These types of spoons are designed for eating sundaes, sorbets, parfaits, or in fact, any type of dessert that is served in a tall glass. A sundae spoon will have a small oval bowl, typically the same size or a little smaller than a teaspoon. The cooking spoon that’s right for you depends on what other kitchen equipment you own. Do you mainly use coated pots and pans? If so, you should opt for a cooking spoon made from wood or silicone. If not, then a stainless steel cooking spoon could be the one for you. You’ll find ice-cream scoops from OXO Good Grips – they’ve got a trigger no less! We’ve got stainless steel falafel scoops from Prue’s World (thank you Prue!). And you’ll even find batter scoops and double-headed melon ballers to create two different sizes of melon balls. Nice. A salad spoon will usually come as part of a set for serving salads, alongside a salad fork. A salad spoon will look a lot like a serving spoon but might be marginally smaller. A salad spoon is intended for both mixing salads and for serving salads. Always eat in a bowl … risotto primavera. Photograph: Frantzesco Kangaris/Frantzesco Kangaris for The Guardian Bowl or plate?

The flat handle can be more awkward to hold than a rounded one, and we found its beveled, trapezoidal shape really only felt comfortable in hand at a couple of angles. The spoon’s shallow bowl was almost paddle-like, making it ideal for dry sautés and stir-fries, but it might not be your first choice for stirring and sampling a gravy or pan sauce. In exchange, the spoon is lightweight, comes in natural or slate, and carries a limited lifetime warranty. After toasting it, cover the rice completely with simmering, hot broth – vegetable or meat broth, depending on the risotto you wish to prepare. Cook over medium heat. Keep the rice consistently covered with hot broth to ensure even cooking. Add a ladle at a time continuously to keep it moist as the rice absorbs the broth. This risotto spoon has a hole in the centre which increases the surface area of the spoon. By allowing grains to pass through, the risotto can be stirred faster to create the smoothest texture towards the end of cooking. Olive wood has a high oil content which makes it extra-resistant to bacteria - ideal for cooking utensils.This olive wood risotto spoon is the secret to the creamiest risotto. This spoon is from a single piece of carved olive wood, which protects the patterns of the natural grain for a rustic yet refined look. This also makes it durable and strong. It is a stunning and practical addition to your kitchenware. These can vary in size, anywhere from the size of a teaspoon up to a tablespoon, but either way, their purpose is the same. Coffee Spoon

However, traditionalists will tell you that the last part of the risotto-making process is where the magic happens. That bit when you add the last sprinkle of grated parmesan and the final knob of butter. Teaspoons are also the perfect size for feeding children; once a child has progressed past the stage of needing baby spoons or plastic spoons, they can eat with tablespoons. Teaspoons allow children to use silverware that matches the rest of the family but is simply in a smaller size. A baby spoon is a small spoon that is used for feeding babies, or the baby may use it to practice feeding themselves. These spoons are usually made from food-grade plastic or rubber so that they are soft if the baby catches it on their gums or lips. A tablespoon is a common utensil that is found in almost all sets of cutlery. It can be seen as a multi-use piece of silverware because it is useful for a wide variety of uses if you do not have purpose-designed pieces. For example, many people will use a tablespoon for eating soup if they do not own a dedicated soup spoon. Tablespoons are also commonly used for eating cereal, ice cream, or desserts. As well as being an eating utensil, tablespoons are also a piece of measuring equipment. You can buy specific measurement tablespoons if you’re a keen baker, but most people will just use their regular tablespoon to measure their baking ingredients. TeaspoonThis spoon would be used to get small amounts of salt out of the salt pig that would then be added to a dish during the cooking stage. Bar Spoon We’re using the classic Jamie Oliver risotto bianco recipe, to demonstrate the simple tips that will take your dish to the next level. Find the full recipe here. The ergonomic handle was made from acacia wood, giving it a nice feel, and has a hole for hanging storage. With their timeless design, all the utensils fit in perfectly with our ranges of cooking vessels and tableware.

This type of spoon was designed especially for eating boiled eggs from an egg cup. The bowl of this spoon is more rounded than a teaspoon, which makes it ideal for scooping the egg out of the bottom of the shell or the egg holder. Teaspoons are also a unit of measurement, and like tablespoons, you can buy measuring teaspoons that look like a tiny bowl fixed to the end of a metal stalk. Though these have the same capacity as a teaspoon, you cannot use them for eating, and they are purely for measuring ingredients. Dessert Spoon

Spaghetti Spoon

A coffee measuring spoon is used for measuring coffee granules when preparing the beverage. This type of spoon will look like a small, deep, round bowl at the end of a small metal handle. Some types of coffee brands will even include a small plastic version of a coffee measuring spoon in their jars to enable people to more accurately prepare their coffee. Have you ever wondered why risotto spoons have a hole in the head piece? It allows the rice to move through while you stir, rubbing grains and making the risotto creamy and smooth. We are all familiar with the classic wooden spoon - it’s been used in kitchens throughout the world for decades. But in recent years, cooking spoons made from different materials have also become available to buy, and they all have their advantages. Baby food to its detractors and, even to its biggest fans, an ugly splodge of a dish, the subject of this month’s How to Eat, risotto, has nonetheless overcome such criticism to embed itself in the typical British cook’s mid-week repertoire. Yet the very reason for risotto’s popularity – its simplicity and apparent endless versatility (“ If you cook your risotto well, then whatever other ingredients you use, it will work,” as the chef Ernst Van Zyl once put it, wrongly) – explain why this potentially delicious confection of butter, parmesan and amylopectin starches is regularly botched. What should be a viscous pottage of savoury pleasure is often nervously prettified and reinvented using bizarre ingredients, to its obvious detriment. Large frying pan – you’ll need plenty of space to cook your risotto, so make sure you have a large frying pan. The bigger the better!