Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food best meat tenderizer tool utensils are a specific type of kitchen utensil, designed for use in the preparation of food.
In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles. To cut apple and similar fruits easily while simultaneously removing the core and pips. Used during cooking to cover meat in its own juices or with a sauce.
An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid’s intake and release. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking times. They are typically glazed both inside and out, and so cannot be used for clay pot cooking.
It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons. Commonly used to create a hard layer of caramelized sugar in a crème brûlée. A disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot.
Can be made of metal, glass or ceramic materials. A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it. Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface. Used to produce decorative butter shapes.
This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container. The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. Used to cut semi-hard and hard cheeses. A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks.
A bowl-shaped container with holes, typically made from plastic or metal. It differs from a sieve due to its larger holes, allowing larger pieces of food, such as pasta, to be drained quickly. Generally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough’s surface.