Wonder what Chinese cooking utensils I have in my kitchen? Here they are.
If I want to simmer a soup for more than 2-3 hours, especially with Chinese herbs, I will use the slow cooker. Once everything is added into the pot, you can leave it to cook on its own. You can use that time (that you used to slave over the stove stirring the pot) to read, watch television, take a bath or shower or do something else. More information on the slow cooker here.
The electric rice cooker is quite a versatile kitchen appliance. You can cook rice, congee, soups and even bread with it. You can even use it as a food steamer. It cooks at a higher temperature than the slow cooker which is why I usually use this for soups that need no more than 1 hour to simmer.
I always make congee in my rice cooker. I like to make plain white congee and then prepare some additional dishes to go with it. I also like to add all sorts of yummy ingredients while the congee is cooking to make one-meal dishes. More information on the rice cooker here.
The thermal cooking pot is also branded as the magic pot because it seems to cook on its own as if by magic. What it does is trap the heat from the food itself to continue cooking. It is considered a green appliance as it minimizes fuel usage and CO2 emissions. Food also does not burn.
Do you know that you can use it to transport food to a potluck gathering or a picnic? Dishes like curry chicken, braised soy chicken or pork come to mind.
The smaller ones can be used as lunch boxes. Find out more about the thermal cooker or check out some recipes.
When I was living in Melbourne as a student, I find it hard to find hot lunches without having to spend a fortune. When I decided to make my own lunches, I discovered that the normal lunch boxes leak and lose heat (especially during the colder months) too quickly.
While on a home trip, I looked around for suitable containers and came across vacuum lunch jars and thermal flasks which are leak-proof and can keep soupy lunches hot till noon.
Find out more about the various types of Chinese lunch boxes and how these portable food containers can make an otherwise messy lunch item a breeze to cart around.
Recently, I came across this new gadget called the electric lunch box. It is the size of a vacuum lunch jar but comes with an electric heating element. Prepare your ingredients and place them in the small containers. These containers fit into the lunch box and are leak-proof.
Plug it into an electric outlet at work and cook away. Great for work places with pantries.
This is a quintessential Chinese cooking jar. This little neat ceramic soup jar is used to cook nourishing tonics using a cooking technique known as double boiling.
When I was growing up, there is no such thing as an electric steamer. When we need to steam food, we use the good ol' wok or a big pot to do it. The tricky thing about using them to steam food is how to place the food properly above the boiling water. I was told by my grandmother that they used to use plates or bowls as steaming bases. Just place the plates face-down into the wok and balance the plate with food to be steamed on top of that.
Later on, someone cleverly invented the wire plate which has 3 legs (which is why it is also fondly known as the tripod). I don't know why they decided on 3 legs and not 4.
Some visitors have asked me where to buy these steaming racks. They can be found on Amazon. Here's one:
I have also been buying things from Qoo10 and I found quite cheap ones like this Stainless steel small steaming rack.
This little device grabs and removes hot steaming plates or bowls of food from the steamer or wok without your hands getting too close to the heat. It has the same function as the hot dish grabber that grabs hot items from the oven but it is designed to grab dishes vertically out from a pot or wok rather than horizontally from an oven.
Plate grabbers can come with 2 or 3 arms. I personally prefer the 3-arm plate grabber because it grips the plate firmly and requires less room to maneuver which means you can use a smaller pot and thus use less water and energy to steam food.
I could only find a 2-arm plate grabber at Amazon. This is what it looks like:
Another variation looks like this. It is known as a hot plate forceps. It looks more versatile. I can see it being used for taking hot stuff from an oven too.
When I was growing up, there is only one knife in our kitchen. It looks like this:
When I am older, I learnt that this knife is called a cleaver. It is used to chop and slice meat. However, my grandmother used it to cut everything. I think it is because our family isn't that well-off and couldn't afford different types of knives.
I believe that good knives made food preparation easier. If you are looking for good knives, head over to Reviews.com for a comprehensive guide on knives.
Good knives might mitigate poor knife skills but knowing how to use a knife properly is a good life skill to master.
I came across an article by Paul Melton on How To Improve Your Knife Skills in the Kitchen. It didn't occur to me to practice my knife skills on onions, carrots, and potatoes. It seems like a waste of food to my pragmatic mind.
What about you? What are some of the Chinese cooking utensils in your kitchen?