Spoons are used for cooking drugs, meaning that the powdered drug is placed in the bowl of a spoon with a little water and heated over a flame until it turns to liquid. Because the flame can irreparably stain the spoon, the user can't return it and will instead hide it away somewhere for future use. We put some cocaine on a spoon and mix it with ammonia, then we burn it. First heat search engine to 'making crack' also 'freebase' at these.
Practical street drug question: in 2012, what drugs do you cook for injection?Given the physical evidence of a hypodermic and a cooking spoon, in 2012 in a major city, what are the likely drugs in use?
I know the top answer used to be 'heroin' but I've been told (and very very possibly misinformed) that's no longer the case for the most popular street forms of heroin. So another way to frame the question, in part, would be: Do common street-available forms of heroin require cooking before injection?
Background: the prospective user would be experienced with injected street drugs.
Major city would be located in the American southwest, BTW, since I see from other posts that geography can make a difference for the nature of the product.
posted by lodurr at 5:58 AM on October 14, 2012
posted by lodurr at 5:58 AM on October 14, 2012
Heroin, oxy, coke, meth, MDMA in that order in my anecdotal experience. I've never heard of heroin that one wouldn't cook, which is done to liquefy for injection. Add water and heat to get it to disolve.
posted by ill3 at 6:16 AM on October 14, 2012
posted by ill3 at 6:16 AM on October 14, 2012
If it isn't heroin, it is probably either coke or oxy. But people shoot up all sorts of stupid-ass things like adderal and synthetic opiates with acetaminophen in them.
You can both snort and smoke heroin.
posted by A god with hooves, a god with horns at 6:32 AM on October 14, 2012
You can both snort and smoke heroin.
posted by A god with hooves, a god with horns at 6:32 AM on October 14, 2012
that's no longer the case for the most popular street forms of heroin.
Street heroin no longer has to be injected - most of what's around these days is strong enough that it can be snorted or smoked, which didn't used to be true a few decades ago. However, injecting is still (and always will be) by far the most effective bang-for-buck way of taking heroin, albeit also the most dangerous. It's still the method of choice for the hardcore addict who needs to wring the absolute most high from every dime.
If not heroin, I would say, in rough descending order of probability: other opiates/opiods, coke, amphetamines.
posted by strangely stunted trees at 6:59 AM on October 14, 2012 [1 favorite]
Street heroin no longer has to be injected - most of what's around these days is strong enough that it can be snorted or smoked, which didn't used to be true a few decades ago. However, injecting is still (and always will be) by far the most effective bang-for-buck way of taking heroin, albeit also the most dangerous. It's still the method of choice for the hardcore addict who needs to wring the absolute most high from every dime.
If not heroin, I would say, in rough descending order of probability: other opiates/opiods, coke, amphetamines.
posted by strangely stunted trees at 6:59 AM on October 14, 2012 [1 favorite]
Meth and coke do not need to be cooked prior to injection.
posted by sacrifix at 8:24 AM on October 14, 2012
posted by sacrifix at 8:24 AM on October 14, 2012
The wikipedia article on drug injection is pretty detailed and (AFAICT, given my own second-hand experience) pretty damn accurate.
FWIW, my understanding is the same as sacrifix's. There's nothing that absolutely has to be injected. If you want to inject heroin, you still need to heat it first. If you want to inject (for instance) cocaine, it will dissolve in water without heat.
posted by nebulawindphone at 8:43 AM on October 14, 2012 [1 favorite]
FWIW, my understanding is the same as sacrifix's. There's nothing that absolutely has to be injected. If you want to inject heroin, you still need to heat it first. If you want to inject (for instance) cocaine, it will dissolve in water without heat.
posted by nebulawindphone at 8:43 AM on October 14, 2012 [1 favorite]
There's at least one hypodermic & at least one spoon used for cooking, so-identified by a guy I don't trust very much as a person but trust to recognize street drug paraphernalia. And as noted, they're tentatively associated with a person known to be very familiar w/ IV use.
In retrospect, I think the main thing I want to understand is whether commonly available forms of heroin need to be cooked before injection. And it sounds like 'mostly yes.'
Sorry if I seem vague, but I did this non-anonymously so it would be easier to keep track of, and I don't want too many identifiable details here (mostly for trust's sake). It's a new manifestation of a pre-existing problem.
posted by lodurr at 11:23 AM on October 14, 2012
In retrospect, I think the main thing I want to understand is whether commonly available forms of heroin need to be cooked before injection. And it sounds like 'mostly yes.'
