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Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or Corian, but tend to damage knives due to their hardness. Rough cutting edges—such as serrated knives—abrade and ...
Classic Two-Piece Carving Set. Wüsthof is known for making high-quality and reliable knives, and this carving set does not disappoint. The 8-inch carving knife is light and well-suited for small ...
Two long arms with a pivot near the handle. Trussing needle: 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.
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking [1]) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the ...
Available via Amazon, the Marco Almond Rainbow Titanium Cutlery Knife Set ($59.98) includes 14 pieces: a chef knife, slicing knife, bread knife, Santoku knife, utility knife, paring knife, six ...
A French-made chinois from a commercial kitchen . A chinois (UK: / ˈ ʃ ɪ n w ɑː, ˈ ʃ iː n w ɑː / SHIN-wah, SHEE-nwah, US: / ʃ iː ˈ n w ɑː / shee-NWAH, French: ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh.
Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
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