Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 20

In addition to the larger specialized tools and equipment that you will need to successfully craft your meats, you will also need a handful of other smaller tools.

 Knives: Knives are highly personal. There is not one size that fits all when choosing knives; however, a flexible or semi-flexible boning knife and a hard chef’s knife will serve you well.

 Cutting boards: You can never have enough cutting boards. You should only use plastic cutting boards, because they can be cleaned and sanitized with ease. Wood looks cool, but unless it is a properly sealed hardwood cutting board, it can lead to trouble.

 Sausage pricker: These are small tools intended for pricking sausages to let air bubbles out.

 Scales: Scales that measure in grams and ounces are ideal for accurately measuring salts, nitrates, spices, and so on. Larger scales for weighing larger quantities of meat are also a necessity.

 Metal bowls and tubs: Large mixing bowls or plastic tubs are a must for holding both ground and unground meats.