Ladle (spoon) in the context of "Kitchenware"

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⭐ Core Definition: Ladle (spoon)

A ladle is a large, deep spoon, often used in the preparation and serving of soup, stew, or other foods.

Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl. Some ladles have a lip on the side of the ladle's bowl to allow for a finer stream when pouring the liquid; however, this can create difficulty for left-handed users as it is easier to pour towards oneself. Thus, many of these ladles feature such lips on both sides.

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👉 Ladle (spoon) in the context of Kitchenware

Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. Kitchenware can also be used to hold or store food before or after preparation.

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Ladle (spoon) in the context of Slotted spoon

A slotted spoon is a spoon implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It is similar in function to a sieve; however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.

One peculiar example of a slotted spoon is used in the traditional absinthe preparation ritual. A special absinthe spoon with a disproportionately weighted, often ornately decorated, and the mostly flat bowl is balanced upon the rim of a glass, on which is placed a sugar cube and through which ice water is poured or dripped into the drink. The slots in the spoon ensure that only fully dissolved sugar reaches the beverage, and the slow trickle of water accentuates the appearance of the louche.

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Ladle (spoon) in the context of Calabash

Calabash (/ˈkæləbæʃ/; Lagenaria siceraria), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, zucca melon and opo squash, is a vine which is grown for its fruit. It belongs to the family Cucurbitaceae, is native to tropical Africa, and cultivated across the tropics. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a kitchen utensil (typically as a ladle or bowl), beverage container or a musical instrument. When it is fresh, the fruit has a light green smooth skin and white flesh.

Calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. Rounder varieties are typically called calabash gourds (L. s. var. depressa) . Calabash gourds can grow to great size. One grown in Taylorsvlle, Kentucky in 2001 weighed 111.5 kg (246 lb). The gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers. The bottle gourd may have been carried from Asia to Africa, Europe, and the Americas in the course of human migration, or by seeds floating across the oceans inside the gourd. It has been proven to have been globally domesticated (and existed in the New World) during the Pre-Columbian era.

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Ladle (spoon) in the context of Wok

A wok (simplified Chinese: ; traditional Chinese: ; pinyin: huò; Cantonese Yale: wohk) is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.

Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is often done with utensils called chǎn (spatula) or sháo (ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking includes the Cantonese tradition of wok hei, "breath of the wok".

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Ladle (spoon) in the context of Ursa Minor

Ursa Minor (Latin for 'Lesser Bear', contrasting with Ursa Major), also known as the Little Bear, is a constellation located in the far northern sky. As with the Great Bear, the tail of the Little Bear may also be seen as the handle of a ladle, hence the North American name, Little Dipper: seven stars with four in its bowl like its partner the Big Dipper. Ursa Minor was one of the 48 constellations listed by the 2nd-century astronomer Ptolemy, and remains one of the 88 modern constellations. Ursa Minor has traditionally been important for navigation, particularly by mariners, because of Polaris being the north pole star.

Polaris, the brightest star in the constellation, is a yellow-white supergiant and the brightest Cepheid variable star in the night sky, ranging in apparent magnitude from 1.97 to 2.00. Beta Ursae Minoris, also known as Kochab, is an aging star that has swollen and cooled to become an orange giant with an apparent magnitude of 2.08, only slightly fainter than Polaris. Kochab and 3rd-magnitude Gamma Ursae Minoris have been called the "guardians of the pole star" or "Guardians of The Pole". Planets have been detected orbiting four of the stars, including Kochab. The constellation also contains an isolated neutron star—Calvera—and H1504+65, the second-hottest white dwarf yet discovered, with a surface temperature of 200,000 K.

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Ladle (spoon) in the context of Stamnos

A stamnos (Ancient Greek: στάμνος; plural stamnoi) is a type of ancient Greek vase used to serve and store liquids. Stamnoi have a wide mouth, a foot, and two handles, and were usually made with a lid. The earliest known examples come from archaic Laconia and Etruria, and they began to be manufactured in Athens in the middle of the fifth century BCE.

Attic stamnoi, often finely decorated, were mostly made for export to Etruria. They are often found in funerary contexts, and may have been purchased specifically for this use; in vase-paintings, they are often shown being used to mix or serve wine, sometimes with a ladle. They were painted in red-figure, in black-figure and using Six's technique, by artists including Oltos, Euphronios, Smikros, Polygnotos, the Berlin Painter and the Kleophrades Painter. Their manufacture ceased around 420 BCE, possibly due to the reduction in trade between Athens and Italy brought on by the Peloponnesian War and the failure of the Sicilian Expedition in 415–413 BCE. Local examples continued to be made in Italy, and vessels of similar shape were made in Athens into the Hellenistic period (323–30 BCE).

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