Category: Kitchen Utensils

Mortar & Pestle

Mortar & Pestle, photo by JMorton

Mortar & Pestle, photo by JMorton

Mortar & Pestle, photo by JMorton

Mortar & Pestle, photo by JMorton

Mortar & Pestle, photo by JMorton

Mortar & Pestle, photo by JMorton

Mortar & Pestle

I love this mortar and pestle.  They are a useful kitchen gadgets perfect for grinding and crushing spices such as the above garlic into a paste.  Perfect also for grinding whole black pepper corns.

Colander – Kitchen Utensil

Colander, photo by JMorton

Colander, photo by JMorton

Colander, photo by JMorton

Colander, photo by JMorton

Colander – Kitchen Utensil

This folding colander by Joseph Joseph is a fun and colourful addition to modern kitchen.  I saw the colander in John Lewis and I was captivated by how it looks as well as the design.  Very funky looking, and updated version of the 70s Tupperware, much loved by housewives and homemakers. 🙂

A colander is every cook’s gadget in food preparation.  It is a perforated bowl that is useful in straining and draining food like pastas, beans, boiled vegetables prior to cooking and after cooking.  It is also used to drain washed vegetables and salad.

I would love the above colander for Christmas, it would be a lovely addition to my growing collection of Joseph Joseph kitchen utensils.

The above colander is made from plastic but they can also come in metal.  Some come with base and some don’t, which look like a sieve.

Wok – Kitchen Essential

wok 604 wok 602

Wok – Kitchen Essential

My wok or kawali is still with me.  It is a Ken Hom brand given to us as a wedding present almost 27 years ago.

It is a  carbon steel wok that is great in conducting heat.  It heats quicker and saves time and energy.  I prefer it to the non-stick teflon coated wok.

A wok is a combination of frying pan and a saucepan.  Ideal for cooking chilli con carne and curries. 🙂

I find that carbon steel wok is very forgiving.  No matter how much I maltreat it with sharp cooking implements, how much force I put into my stir-frying 😉  it just continue to do what it is supposed to do, cook nice meals.  I do not have to worry whether I was using wooden or plastic utensils.  I don’t have to worry that the teflon coating is now coating my food. 😉

This stalwart kitchen hero needs a bit of  tender loving care after you have given it a good scrubbing.  After the wash before you put the wok away, you must dry it and  wipe it with a bit of oil to prevent rusting.

Having said that a correctly “seasoned” wok needs minimal care; it can even become non-stick if done properly, I find.

If it did rust, you have to “re-season” the wok.

To do this, scrub off the rust.  Then put the wok on high eat on your stove,  tilting it in every way.  Then add a bit of oil, carefully wipe in the oil all over the inside of the wok. Continue heating it for at least another 5 minutes.  Get another paper towel and completely wipe off the oil.

It is now ready to use or let it cool and put away.