Saibashi - Cooking chopsticks that are very long so hands don't get burnt by spattering oil. Regular Chopsticks - for eating Shamoji - A wooden or plastic rice paddle dipped in water frequently to prevent rice sticking to it; used to mix vinegar for sushi rice as well as to serve. Suri-bachi - a motar and pestle used to grind down and smash spices and seasonings, and to make paste. Made out of ceramic with a wodden pestle. Oroshi-gane - a grater to get much finer results, has spikes but food doesn't fall through, it stays on top, those made from shark skin is almost like sandpaper and produces a very fine grated result. Makisu - a bamboo sushi mat Sushi Kit - with utensils to make sushi Rice Pressers & Molds - decorative as well as for types of sushi making. Zaru - bamboo straining basket and used for serving cold noodles on, rinsing, draining, cooling or drying food. Skewers - Metal or wooden for grilling Wooden Skewers Large ORDER HERE You need to soak wooded skewers in water for an hour or two if you're going to use them for grilling. One time use only. Wooden Skewers Small ORDER HERE These are basically serve appetizers with, and not cooking. Metal Skewers ORDER HERE if you grill a lot, these are great to have Chinese Scissors - cutting meat, fish and herbs. Spider Strainer Scimmer- used to scoop out hot foods from frying or boiling. Fine Mesh Strainer - These strainers are essential during deep frying to remove fine food bits and particles which may burn and spoil your oil. They also help decant the oil after frying for reuse. Dumpling Press - Take your wonton skins or gyoza wraps that are stuffed, put in press, and out comes your dumpling. Spiral Slicer - Easy to use for stir fry's, broths etc Tea pots and sets Tea pots with infuser Ginger grater BAMBOO CLEANING WHISK ORDER HERE efficiently cleans a wok as you should NOT really put soap in the wok to clean. Steel Wok - 14 inch Regular Wok - for stovetop Cast Iron Wok - gas, electric stove, grills & campfires Induction Wok Electric Wok - for countertop WOK RING ORDER HERE 8 1/4" Used to support woks when cooking on a regular range, a wok ring sits on top of your existing burner and ensures that your wok won’t slide around while you’re cooking. Wok Spatula - special curve on spatula for mixing food in wok Steaming Ring ORDER HERE You can put this in a stock pot, accommodate 10-inch bamboo steamers, freeing up your wok to stir fry. Sizzling Platter - Cast iron with wooden base Clay Pots - for cooking on stovetop Bibimbap - premium ceramic
Molcajete & Tejolote - This tool is cut from volcanic rock, and has a rough surface is used to crush spices, garlic, ginger, tomatoes for salsa, avocados for guacamole, and various other ingredients. It can also be used to crush fresh herbs and prepare various kinds of fresh sauces. it must be seasoned with rice, rock salt, and spices before it is used. You can use a Motar & Pestle in a pinch. Metate - also cut from volcanic rock, but much larger, used to roll out tortilla's and crush spices.
Molinillo - used for making creamy, frothy hot chocolate. It can also be used to froth up hot or cold coffee, flavored milk, etc. Use a Chocolate Pot to make the hot chocolate.
Terra Cotta Cazueles - glazed inside which distributes the heat evenly and are often used for slow cooking in the oven and on top of the stove. Lime Squeezer
Rectangular Pizza Stone - make homemade Italian Bread on it Cheese Graters Cheese Knife - specialty knife to cut hard Parmesan cheese Ravioli Press Ravioli Cutter Gnocchi Board - roll them along the ridges with a gentle pressure to imprint Chitarra - looks like a flat harp, but allows the pasta dough to be cut and slide off when rolled over and pressed on strings Pasta Bike - Cuts sheets of dough into ribbon noodles Pasta Drying Rack Colandar Cannoli Form - for frying cannoli shells Garlic Press - for small bits Pasta Pot - or stock pot, for large noodles Dutch Oven - for steaming seafood and Osso buco Olive Pitter - with one squeeze presses the pit out of the olive, keeping the skin nearly intact. Sometimes called a Cherry Pitter Herb Cutter - which is a multi-wheeled utensil that is run over the herbs. This slices and dices the herbs without risking fingers. Olive Oil Cans - not only decorative, but spouts make it easier to measure the liquid, particularly when using measuring spoons or pouring atop a salad. Pastry Brushes - dough is a popular wrapping for meats, fruits and cheeses. To keep the dough moist, butter or olive oil is brushed across the dough. Various sizes of pastry brushes are used to coat the dough.
COFFEE & TEA
Coffee Cones - if you don't have a maker. Cone Filters are extra Coffee Grinder Aerolatte - Milk frother Espresso Pot Neopolitan Coffee Maker French Press Briki Greek Coffee Pot Molinillo - used for making creamy, frothy hot chocolate. It can also be used to froth up hot or cold coffee, flavored milk, etc. Use a Chocolate Pot to make the hot chocolate. Espresso Tamper - to press down the fresh ground beans Milk Warmer - to heat up and froth milk on cappuccino maker Demitasse Cups Demitasse Spoons Tea Infuser - for fresh tea leaves Glass Tea Pot Stainless Tea Kettle Tea Pot Kit Cow Creamer Whisk
Olive Pitter - with one squeeze presses the pit out of the olive, keeping the skin nearly intact. Sometimes called a Cherry Pitter Herb Cutter - which is a multi-wheeled utensil that is run over the herbs. This slices and dices the herbs without risking fingers. Grater - to grate cheese Sizzling Platter - for Saganaki Olive Oil Cans - not only decorative, but spouts make it easier to measure the liquid, particularly when using measuring spoons or pouring atop a salad. Pastry Brushes - Phyllo, or filo, dough is a popular wrapping for meats, fruits and cheeses. To keep the dough moist, butter or olive oil is brushed across the dough. Various sizes of pastry brushes are used to coat the dough. Honey Drizzler - most desserts call for honey Pepper Grinder - most recipes call for fresh ground pepper. Whisks - almost all sauces call for this Steel Souvlaki Skewers - more sturdier than wooden and reusable Metal baking pans and tins - cooking cheese, spinach pies and desserts, Preferably not with non-stick coatings as these tend to get very scratched up when cutting. Salad Spinner - for great Greek salads Metal Skewers - for Kabob's on the grill
Dutch Ovens & Trivets - Use DUTCH OVENS over open fire or on your grill for your stews, chili, soups, etc. Put hot pots/pans on TRIVETS Tables - Get a metal one for hibachi's and yakitori's, or smaller grills like smoke joe's as they all produce high heat. DON'T put onto wooden or glass top tables!!! Chairs - You need something to sit on, right??? Cutting Boards - Wooden ones that don't break or crack are best, especially when you have to cut/slice. Get one that has deep grove around perimeter to catch juices. Grilling oven mitts - These are heavy duty and a NECESSITY!!! CAMPFIRE GRILLING GRATE Easily cleaned, grill over the campfire or your firepit, or even in your fireplace!! (make sure you get your fireplace cleaned more often if you use it there!!) Use FIRE bricks or even sized rocks to "raise" up over flame for slow grilling. See notes below on what types of wood to use.
Earthen Pots - to make curries Samosa Tools - (if you don't want to make you own, you can substitute either won ton wrappers or egg roll wrappers found in grocery store refrigerated section- usually by produce)