Utensils and Their Uses
There is a bewildering choice of kitchen gadgets and gizmos on sale; this article aims to remove some of the mystery surrounding kitchen equipment and provide tips about the most commonly-used utensils.
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Utensils
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Q. What are some utensils that are used by the French to make food?
A. Spoons. Knives. Forks. Occasionally a pot holder.
This is a list of food preparation utensils:
Baba mold Bain Marie A bain-marie (or "water bath") is an apparatus used in cooking for applying gentle heat to food.
Additional types of collapsible utensils are on the market today. For example, there is a collapsible measuring cup. Currently, it is easy to find both one cup and two cup varieties of the folding types.
Utensils -- forks, knives, spoons, plates -- Coleman (the camping folks) make a very nice, portable service for 4, or use some from home or even paper plates and plastic cutlery.
Wash all utensils, cutting boards, and containers with hot, soapy water after they have been in contact with uncooked meat.
Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine.
Organize your utensils and pantry items to make cooking easier.
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Tortilla making Utensils and machines
Ajo - Garlic
Albóndigas - Meatballs
Al Horno - Oven-baked
Ancho - A Poblano chilli that has been dried and turned a black-red color; means wide. The most popular dried chile in Mexico and the US.
Metal Bowls and Utensils:
Never use metal bowls or steel utensils when working with sourdough.
batterie de cuisine (Fr.) Kitchen utensils.
battuto (It.) A base for soups and stews consisting of diced onion, garlic, celery, and herbs, cooked in oil or pork fat, to which the rest is added; ...
Batterie De Cuisine A set of cooking utensils, pots, pans, etc. A French phrase translating as 'set of implements for cooking'.
Beard The removal of the beard from shell fish.
Milchig - dairy, refers to dairy products as well as dishes, utensils, and equipment used in their preparation.
Mevushal refers to wine which has been cooked.
When cooking with vinegar, use pots and utensils made of stainless steel, glass, enamel, plastic, or wood.
It's easier to peel hard-boiled eggs if you add a teaspoon of vinegar and a tablespoon of salt to the water they cook in.
Two types of steaming utensils
Steaming is a method of cooking using steam. It is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
Use measuring spoons, not eating utensils, to measure small amounts. Don't guess. Use the exact measurements and level off spoons with a straight edge spatula or knife.
chopsticks - Eating utensils, about eight inches long, rectangular at the top and tapered at the eating ends.
The only utensils you'll need will be a microwaveable dish with a lid, plus a fork or whisk. Crack the eggs into a microwaveable dish that has already been seasoned with non-stick vegetable spray.
An old Western term for utensils; fork, spoon and knife.
Eau-de-vie:
[French] "water of life," describes any colorless brandy distilled from fermented fruit juice. Kirsch (cherry) and framboise (raspberry) are two popular varieties.
French term meaning 'the complete set of kitchen utensils'. This includes, but not limited to, pots and pans, bakeware, cookware, knives and all other equipment and utensils for cooking and the making of desserts, pastries, and confections.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.
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An old Western term for utensils; fork, spoon and knife. Eau de framboise
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A raspberry brandy or spirit. As well as a drink, eau de framboise is often used in cooking to flavour sweet and savoury dishes. Eclair ...
Ladles are long-handled utensils with deep bowls, handy for ladling stock, for serving soups, and for transferring soups to a food mill, blender, or food processor for puréeing.
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Couscous is a staple food in the Maghrib that requires very little in the way of utensils for its preparation. It is an ideal food for both nomadic and agricultural peoples.
A hot oven, a broiler oven, or a cooking torch are all kitchen utensils used to produce the crust over foods that usually have a toppping of bread crumbs, grated cheese, and/or butter that help to achieve the browning.
Turmeric's staining capability may seem a nuisance to everybody who must clean cooking utensils - cutting boards are particularly hard to clean with brush and soap alone.
As we all know — from dorm life, camping trips, or cooking while trying to move house — man can live on very few cooking utensils alone.
Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.
Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.
eating with hands instead of Western utensils (see comic strip below)
kamias
averrhoa bijimbi, a small acidic fruit ...
A flavor suggestive of unclean cans, utensils and equipment.
Valeric acid
(pentanoic acid) From valerian root.
Toss: To combine ingredients with a lifting motion, using two utensils.
To taste: To add an ingredient to a recipe in a quantity based on the personal preference of the cook.
This means chilling the ingredients and the utensils before making the pastry, and working on a cool surface - marble is ideal.
Batterie de Cuisine - A French term for the various utensils and equipment necessary for a proper kitchen.
Eatin' irons - An old Western term for utensils; fork, spoon and knife.
Skim-To take the top layer of fat from soups or other liquids with a slotted spoon or other utensils.
Skewer- Used for cooking on a stick. Usually wood or metal stick.
Mise en place (Fr.): "Put in place." The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period.
to combine ingredients quickly and gently with a lifting motion using two utensils.
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Drain is defined as to pour off the liquid. It's easiest pouring the contents into a strainer but there are other cooking utensils that work well for this.
Moist heat ...
This Glossary contains foods, ingredients, cooking terms, and a variety of cooking advice to assist with your recipes, meal preparation, menu ideas, ingredients, or kitchen utensils.
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After handling raw poultry, thoroughly clean all surfaces, utensils, cutting boards, knives and hands with hot soapy water.
Always serve cooked meat on a clean plate.
Leftovers can be stored in the refrigerator for up to two days.
I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!" ...
Have all your cooking tools ready and standing by. This not only includes apron and utensils, but seasonings and basting sauces as well. And be sure to have a spray water bottle on hand in case of flare-ups.
Wooden surfaces and utensils are best avoided - a stale garlic odour will cling to them. If using a garlic press, there is no need to peel the clove as the skin will remain in the press and is easily removed after use.
a gram scale when preparing all meals and snacks for my daughter. Then there is never a question about the accuracy of her intake of phe. Besides being much more accurate, it is also much easier than measuring and having to clean measuring utensils.
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grease: to rub fat or oil onto the surface of food or utensils.
grill: to cook on a grill or gridiron over hot coals or under a hot broiler.
grind: to cut food into small pieces with a mill or food grinder.
that are spicy with your hands-the oils that cause a burning sensation may linger for hours even after you wash your hands (an unpleasant surprise if you rub your eyes or remove contact lenses). To prevent this problem, wear gloves or use utensils ...
They may be eaten with meat or dairy but to retain their pareve status they must be cooked in designated pareve utensils. A traditional color for pareve is green.
 See also: Cooking, Kitchen, Water, Vegetable, Produce
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