Knife Types and Their Uses

• PARING KNIFE — a short-bladed knife (usually 2 to 4 inches) used trim fruits and vegetables

• CHEF'S KNIFE — a medium-bladed knife used for chopping, slicing, mincing

• SLICING KNIFE — a long-bladed knife, either smooth-edged or serrated used for slicing meats or breads

Other useful knives include: boning, utility, cleaver, and fillet.

Specialty Utensils

Thai cooking really doesn't require a kitchen-full of fancy gadgets: Most often you will use standard mixing bowls and measuring cups, and pans, wooden and slotted spoons, and knives.

But there are a items that will make your Thai cooking easier and more enjoyable. you are in the mood to splurge, here's the wish list:

• WOK — a high-sided, sloping, small-bottomed pan — the quintessential Asian utensil

• RICE COOKER — an electric gizmo that takes the guessing out of

• FOOD PROCESSOR — the workhorse of the kitchen when it comes mixing, chopping, puréeing, and shredding

• BLENDER — great for making sauces and purées

• CHINOIS — a sieve perfect for straining stocks, sauces, and purées

Using a Blender with Hot Ingredients

Hot (as in temperature, not spiciness) ingredients in a blender can expand causing its lid to blow off. Instead of the lid, use a kitchen towel as a cover.

• HAND BLENDER — great for making sauces and purées right in the pot

• COLANDER — perfect for straining noodles

• MORTAR and PESTLE — a stone bowl and club used to crush spices and herbs

• MANDOLINE — an extremely sharp utensil used for precise paper-cutting