Serrated peelers have serrated edges on the peeling blades. They can be good for soft skins such as peaches, or slippery skins such as tomatoes.
A sinseollo (aka sinsollo) is both a Korean cooking pot, and the hotpot dish made with it.
Skewers are formed sticks with points on each end used to skewer together chunks of meat, vegetable and seafood meant for cooking together — typically, over an open flame, and typically, in order to make kebabs. They may be made of wood, or metal. The wooden ones are meant to be, generally, single-use only. Steel…
Slotted spoons are spoons with slots or perforations in their bowls. They are used to scoop food items out of a liquid, leaving the liquid behind.
Slow cooker liners are “plastic” sheets used to line the insides of slow cooker crocks. They are designed to eliminate the soaking and scrubbing often required of slow cooker pots after using them.
A slow cooker is countertop electrical appliance. Most models are relatively inexpensive. There is a tendency to refer to them generically as “crock pots”, but a Crock-Pot® is actually a brand of slow cooker made by the Rival company. The West Bend company calls their line of slow cookers a “Slo-Cooker®. Some people who have…
Soba kiri knives are large, cleaver-like Japanese knives used to cut soba dough into thin long noodles. A wooden handle allows you to press directly down on the knife while you chop.
Soup ladles are ladles with a large, deep bowl on them designed to scoop soup out of a pot or a dish and serve it into a bowl.
Every kitchen is full of spatulas, yet the word means different things to different cooks. To some, a spatula is a bowl scraper, to others, it is an implement for flipping eggs.
A Spätzle press is a kitchen tool used to help make the Central European egg noodles called “Spätzle”.
A spice grinder is a tool used to grind up hard, dried whole spices. You can grind them coarsely, or to a fine powder. There are a few types of spice grinders which are dedicated to one spice alone, such as pepper mills, and nutmeg graters. Spice grinder bottles Some spice vendors now sell spices…
A spider strainer is a low, shallow, round basket on a handle. It is called “spider” because it looks a bit like a metal spider web.
Spiders were frying pans with long handles, and three legs on them. They were designed to allow you to fry food over the coals in a hearth.
A spiral slicer (aka “spiralizer”) is a kitchen device used to make decorative slices of vegetables. They can also be used to make long strips of “vegetable spaghetti”, and coleslaw. They are relatively labour intensive to use. Some people who have purchased them don’t use them much, either because they got discouraged with the technique,…
A spit is a large sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually from a bed of coals, though in modern times it can also be gas flame or electric heat.
A splatter screen is a screen consisting of a solid rim with mesh stretched between the sides. It acts as a cover to a pot or frying pan to stop fat, grease and liquid from splattering around the cooking surface, whether stovetop or microwave, while still allowing steam to escape and preventing food from getting…
Spoons have likely been part of a cook’s arsenal since mankind first learned how to carve. The first spoons would have been made of bone or wood, with millennia passing before spoons made of metals became possible. Now, no kitchen is complete without a plethora of spoons for every purpose both in the kitchen and on the table.
With a springform cake pan, you don’t remove the cake from the pan: you remove the pan from the cake.
A spurtle is a long, round, thick piece of carved wood specially designed for stirring porridge. It will be thicker at the handle end, which is usually carved in a way to make holding easier.
Steam-jacketed kettles are very large, deep kettles with an inner and an outer layer, in between which steam is pumped to heat the kettles and cook food in them.
A steamer is a device that has boiling water in its lower part, and in its upper part, a perforated layer allowing steam from the boiling water below to rise up through the perforations and cook the food placed on that upper layer. The purpose of a steamer is to keep food out of boiling…
A stock pot is deep pot, much taller than it is wide, made of metal with straight sides. The height causes a “convection current” to develop in the stock, helping to keep heat slowly flowing in the pot through the ingredients.
Colanders are not very good to use as a sieve, as the holes are usually too big to catch everything. A colander focuses on draining liquid off a solid, whereas a strainer (or sieve) focusses on getting solids out of liquid. Types of strainers and sieves
Strainer © Denzil Green “Strain the mixture through a sieve…” People often use the words strainer and sieve interchangeably. A whole lot of it even depends on what you are doing. The same person can use the same mesh strainer for straining lumps out of gravy with, and call it a “strainer”, and the next…