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For pinning, or sewing up, poultry and other meat. [11] Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry Twine: Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry.
Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use. [23] Griddles are flat plates of metal used for frying, grilling and making pan breads such as pancakes, injera, tortillas, chapatis and crepes. Traditional ...
A meat tenderizer or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for tenderizing meat. The first, most common, is a tool that resembles a hammer or mallet made of metal or ...
Most societies traditionally use bowls or dishes to contain food to be eaten, but while some use their hands to deliver this food to their mouths, others have developed specific tools for the purpose. In Western cultures, cutlery items such as knives and forks are the traditional norm, while in much of the East, chopsticks are more common.
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [1] [2] Kitchenware can also be used to hold or store food before or after preparation. [3] [4]
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The New Cook's Catalogue. Alfred Knopf. ISBN 0-375-40673-5. Lee, Matt and Lee, Ted (December 15, 2004). When a Knife Is the Gleam in a Cook's Eye. New York Times. Cooking For Engineers – Examination of Parts of a Chef's Knife and what to look for when buying a kitchen knife. Zabert, Arnold (1986). Kochen Die Neue Große Schule (The Art Of ...
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