Offset Spatulas: Pros Call ‘Em “MUST HAVES!”
I found an article in an old issue of a favorite cooking magazine, Fine Cooking, that discussed offset spatulas. I’ve seen them around and always wondered “What’s the point?” My reading answered the question and sent me shopping. Here’s why:
An offset spatula is like any other spatula with a stiff metal blade except that the blade bends up where it meets the handle, which is why it's called "offset." Why is this a good thing? Just try wiggling a regular flat spatula in a packed pan (think lasagna, for instance), or under a pancake on a crowded griddle, and you’ll know why. The offset lets you get in amongst things without disturbing the other items. This unassuming little tool makes cooking, baking, and serving so much easier!
The author of the spatula article, professional baker, Abigail Dodge, said that while there are oodles of choices, she could probably live with just four sizes and shapes: one that's long (14 inches) and sturdy, another that's wedge-shaped, one that's small and square, and one that's small and narrow. Let’s look at these four, one-by-one:
The long, sturdy offset is perfect for heavy jobs, such as evenly spreading batter in a jellyroll pan or transferring a cake from a cooling rack to a plate. For moving a 9x13-inch cake, baker Dodge uses two of these long spatulas. She says their strength moves anything heavy and cumbersome with no problem whatsoever.
She also uses this size spatula to smooth the tops of frosted cakes. Her tip: Run the blade through a flame to heat it and then slide it across the top of a mousse cake or frosting. She says she’s never found anything else that does the job so well. It's also great for lifting a multitude of cookies off a baking sheet.
The small wedge-shaped offset spatula is the no-brainer choice when it comes to serving cake or pies, and the larger one is invaluable as a pizza server.
The small square-ish offset has a blade of about 2-1/4 x 2-1/2 inches. Not only does this spatula make lifting easier, it's also sturdy enough to actually cut cookie bars without scratching the pan.
The small narrow spatula is the ultimate when it comes to spreading frosting on cake sides. Again, because the blade is offset from the handle, frosting spreads evenly and swirls icing on the top beautifully without any hands getting in the way. It's also great for spreading mustard or mayo on sandwiches, too.
As I said, I finished my reading as a believer. I went straight to a kitchen store and started my collection with the small square-ish offset. I used it right away with some cookie baking and found that baker Dodge was absolutely right—this tool is a MUST HAVE! Next payday I’ll get a couple long offsets with the narrow blade. In the meantime, bring on the cooking—I’m getting’ ready!
Finally, in appreciation for you reading all the way through this spatula tutorial, I’ll share a favorite family recipe I found on Taste of Home several years ago. We like it because it’s not too sweet and is a tasty way to get more healthy berries into the diet. AND, this treat will be a good reason to use your small, square, offset spatula…it’ll make serving them a breeze.
CRUST
1/2 cup butter softened
3/4 cup sugar
1 large egg at room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup packed brown sugar (to add to reserved crumble top mixture)
FILLING
2 cups chunky applesauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups fresh blackberries
2 cups fresh raspberries
Directions:
Add Recipe to Cook'n
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An offset spatula is like any other spatula with a stiff metal blade except that the blade bends up where it meets the handle, which is why it's called "offset." Why is this a good thing? Just try wiggling a regular flat spatula in a packed pan (think lasagna, for instance), or under a pancake on a crowded griddle, and you’ll know why. The offset lets you get in amongst things without disturbing the other items. This unassuming little tool makes cooking, baking, and serving so much easier!
The author of the spatula article, professional baker, Abigail Dodge, said that while there are oodles of choices, she could probably live with just four sizes and shapes: one that's long (14 inches) and sturdy, another that's wedge-shaped, one that's small and square, and one that's small and narrow. Let’s look at these four, one-by-one:
The long, sturdy offset is perfect for heavy jobs, such as evenly spreading batter in a jellyroll pan or transferring a cake from a cooling rack to a plate. For moving a 9x13-inch cake, baker Dodge uses two of these long spatulas. She says their strength moves anything heavy and cumbersome with no problem whatsoever.
She also uses this size spatula to smooth the tops of frosted cakes. Her tip: Run the blade through a flame to heat it and then slide it across the top of a mousse cake or frosting. She says she’s never found anything else that does the job so well. It's also great for lifting a multitude of cookies off a baking sheet.
The small wedge-shaped offset spatula is the no-brainer choice when it comes to serving cake or pies, and the larger one is invaluable as a pizza server.
The small square-ish offset has a blade of about 2-1/4 x 2-1/2 inches. Not only does this spatula make lifting easier, it's also sturdy enough to actually cut cookie bars without scratching the pan.
The small narrow spatula is the ultimate when it comes to spreading frosting on cake sides. Again, because the blade is offset from the handle, frosting spreads evenly and swirls icing on the top beautifully without any hands getting in the way. It's also great for spreading mustard or mayo on sandwiches, too.
As I said, I finished my reading as a believer. I went straight to a kitchen store and started my collection with the small square-ish offset. I used it right away with some cookie baking and found that baker Dodge was absolutely right—this tool is a MUST HAVE! Next payday I’ll get a couple long offsets with the narrow blade. In the meantime, bring on the cooking—I’m getting’ ready!
Finally, in appreciation for you reading all the way through this spatula tutorial, I’ll share a favorite family recipe I found on Taste of Home several years ago. We like it because it’s not too sweet and is a tasty way to get more healthy berries into the diet. AND, this treat will be a good reason to use your small, square, offset spatula…it’ll make serving them a breeze.
Bumble Crumble Bars
Ingredients:
CRUST
1/2 cup butter softened
3/4 cup sugar
1 large egg at room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup packed brown sugar (to add to reserved crumble top mixture)
FILLING
2 cups chunky applesauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups fresh blackberries
2 cups fresh raspberries
Directions:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1/2 cup crumb mixture for topping, and mix in 1/3 cup brown sugar. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 12-15 minutes. Cool on a wire rack.
In a large bowl, combine applesauce, cinnamon and nutmeg until blended. Spread over crust; top with berries and reserved crumble topping. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
In a large bowl, combine applesauce, cinnamon and nutmeg until blended. Spread over crust; top with berries and reserved crumble topping. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.finecooking.com
- www.cooksillustrated.com
- www.walmart.ca
- www.youtube.com
- www.restaurantsupply.com
- www.products.shopsquareone.com
- www.nytimes.com
- www.tasteofhome.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
