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Rack of lamb (uncooked) with paper frills ready to be added after cooking. A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and ...
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings. A shallow roasting pan is normally used for roasting small cuts of meat, but large-size roasting pans are also used for cooking large poultry such as turkey or goose, or for larger cuts of meat. A deep roasting pan can hold ...
Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat thermometer: Thermometer used to measure the internal temperature of meats and other cooked foods. Melon baller: Small scoop used to make smooth balls of melon or other fruit, or potatoes. [5] Mezzaluna: Herb Chopper
Pudding basin, a bowl in which raw pudding dough or batter is placed for cooking; Emesis basin, a kidney-shaped bowl used in hospitals etc. for vomit; Sink, a plumbing fixture; Toilet basin, an alternate name for the bowl (pan) of a flush toilet; Wash basin, a sink or bowl to contain water for cleaning hands and other minor washing
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
Rotisserie chicken cooking on a horizontal rotisserie. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
Pit barbecue is a method and/or apparatus for barbecue cooking meat and root vegetables buried below ground. Indigenous peoples around the world used earth ovens for thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard , the " barbecue belt ", colonial California in the United States and Mexico .
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