Sorry if I seem vague, but I did this non-anonymously so it would be easier to keep track of, and I don't want too many identifiable details here (mostly for trust's sake). It's a new manifestation of a pre-existing problem.
posted by lodurr at 11:23 AM on October 14, 2012
Ketamine?
posted by esmerelda_jenkins at 12:48 PM on October 14, 2012
posted by esmerelda_jenkins at 12:48 PM on October 14, 2012
Right. So from a chemical point of view, here's the deal.
In many drugs (both street drugs and pharmaceuticals), the active chemical itself is alkaline or basic. It can either be distributed as a pure 'free base,' or combined with another chemical to form a salt. Salts generally dissolve really easily in water, without any heating. Their solubility also makes them snortable: they dissolve right away into your nasal mucosa. Free bases don't dissolve as easily in water, so they need to be 'cooked' before injection and it doesn't make as much sense to snort them. On the other hand, free bases are better for smoking, since their evaporation point is farther away from their burning point. Smoking a drug in salt form is wasteful: a lot of the active ingredient just burns up before it reaches your lungs.
This is for instance the difference between powder cocaine and freebase. Powder is a salt, cocaine hydrochloride. Freebase is, like the name says, a free base. Crack is just cheaper, less pure freebase. The crack epidemic was really an 'affordable sloppily-manufactured freebase epidemic,' but that doesn't make for as catchy a headline.
(Googling around to make sure I had my facts straight, I found that apparently some people do inject crack, which was news to me. As the chemical facts would predict, you do have to cook crack in order to get it to dissolve.)
There's the same distinction with heroin. White powder heroin is a salt. You can snort it; and if you want to inject it, you can dissolve it without cooking; but it's wasteful to smoke it. Cheaper, less pure forms ('black tar,' 'brown tar,' etc.) contain heroin in free base form. It makes less sense to snort them; if you want to inject them, they need cooking first; but you can smoke them without worrying about waste.
So basically what a burnt spoon tells you is that your friend is injecting something that he bought in free base form. Could be cheap heroin. Could be some sort of pharmaceutical opiate. Could apparently be cocaine. Could conceivably be some other drug entirely.
posted by nebulawindphone at 12:49 PM on October 14, 2012 [12 favorites]
In many drugs (both street drugs and pharmaceuticals), the active chemical itself is alkaline or basic. It can either be distributed as a pure 'free base,' or combined with another chemical to form a salt. Salts generally dissolve really easily in water, without any heating. Their solubility also makes them snortable: they dissolve right away into your nasal mucosa. Free bases don't dissolve as easily in water, so they need to be 'cooked' before injection and it doesn't make as much sense to snort them. On the other hand, free bases are better for smoking, since their evaporation point is farther away from their burning point. Smoking a drug in salt form is wasteful: a lot of the active ingredient just burns up before it reaches your lungs.
This is for instance the difference between powder cocaine and freebase. Powder is a salt, cocaine hydrochloride. Freebase is, like the name says, a free base. Crack is just cheaper, less pure freebase. The crack epidemic was really an 'affordable sloppily-manufactured freebase epidemic,' but that doesn't make for as catchy a headline.
(Googling around to make sure I had my facts straight, I found that apparently some people do inject crack, which was news to me. As the chemical facts would predict, you do have to cook crack in order to get it to dissolve.)
There's the same distinction with heroin. White powder heroin is a salt. You can snort it; and if you want to inject it, you can dissolve it without cooking; but it's wasteful to smoke it. Cheaper, less pure forms ('black tar,' 'brown tar,' etc.) contain heroin in free base form. It makes less sense to snort them; if you want to inject them, they need cooking first; but you can smoke them without worrying about waste.
So basically what a burnt spoon tells you is that your friend is injecting something that he bought in free base form. Could be cheap heroin. Could be some sort of pharmaceutical opiate. Could apparently be cocaine. Could conceivably be some other drug entirely.
posted by nebulawindphone at 12:49 PM on October 14, 2012 [12 favorites]
Thanks, all. I'm gonna call this answered.
