The process of adding a highly aromatic liquid (for increased flavor) or water to a pan to remove and dissolve the food particles (also known as fond) left over from cooking bones and vegetables for stock or sautéing a piece of meat in a pan. After adding the liquid, use a wooden spoon to loosen the rest of the food particles and reduce the heat to simmer the sauce. This process is used to create a sauce for a dish or add flavor to a stock.
Just like knives there are lots (and I mean lots) of different types of kitchen equipment. From cutting boards and peelers to melon ballers/parisienne scoops, measuring cups and spoons to measuring bowls and scales. I could go on and on and on, you get the picture. It is no doubt that Chef's need a lot of equipment in order to put food on the table for customers every day and night. When it's crunch time during service, the tools you need is a hot rag or very thick towel (for grabbing hot pots, pans, etc.) and a pair of tongs. Equipment Used in the Kitchen Peelers The peeler is a very indispensable kitchen tool with a slotted blade, designed for removing a thin layer from various fruits and vegetables. There are two main types of peelers, the Y-shaped peeler and the straight peeler. There is also the mechanical peeler, but it is not often used in the household nor the restaurant industry. Whisks/Whips A whisk or whip is Beat, blend or whip certain foods to inco
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