Mastering the Art of French Cooking, Volume 2 (221 page)

FOUR PAIRS OF SPOONS

You can rarely have enough spoons, and all sizes are needed. Large models of tough nonmetallic composition (A and B) are essential for stirring in no-stick pans. Large stainless-steel spoons (E and F) have hundreds of uses, as do those of serving-spoon and soup-spoon size (C and D). The sturdy icecream spoon (H) does its job well, as does the no-stick scoop (G).

NINE FORKS

For testing meat and artichokes, for lifting, carving, and spearing, you need a number of sharp-pronged forks like the large chef’s model (I) for enormous roasts and giant birds, and general-purpose forks (E and G), as well as something like the slender Danish three-pronged pickle fork (D). The mixing fork (H) with its six flat-bladed prongs is a great American invention
for blending and mashing. A wooden fork (F) is useful for stirring braised rice, and a salad fork (C), combined with spoon, does many a neat job of tossing. The table fork (B) is constantly on call for beating eggs, pricking pastry, general lifting, and stirring, while the small two-pronged fork (A) comes in for pokings and turnings.

TURNOVER TOOLS—SPATULAS

Flexible-blade spatulas scrape fragile cookies off of baking sheets, spread icings over cakes, and slide
quiches
onto plates; the 12-inch blade (C) and 8-inch (B) are useful sizes. The palette knife (A) is marvelous for delicate liftings and spreadings. Pancake turners of nonmetallic composition (D) are essential when you cook in no-stick pans, and stainless all-purpose models (E,F,H) are standard equipment. The very wide turner (G) does many a lifting job, such as getting asparagus out of hot water.

WIRE WHIPS OR WHISKS

Wire whips or whisks which come in a variety of sizes from minute to gigantic—are wonderful for beating and general mixing.

RETRIEVERS

Metal
tongs (A and C) are for lifting and turning meats on a barbeque or in a pan, as well as for retrieving items from boiling oil. The Japanese wooden tongs (B) do many chores and are especially great for turning bacon
in the pan. Life would be hard without the perforated spoon (E), and it is easy to become addicted to the great Italian scoop (D).