Cooking utensils

LIST cooking utensils

I. Instruments and tools that save time:

1. Chopper (with an attachment for juicer).

2. Manual or mechanical (electric) beater with two blades (dough mixes, stuffing, sauces, creams, drinks).

3. Garlic juicer

4. Timer (alarm clock or kitchen timer). With timer head free for more important things, because they do not need at this time to think about what something foothills or perekipit.

5. Universal float: t, planed, milled.

6. Universal Stainless-opener a tailspin.

7. Rolls of foil. Wide and narrow.

cooking utensils needed

1. Four knives. Each of stainless steel with the cutting part and the handle should be one single piece. Knives with wooden or ivory (plastic) handle extremely impractical: dirty, smell, bend, break, give the breakdowns, misfires more often than others:

A) Meat: a wide, thin steel, medium length;

B) Vegetable: large - 16 cm blade (Cutting) Medium - 10 cm blade (for cleaning fruits and vegetables); small - 6 cm blade, the so-called potato (for the purge of eyes, lesions, etc.).

2. Scissors:

A) stainless steel, secondary, so-called fish (for trimming tail fins, cutting into slices small fish);

B) Stainless steel large: for cutting up chickens, ducks, poultry (strong);

B) small normal office: for cutting packages of milk, cream, cheese and tea bags, etc.;

F) for knives and scissors at home should be sharpening steel plate with a shallow notch that is always slightly and timely change cutting tools.

III. Other non-mechanical hand tools:

1. Mallet.

2. Board 70x50 inches and 45h30.

3. Three rolling pin: Russian-handed, one-handed Russian and Western European (rotating).

4. Two wooden spoons: for jams and dairy dishes.

IV. Cookware:

1. Four or five pans:

A) a large enameled for soups;

B) aluminum broad milk;

B) average or small enamel for compotes, kissels, etc.;

F) metal (aluminum, babbit, etc.) for cereals;

D) metal with a semicircular bottom for stewing meat, fish, etc.