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Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade". Whisk: Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types.
Tongs for grilling, and tongs for serving salad or spaghetti are kitchen utensils of the same type. They provide a way to move, rotate and turn the food with delicate precision, or fetch a full serving in one grab.
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The uña is held in both hands and rocked over the food in the batán. Depending on the use, the uña's weight can be slightly held back, allowed to move freely, or used to apply additional pressure. The rocking movements also vary depending on the application, and the grinding is done dry or with water or oil.
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According to Frank Hamilton Cushing, Native American cooking baskets used by the Zuni (Zuñi) developed from mesh casings woven to stabilize gourd water vessels. He reported witnessing cooking basket use by Havasupai in 1881. Roasting baskets covered with clay would be filled with wood coals and the product to be roasted. When the thus-fired ...
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