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Spider (utensil)
A spider () is a type of skimmer (utensil), skimmer prevalent in East Asian cuisine in the form of a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid or skimming foam off when making broths. The name is derived from the wire pattern, which looks like a spider's web. It has been widely adopted in Western cuisine by cooks who favour the open mesh over slotted spoons for faster and safer drainage. Unlike sieves or strainers, which have fine mesh screens for straining away liquids as food is retrieved, the spider can be used as a strainer for larger pieces of food. However, most often it is used as a skimming tool to add or remove foods from hot liquids, such as water or oil. Spiders may be somewhat flat and round or small round spoon-like utensils shaped into the form of an open basket. They may also be referred to as sieves, spoon sieves, spoon skimmers, or basket skimmers. Usage A spider is good for lifting and draining foods from hot oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spider (cooking)
Spiders (order (biology), order Araneae) are air-breathing arthropods that have eight limbs, chelicerae with fangs generally able to inject venom, and spinnerets that extrude spider silk, silk. They are the largest order of arachnids and rank seventh in total species diversity among all Order (biology), orders of organisms. Spiders are found worldwide on every continent except Antarctica, and have become established in nearly every land habitat. , 53,034 spider species in 136 Family (biology), families have been recorded by Taxonomy (biology), taxonomists. However, there has been debate among scientists about how families should be classified, with over 20 different classifications proposed since 1900. Anatomy, Anatomically, spiders (as with all arachnids) differ from other arthropods in that the usual body segmentation (biology), segments are fused into two Tagma (biology), tagmata, the cephalothorax or prosoma, and the opisthosoma, or abdomen, and joined by a small, cylindr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skimmer (utensil)
A skimmer is a flat, sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened cream from milk, such as a spider used in Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine .... Skimmers are widely used in India, Bangladesh and Pakistan. In India, the skimmer is known as a ''"jhara"'' and is used in different cuisines, most actively in the making of fried foods such as sweets. Local street food stalls use it to make fried food items like bondas and medu vadas. In these countries, different types of skimmers can be obtained based on their use cases. See also * Slotted spoon * Ami jakushi References Food preparation utensils {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slotted Spoon
A slotted spoon is a spoon implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It is similar in function to a sieve; however, a ladle (spoon), ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables. One peculiar example of a slotted spoon is used in the traditional absinthe preparation ritual. A special Absinthiana#Absinthe_spoon, absinthe spoon with a disproportionately weighted, often ornately decorated, and the mostly flat bowl is balanced upon the rim of a glass, on which is placed a sugar cube and through which ice water is poured or dripped into the drink. The slots in the spoon ensure that only fully dissolved sug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cook's Illustrated
''Cook's Illustrated'' is an American cooking magazine published every two months by America's Test Kitchen Limited Partnership (ATK) in Brookline, Massachusetts. On February 2, 2023, ''Cook's Illustrated'' was one of ATK's brands included in the sale of its controlling interest to Marquee Brands. It accepts no advertising and is characterized by extensive recipe testing and detailed instructions. The magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients. History Founder and former editor Christopher Kimball launched ''Cook's'' magazine in 1980 with money raised from investors. Kimball eventually sold ''Cook's'' to Condé Nast Publications, which discontinued the magazine in 1989. Kimball later reacquired rights to the name, hired several former ''Cook's'' staff members, and launched a rebranded ''Cook's Illustrated'' in 1993. Circulation grew from an initial 25,000 to 600,000 in 2004 and one million subscribers in 2007, maintaining ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see colander), meanwhile, is a form of sieve used to separate suspended solids from a liquid by filtration. Sieving Sieving is a simple technique for separating particles of different sizes. A sieve such as used for sifting flour has very small holes. Coarse particles are separated or broken up by grinding against one another and the screen openings. Depending upon the types of particles to be separated, sieves with different types of holes are used. Sieves are also used to separate stones from sand. Sieving plays an important role in food ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strainer
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 material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see colander), meanwhile, is a form of sieve used to separate suspended solids from a liquid by filtration. Sieving Sieving is a simple technique for separating particles of different sizes. A sieve such as used for sifting flour has very small holes. Coarse particles are separated or broken up by grinding against one another and the screen openings. Depending upon the types of particles to be separated, sieves with different types of holes are used. Sieves are also used to separate stones from sand. Sieving plays an important role in food indus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spoon
A spoon (, ) is a utensil consisting of a shallow bowl (also known as a head), oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a table setting, place setting, it is used primarily for transferring food to the mouth (eating). Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food. Present day spoons are made from metal (notably stainless steel, flat silver or Household silver, silverware, plated or solid), wood, porcelain or plastic. There are many different types of spoons made from different materials by different cultures for different purposes and food. Terminology The spoon consists of a ''bowl'' and a handle. A handle in the shape of a slender stick is frequently called a ''stem''. The stem can end in a sharp point or be crowned with a ''knop'', a decorative knob. The ''knop-top'' spoons with a variety of knop shapes described by colorful te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Utensil
A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an Separating eggs, egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking. A cooking utensil is a utensil for cooking. Utensils may be categorized by use with terms derived from the word "wikt:ware#English, ware": kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Pot
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a Kitchen stove, stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials thermal conductivity, conduct heat well; some retain heat well. Some surfaces are non-stick surface, non-stick; some require Seasoning (cookware), seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookware And Bakeware
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited arch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ami Shakushi
''Ami jakushi'' (網杓子) is a skimmer used in the Japanese kitchen. The skimmer is made from a fine wire mesh and is used to remove small pieces of unwanted food or foam from a liquid. For example, in deep frying, the ''ami jakushi'' is used to remove small drops of batter during the frying of tempura. Another example would be the removal of foam from a miso soup to achieve a more pleasing aesthetic. See also * Spider – Chinese utensil * List of Japanese cooking utensils The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils. Knives *'' Deba bōchō'': kitchen carver for meat and fish *'' Fugu hiki'', ... References Japanese food preparation utensils {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
