 |
Thailand Travel Assistant |
|
|
|
 |
Basic Cooking Utensils |
 |
Cleavers are always used on a chopping block, which is traditionally made
from a cross-section of a tree trunk.
|
 |
Skimmer-Strainers are used for
draining deep-fried food, with their bamboo handles preventing the
transmission of heat.
|
 |
An extremely useful instrument for Thai cooking is
the cleaver, which comes in two types, a heavy chopper,
and a thinner slicer and chopper (with a two-tone
blade) |
 |
Steamers are traditionally made
from bamboo and are one of the most effective ways of cooking food to
enable all flavours and nutritional value to be
retained. |
 |
Coconut Graters come in a variety
of unusual images, the most popular being those of
animals. |
 |
Rice Grinders were used for the
preparation of rice flour. Another older Thai cooking utensil is that of
the bamboo strainer, mostly used for straining
noodles. |
 |
Coconut Spoons made from a
scooped out coconut make attractive and effective ladles for use with
tureens. |
 |
The most commonly used cooking utensil is the wok.
Traditionally made from cast iron, woks come in many
sizes, ranging from ten inches to the larger sizes used in
restaurants. |
 |
The original tools for pounding and blending,
before the advent of food processors, mortar &
pestles are still widely used within Thai
kitchens. |
|
|
