Tupperware® is a brand name of flexible, plastic containers and kitchenware for refrigerated storage of leftover food or foods made in advance, or for dry, shelf-stable foods. It first came onto the market in the mid 1940s.
A turkey baster is a tool designed to suck juices up from the bottom of a roasting pan, and then release those juices back out onto the joint of meat that is being roasted.
Turkey lacers are thin needles about 11 cm (4 1/2 inches) long that are sharply pointed at one end with a large eye hook at the other end. They are used in combination with thin butcher string to close and hold shut the neck cavity of poultry that has been stuffed. The purpose is to…
An uchiwa is round paddle-shaped paper fan used in Japan for fanning rice to be used for sushi. It can be made of paper spread out over a solid frame, or it can be a folding fan, or even a regular paper fan not dedicated to kitchen use. Many food writers say that the purpose…
An ulu knife has a blade about 15 cm (6 inches) long, counting the curve, and about 10 cm (4 inches) tall. The handle is on top of the blade. The design puts the force of your hand directly above the centre of the blade.
A Unagisaki knife is a special Japanese knife for filleting eel. The blade’s nose is a straight 45 degree angle from top to bottom.
Usu are large Japanese mortars about the size of a medium barrel used to pound cooked sticky rice in preparation for making mochi.
A Japanese usuba knife is a thin-bladed knife designed to cut through vegetables and fruits without crushing the cells, which can lead to discoloration and loss of texture. The knife can make paper-thin slices. There are three different blade tip styles available.
A utility knife, in culinary terms, is a larger version of a paring knife. It is mid-way in size between a paring knife and a chef’s knife. The blade can be flat-edged or serrated.
A V-slicer, like a mandoline, is a mounted slicing tool. But instead of its sharp metal blade being a straight, diagonal line, it is V-shaped. There are different brands, but almost all come with plastic bodies, are less expensive than mandolines, and have interchangeable blades. They come with different inserts for julienne slicing, thick slicking,…
A vertical chicken roaster is a stand that is used to prop a chicken vertically upright while it is being roasted. It allows a more even crisping of the chicken on all sides. It also prevents a chicken from lying flat in all the fat collecting in the bottom of a typical roasting pan. It…
A Vietnamese coffee press is a “coffee filter” designed to be set on top of a glass, into which the coffee drips. It has a plunger which controls how strong-tasting the coffee brewed will be.
A waffle iron is a kitchen tool used to cook waffles with. It is a two-sided device that folds so that one side goes over the other, to form and mould the waffles. The standard pattern is of the mould impressed in the batter is honeycomb.
A washing-up brush is a kitchen tool used for washing up dishes, kitchen utensils, pots and pans, etc. There are popular in some areas of the world, and in others, completely unknown.
A whisk is a kitchen tool using for blending, whipping, incorporating air and eliminating lumps in food. Most whisks are hand-powered, though some mechanical and electronic versions are available.
A wok is an all-purpose pan. It can be used for braising, deep frying, frying, roasting, stir frying, steaming and stewing. In northern China, a wok is more likely to be used for braising or stewing than for a quick stir-fry.
A wok ladle is a large spoon whose bowl and angle has been specially designed to work inside the curvature of woks.
A wok spatula is a long-handled spatula used for stir-frying in a wok. The handle will be long to help keep the hands of the cook away from the intense heat of a wok
Wooden spoons are utility spoons for the kitchen, typically large and typically made from a single piece of wood. The wood will always be hardwood.
A Y-peeler is a y-shaped vegetable peeler that has horizontal blades at the top of a vaguely y-shaped handle. Unlike most other models of peelers, this one has its blade perpendicular to its handle. The blades swivel.
A Yasai Bocho knife is a Japanese knife for chopping vegetables. It has a blade that is 15 cm (6 inches) long, about the height of a French chef’s knife, but that is completely rectangular, and square at the end. The handle is wooden. It looks like a stunted version of a cleaver.