tools and equipment
Basting Brush
Synthetic flexible bristles used to brush on butter, oil, stock, juices, egg washes, milk, cream, etc., controlling amount and placement. Hand wash immediately after every use with hot soapy water. Rinse thoroughly and flick dry. A good brush will allow you to pull down the bristle wrap so that no food and bacteria gets stuck. Disposable brushes are the most sanitary but waste resources.
Boning Knife
No, you don’t cut bones with it. With it, you cut meat from the bones. The thin blade, shaped that way, allows you to turn and cut to the contours of whole foul and ribs.
Note:
Always cut away from your hand or your body. Hold and move your meat to a position that has maximum leverage and the optimum angle for seeing what you’re cutting.
Box Grater
Just like its shape, that’s what it is. The more sturdy base helps with larger volume grating like cheese and carrots. Watch the knuckles.
