A bread knife is a long knife with a serrated (or “scalloped”) cutting edge. What a bread knife will do is enable you to slice bread without squishing it. Its large serrations allow it to grip the crumb and the crust of bread to cut it, without having to press down on the bread to…
Bread machines come with their own “built-in”, non-stick bread pans. The pan will have a paddle in the bottom, and be detachable from the machine. You don’t grease bread pans in bread machines; as the bread pans double as a “mixing bowl”, anything you coat them with will just get caught up in the mixing….
Bread machines (in the home-use sense) are small, electronic counter-top appliances in which the raw ingredients for a loaf of bread are mixed and baked and which, after a relatively short period of time, turn out a loaf of bread with no additional manual work required from the user. Most bread machines come with special…
Bread pans are pans primarily used for baking bread in. They are typically in a rectangular shape. They can also be used for quick breads such as banana breads, or for meatloaf.
Brioche moulds are special moulds in which the breads named “brioche” are made. You can make brioche without these moulds, but you won’t get the classic “brioche à tête” form. They are round, with fluted, sloping edges, and wider at their top than at the bottom. Materials They are made of metal, glass, silicone or…
Broiling pans are special low, flat pans that come with North American stoves to help with broiling food. Many stoves come with a two-part broiling pan designed to fit nicely into a designated broiling space.
Studio artists have their brushes, but then so, too, do the kitchen artists known as cooks. Brushes in the kitchen are indispensable for everything from cleaning of both dishes and produce, and for actual food preparation.
Bundt® pans started off in 1946 as a patented version of fluted cake pans with a hole in the middle. They took off in 1966 when they were used for one of the winning recipes in the Pillsbury Bake-off contest that year.
A Bunka Bocho knife is a Japanese all-purpose kitchen knife with a pointed, somewhat triangular-shaped, blocky tip and a medium-thick blade. Meant for home use, it can be used for meat, fish or vegetable.
Butter moulds are used to make portions of butter either more decorative for a pleasing effect, or to make them into a standard-sized shape for sale. Most made now are just stamps for pressing a design into the top of butter. Some butter moulds would just shape the butter, some would just stamp a pattern…
Butter muslin is a finely-woven unbleached cloth used as a cooking tool. Its original purpose was to drain butter. Cheesecloth is coarser.
A butter pat slicer (aka butter slicer) is a long rectangle frame, open in the middle, with thin wires running crosswise (as opposed to lengthwise) through it. It is designed to cut a stick of butter into even pats of butter. It will be about 20 cm (8 inches) long, and make about 16 to…
A Caja China is a very large, covered, outdoor oven. It is heated by hot coals placed on top the cover. Despite its name, its origins are actually Cuban.
A cake board is a flat support placed under a cake, to make it easy to lift and transport. A cake is placed on a cake board and then spends the rest of its “life span” on the board: it is decorated on the board, transported on the board, and served from the board.
A cake pan is a pan designed to bake a cake in, in an oven. It can be made of metal, enamelled metal, silicone, heat-proof glass, ceramic or terracotta. Most metal ones made now have non-stick surfaces. Cake pans can also be used for casseroles, squares, no-bake desserts, layered party dips, etc. Cake pan shapes…
Can openers are such an essential part of a kitchen that they are taken for granted. If you dislike the one you have there’s no reason to suffer with it: there are many different models now available.
A candy thermometer (aka deep fry thermometer) can be used to test the temperature of mixtures for candy, jam or jellies or of oil being heated for deep-frying. Ranges handled by different brands of candy thermometers differ, but they seem to average 37 C to 205 C (100 F to 400 F). All are usually…
Canning funnels are designed to rest securely in the mouths of canning jars. They allow an easy, precise flow of semi-solid or solid food stuffs through into the jar while keeping the rim and neck of the jar clean.
Canning tongs are used to put filled preserving jars into canners, and remove them after heat processing. They are specially designed to be able to fit around the wide necks of preserving jars, and grip them enough to lift them securely.
Cans (aka tins) are metal containers (usually cylindrical but not necessarily) in which food or drink is hermetically sealed for storage over long periods of time. They come in different sizes; sometimes the size designations are used as units of measurement in recipes.
Carving boards are boards for carving meat on at the table. They have sunken rims around them, and sometimes also sunken grooves through them. These are designed to catch and channel juices from meats being carved so they do not overrun on the table.
Casserole dishes are usually made of glass, cast iron, enamelled cast iron, or earthenware. They come in varying sizes and shapes, round or square or oblong. They have deep sides and close-fitting covers. There will be handles on the sides of the casserole dish, as well as a handle on the cover.
Cast aluminum cookware can be cast through die casting, mould casting, or sand casting. Die casting is the most usual. It allows for thicker cookware than sheet aluminum, and thus provides longer heat retention, similar to that of cast iron.
Cast iron is an iron and carbon alloy. Typically it is left uncoated in North America, but in Europe, enamelled versions are preferred.