles are for moving liquid from one recepticle to another.
Madness.
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