Helpful Hints from joe-eeze: How to stir

We don't need no education.

Robert L. Wolke, the Washington Post's longtime "Food 101" columnist, addressed this topic.

Q. I've been told you should always stir with a spoon's rounded side down, rather than holding the spoon vertically. Is this true? If so, why?

A. If the spoon is large and held vertically, vigorous stirring might slop some liquid over the rim and out of the pot. But if the spoon is held horizontally with the curve down, it will sail smoothly through the liquid, creating a whirlpool effect that enhances efficient mixing.

[photo via Julie Appleton]