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If you're tired of ramen and want a quick noodle dish that won't create a pile of dishes to wash, try Pancit Canton with chicken and veggies.
Deba bōchō: kitchen carver for meat and fish; Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers; Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna
Known for their rich, aromatic flavors and spices, Asian dishes are some of the most popular cuisine around the world. Though these meals are simple to enjoy, they are often not as easy to create.
Most societies traditionally use bowls or dishes to contain food to be eaten, but while some use their hands to deliver this food to their mouths, others have developed specific tools for the purpose. In Western cultures, cutlery items such as knives and forks are the traditional norm, while in much of the East, chopsticks are more common.
A deep, wide-bellied, short-necked vessel used to cook bean-based dishes 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 ...
A spider is good for lifting and draining foods from hot oil, soups, stocks and boiling water. It is a handy tool for skimming stocks, blanching vegetables and deep frying foods. This kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water. The spider can be dipped into steaming hot water or oil ...
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