Prep/cooking question

[JAS_OH1]

I use one spoon for tasting. I drip some sauce off the stirring spoon onto that spoon so it never goes in the pot.

That's incredibly smart! But often I've got multiple pots going so maybe that's why I use so many spoons? That and it could be hours in-between tasting for some things (like tomato-based pasta sauces). Still a great idea though.

 

[billmarsano]

I would clean or use another knife it it were relevant, which it rarely is to me. I almost never have use for a paring knife and do almost everything with my Zwilling Pro 8". Strip the white out og Bell pepper? Dig eye out of spud? Got a long thumbnail for that.