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05.09.2013 admin
This electric rice cooker is the most convenient way to cook rice and you'll find one in most homes in Asia. The clay pot on the left is used in the oven to cook dishes such as Seafood with Silver Bean Thread Noodle (Woon Sen Ob Talay in Thai), Dungeness Crab with Thai herbs (Poo Ob Mor-din) and Pineapple Fried Rice with Shrimp in Clay Pot (Kao Ob Saparote in Thai). This is a bamboo steamer tray that's mostly used to warm foods like dumplings, chicken or pork meat, and vegetables. Some of the utenstils commonly used in Thai cooking include a spatula, which is used for stir-frying and works well when making Pad Thai and other noodle dishes. This little wood stool with metal teeth on one end is used to extract the meat from a coconut.
In Thailand, we use some equipment, like a sticky rice steamer and basket, that are not used much in other Asian countries. It's used to pound curry pastes and other dried spice ingredients such as coriander seeds, cumin seeds, cloves, and dried peppers.
The basket is made from woven bamboo, which keeps the sticky rice from getting too wet during steaming. The rice cooks in just 5-10 minutes and after it's cooked you can leave it in the rice cooker to warm until it's ready to serve. We use it to serve soup like Tom Yum, Hot and Sour Soup (Gang Som Pae Za in Thai) and Chicken and Coconut Soup (Tom Kha Gai in Thai).

A non-stick wok or frying pan is best for stir-frying noodle dishes like pad thai or fried rice. Bamboo steamers come in a variety of sizes and are available at most Asian markets and some supermarkets and department stores. The woven bamboo allows the rice to breathe a little and yet it keeps some of the heat in as well.
Cooking chopsticks are very helpful when making noodle dishes such as Pad Thai or Drunken Noodles because they help lift up the strands of noodles so the sauce can cover each noodle.
The coconut is cracked open and the metal teeth loosen the meat from the shell so it can be used to make fresh coconut milk.
A kloke, or mortar and pestle, is another tool that's used a lot in Thai cooking, both to make Som Tum and to pound ingredients used in dipping sauces and curry pastes. Rice cookers come in different sizes, depending upon how much rice you eat and how many people you're cooking for. Charcoal is placed in the bottom of the pot (sterno cans are used in the US), which keeps the soup warm during a meal (in Thailand a meal can last several hours!). In Thailand, rice is never left uncovered during a meal, so the bamboo server also helps with that. Knives such as a chefs knife and a carving knife are very important as well as a cleaver (not shown).

The grill is essentially a metal pail with concrete inside formed into a space that holds charcoal (which is added through a hole cut into the side. Most of the tools shown here are available at Asian markets, and most can be ordered from websites as well.
This kind of mortar and pestle is commonly used for pounding green papaya salad (Som Tum), fresh peppers, fresh garlic, and more. Some baskets come with brightly colored woven bamboo and are very decorative as well as functional!
A wire strainer is usually made from either copper or steel wire and is very useful when deep-frying.
Sticky rice, which has been soaked overnight (or for at least 3 hours), is placed in the basket. A big sheet of banana leaves is often used with this type of the steamer to wrap up food prior to cooking. Any round pot cover can be placed in the basket in order to keep most of the steam from escaping.

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