1. ZESTER
For obtaining zest from lemons and other citrus fruit. A handle and a curved metal end, the top of which is perforated with a row of round holes and sharpened rims.
2.TWINE (Butcher's twine, Cooking twine, Kithen string, Kitchen twine)
For trussing roasts of meat or poultry. Twine must be cotton - never synthetic - and must be natural -never bleached - in order to be " food grade".
3. WHISK (Ballon whisk, Gravy whisk, Flat whisk, Flat coil whisk, Bell Whisk, and other types)
To blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most consist of a long, narrow handle with a series of wire loops joined at the end. Whisk made from stainless steel but also made of bamboo.
For obtaining zest from lemons and other citrus fruit. A handle and a curved metal end, the top of which is perforated with a row of round holes and sharpened rims.
2.TWINE (Butcher's twine, Cooking twine, Kithen string, Kitchen twine)
For trussing roasts of meat or poultry. Twine must be cotton - never synthetic - and must be natural -never bleached - in order to be " food grade".
3. WHISK (Ballon whisk, Gravy whisk, Flat whisk, Flat coil whisk, Bell Whisk, and other types)
To blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most consist of a long, narrow handle with a series of wire loops joined at the end. Whisk made from stainless steel but also made of bamboo.
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