This was an exercise in trust-but-verify. We had some doubts regarding the source (more his emotional state than veracity), and this was at a distance, and tentatively implicating someone who's got about 9 months clean. You want to trust in a situation like this, but you have to accept the possibility that trust would be misplaced. We now have some good reason to believe the works were someone else's, and being used to cook meth for injection. But this is the bitch of caring about someone who's been hooked on street drugs: just bringing up the possibility has made it necessary to question.
posted by lodurr at 1:20 PM on October 14, 2012
This was an exercise in trust-but-verify. We had some doubts regarding the source (more his emotional state than veracity), and this was at a distance, and tentatively implicating someone who's got about 9 months clean. You want to trust in a situation like this, but you have to accept the possibility that trust would be misplaced. We now have some good reason to believe the works were someone else's, and being used to cook meth for injection. But this is the bitch of caring about someone who's been hooked on street drugs: just bringing up the possibility has made it necessary to question.
posted by lodurr at 1:20 PM on October 14, 2012
In the southwest and the northwest, injecting meth is not unheard of, and there are needle exchanges that handle meth and heroin.
posted by PinkMoose at 1:45 PM on October 14, 2012
posted by PinkMoose at 1:45 PM on October 14, 2012
You don't cook crack - you break it down with a citric acid such as lemon juice. Rule of the thumb is you never cook any form of cocaine, ever. Powder coke, of course, dissolves easily in plain unheated water.
Heroin in the US these days comes in two forms: a tan/light brown/off-white powder found primarily on the east coast; and tar heroin, found pretty much everywhere else. Tar can come in the form of really oily, sticky black stuff or in almost glass-like hard pieces - or anything inbetween.
Both forms of heroin can be prepared for injection by either heating up and cooking or by just mixing with water (commonly called a 'cold shot'), though generally speaking the harder tar is the longer it takes to dissolve in water without cooking.
When preparing an ever-popular speedball (heroin and coke or, less commonly, meth), the heroin is usually added to the spoon/cooker first and dissolved through the user's chosen method. The coke/meth is then added to the solution after the heroin has been thoroughly dissolved and, if cooked, cooled.
As far as I know (and as far as I've ever seen), meth is never heated for injection. Maybe some of the newer strains of ice have to be heated to dissolve properly, but I seriously doubt it.
lodurr, I have a lot of experience with IV drug use on both sides of the street. Please feel free to hit me up if you need any help with what's happening, from advice to questions to whatever. My email's in my profile.
posted by item at 9:28 PM on October 14, 2012 [2 favorites]
Heroin in the US these days comes in two forms: a tan/light brown/off-white powder found primarily on the east coast; and tar heroin, found pretty much everywhere else. Tar can come in the form of really oily, sticky black stuff or in almost glass-like hard pieces - or anything inbetween.
Both forms of heroin can be prepared for injection by either heating up and cooking or by just mixing with water (commonly called a 'cold shot'), though generally speaking the harder tar is the longer it takes to dissolve in water without cooking.
When preparing an ever-popular speedball (heroin and coke or, less commonly, meth), the heroin is usually added to the spoon/cooker first and dissolved through the user's chosen method. The coke/meth is then added to the solution after the heroin has been thoroughly dissolved and, if cooked, cooled.
As far as I know (and as far as I've ever seen), meth is never heated for injection. Maybe some of the newer strains of ice have to be heated to dissolve properly, but I seriously doubt it.
lodurr, I have a lot of experience with IV drug use on both sides of the street. Please feel free to hit me up if you need any help with what's happening, from advice to questions to whatever. My email's in my profile.
posted by item at 9:28 PM on October 14, 2012 [2 favorites]
You don't cook crack - you break it down with a citric acid such as lemon juice.
(Thanks for the correction. I was startled it was injectable at all.)
posted by nebulawindphone at 9:49 PM on October 14, 2012 [1 favorite]
(Thanks for the correction. I was startled it was injectable at all.)
posted by nebulawindphone at 9:49 PM on October 14, 2012 [1 favorite]
I was startled it was injectable at all.
It's kind of a stupid thing to do, and not just for the obvious reason. It's a surefire way to get an abscess, as crack is chock-full of even more nasty, unclean, and infection-encouraging shit than even powdered coke is, plus the lemon juice is hell on the veins. Some people use a pinch of powdered Kool-aid mix to break down crack, as it's relatively high in citric acid. It's really odd watching someone shoot up a bright purple or green concoction, like something out of a bad 90's sci-fi movie.
In some parts of the world, and probably only until a few decades back, heroin processing hadn't reached the highs (ha!) it has today and it had to be broken down with lemon juice/citric acid as well. This process is described repeatedly in the book Christiane F., the autobiography of the Bowie-obsessed teenaged junkie in 1970's Germany. I don't know how every junkie back then wasn't covered head to toe in abscesses - or maybe they were.
