Aebleskiver pans are special pans in which to cook small Danish pancake balls called “aebleskivers” on top of the stove. You rotate the balls half-way through cooking to cook both sides.
AGAs are always-on stoves and ovens. An AGA cooks food by using the type of radiant-heat that was used throughout most of history for cooking, before modern direct heat burners came along. Some models of the stove can also provide hot water and heat for the house.
Alcohol produced in very large quantities is made in a “continuous” still (aka Coffey, patent or column still.) In this type of still, you can just keep your production flowing through the still constantly. This is ideal for products such as gin or vodka. Alambic stills are different. They make alcohol in one distinct batch…
Alder wood is used for smoking food, particularly salmon. It also makes good charcoal. Some people won’t use it, though: there’s a folk belief that burning alder wood attracts the supernatural.
An angel food cake cutter consists of a series of long tines, blunt at one end and at the other attached to a thin metal rod, which in turn is attached to a handle. You insert the tines where you want your slice to be, then use it to pull the slice away.
An appachatti pan is a stove-top frying pan that is completely rounded at the sides, with two short handles, one on each side, and will usually come with a cover. It is used for making vella appam.
An apple corer is a hand-operated tool designed to facilitate removing the cores from apples. The utility of a corer becomes evident when you are processing large quantities of apples for canning, drying, etc.
Apple peelers are countertop kitchen appliances designed to speed the process of peeling a great volume of apples, for instance for home canning.
An apple slicer is a device designed to both core and slices apples. There are simple hand ones that work through brute force, and machines that work through hand cranking.
Asparagus peelers are designed to speed peeling asparagus stalks. Green asparagus, as well as white asparagus being eaten raw, doesn’t usually need to be peeled. White asparagus that will be cooked, however, does, as the skin goes tough when cooked.
An asparagus steamer is a very tall, narrow, cylinder-shaped, stainless-steel pot with a tall, narrow basket that may be a mesh cage or more of a wired cage.
Asparagus tongs are a specialized form of kitchen tongs dedicated to handling asparagus at the table. There are ones for eating asparagus with, and for serving it. They have fallen out of fashion. Asparagus tongs for serving Asparagus tongs for serving were introduced into England during the reign of George II (1727-60.) The serving ones…
An attelet is an inedible garnish for dishes. It consists of a thin metal skewer, usually silver or gold plated. It is sharply pointed at one end for sticking into food; the other end has a decorative top. Themes for the decoration include hunting, fishing, a coat of arms, etc. You insert an attelet into…
An avocado slicer is a tool for making uniform avocado wedges without squishing the avocado flesh. It can also be used for fruit such as kiwi and mangoes.
A bacon press is a heavy, flat weight used to stop bacon from curling when frying. You put the bacon press on top the bacon strips and leave it there while the bacon is cooking. It causes the cooked bacon to come out as perfectly flat, straight strips, and reduces the amount of fat that…
Bags are a workhorse in the food world. Yet despite their important role they are taken for granted and never given a second thought. They are used for every stage of food consumption from growing to cooking to serving.
A baker’s blade (aka lame) is a sharp cutting implement used to make decorative slashes in bread dough without pressing the dough down and deflating it. The slashes also serve the function of directing steam out of the bread while baking.
A baker’s peel is a tool used to lift large baked goods such as breads and pizzas into and out of the oven.
Baking cups (aka muffin cups) are used to line muffin and cupcake tins when making cupcakes, muffins or fairy cakes. Their use generally replaces greasing or greasing and flouring the cups.
Baking mats are non-stick floppy “plastic” sheets that you put on top of a baking tray before baking, instead of greasing the tray or lining it with a cooking paper. They prevent the food item being baked from sticking to the pan. There are various makes and brands, which can be made of food-grade silicone…
No one has every baking dish size and shape ever known to mankind just lying about on display in the kitchen. Just stock some standard shapes and sizes, and if a recipe writer calls for something really obscure or that you don’t have, then you can swap using these guidelines. Baking Pans by Dimension Baking…
The term “baking pans” is a very broad category. It can be any shape of pan, made of any material, designed to hold any type of food stuff, sweet or savoury, solid or liquid. The common factor they will have is that they are dry-heat safe for baking food in an oven.
This is a chart of typical baking pan physical dimensions, with their equivalent volume sizes. The measurements of a baking pan are determined by measuring inside the pan, from edge to edge. Depth is measured inside as well.
It’s often important to know the capacity in volume of a baking pan, so you can know if a recipe you are making will fit into it for cooking, or not. In planning, you also have to allow for spare volume, so the ingredients don’t rise or spill over the edge during cooking. Some, but…