Bamboo Steamers

The bamboo steamers allow the cook to prepare multiple dishes at once by stacking layer upon layer of bamboo racks. This extremely efficient system requires only one burner and one pan/wok placed over water. Each dish (set in its own rack) can be cooked in its own time and as many racks as needed can be added.

Wok

The wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. It is most often used for stir frying, but can also be used many other ways, such as in steaming, deep frying, braising, stewing, or making soup.

Chopsticks

Chopsticks are a pair of small even-length tapered sticks, which are generally believed to have originated in ancient China, and are the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam. Chopsticks are commonly made of wood, bamboo, metal, bone, ivory, and in modern times, plastic as well. The pair of sticks is maneuvered in one hand – between the thumb and fingers – and used to pick up pieces of food.

Lemon Squeezer

Available in glass, ceramic, plastic, stainless stain and wood, the squeezers that have a container underneath to catch the juice are the most useful.

Decorating Equipment

These nozzles, made from plastic or metal, vary in size from large for cream and pastry, to small for intricate decoration. You can buy special patterned nozzles for stars, shells, etc.

Rolling Pin

This should be large enough to roll out a full sheet of pastry, ensuring a smooth surface. Good-quality rolling pins are made of hard wood with a close grain and very smooth finish. Wood is preferable to ceramic and marble as its surface collects and holds a fine layer of flour. Available in various shapes and sizers, different cultures use different thicknesses of pin. Those used for large sheets of pastry such as strudel can be as long and thin as curtain rods.

Jelly Moulds

Moulds are used for shaping jellies and other set desserts. They are available in different shapes and sizes. Metal moulds are the most commonly avaailable. These are good conductors of cold which helps set the jelly and are easier to heat when unmoulding. Moulds are also available in glass and ceramic. All moulds should be filled right to the top to give the full effect of the pattern. Some moulds can be used for baked desserts but may be difficult to unmould if the pattern is too detailed.