We always used one for incorporating the proofed yeast into the flour for breadmaking, and called the spoon a spurtle. Just googled spurtle, and yes, it's indeed the spoon with a hole in the middle. HTH :)

Wow I never knew there was a real name for that spoon;)

Gee, I looked up spurtle and came upon a decorative wood stick for stirring from Scotland. I will look again. Thanks.

Yep, I Googled spurtle and all the references were for a porridge-stirring stick.
I was surprised when countrycottageklutz said a spoon with a hole in it was a spurtle because I already knew a stirring stick was a spurtle (Scots family members :-) ).

I just call mine a Wooden Spoon. Who knew?

I am a volunteer home-ec teacher, and one boy called it a "spoontula". It's nice to know it has a real name. Although, "spoontula" sounds a little less vulgar than "spurtle", which is important among a group of middle school boys! ;-D

I also believe it is a "risotto spoon". At least, that was what I was told at a specialty kitchenware store and saw it LOLOL! She said it could also be called a polenta spoon.

Dances.

Well, I learned something today. It's always been the wooden thingy with the hole in it here! lol

Whether it be risotto, polenta, or oatmeal, or even our alternative use for bread dough or spaghetti sauce, it does sound like it's mainly used for ingredients that need to be lufted ;). I know, I know, lufted is definately not the correct word, but it's the term we used for that action of stirring with the spurtle! I'm guessing it's a cross between lifting and sauteing?

Back on topic, I've found that wooden spoons aren't all they're cracked up to be recently, unless shopping at a midcost store, as the cheapo's tend to snap easily, but I have found my olive wood set of 3 (including a spurtle), to be the strongest, smoothest (HATE with a passion the feeling of drying wooden spoons/bowls etc), with decent length of handle yet!

Love a spoon with a flat 'blade'; now I'll have to find one of these 'spurtles'!

I buy them at cost plus, though the ones I love have a slanted edge to them making them excellent at scraping the bottom of the pot.

a spoontula is a spatula with a spoon shape look, it scrapes & spoons up the food.

Definitely not a spurtle--that's not spoon shaped at all. It's just a turned stick. Mine is rounded at one end, and cut flat on the other. I've never used it for stirring poridge, but it's a wonderful tool for quickly pressing dough into gem pans.

I have no idea what the name is, though, for a spoon with a hole in it--other than 'spoon with a hole in it'.

Agreeing to disagree Azzalea. In the link I'll post is an almost identical "spoon" to what we called a spurtle. Why we'd call it that if it wasn't, I have no idea. Apologies for disagreeing, but spurtle is what we and others we knew, called it.

Here is a link that might be useful: What I mistakenly call a spurtle

Girariso

please let this be a crossword clue now that i know it!

I am LOL'ing at this!! I have apparently lufted with my spurtle and didn't even know it. I checked my drawer, I have no spurtle. I think it broke. I do have a couple of spoontulas, does one also luft with those? :) :) :)

Thanks, Morz. All these years later, I still had not found the style I wanted, but it was on your site at Sur la Table, which is something of a jaunt for me. I ordered three. Therefore, all these years later, I will be giving one to each of my kids for Christmas. I love it for stirring big pots of liquids, especially when I make puddings, because the liquid doesn't slosh around with these risotto spoons.

I used to love to slosh with my spurtle. LOL

Back when I was a kid, it was called the spanking spoon. And all Mom had to say was "I'm getting the spoon"

I believe pampered chef has one.

Amazon has it as part of a 6 piece set, and it looks like they describe it as a spatula.

I've been using a couple I bought from Cost Plus for years. They're probably splintering a little now, but oh well, because I love them. I prefer the wood to be thinner and angled to get into the edge.

I believe the proper terminology is a "spoodle" : wooden spoodle images. Mine is part of a bamboo utensil set and I use it as both a spatula and as a stirrer. And it IS great for stirring both polenta and risotto as it both stirs and the flat angled edge keeps things from sticking.

Don't have one smidgeon of advice to offer, this time - sorry.

ole joyful

LOL, what have you done to me!?!

I love kitchen gadgets just as long as I know I'll be using it. So, when I saw your question/thread, I went shopping for one. It would help me when making rice porridge.

As a habit, when I shop for something, I open up my mind and do quite a bit of research before buying the product. This can be effective but can also be damaging to my pocket :/

This time, it went from a risotto spoon to this https://www.amazon.com/Gourmia-Stiriffic-Adjustable-Automatic-Stirrer/dp/B01GSLYSRK/ref=sr_1_2?ie=UTF8&qid=1507068355&sr=8-2&keywords=auto+stirrer. I actually did buy one of these instead of the spoon. Here's a video of a similar product: https://www.youtube.com/watch?v=mALlIq3wCnQ and https://www.youtube.com/watch?v=gMg1hqllYeI.

And also ended up buying one of these as well! https://www.walmart.com/ip/Crock-Pot-6-quart-iStir-Automatic-Stirring-Slow-Cooker/35074957 (current price is better than Amazon) LOL....

i bet hole in wooden spoon is same size as hole in pasta spoon/fork/stirrer... to measure portions of pasta??

cousin's husband's meal for his birthday was this elaborate polenta feast. his mother cooked everything... or supervised at certain point. one son manned a really long wooden spoon to stir the "gravy"... loaded with all kinds of meat... meatballs, sausage, chicken, pork... DELICIOUS!!. another son manned an equally massive pot storing with THE "polenta" stick... appeared to be a very well used length of wooden dowel that was rounded from use.

then out can 2 "polenta boards" and a puddle of the polenta was poured into center. in center of polenta went gravy/meats. you just sorta staked your claim to a section and started eating.

Risotto would explain why I have never owned one. No need, I guess. I have seen them in sets of spoons but have never known anyone who actually had a use for one.

It's called a spurtle.

I thought the hole was a whimsical element, ha