Category:Special Equipment for Colombian Cooking

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Charcoal fires are used for tortillas; if these are not available, the wire racks over the burner of the stoves are used. A heavy nonstick skillet is used for the preparation of the typical Colombian beans. A tumbler is needed for all the shakes or the mixed coffee drinks. The hojuelas (fried puff squares) require mixing the butter with 2 forks at the same time and then a special technique of not touching the dough with the fingers, while rolling it. The resulted dish is laid, after refrigerating, on a paper towel to drain. Some exotic hard fruits (coconuts, pineapples) require braking, so heavy and powerful instruments are needed. Wooden spoons are needed to mix milk recipes, in order to avoid sticking to the pan. Other needed instruments are: ccondensate pots, orifice plate, flow elements, catch pots in different shapes and sizes and most important, all sizes of frying pans, as frying is the most used Colombian cooking technique.

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