Whether you're a culinary connoisseur or a baking beginner, there may be one or two pieces of equipment lying around the kitchen that remain a mystery to you. Ever wondered what that cone-shaped thing next to the pots is? Read on for a run-down of ten pieces of lesser-known kitchen equipment and look like an expert in no time...
Whether you're a culinary connoisseur or a baking beginner, there may be one or two pieces of equipment lying around the kitchen that remain a mystery to you... more
1
Triturator
A metal bowl-shaped object with a perforated bottom. Ingredients are forced through the bottom by blades in order to produce purees and sauces.
2
Mandolin
A slicing tool used mainly for cutting vegetables and fruit. The size of the cuts can be varied, as can the shape - use it to create professional-looking sticks and crinkle cuts.
3
Dredger
A simple shaker that allows the user to sprinkle flour onto foodstuffs without making a lot of mess; also used to avoid over-handling food.
4
Salamander grill
A main staple piece of commercial kitchen equipment, this cooking appliance heats food from the top at a greater temperature than a conventional oven. This shallow metal box is also known as a cheese-melter and can be used for cosmetic food purposes, too, such as browning crème brûlée.
5
Skimmer
This spoon-shaped piece of equipment removes substances from the surface of a liquid. It's good for removing seasonings such as bay leaves.
6
Dunnage rack
A plastic rack, generally used in restaurants for storing a variety of products such as sugar, flour and canned produce. Can be safely stored in freezers and also prolongs the life of foodstuffs by allowing air to circulate around it.
7
Moulinette
Also known as a food mill, a moulinette is used for mashing and sieving soft foods. Similar to a triturator, a blade pushes food through small holes, removing seeds and pulp from soups and sauces.
8
Chinoise
A type of sieve with an extremely fine mesh for straining smooth-textured foodstuffs, such as sauces and soups.
9
China cap
This metallic conical strainer is similar to a chinoise, but has much larger holes. It will not achieve a completely smooth puree, but is good for removing seeds and coarse matter from liquid.
10
Baking beans
Also known as pastry weights, these round ceramic balls are placed on top of pastry to prevent it from rising. They also help to distribute heat evenly around the pastry. (Image credit)
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