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Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". Whisk: Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.
Bamboo steamers, called zhēnglóng (蒸笼; 蒸籠) in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian countries.
A spider (simplified Chinese: 笊篱; traditional Chinese: 笊籬; pinyin: zhàolí) is a type of skimmer prevalent in East Asian cuisine in the form of a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid or skimming foam off when making broths. The name is derived from the wire pattern, which looks like ...
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...
Air Fryer. $170 from Amazon Shop Now. Fried food lovers rejoice: This addition to the kitchen arsenal lets you fry favorite foods with 75% less fat and far fewer calories than a traditional deep ...
Step right up amateur chefs and food lovers alike! Prepare to have your minds (and possibly your eggs) scrambled by a collection of 22 kitchen items so cleverly designed, they'll make your old ...
Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into ...
It is a regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food. Most are made from ceramics. [1] Although normally used as an eating utensil, larger versions of the Chinese spoon are also used as serving spoons or ladles. The shape allows spoons of the same size and design to be stacked on top of one another ...
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