Kitchen Equipments and Cooking Techniques
Kitchen Equipment and Techniques
Bamboo Steamers - These are usually set over woks one-third filled with water.
Chopsticks - Traditionally made of bamboo, it can also be made of ivory, plastic or lacquered wood.
Clay Pot - Also referred to as sand pots, these are made of a combination of clay and sand. These are used to cook rice, soups and stews.
Cleavers - There are three main Asian cleaver sizes: the small one, with a 2” wide blade used for carving meats and slicing vegetables. The large one has a 4” wide blade and is thicker is used for splitting bones. The medium size, with 3” wide blade is the most versatile. It is perfect for any type of slicing, chopping and crushing
Flat Strainer - It has a long bamboo handle. It is useful for deep-frying and cooking noodles.
Mortar and Pestle - Mortar and pestle for grinding should be wide and heavy.
Non-stick Pan - It can be used for stir-frying, making crepes and omelettes.
Sauté Pan - This is prefect for sautéing or pan-frying.
Steamer Racks - Metal steamer racks that are set at the bottom of woks or pots can hold odd shaped plates
Wok - Used for deep-frying, stir-frying or steaming
Braising - It refers to as slow-cooked dishes because they are cooked on a low (simmer) to a medium-low (gentle boil) heat.
Broiling - When broiling fish or poultry, it should not be directly under the broiler flames. The rack should be placed in the middle of the oven.
Mise-en-place - A French term which means “to put in place”. When cooking you should always organize your ingredients in order in which you will be using them from the time you prepare them, to the time you cook them.
Stir-frying (Sautéing) - All the ingredients are cut up in bite-size morsels and stir-fried in a wok over high heat.
1. Julienning (shredding)
2. Chopping and Mincing
4. Freezing and Slicing