“My kitchen would be incomplete without my beloved Spootle” |
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| NYT Wirecutter |
What is a Spootle, you ask? It’s a cross between a spatula and a spoon, and of the 22 (!) cooking spoons in writer Maki Yazawa’s kitchen, it’s the most-used tool in her arsenal.
Its unique flat edge makes it just as good at scraping as it is at stirring, and the sturdy handle and curved profile make it extremely ergonomic — comfortable enough to hold for even an hour of risotto-stirring.
“I can’t remember the last time I reached for a rounded wood spoon”→
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Plus: How to revive worn-out wooden spoons |
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| Maki Yazawa/NYT Wirecutter |
Without proper care, wooden spoons can get parched, discolor, or even crack. But restoring them to their former glory only takes a few minutes and some basic supplies.
Please keep them out of the dishwasher→
Your daily deal: Our favorite immersion blender |
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| Braun |
In our latest round of tests, this immersion blender dominated, whipping up a thick mayonnaise in less than a minute. And we liked its various attachments (though they require some finesse), including a chopper cup that dices onions in seconds.
We found it for $30 off→
One last thing: Don’t let the name fool you. This flexible fish spatula can do it all. |
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| NYT Wirecutter |
This lightweight spatula has a thin, long, flexible surface that can wiggle cleanly under just about anything, perfect for turning delicate fried eggs, flipping crepes, transferring brittle shortbread, and much more.
A very versatile spatula→
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One of Maki’s favorite recipes to stir with her Spootle.
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