Kitchen spatulas: types and selection criteria

When making a list of the essentials for your kitchen, don't forget the spatula. However, the choice of such a seemingly simple thing is actually quite difficult. In any store, you can find at least five options, let alone the variety that is found on the Internet.

It is easy to get confused among so many sentences. To prevent this from happening, you need to approach the issue thoroughly and consider all possible options.

A kitchen spatula (since there are really many varieties of it) in a general sense can be understood as any object consisting of two parts: a working (canvas) and a handle. Both the one and the other part can be absolutely any form, which is determined by its purpose, because the scapula is involved not only at different stages of food preparation, but also in the process of laying out and serving the table. With its help you can flip, distribute, move and perform many other various actions.

A good blade should have the following characteristics:

• ease of use;
• resistance to temperature, odors and other factors often found in the kitchen;
• hygiene;
• go to dishes and food (do not leave scratches and other defects);
• comply with human safety norms and standards;
• have a nice design.

There are quite a lot of materials from which the blades are made. Some are natural, others have been artificially created. It is worth considering in more detail the most common options.

• Metallic. The highest quality products are made of stainless steel. They are durable, do not bend, do not deform when heated. These paddles can work with all types of products. Since the material heats up easily, the handle must be protected by plastic or any other material with less thermal conductivity.

• Wooden variants were historically the first to emerge. Their advantage is naturalness. They are suitable for pans that require careful handling. Wood does not heat up, but it can catch on fire or char from a fire or strong hot spot, so they should not be left on the stove.

• Plastic spatulas are quite popular. Care should be taken when heating them, because in the place of contact with a hot surface, the product may delaminate or melt. In addition, poor quality plastics can release disease-causing substances. The load on such a product should be moderate, since plastic is not highly durable. But the plastic spatula is lightweight and can be made in a variety of colors.

• Silicone. They are safe for both humans and dishes. Products are easy to clean, do not absorb odors, do not fade over time. They are attractive not only for their practicality, but also for their pleasant appearance - you can find both bright colored and translucent options. Pure silicone paddles are extremely soft and are often reinforced with metal and plastic inserts.

• Nylon models are similar in properties to silicone ones. They are more elastic, but inferior in terms of service life. At cost, they are more accessible.

The main difficulties are caused by the choice of the shape of the blade. It is inconvenient to use the same option in different cases. But, looking at the shape of the scapula, it is sometimes difficult to say in which cases it is best to use it. Here you can focus not only on the manufacturer's instructions, but also on personal experience. There are several nuances worth paying attention to.

• Rectangular and trapezoidal (tapering or widening towards the edge) are needed for handling large pieces of food. Round, oval and any others with a rounded front edge are more suitable for transferring from one place to another, laying out portioned dishes of the same shape.
• The working blade of the chef's shoulder blade can be short or long. The shorter the canvas, the more convenient it is for them to work with dishes consisting of small parts. Large pieces can deform and need good support, so the canvas should be quite large. Do not forget that it is convenient to work with a wide or long spatula only on dishes of the appropriate size. For a narrow saucepan or small skillet, you need a small spatula.
• The working part with slots and other holes functions according to the principle of a slotted spoon - through them there is an outflow of excess liquid (broth, sauce, oil). On the other hand, paddles with indentations and rims (which at first glance look like large spoons or scoops), on the contrary, retain all the contents, including the liquid.

The way of connecting the working part and the handle is of great importance, namely:

• with a straight spatula (when the handle and the blade are in the same plane) it is inconvenient to turn over and get food, especially if the dishes are deep; they are mainly suitable for mixing only;
• the handle with a bend is more maneuverable and convenient for various manipulations; the degree of bending can be different, such blades are suitable for various actions (pry, turn over, lay out).

In addition to the above signs, the shoulder blades can be as follows:

• with a beveled front edge, corners or one corner (for dishes with a round bottom, semicircular walls);
• with one thin edge or thinning along the entire perimeter and thickening in the center (it is convenient to move them along the bottom of the dishes or any other surfaces, since the contact area will be large);
• with stand (because of it, the working part does not touch the tabletop and does not stain it).

