It was 4:30 in the afternoon when I remembered that I was responsible for providing dinner for the youth group at church tonight.
Unfortunately, the pantry was a bit bare, so anything I decided on would mean a trip to the grocery store.
Fortunately, my husband took the post-it note onto which I had hurriedly scribbled the grocery list and went to the store for me.
Once Mr. Hines got home, we made quick work of preparing the meal. I put the ground meat on to brown and started chopping the lettuce, tomatoes and onion.
He packed up the salad dressing, shredded cheese, tortilla chips, drinks, plates, and plastic ware.
We drained the meat and stirred in the taco seasoning. As I was scooping the meat into a to-go container, I grabbed a slotted spoon to help the meat drain a little more.
Then I wondered, “How do you choose a slotted spoon? The round slotted one or the long slotted one?” I went with the long slots and determined to find the answer to my question when I got the chance.
So, here is what I found:
- There is a slotted spoon and a perforated spoon. They both serve to pick up food out of liquid.
- The perforated spoon will let you pick up smaller pieces of food like peas, chopped onion, or minced garlic that you want to keep in your dish. The smaller slots also mean that liquids will drain more slowly. If the liquid or broth adds flavor to the dish, then you would want to use the perforated spoon to reserve some of that flavor.
- The slotted spoon is better for bigger foods and for quicker draining. You would not want to use this spoon when serving small sides, like corn.
5 Ways to Use Slotted Spoons
How do you use your slotted spoons?
See you in class,