Guess Who’s Coming to Dinner

Top Tips: For using Spoons

Do you know how to use Silverware correctly?

Do you remember that scene in Downton Abbey, the series not the films, where spoons are essentially centre stage? There are many type of spoon. Curiously, not that it should surprise anyone, there are more types of spoon than typically used in daily life.

Did you know there is such a thing as a Boullon Spoon?

The various differences between upstairs and downstairs, as seen here in the above scene, are most telling. The ridiculousness of noble etiquette, certainly in the early twentieth century, is readily apparent. There is a designated spoon for almost everything under the soon: tea spoon, egg spoon, melon spoon, grapefruit spoon, jam spoon, and bouillon spoon. Here, whilst there are of course other spoons, are the spoons referenced in the above Downton Abbey segment:

1. Teaspoon…
2. Egg Spoon…
3. Melon Spoon…
4. Grapefruit Spoon…
5. Jam Spoon…
6. Bouillon Spoon…

The teaspoon, common place in British kitchens, varies in size but not by very much. The range of teaspoons, varying in size from 0.088 to 0.257 imp fl oz, are used for the stirring of teas and or coffees. Other uses include but is not limited to the measuring of ingredients for culinary purposes and the taking of liquid medications.

A Side Note to the Teaspoon…

There is such a thing as a Coffee Spoon. The Coffee Spoon, used when serving after-dinner coffee, is usually smaller than the standard teaspoon.

Measuring spoons, with the second largest one representing the volume of a teaspoon.

The above pictured measuring spoons, something used by pretty much every professional chef, is a must-have item. This is certainly true for pastry chefs being that they need to measure exact amounts.

The Egg Spoon, perfectly sized for eating soft boiled eggs, has a short handle. The bowl, rather than being pointed, is round across the end. The design, perfectly reflecting usage intent, allows persons to scrape soft-boiled egg out of the shell.

The Melon Spoon, not exactly commonplace in every household kitchen, is specifically used when eating melon. It is usually made from sterling silver.

The Grapefruit Spoon, not a common utensil found in every kitchen, is fairly similar to the teaspoon. Consequently, because of this, one can easily use teaspoons for the same purpose. The Grapefruit Spoon is also known as the Orange Spoon, the Citrus Spoon, and the Fruit Spoon. This spoon, other than for for eating citrus fruits, can be used for consuming kiwifruit and melons.

The Jam Spoon, also known as the Jelly Spoon, is used for serving fruit preserves. These spoons, with an oddly-shaped edge, are sometimes equipped with a point. The design allows for easy usage with jam and jelly jars.

One of the most commonly asked questions revolves around the differences between a bouillon spoon and a soup spoon. What exactly is the difference?

Bouillon spoons, as seen in the Downton Abbey episode, are round and have what is considered the shallowest of bowls. The reason for this shallowness is that such spoons are used for light soups. The soup spoons, sometimes referenced as the dinner spoon, has the deepest of bowls. The depth requirement, obvious when one thinks about it, helps with foods such as vegetables. The shape, oval in design, is perfect for the mouth.

A Side Note to the Bouillon Spoon…

Bouillon, or broth as it is more commonly known, is a savoury dish made from water in which various meats, fishes, and or vegetables have been left to simmer in for a short period. It can be served as a dish by itself or, if one is so inclined, the liquid can be used in the preparation of other dishes… in particular soups, gravies, and sauces.

Dehydrated broth, bouillon cubes, became available to households in the early 20th century. Naturally, even though commercially prepared broths are available, there is nothing quite like the taste and armour of a good homemade bouillon.

The value of bouillon, through the centuries, is well-documented. Bouillon, because of its nutritional value, has been used in the British Isles to combat such things as dysentery since at east the early 18th century.

The range of spoons, culinary or otherwise, is fairly vast. Here, some more common than others, are ten more spoons:

• Caviar Spoon… The Caviar Spoon, a personal favourite, is commonly made of mother of pearl, gold, animal horn, or wood. This spoon, pictured above, is typically never made from sterling silver because it spoils the caviar taste.
• Chinese Spoon… The Chinese Spoon, used for consuming soup, is designed with a thick handle which will easily manage the weight.

• Demitasse Spoon… The Demitasse Spoon, somewhat smaller than the above referenced tea and coffee spoons, is used in combination with specialty cups and the making of cappuccinos.
• Dessert Spoon… The Dessert Spoon, a particular favourite for Pastry Chef Shain E. Thomas, is sized between the teaspoon and the tablespoon. Naturally, based on the utensil name, the spoon is commonly used for the eating of desserts. It is also used when consuming soups and or cereals.
• French Sauce Spoon… The French Sauce Spoon, for eating various sauces, is similar in design to the standard Dessert Spoon. There are however a few differences between the two spoon types. The French Sauce Spoon, with a significantly flatter design, has a notched bowl.
• Gumbo Spoon… The Gumbo Spoon, sometimes referenced as the Chowder Spoon, is largely a utensil found in the United States. Obviously, with gumbo being southern delicacy, this particular utensil is more commonly found in the southern United States. The Gumbo Spoon, with a large round bowl, measures approximately 7 inches. Soup and Cream Soup Spoons are part of the same family of spoon utensils.

• Iced Tea Spoon… The Iced Tea Spoon, pictured abouve, is sometimes referenced as the Parfait Spoon. The spoon is another utensil common to the southern United States. Iced Tea, particularly in Texas, is a drink served in pretty much every bar, club, diner, fast food outlet, and restaurant. The spoon design, featuring a particularly long handle, accommodates for the large glasses used to serve iced tea and parfaits.
• Korean Spoon… The Korean Spoon, another spoon designed with a particularly long-handle, frequently comes with a shallow point at end of the bowl.
• Marrow Spoon… The Marrow Spoon, increasingly less common in modern kitchens, is designed with a long thin bowl suitable for removing marrow from a bone. Back in the day, and that would be around the 18th century, such spoons were in widespread usage.
• Salt Spoon… The Salt Spoon, fairly small, could be said to have a miniaturised design. It is chiefly used with an open salt cellar for individual service.
• Saucier Spoon… The Saucier Spoon, utilised by chefs when plating dishes, can be seen used to drizzle sauces over fish and other delicate foods.
• Tablespoon… The Tablespoon, frequently used for the eating of ice creams, cereals, and soups, is common in every kitchen. The standard capacity of this spoon, for people using it to measure out ingredients, equals three teaspoons exactly.

• M1926 Spoon… The M1926 Spoon, pictured above, is a United States Army issued utensil that could be found in mess kits from 1941 to 2002. The spoon, pertaining to volume, equals two standard tablespoons.
• Seal-Top Spoon… The Seal-Top Spoon, made from sterling silver, was common in England from the late 16th century to the mid-17th century.