One other thing I left out of my last comment: there's a third type of heroin available in the States, though it's just an offshoot of tar and thus its availability is in more or less the same geographic areas. It's called 'cheeva/cheeba' or 'boy' (or, increasingly, 'cheese', though when it's called this there tends to be very little actual heroin in the product), and it's tar mixed with a cut (usually some type of pill) in a coffee grinder to make a powder that can then be shorted or shot. It's really just a way for low-level dealers to make their tar go further - a lot further sometimes, as it can be cut with Benadryl or OTC sleep meds to give the heroin a little more 'nod', a desirable effect to a lot of users because good dope makes one nod out. It's a different overall effect in the end, however, not one sought out by experienced users, and this type of heroin is found mainly on the streets sold by super low-level dealers.
posted by item at 6:57 AM on October 15, 2012 [2 favorites]
It's kind of a stupid thing to do, and not just for the obvious reason. It's a surefire way to get an abscess, as crack is chock-full of even more nasty, unclean, and infection-encouraging shit than even powdered coke is, plus the lemon juice is hell on the veins. Some people use a pinch of powdered Kool-aid mix to break down crack, as it's relatively high in citric acid. It's really odd watching someone shoot up a bright purple or green concoction, like something out of a bad 90's sci-fi movie.
In some parts of the world, and probably only until a few decades back, heroin processing hadn't reached the highs (ha!) it has today and it had to be broken down with lemon juice/citric acid as well. This process is described repeatedly in the book Christiane F., the autobiography of the Bowie-obsessed teenaged junkie in 1970's Germany. I don't know how every junkie back then wasn't covered head to toe in abscesses - or maybe they were.
One other thing I left out of my last comment: there's a third type of heroin available in the States, though it's just an offshoot of tar and thus its availability is in more or less the same geographic areas. It's called 'cheeva/cheeba' or 'boy' (or, increasingly, 'cheese', though when it's called this there tends to be very little actual heroin in the product), and it's tar mixed with a cut (usually some type of pill) in a coffee grinder to make a powder that can then be shorted or shot. It's really just a way for low-level dealers to make their tar go further - a lot further sometimes, as it can be cut with Benadryl or OTC sleep meds to give the heroin a little more 'nod', a desirable effect to a lot of users because good dope makes one nod out. It's a different overall effect in the end, however, not one sought out by experienced users, and this type of heroin is found mainly on the streets sold by super low-level dealers.
posted by item at 6:57 AM on October 15, 2012 [2 favorites]
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An assortment of utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining.
In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles.[1]
List[edit]
| Name | Alternative names | Purpose in food preparation | Design | Image |
|---|---|---|---|---|
| Apple corer | To remove the core and pips from apples and similar fruits | |||
| Apple cutter | To cut apple and similar fruits easily while simultaneously removing the core and pips. | Cf. peeler | ||
| Baster | Used during cooking to cover meat in its own juices or with a sauce. | An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake and release. The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush. | ||
| Beanpot | A deep, wide-bellied, short-necked vessel used to cook bean-based dishes | Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking times. They are typically glazed both inside and out, and so cannot be used for clay pot cooking. | ||
| Biscuit press | Cookie press | A device for making pressed cookies such as spritzgebäck. | It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons. | |
| Blow torch | Blowtorch, blowlamp | Commonly used to create a hard layer of caramelized sugar in a crème brûlée.[2] | ||
| Boil over preventer | Milk watcher, Milk guard, Pot minder | Preventing liquids from boiling over outside of the pot | A disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing bubbles from forming in liquids such as milk, or water which contains starch (for instance if used to cook pasta). Can be made of metal, glass or ceramic materials. | |
| Bottle opener | Twists the metal cap off of a bottle | |||
| Bowl | To hold food, including food that is ready to be served | A round, open topped container, capable of holding liquid. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials. | ||
| Bread knife | To cut bread | A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it. | ||
| Browning tray | Browning plate, Browning bowl | Used in a microwave oven to help turn food brown | Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface. | |
