08 Apr Brio Blog: Don’t bend that spoon! Take time for tempering
Time flies. Usually. That is, except when you are standing with spoon clutched in hand, ready to dive into a carton of Brio that you’ve just pulled from the freezer.
Uh, not so fast. Hold back on that urge to muscle out a spoonful. Just as with any premium ice cream, Brio needs to temper first. To “temper” means to let it sit at room temperature until it is slightly softened. Tempering enhances the flavor and maximizes the rich, creamy, satisfying sensation of ice cream on your palate.
Be patient. Don’t sit with eyes riveted on the clock. Put that time to good use. How about learning to hang a spoon on your nose? It’s a trick that will amaze friends and family for years to come.
The technique: hold the spoon with a light touch, and begin to rub it softly in a downward direction on your nose. As you near the end of the slope, reverse the direction upward, applying no pressure at this point. Repeat. When you feel a slight grab by the spoon on a downstroke, let go gently and — voila — you will have arrived as a spoon hanger. Not succeeding? Try steaming the spoon with your breath.Proper spoon hanging form means no leaning backward. See if you can manage your goofiest smile or cross your eyes. And of course, document your grand accomplishment with a selfie (spoonie?).
Just don’t get so carried away that you forget about the Brio that’s tempering. And may we suggest that you wash the spoon before you dive in? Happy eating!