In honor of Labor Day, the Monday Must Have is a great kitchen gadget to make your "baking labors" a little easier (and yes, my lame pun was intended). This tool is one that I use often when I make cookies, cupcakes (both mini & regular size), muffins and mini cheesecakes. It is so handy with any of these types of batter or doughs.
Although, there are many sizes available, I have three different scoop sizes that I have found to be handy, but I often look at the other sizes at restaurant or kitchen supply stores and I may be adding to my kitchen gadget collection very soon.
*Side note: Don't you love perusing kitchen stores and seeing all the shiny gadgets? I swear they call me by name sometimes and I just have to purchase one or two and add them to my collection.
The scoop sizes I own and use often are these: the large is a #20 scoop, the medium is a #40 scoop and the small is a #70 scoop, which I use for several desserts. The size refers to the number of scoops obtained from 1 quart (#20 = 20 scoops/quart). Each size works for different types of desserts, but the one thing they all have in common is that I can be sure that each dessert is equal in size and weight.
For those of you that may not think these are anything special and that a spoon or measuring cup could do the same thing, these scoops also have a spring release, so each cookie or cupcake batter is released all at once and you don't have to scrape the extras out--which really saves time if you are making a lot of desserts.
If you don't have one of these, but are thinking about getting one, I'd start with the #40 scoop--it works great for cookies and regular size cupcakes. If you already have one, I'd love to hear why you like it and what food preparations you use it for.
Although, there are many sizes available, I have three different scoop sizes that I have found to be handy, but I often look at the other sizes at restaurant or kitchen supply stores and I may be adding to my kitchen gadget collection very soon.
*Side note: Don't you love perusing kitchen stores and seeing all the shiny gadgets? I swear they call me by name sometimes and I just have to purchase one or two and add them to my collection.
The scoop sizes I own and use often are these: the large is a #20 scoop, the medium is a #40 scoop and the small is a #70 scoop, which I use for several desserts. The size refers to the number of scoops obtained from 1 quart (#20 = 20 scoops/quart). Each size works for different types of desserts, but the one thing they all have in common is that I can be sure that each dessert is equal in size and weight.
For those of you that may not think these are anything special and that a spoon or measuring cup could do the same thing, these scoops also have a spring release, so each cookie or cupcake batter is released all at once and you don't have to scrape the extras out--which really saves time if you are making a lot of desserts.
If you don't have one of these, but are thinking about getting one, I'd start with the #40 scoop--it works great for cookies and regular size cupcakes. If you already have one, I'd love to hear why you like it and what food preparations you use it for.