Correctly selected kitchen equipment allows you to prepare various dishes so that they are not only tasty, but also maintain a pleasant appearance. For this, several types of blades are most often used.

• For frying fish or meat you need a fairly wide and long scapula with a thin edge, which you can easily pry and turn over even pieces that are stuck on the bottom. At the same time, their integrity will not be affected, and excess fat will drain.

• For any second course you can choose a universal paddle. The bending of the long handle and the working blade will allow you to remove the cooked food from the dishes of any depth and carefully transfer it to the plate.

• With the preparation of sauces, cereals and other semi-liquid dishes any spatula with a depression like a spoon will successfully cope. It should have a fairly long handle to keep out steam. These are often used for constant stirring.

• For confectionery lovers you will need all kinds of spatulas. With their help, you can easily mix various ingredients (for dough, cream, filling), remove them to the last drop from any dish and distribute. This is possible due to the flexibility of the working part and the variety of shapes.

• Not everyone knows that there is a special scoop-knife for pizza and pies. On one side there is a blade that allows you to simultaneously cut the product into pieces of the desired size. And the canvas is quite wide, so that they can be laid out later. An alternative is cake spatulas, whose thin edges can effortlessly cut through any soft baked goods.

• A special serving spatula is required to properly serve dishes. Here, an important requirement is not only its ergonomics, but also a pleasant design. To transfer portioned food to be more accurate, you can use the spatula tongs.

Best of all, the opinion of people who have already tried them in the culinary field can tell about the quality and practicality of the spatula. Such information will never be superfluous when choosing kitchen utensils. It is worth considering the most popular models that have received good reviews.

• Tefal bienvenue - This is a durable heat-resistant spatula for frying absolutely any dish - meat, potatoes or pies. It is good because it preserves its shape and color throughout its entire service life. The paddle is lightweight and comfortable to hold in your hand. It will not bend or scratch the non-stick coating.

• Taller TR-6100... The top layer is completely made of silicone. The material is easy to clean, odorless, does not deteriorate from heating. The working part is soft, but elastic at the same time.

This spatula can be used both for stirring when frying and for mixing ingredients in confectionery. It has a modern stylish design. An additional plus is the affordable price.

• Borner Is a silicone pastry spatula. It is quite dense, fits well in the hand, while the details are not removed, all the joints are strong.It does not absorb odors and is easy to clean, even in the dishwasher. This spatula is suitable for turning pancakes, applying and leveling cream - this is facilitated by thin edges and a medium hard working section.

• Vetta Practitioner - This is a wide paddle with a comfortable handle and a bend. It is suitable for preparing and serving main courses. It is worth noting good value for money. The model is made of plastic, which is odorless. The blade does not bend, with a long service life, heat resistant.

As we have already seen, the kitchen needs not one, but several shovels at once. Different manufacturers have ready-made kits. In them, all items are selected in accordance with the functions performed, which complement each other, and their design is also taken into account - such a set can become a decoration of a modern kitchen. However, not all devices turn out to be really convenient. To prevent this from happening, a set of kitchen accessories can be assembled by hand.

To do this, you need to make a list of the most common dishes, find out what types of shoulder blades you need, study the reviews and then go shopping. Individual items can be cheaper, which will save your budget.

pay attention to the size of the entire blade and the dimensions of the working part. It should be proportionate to the dishes. The short handle can cause burns. Combined models often break at joints. In addition, the joints and all kinds of irregularities serve as an accumulation of dirt.

Single material paddles are more practical... If we are talking about a silicone spatula reinforced with a metal rod, it can be used as long as there is no damage to the outer layer.

It is necessary to determine in advance storage place for all kitchen utensils. A ring for hanging onto a rail or wall will be an added advantage, especially if the paddle is used frequently and needs to be close at hand. For the scapula to serve for a long time, it is important to follow the rules of its operation - do not exceed the maximum permissible temperature and properly care for it.

For information on how to choose a culinary scoop, see the next video.