Here’s a neat trick for ladling out stock or soup neatly (or just spooning your own soup) without drips: “Lift the liquid-filled ladle or spoon out of the liquid, then dip it back in, most of the way, before lifting it out to pour or eat,”
instructs greygarious. “Something about surface tension draws the liquid from the bottom of the ladle/spoon away, so no drips.” This works better with thin to medium-bodied soups or sauces than with very thick ones.

Board Link: “To ladle or eat those soups and stocks without dripping…”

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