European Kitchen Tools

Some of the tastiest foods in the world come out of Europe. Italy is famous for pasta, panini and risotto. France gives us crepes, souffles and gratins. Paellas, sangria and flan come from Spain. The cuisines of Europe vary from country to country, and each one has its own tools for preparing and presenting their delicious specialties.

Italian Kitchen Tools

Spaghetti cooks best in a large Italian pasta pot. pasta image by AGphotographer from Fotolia.com

Pasta needs ample boiling water in order to circulate and cook evenly. Italian pasta pots are very large and have an insert with holes for draining the pasta all at once when it is lifted from the pot. Pizzas cook more evenly and produce a crispier crust when baked on a preheated pizza stone. A wooden pizza paddle is a flat utensil that is used to slip the pizza into the oven and to remove it, and pizza wheels slice up the savory pie for serving. Another Italian specialty is ravioli, formed with a special roller tool that crimps dough around small mounds of filling and cuts the ravioli apart. A ravioli skimmer scoops up the ravioli dumplings when they have finished simmering. Risottos are prepared in special pans that have a broad, flat base and high sides. This shape ensures a steady distribution of heat and plenty of head room for the stirring that is so necessary. A risotto is finished off with a special risotto finishing spoon, a wooden utensil with a hole in the middle for breaking up any rice that sticks together. Panini grills are very popular for making trendy grilled sandwiches complete with grill marks.

French Kitchen Tools

Delicious pastries are made in French tart pans. tart image by citylights from Fotolia.com

The French make mouth-watering, velvety sauces that complement every kind of food imaginable. Smooth veloutes and béchamels, these sauces are often prepared over indirect heat to retain their delicacy. Double boilers accomplish this task and are a staple in the French kitchen. For slicing ingredients the manual mandoline comes in handy. It slices vegetables and other foods quickly and uniformly. Crepe pans produce thin pancakes of just the right size for filling with savories or sweets. Tart pans hold delicious pastries of chocolate or fruit. The French soufflé dish is especially constructed to encourage high and fluffy soufflés. When escargot is prepared, the diner must extract the delicacy from its shell with special tongs and an escargot fork. Lemon zesters remove lemon peel without taking any of the bitter white pith. Madeleine pans are used for making small shell-shaped cakes.

Spanish Kitchen Tools

The paella pan ensures even cooking and the formation of socorrat on the bottom of the dish. paella image by AGITA LEIMANE from Fotolia.com

The most dramatic dish that comes out of Spain is the magnificent paella, typically made with saffron rice, chicken, and succulent bits of seafood. The paella pan is shallow but has a large diameter. This pan shape optimizes the dish's ability to form socorrat, the crusty, flavorful bits on the bottom of the paella. A special paella spatula scoops up individual servings. For smaller casseroles, Spanish cooks rely on cazuelas, clay baking dishes, for heat retention and even cooking. Cazuelas come in many sizes. Special individual ramekins hold personal-sized servings of flan, Spain's famous custard and caramel dessert. Sangria pitchers make a festive container for Spain's fruity wine beverage. For a trendy, sociable meal, tapas are the ultimate movable feast. They are served on tapas plates, often designed so guests can mingle and munch at the same time.

References

• Italian Kitchen: About the Italian Kitchen
• OChef: French Cooking: What Do the French Hold in Their Hands When They Cook?
• From Spain: Spanish Delicacies and Paella

Resources

• I Live to Cook: European
• Travel and Leisure: Authentic European Dishes