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Home
> Knowledge > Eat
Like Thai > Regional Food
> Equipment
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| Wok
Tools –
Some wok sets come with a spatula and ladle made from
cast iron or stainless steel. These are very useful, particularly
the ladle. |
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Poll |
| What is your favorite Thai Dessert? |
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| Wok
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It is not surprising that the wok has become a universal
favorite, for it is a remarkably versatile utensil. It
conducts and retains heat evenly and, because of its shape,
the food always returns to the center where the heat is
most intense. This makes it ideally suited for stir-frying,
braising, steaming, boiling and even for deep-frying. |
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| Clever
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To Western cooks, a cleaver can seem rather intimidating.
In reality, cleavers are among the most useful pieces
of equipment ever invented. The blade of a heavy cleaver
is powerful enough to cut through bone. The flat of the
broad blade is ideal for crushing garlic or ginger; it
is not as dangerous as it looks, provided you handle it
with care. Learn to regard it as just another kitchen
knife, and you will be rewarded with a lot of fun and
very satisfactory results. |
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| Clay
Pot –
This earthenware cooking utensil must have preceded the
cast iron pot by thousands of years. The pots are mostly
glazed on the inside only, and they can be used on top
of the stove. |
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| Mortar and
Pestle –
Thai cooks prefer clay mortar and pestle, which is good
for making spice pastes that contain large amounts of
fresh spices, onion, herbs and garlic; also Thai favorite
dish “Somtam” (papaya salad) will never happen
without the mortar. |
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| Strainer
– Several types of strainer are available,
but the two most useful are the perforated metal
scoop or slotted spoon, and the coarse-mesh, wire
skimmer, preferably with a long bamboo handle. Wire
skimmers can retain strong flavors; do not use them
with liquids based on fish or fish sauce. |
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| Steamer
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The traditional Thai steamer is made from bamboo
and has a tight-fitting lid. Several sizes are available,
and you can stack as many tires as you like over
a wok of boiling water. The modern steamer is free
standing and made of aluminium, but the food cooked
in a metal steamer lacks the subtle fragrance that
a bamboo steamer imparts. |
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| Rice
Cooker –
Electric rice cookers work extremely well and are
worth investing in if you cook a lot of rice. However,
a good-sized, deep, heavy-based saucepan with a
tight-fitting lid is just as suitable for this purpose. |
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| Fire
Pot –
This is not unlike a fondue pot, in that it allows
food to be cooked at the table. The design is different
from that of a fondue, however, as it consists of
a central funnel, which is filled with burning charcoal,
surrounded by a moat in which hot stock is placed. |
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