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Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. Khorkhog meal. Served in a restaurant in Ulaanbaatar. Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains ...
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger (yurt) , where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color.
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Tumi (Quechua for 'Knife', variants: 'Tome', 'Tume'), is a generic term encompassing the many kinds of sharp tools utilized in pre- and post-colonial eras of the Central Andes region, Tumis were employed for a diverse set of purposes such as kitchen knives, agricultural tools, warrior or hunting secondary weapons, sacrificial knives, barber ...
The knives of collectors may be antiques or even marketed as collectible. Antiques are knives at least 100 years old; collectible knives are of a later vintage than antique, and may even be new. Collectors and dealers may use the word vintage to describe older collectibles.