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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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03- Kitchen Equipment |
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Print this Recipe Mexican cooking doesn't require a lot of special equipment, but a few things increase the efficiency and enjoyment of time spent in the kitchen. Below are some frequently used items that make Mexican cooking authentic and easier. Comal, Griddle, Cast Iron Skillet: Flat pans of clay or metal (comals) that sit on the heating unit of a stove are used to bake tortillas and other things that do not use oil. When a comal is not available, a griddle or skillet is used. Electric Blender, Food Processor, Electric Mixer: These three will be in constant use when preparing salsas, sauces, beating egg whites for chile relleno batter or cakes, and lots of other things every time you cook. A blender may be the Mexican cook's best friend, not only for margaritas, but also for blending Mexican sauces better than food processors. Fine-Mesh Strainers or Food Mill: ESSENTIAL. Whatever type you prefer, because Mexican cooking frequently involves straining and mashing ingredients to make smoother sauces. Juice Presser: Used by cooks, bartenders, and food vendors all over Mexico. Mexican cooks have individual presses for limes, oranges, and even a larger one to get fresh-squeezed grapefruit juice. These useful utensils are made of cast iron with a cup to hold a cut half lime, orange, or grapefruit, and a lever to press against the fruit to extract the juice, leaving seeds and inverted skin behind. An electric juicer or reamer utensil can also be used. Mortar and Pestle (molcajete and tejolote): Grinding bowls and grinder from ancient times are still in use all over Mexico. They can be purchased in Mexico or in many Mexican markets in the United States. After rinsing well, (water only, no soap) they need to be cured: in the mortar with the pestle grind small amounts of rice several times until the resulting gray sandy grit is ground away. Rinse again, then use to grind nuts, seeds, herbs, spices, and to make salsa the ancient Mexican way. Other kinds of heavy mortars and pestles are useful for some of the grinding jobs called for in Mexican cooking, especially when grinding small amounts of herbs, seeds, or spices. Nonstick Skillets: Three sizes--8-, 10-, and 12-inch--are in constant use in my kitchen. They are relatively inexpensive and when they wear out, I toss them and get some new ones. Spice Grinder: An electric coffee or spice grinder is necessary to pulverize seeds, nuts, whole spices, and herbs. I use a small electric coffee grinder reserved for food ingredients only. Stovetop Grill Pan: If you don't have one, get one. It allows cooks to come pretty close to making foods with the grilled look and smoky taste of an outdoor grill, yet takes less effort to prepare, can be used year-round, and require very little fat. I prefer heavy-duty, high-quality nonstick grill pans with a handle. Tamale Steamer: For a makeshift steamer, a metal colander lined with foil (to avoid contact with water) can be placed inside a large pot over several inches of water. Bring the water to a boil, place the tamales in the colander and cover with a clean kitchen towel. Then put the lid on the pot tightly to trap the steam. Work in batches so the tamales cook evenly, and quickly enough to seal in the filling. Tortilla Press: Utensil with two hinged flat metal or wood plates with a handle that's pressed to flatten the dough for corn tortillas. I prefer the heavy metal type. Flour tortillas are commonly rolled with a rolling pin. Tortilla presses are often available in specialty cookware shops and many Mexican markets. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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