| Butter curler | Used to produce decorative butter shapes. | |||
| Cake and pie server | Cake shovel, pie cutter | To cut slices in pies or cakes, and then transfer to a plate or container | This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container. | |
| Cheese cutter | Designed to cut soft, sticky cheeses (moist and oily). | The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. | ||
| Cheese knife | Used to cut cheese. | |||
| Cheese slicer | Used to cut semi-hard and hard cheeses. It produces thin, even slices. | |||
| Cheesecloth | To assist in the formation of cheese | A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. | ||
| Chef's knife | Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks. | |||
| Cherry pitter | Olive stoner | Used for the removal of pits (stones) from cherries or olives. | ||
| Chinois | Chinoise | Straining substances such as custards, soups and sauces, or to dust food with powder | A conical sieve | |
| Clay pot | A cooking pot made out of clay | |||
| Cleaver | Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). | A large broad bladed knife. | ||
| Colander | Used for draining substances cooked in water | A bowl-shaped container with holes, typically made from plastic or metal. It differs from a sieve due to its larger holes, allowing larger pieces of food, such as pasta, to be drained quickly. | ||
| Cookie cutter | Biscuit mould, Biscuit cutter, Cookie mould | Shaping biscuit dough | Generally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface. | |
| Corkscrew | Pierces and removes a cork from a bottle. | |||
| Crab cracker | Lobster cracker | Used to crack the shell of a crab or lobster | A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell.[2] | |
| Cutting board | A portable board on which food can be cut. | Usually smaller and lighter than butcher's blocks, generally made from wood or plastic. | ||
| Dough scraper | Bench scraper, Scraper, Bench knife | To shape or cut dough, and remove dough from a worksurface | Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. | |
| Edible tableware | Tableware, such as plates, glasses, utensils and cutlery, that is edible | |||
| Egg piercer | Pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling. If both ends of the shell are pierced, the egg can be blown out while preserving the shell (for crafts). | |||
| Egg poacher | Holds a raw egg, and is placed inside a pot of boiling water to poach an egg. | |||
| Egg separator | A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. | |||
| Egg slicer | Slicing peeled, hard-boiled eggs quickly and evenly. | Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.[3] | ||
| Egg timer | Used to correctly time the process of boiling eggs. | Historical designs range considerably, from hourglasses, to mechanical or electronic timers, to electronic devices which sense the water temperature and calculate the boiling rate. | ||
| Fat separator | Device used to defat or separate fat from stocks or gravies. | |||
| Fillet knife | A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. | |||
| Fish scaler | Urokotori | Used to remove the scales from the skin of fish before cooking | ||
| Fish slice | Spatula, turner | Used for lifting or turning food during cooking | ||
| Flour sifter | Blends flour with other ingredients and aerates it in the process.[4] | |||
| Food mill | Used to mash or sieve soft foods. | Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. | ||
| Funnel | Used to channel liquid or fine-grained substances into containers with a small opening.[2] | A pipe with a wide, conical mouth and a narrow stem. | ||
| Garlic press | Presses garlic cloves to create a puree, functioning like a specialized ricer. | |||
| Grapefruit knife | Finely serrated knife for separating segments of grapefruit or other citrus fruit.[5] | |||
| Grater | Cheese grater, Shredder | Used to grate cheeses, spices, citrus and other foods | ||
| Gravy strainer | Gravy separator | A small pouring jug that separates roast meat drippings from melted fat, for making gravy.[2] | ||
| Herb chopper | Chops or minces raw herbs. | |||
| Honey dipper | Drizzles honey. | |||
| Ladle | A ladle is a type of serving spoon used for soup, stew, or other foods. | |||
| Lame | Used to slash the tops of bread loaves in artisan baking. | |||
| Lemon reamer | A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice. | |||
| Lemon squeezer | A juicer, similar in function to a lemon reamer, with an attached bowl. | Operated by pressing the fruit against a fluted peak to release the juice into the bowl. | ||
| Lobster pick | Lobster fork | A long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.[2] | ||
| Mandoline | ||||
| Mated colander pot | ||||
| Measuring cup | Measuring jug, Measuring jar | The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units. | ||
| Measuring spoon | Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml).[6] | |||
| Meat grinder | Mincer | Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. | ||
