7 devices that are present in the kitchen of housewives from around the world

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7 devices that are present in the kitchen of housewives from around the world
7 devices that are present in the kitchen of housewives from around the world
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Each country has its own customs, traditions, as well as national dishes. Based on this, each housewife decides what exactly to fill the kitchen with in order to prepare the household's favorite food and drinks every day. Novate.ru tells what Italians, Turks, French and residents of other countries cannot imagine their cuisine without. Perhaps one of these devices will come in handy for you.

1. Italy - Geyser coffee maker

A geyser coffee maker in Italy is called a mocha
A geyser coffee maker in Italy is called a mocha

Everyone knows that there is a kind of coffee cult in Italy. Locals cannot imagine their life without this invigorating drink, and therefore immediately stock up on useful devices that facilitate and improve the brewing process. So, the most popular coffee maker in Italy is the geyser, and they call it "mocha".

An interesting fact is that many Italians adhere to completely different rules in the process of using a coffee maker:

• do not wash the top of the mocha, sincerely believing that the coffee coating makes the taste and aroma of the drink brighter and richer;

• keep the top lid open until coffee starts pouring into the container. This is done to make the drink "breathe";

• do not put sugar or cinnamon in the coffee strainer, preferring to add them to the ready-made drink;

• A small portion of the coffee is drained to stir the sugar in, and then the mocha is returned to the stove, while the rest of the coffee is ready.

• as soon as coffee has stopped collecting in the top of the coffee maker, it must be drained into a cup, otherwise the drink will taste bitter.

2. Italy - Spaghetti spoon

You can use a spoon to pull out the spaghetti or measure out the portion
You can use a spoon to pull out the spaghetti or measure out the portion

More than coffee in Italy they love only pasta. A skimmer is not always found in the kitchens of local housewives, in addition, spaghetti often slides off of it back into the pan, but a special brush with cloves is always present. With its help, you can easily catch the pasta and immediately transfer it to a pan with sauce or to a plate.

By the way, the spaghetti spoon performs another important function that few people know about. The hole present in it is created in order to measure a portion of spaghetti per person. That is, how many dry pasta fits in this hole, so much will be a portion. You no longer have to put spaghetti in a saucepan "by eye", hoping that there will be enough for everyone - the spoon will do all the calculations for you.

Note: In some stores you can find fixtures with several holes of different diameters. This spoon will come in handy if family members prefer to eat different servings of pasta for lunch or dinner.

3. Turkey - Copper Turks

In Turkey, coffee is brewed exclusively in Turks
In Turkey, coffee is brewed exclusively in Turks

Unlike Italians, the inhabitants of Turkey are ardent opponents of coffee makers, recognizing exclusively the Turks. In the process of preparing the drink, they use a brazier with sand, a hand mill made of copper, spring water, turk and sugar.

A brazier with sand is placed on hot coals or a stove, the grains are ground into dust in a mill, cold water is poured into the Turk according to the number of portions (the volume of a traditional cup is 60 ml), up to the narrowest part of the neck. If you pour less, the aromatic substances will disappear during cooking, if more, the foam will not rise.

Sand is used to make Turkish coffee
Sand is used to make Turkish coffee

Ground coffee is poured into the water in the following proportions: a teaspoon of ground beans for 60 ml of water. Then sugar is added and the contents are mixed. The filled turk is placed in the sand, due to which the turka is heated as evenly as possible and the drink is aromatic and rich in taste.

When the mixture is heated for the first time, a light brown froth appears, which must be spread over the cups before the coffee boils. After that, the drink is brewed for about 20 seconds, bringing to a boil two to three times. It is very important not to let it boil - every time the foam rises, the turk is taken out of the sand for a few seconds and then put back. Ready coffee is poured into cups.

4. Morocco - Tajin

In tagine, food is fried and stewed at the same time
In tagine, food is fried and stewed at the same time

This pottery is an essential part of Moroccan cuisine. Due to the special shape and domed lid, steam first accumulates in the upper part, and then the resulting condensation slowly flows down, and this is repeated until the dish is completely cooked. That is, the food is cooked in its own juice, there is no need to add oil or water.

A huge number of products are prepared in tagine: meat, poultry, fish, vegetables, fruits. And given that Moroccan cuisine is distinguished by an abundance of spices, ready-made dishes turn out to be very spicy and juicy. Due to the fact that the ingredients languish in tagine for several hours, even the most inexpensive and tough meat as a result becomes soft, tender, melting in the mouth.

Unlike pots, in which food is languishing at a low temperature, tagine is more similar in principle to a frying pan - in it, the products remain juicy, but at the same time they are fried. By the way, an oven is not required for this dish - you can cook on the stove.

5. Switzerland - Racletnitsa

Cheese is melted in a raclette
Cheese is melted in a raclette

In Switzerland, they adore raclette, a dish made from processed cheese and various additives (potatoes, meat, vegetables, seafood). That is why the raclette is a must-have device in the kitchen of every self-respecting housewife. Devices are different, most often they are electric, with or without a grill. An ordinary raclette rack consists of a heating element to which a baking sheet is attached for spreading cheese. After softening the product, it needs to be scraped onto a plate.

6. Denmark - a frying pan for eleskiver

The pan has round indentations
The pan has round indentations

Eblleskyver are round Danish donuts traditionally cooked with apples or apple jam. Hence the name of the dessert, which literally translates as "apple slices". Modern housewives bake donuts without filling, serving them with jam or powdered sugar.

And since the shape of the ebleskiver is specific and resembles everyone's favorite nuts with condensed milk, the dishes for their preparation also need special. In Denmark, this is a pan with cells of different depths, into which the dough is poured. By the way, the process is quite complicated and from the first try not everyone succeeds in making perfect donuts. The fact is that to get a full-fledged ball, the dough in the depression must be turned until a full-fledged "bun" is obtained. This is done using Chinese chopsticks or a thin metal knitting needle.

7. China - Wok

The Chinese wok has a convex bottom
The Chinese wok has a convex bottom

Chinese cuisine is almost impossible to imagine without wok. It is a frying pan with thick walls and a convex bottom. It is this that distinguishes the traditional Chinese frying pan from those that are often used in European countries. The presence of a convex bottom is due to the fact that in the Middle Kingdom it is customary to cook wok dishes on a coal stove, because this is the only way to maintain the correct temperature regime and preserve useful substances in products.

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