What is a pinch bowl?

A pinch bowl is a very small bowl that is designed to hold a limited amount of ingredients. There are a number of uses for pinch bowls and many chefs like to keep the set around, often in a practical place, so it is easily accessible in a hurry. Most kitchen stores sell pinch bowls made of different materials and in the range of shapes and sizes. One of the most common is the serving spices containers such as ketchup, mustard, decreases, etc. Such spices may look unsightly when served in a container or large bowls, and when determining large volumes, there is a greater potential for waste. Offering spices in a pinch bowls encourage people to use them more efficiently, and looks aesthetically more pleasant; For example, a pinch bowl of tartar sauce can be dressed with a twig or parsley or a lap of lemon to make the overall presentation look neat and more elegant.

A pinch bowl can also be used for names such as lemon wedges, salsa or cure salad, and tight bowls are also used to present a small amount of food on plates of appetizers. These bowls are particularly useful for korean foods that could otherwise turn or bounce, such as cucumbers, olives, etc. Some households also use spy bowls to hold spices such as salt and spices, allowing guests to taste food to taste.

In the kitchen, there may be an essential set of pinch bowls instead of EN missions. Many chefs use pinch bowls to hold a small amount of chopped ingredients to be from the way and are ready for use, especially when creating complicated meals. For example, many Asian dishes require things such as chopped garlic, leeks, ginger, etc. Bowls and then increase the pin bowl over the wok as soon as its ingredients are needed.

Pinch bowls can be glass, ceramic, plastic or wooden. Many of them are the navrWomen so that the dishwasher goes through the dishwasher, and some also come with the lids, allowing chefs to maintain a small amount of expensive ingredients for later. A good penetration bowl is smooth and evenly textured inside, so that the ingredients do not mind and the edge can be disturbed to give the chefs something to grasp.