How To Stir Properly

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How To Stir Properly

Posted by G. Stephen Jones on Monday, 17 January 2011 21:25

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How To Stir Properly Peter Hertzmann

Peter Hertzmann's How to Stir Video

There are more reasons to stir when cooking than you have imagined. Here Peter Hertzmann shows you in his well thought out and detailed cooking video called "Stirring Conclusions" the reasons to stir, the different utensils to use for stirring and how to stir properly. You may have thought you knew how to stir but you may be surprised after seeing this video.

Peter Hertzmann is the author of Knife Skills Illustrated, instructor at Sur La Table and owner of Ã la carte cooking website. You may have seen my interview with Peter on Novice2Pro Chef Interviews. His website is very informative with tons of articles, recipes and videos.

Why is it Necessary to Stir?
Which Utensils are Best for Stirring?
How to Hold a Stirrer
How to Stir and Flip With a Frying Pan
Where in the Pot to Stir?
How Often to Stir Something?

Be sure to read my post:

Stirring - The Do's and Do Nots of Stirring

Read 3037 times Last modified on Tuesday, 05 February 2013 18:19

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3 comments

Comment Link Posted by: Mrs. Catherine McLean on Wednesday, 14 March 2012 23:05
I'm a 4-H leader with kids 8-12 years old and your information about stirring do's and don'ts was just what I needed for tomorrow's meeting! Thanks a million.
Comment Link Posted by: Tony on Friday, 09 March 2012 22:00
Ahh, the wooden spoon. The disciplinary tool of choice of my Italian mother.
Comment Link Posted by: roger on Saturday, 19 March 2011 23:06
At Cowboy and Chuckwagon Cooking, we always use the wooden spoon. I remember how my mom would scream if we used a metal spoon in her Teflon skillets. However, we don't use anything but cast iron and while a metal spoon sincerely doesn't harm the cookware, it can scratch my well worked in seasoning and the wood just does a better job.

Hi Roger, thanks for visiting and commenting about wooden spoons. Chefs have often told me to only use wooden spoons when cooking sauces. I'm guessing it has something to do with the acidity but I'm not sure. I like the feel of my wooden spoons, some of them older than my kids. - RG

Who Is The Reluctant Gourmet? I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me, click here.

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