Congee spoon

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The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. Most are made from ceramics. It can be stacked on top of one another for storage. Spoons were used as early as the Shang dynasty of the 2nd millennium B. Chinese spoons typically have higher sides and can hold more than the western soup spoon. The earliest found were made of bone, but bronze specimens are also found that have sharp points, suggesting they were used for cutting. These could be more than a foot long.

Congee spoon

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Besides dim sum, congee has been the poster child for Cantonese cuisine. Since ancient times, congee has been beloved by Chinese people. Based on the mere variety of recipes and cooking techniques, congee can probably stand alone as its own culinary branch among other regional cuisines. Cantonese congee, or what we call Hong Kong style congee and jook in some countries, is an especially thick and flavorful version of Chinese porridge. Whether you are a congee beginner with limited equipment, or a snarky purist like us, we have a cooking method suited for you. Boiling involves putting rice and water on high heat until it boils, then reducing to a simmer until it becomes thick. Take care to ensure that the heat is constant. The simmering duration and consistency in heat level are very critical when it comes to the smoothness of the grains. There are some congee that require a constant low heat over a longer period until they become soft and the rice grains became almost paste-like. In our article How to Make a Good Cantonese Congee Base , we also dive deeper into the different levels of heat and what each entails.

Congee spoon

It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. When made with water, the taste of congee is very bland, but there are many ways that you can add sweet or savory flavors. For a different base, switch to beef, chicken, or vegetable stock or use equal parts of water and stock , and the rice will soak up that flavor as it cooks. You can also add flavorings like minced ginger and garlic and toppings such as chicken or mushrooms.

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Soup Spoon Poster Caitlin Sedoff. Full Time. Pink 5AE. Orange 5E Type of spoon used in Chinese cuisine. Blue B8E6F9. Pink F6B8F9. Since these were more easily lifted with chopsticks, the spoon lost its prominence by about the Song dynasty , or 10th century. Blue 3E58EF. Orange EF9F3E. View your notifications within Behance. Purple AB7BF4. Westport, Conn. In the system of classification used in the Kangxi Dictionary , compiled in the 18th century, Radical 21 classifier 21 is "spoon.

Last Updated: July 21, Tested.

Most are made from ceramics. Early-ripening rice, which was introduced from Vietnam at this time, was even easier to eat with chopsticks, since it cooked into clumps. Adobe Photoshop Lightroom. Orange EF9F3E. Rhetoric cutlery Jonggun Kim. View your notifications within Behance. Pink F6B8F9. Blue 0DC. Fresh Spoon Vol. Availability Availability All. Orange F9DCB8. Pink D9C.