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Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. Funnel: Used to channel liquid or fine-grained substances into containers with a small opening. [2] A pipe with a wide, conical mouth and a narrow stem. Garlic press
A colander (or cullender) is a kitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. [1] The perforations of the colander allow liquid to drain through while retaining the solids inside. It is sometimes called a pasta strainer. A sieve, with much finer mesh, is also used for straining.
Panja — serving spoon for rice used in India, with four finger-shaped indentations and a flat surface. Typically also has a hole at the end where a loop or string is tied to enable easy storage. Rice spoon — for serving rice (known in Japan as a shamoji) Salt spoon — miniature, used with an open salt cellar for individual service
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In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes.
The food is placed in the basket, then the flat surface is pushed down into the basket by pressing the handles together, forcing the food through the holes. [2] Another form, sometimes called a rotary ricer, is cone-shaped with small perforations all around the cone. It comes with a wooden pestle that is used to push the food through the holes. [3]