| Meat tenderiser | Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. | |||
| Meat thermometer | Thermometer used to measure the internal temperature of meats and other cooked foods. | |||
| Melon baller | Small scoop used to make smooth balls of melon or other fruit, or potatoes.[5] | |||
| Mezzaluna | To finely and consistently chop/mince foods, especially herbs. | |||
| Microplane | To zest citrus fruits or finely grate hard foods such as cheese. | |||
| Milk frother | To make foam or froth in milk for coffee. | Essentially a small battery powered electric mixer. | ||
| Mortar and pestle | Molcajete | To crush food, releasing flavours and aromas | Generally made from either porcelain or wood, the mortar is shaped as a bowl. The pestle, generally shaped like a small club, is used to forcefully squeeze ingredients such as herbs against the mortar.[7] | |
| Nutcracker | To crack open the hard outer shell of various nuts. | |||
| Nutmeg grater | A small, specialized grating blade for nutmeg. | |||
| Oven glove | Oven mitt | To protect hands from burning when handling hot pots or trays. | ||
| Pastry bag | To evenly dispense soft substances (doughs, icings, fillings, etc.). | |||
| Pastry blender | Cuts into pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle.[4] | |||
| Pastry brush | Basting brush | To spread oil, juices, sauce or glaze on food. | Some brushes have wooden handles and natural or plastic bristles, whilst others have metal or plastic handles and silicone bristles. | |
| Pastry wheel | Cuts straight or crimped lines through dough for pastry or pasta. | |||
| Peel | Pizza shovel | |||
| Peeler | Potato peeler | |||
| Pepper mill | Burr mill, burr grinder, pepper grinder | |||
| Pie bird | Pie vent, pie funnel | |||
| Pizza cutter | Pizza slicer | |||
| Potato masher | ||||
| Potato ricer | Ricer | Presses very smooth vegetable mashes or purees, operates similar to a meat grinder/mincer. | ||
| Pot-holder | ||||
| Poultry shears | Used for dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips. | |||
| Roller docker | Used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. | |||
| Rolling pin | A long, rounded wooden or marble tool rolled across dough to flatten it. | |||
| Salt shaker | ||||
| Scales | Kitchen scales, Weighing scales | |||
| Scissors | Kitchen scissors | |||
| Scoop | Ice cream scoop | |||
| Sieve | Sifter, Strainer | |||
| Slotted spoon | Skimmer | |||
| Spatula | ||||
| Spider | Sieve, spoon sieve, spoon skimmer, basket skimmer | For removing hot food from a liquid or skimming foam off when making broths | A wide shallow wire-mesh basket with a long handle | |
| Sugar thermometer | Candy thermometer | Measuring the temperature, or stage, of sugar | ||
| Tamis | Drum sieve | Used as a strainer, grater, or food mill. | A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehairmesh. Ingredients are pushed through the mesh. | |
| Tin opener | Can opener | To open tins or cans | Designs vary considerably; the earliest tin openers were knives, adapted to open a tin as easily as possible. | |
| Tomato knife | Used to slice through tomatoes. | A small serrated knife. | ||
| Tongs | For gripping and lifting. Usually used to move items on hot surfaces, such as barbecues, or to select small or grouped items, such as sugar cubes or salad portions. | Two long arms with a pivot near the handle. | ||
| Trussing needle | For pinning, or sewing up, poultry and other meat.[8] | Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry | ||
| Twine | Butcher's twine, Cooking twine, Kitchen 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'. | |
| Whisk | Balloon 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 whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo. | |
| Wooden spoon | For mixing and stirring during cooking and baking. | |||
| Zester | For obtaining zest from lemons and other citrus fruit.[5] | A handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims | . |
How To Re Cook Crack
See also[edit]
References[edit]
Cooking Crack In A Spoon
- ^'Kitchen technology'. Cornell University Library. Retrieved 22 August 2012.
- ^ abcdeConran, Caroline; Conran, Terence & Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 229. ISBN1840911824.
- ^'Egg slicer,' in Charles G. Sinclair, ed., The International Dictionary of Food and Cooking, p. 184. Peter Collin Pub., 1998. Google Book Search. Retrieved 18 August 2012.
- ^ abConran, Caroline; Conran, Terence & Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 237. ISBN1840911824.
- ^ abcCunningham, Marion (2008). The Fannie Farmer Cookbook. Alfred A. Knopf. p. 27. ISBN0679450815.
- ^Conran, Caroline; Conran, Terence & Hopkinson, Simon (1997). The Conran Cookbook. Conran Octopus Ltd. p. 233. ISBN1840911824.
- ^Roots, Levi (14 November 2009). 'Best kitchen gadget: pestle and mortar'. The Independent. Retrieved 5 October 2012.
- ^Cunningham, Marion (2008). The Fannie Farmer Cookbook. Alfred A. Knopf. p. 30. ISBN0679450815.
Cooking Crack On A Spoon
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