Category:Special Equipment for Argentine Cooking

From Recipes Wiki, the recipe book anyone can contribute to!

Bowls are very much used, especially due to the dips, sauces and stews. The mate is sipped through a cane straw called bombilla. Small knifes are used to peel some of the soft fresh or boiled vegetables and some fruits, while chopping the meat is done with bigger knives. Other needed instruments are the sauce pans for stews and soups and large ones to preheat the oil for mixtures or meat. . In many cases, the cooking procedure is done simultaneously in different pots, so these must be available: ccondensate pots, orifice plate, flow elements, catch pots in different shapes and sizes. A grill is very necessary, due to the wide range of grilled dishes: all kinds of meat (especially beef) are grilled over the flame, near veggies. Sausages, pizzas, fish filet, kidney crackles and sweet breads are also grilled for a natural and fatless flavor. A grinder is also very much needed when cooking an Argentinean dish, as there are many spices and herbs that require grinding before incorporating them.