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As you clean out your drawers and evaluate your kitchen equipment, here's a good quote from chef Dan Barber to keep you grounded:

Q: What is your single most important cooking tool?
A: A spoon. The most indispensable kitchen tool is also the most basic, and often the most misused. I'm particular about the spoons used at both Blue Hills — we use one kind, and I think it's the right-size spoon for plating and the right-size spoon for tasting. It's not too big; it's not too small. I want everyone to have the same consistency, because the spoon — whether you're flipping a piece of fish, or you're stirring rice, or you're tasting a sauce — becomes an extension of your hand.