Topic: Chef's Spoon

[Ramirez]

Oh this modern world : : : :
There are Gulls which are called Seagulls No such thing common ,black headed etc why? :

There are Bass which are now called Sea Bass   why? :

There are spoons which chefs use now being called Chefs Spoons    why? :

They are "Serving spoons" all of different sizes and shapes to be" trendy "

I am glad I don't use one

     

The trouble is that there is a massive difference between 2.5tbsp and 4tbsp, and this difference can and will completely change the shape of a dish. I do wonder how many recipes I've tried and been disappointed with due to me thinking that a chef's spoon = 4tbsp - probably quite a few.

[noble ox]

Oh this modern world : : : :
There are Gulls which are called Seagulls No such thing common ,black headed etc why? :

There are Bass which are now called Sea Bass   why? :

There are spoons which chefs use now being called Chefs Spoons    why? :

They are "Serving spoons" all of different sizes and shapes to be" trendy "

I am glad I don't use one

     

The trouble is that there is a massive difference between 2.5tbsp and 4tbsp, and this difference can and will completely change the shape of a dish. I do wonder how many recipes I've tried and been disappointed with due to me thinking that a chef's spoon = 4tbsp - probably quite a few.

Agree totally I always use measures then when I pass recipes on to friends they follow and get what they expect
not a "shovel of this and a dollop of that"

[Unclefrank]

I ask because made C2G Madras recipe and his recipe asks for a chefs spoon of tom puree so i used my spoon (which looked indentical to his) and i must say it was very tomatoey didnt like it much and ended up throwing it away (not Julians fault mine really i should have known it was to much).

In the "Undercover Curry" book:-
                                              1 curry spoon standard dip is three quarters of a teaspoon
                                              1 level curry tsp is 4 tsp
                                              1 curry spoon scoop is 10 tsp
So what conclusion can we get from this?
So it ranges from 4 tsp to 4tbsp.

[PaulP]

I agree UF, when I made ifindforu's base last night a lot of ingredients are listed in chef spoons or parts of.

I was assuming 1 chef spoon = 4 tablespoons.

This could lead to big errors if wrong.

Cheers,

Paul

[George]

The trouble is that there is a massive difference between 2.5tbsp and 4tbsp, and this difference can and will completely change the shape of a dish. I do wonder how many recipes I've tried and been disappointed with due to me thinking that a chef's spoon = 4tbsp - probably quite a few.

I couldn't agree more. And it's not the only problem or challenge we have as a forum. There are several other issues, like people giving "options" within a recipe they say is the ultimate dish. How can there be options? They only use one ingredient, if the aim is to get the very best flavour. Anyway, there seems only a remote chance of 'replicating' many/most recipes on this site, to recreate what the author had in mind. As for replicating what goes on in a BIR, well that's something else...

[chewytikka]

My Restaurant Chefs Spoon is 3Tbs - measured with accurate measuring spoons
Just a point, when actually cooking, a Bengali Chef just uses his own skill and judgement
with a Chef's spoon, plus his hands with pinch's and handfuls as measurements. NO EXACT QUANTITIES.



cheers Chewy

[noble ox]

My Restaurant Chefs Spoon is 3Tbs - measured with accurate measuring spoons
Just a point, when actually cooking, a Bengali Chef just uses his own skill and judgement
with a Chef's spoon, plus his hands with pinch's and handfuls as measurements. NO EXACT QUANTITIES.



cheers Chewy

Hi Chewy
I agree that a BIR chef could get it right blindfolded and standing on his head with a Camel between his legs
Thats why I think its important to get the exact proportions in the 1st place

[Razor]

Yes, it is a problem when reading a recipe that asks for a chefspoon, and I'm guilty of this too.  I would say this though, my chefspoon was purchased from my local Asian cash & carry and does look identical to what Julian uses, to what Dipuraja uses and many other videos that I've seen..!

That in itself does not in any way justify my choice of stating a 'chefspoon' in a recipe as there could well be a slight difference in volume but, my chefspoon holds just over 2.5 tbs of liquid such as water. It would probably hold 3 tbs of something more viscose such as gg paste.  I'd guess it would be getting close to 4 tbs for powders and flour and more like 5 tbs for pastes such as kashmiri masala or tomato paste.

So, if some members chefspoons can hold 4 tbs of water, then using my measurements above, they could hold close on 10 tbs (150ml) of tomato paste..! Really, because that is some chefspoon?

I've actually got a domestic chef/serving spoon and even though visually it looks bigger (wider) it holds exactly the same as my long handled chefspoon.

I'd be interested to see what other members actually get if they measure their spoons using the ingredients that I've suggested above...!

Ray

[Unclefrank]

Mine are as follows
                          (Short Handle) Small Spoon holds 34ml
                          (Long handled)  Big Spoon holds 53ml
ALL measured with water.

[Stephen Lindsay]

I'm with those who stick to level tsp or tbsp of ingredients. Much simpler.