The Tools of the trade

Just as any good craftsman uses his tools to create a masterpiece, a good cook must also be prepared with his or her utensils in order to master the dish that they are preparing. And with this in mind I would like to tell you about some of the things Mom keeps in her kitchen to help her prepare the dishes we grew up with.

I will give you these in both Spanish and English, so that this way you will start learning something about the language of love and poetry along with our food.

Note: Although modern electric utensils have replaced what was once considered standard manual kitchen tools, many Hispanic households continue to use some of the old utensils mentioned below. The reason for this is that they feel that the blender dose not leave some of the ingredients coarse enough. However, we have found that in some cases a food processor serves the purpose when preparing Sofrito, but for now I don't want to get ahead of myself.

1 - Mortero y pillion = Mortar and pestle (These Come in carved wood and in aluminum I prefer The wooden type because it cures better as you use it and I don't care for the chemical reaction with aluminum and vinegar. Before the blender and still to this day the mortero and pilon are used in may kitchens to crush garlic, pepper corns and to blend these ingredients with salt, oregano and other spices.

2- Caldero de hierro = A cast iron caldron This is used for deep frying making rice , stewing and other dishes the secrete is to make sure that if you purchase a new one is how to cure it. These come in many sizes and it is recommended according to the amount you are going to cook to have a few different sizes on hand.

3- Salten de hierro = A cast iron frying pan This is self explanatory, but it can also be used for baking and like el caldero it also must be cured.

4- Ollas = Pots and pans This also is self explanatory so I wont waste your time on this one.

5- Cuchillos = Knives

6- Cucharas = Spoons

7- Espatula = Spatulas

I think I better stop for now and I will address this page as we go along