Ladle (spoon)

A ladle is a large, deep spoon, often used in the preparation and serving of soup, stew, or other foods.^[1]

Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl. Some ladles involve a point on the side of the basin to allow for a finer stream when pouring the liquid; however, this can create difficulty for left handed users, as it is easier to pour towards oneself. Thus, many of these ladles feature such pinches on both sides.

In modern times ladles are usually made of the same stainless steel alloys as other kitchen utensils; however, they can be made of aluminium, silver, plastics, melamine resin, wood, bamboo or other materials. Ladles are made in a variety of sizes depending upon use; for example, the smaller sizes of less than 5 inches (130 mm) in length are used for sauces or condiments, while extra large sizes of more than 15 inches (380 mm) in length are used for soup or punch.^[2]

Ladles are also a part of religious rituals in many cultures. In a Japanese temple, a wooden ladle known as hishaku is used in performing chozu, a ritual required before entering the temple, signifying self-purification.^[3]

References

^ Swartz, Oretha D. (2 October 1988). Service Etiquette (4th ed.). United States Naval Institute. p. 228. ISBN 978-0870216206.
^ Von Drachenfels, Suzanne (9 November 2000). The Art of the Table: A Complete Guide to Table Setting, Table Manners, and Tableware. Simon and Schuster. p. 213. ISBN 978-0684847320.
^ "Personal 'hishaku' Ladles keep traditions alive".

External links

Media related to Ladles at Wikimedia Commons

This article about kitchenware or a tool used in preparation or serving of food is a stub. You can help Wik.ipedia.Pro by expanding it.

[1] Swartz, Oretha D. (2 October 1988). Service Etiquette (4th ed.). United States Naval Institute. p. 228. ISBN 978-0870216206.

[2] Von Drachenfels, Suzanne (9 November 2000). The Art of the Table: A Complete Guide to Table Setting, Table Manners, and Tableware. Simon and Schuster. p. 213. ISBN 978-0684847320.

[3] "Personal 'hishaku' Ladles keep traditions alive".

[1]

[2]

[3]

v t Kitchen tools
Kitchenware Cooking vessel Cookware and bakeware Cutlery Dishwashing Eating utensils Food preparation utensils Food storage container Tableware Teaware
Apple corer (Apple cutter) Baster Beanpot Blowtorch Bottle opener Bowl Bread knife Browning tray Butter curler Cake and pie server Candy thermometer Can opener Cheese knife Cheese slicer Cheesecloth Chef's knife Cherry pitter Chinois Chopsticks Citrus reamer Clay pot Cleaver Colander Cookie cutter Cookie press Corkscrew Cutting board Edible tableware Egg piercer Egg separator Egg slicer Egg timer Fat separator Fillet knife Fish scaler Fish slice Flour sifter Food mill Funnel Garlic press Grapefruit knife Grater Gravy strainer Honey dipper Honing steel Ladle Lame Lemon squeezer Lobster pick Mandoline Measuring cup Measuring spoon Meat grinder Meat tenderizer Meat thermometer Melon baller Mezzaluna Herb chopper Microplane Milk frother Milk watcher Mortar and pestle Nutcracker Nutmeg grater Oven glove Pastry bag Pastry blender Pastry brush Pastry wheel Peel Peeler Pepper mill Pie bird Pineapple cutter Pizza cutter Potato masher Potato ricer Potholder Poultry shears Roller docker Rolling pin Salt and pepper shakers Scissors Scoop Sieve Slotted spoon Spatula Spider Strawberry huller Tamis Tomato knife Tongs Trussing needle Twine Weighing scale Whisk Wooden spoon Scraper Dough Zester
Categories Kitchenware Commons Kitchen utensils Types of tools Cleaning Cutting and abrasive Forestry Garden Hand Kitchen Machine and metalworking Masonry Measuring and alignment Mining Power Textile Woodworking

Ladle (spoon)

References

External links

See what we do next...

OR