forum: Everything else

#1 Tue 14 Jul 09 7:25pm


Member since Tue 14 Jul 09

Using a spoon...

Why do some recipe's say to use a 'metal spoon,' rather than simply say 'use a spoon?' Especially in cake mixes....

Any logic to it?

Does it REALLY make a difference?

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#2 Tue 14 Jul 09 7:57pm


Forum champ
From Germany
Member since Mon 13 Mar 06

Re: Using a spoon...

Most recipes say NOT to use a metal spoon or use a WOODEN spoon. The idea behind that is that most metals react to certain ingredients (especially acids, but also proteins, alkaline substances...) - something you want to avoid.
In most cases it does not make a difference with most modern spoons, because they are not so reactive.

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#3 Wed 15 Jul 09 1:54am


Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Using a spoon...

I agree that it is about the metallic reaction. And also metal spoons cut through more, which might or might not be needed But I use my gorgeous silicon scraper for everything these days! smile

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