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A typical cocktail strainer - "Hawthorne" type A julep strainer A cocktail strainer is a metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass . A type of sieve , the strainer is placed over the mouth of the glass or shaker in which the beverage was prepared; small holes in the device allow only ...
Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent; Kazan – a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula; Marmite – a traditional crockery casserole vessel found in France, it is known for its "pot-belly" shape. [29 ...
Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
Making the perfect pot of Japanese rice doesn’t have to require an expensive appliance or an incredible skill. The Azume ceramic rice pot does all the work for you in the magical span of 42 minutes.
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 times. They are typically glazed both inside and out, and so cannot be used for clay pot cooking. Biscuit press: Cookie press: A device for making pressed cookies such as spritzgebäck.
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose.
Microwave pot for cooking rice. A microwave rice cooker is a container designed specifically for cooking rice. Some container consists of three parts: an outer bowl, a fitted lid with steam vents, and an inner bowl with a finely perforated base. Some others have only one container and the double-layered lid fitted with a steam vent.
Stockpots are typically measured in volume (6–36 L). Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet. A specific type of stockpot exists for lobsters, and Hispanic cultures use an all-metal stockpot, usually called a caldero, to cook rice. [24] [page needed]