TOOLS IN THE KITCHEN 5

NUTCRACKER

          A nutcracker is a tool designed to open nuts by cracking their shells. There are many designs, including levers, screws, and ratchets. A well known type portrays a person whose mouth forms the jaws of the nutcracker, though many of these are meant for decorative use. 

          Nuts were historically opened using a hammer and anvil, often made of stone. Some nuts such as walnuts can also be opened by hand, by holding the nut in the palm of the hand and applying pressure with the other palm or thumb, or using another nut.

         Manufacturers produce modern functional nutcrackers usually somewhat resembling pliers, but with the pivot point at the end beyond the nut, rather than in the middle. These are also used for cracking the shells of crab and lobster to make the meat inside available for eating. Hinged lever nutcrackers, often called a "pair of nutcrackers", may date back to Ancient Greece. By the 14th century in Europe, nutcrackers were documented in England, including in the Canterbury Tales, and in France. The lever design may derive from blacksmiths' pincers. Materials included metals such as silver, cast-iron and bronze, and wood including boxwood, especially those from France and Italy. More rarely, porcelain was used. Many of the wooden carved nutcrackers were in the form of people and animals.

How to Clean Up ?

         By cleaning the dirt that is still sticking and then washing with cleaning soap as usual and drying and then storing.

LOBSTER PICK

          A lobster pick or lobster fork is a long, narrow food utensil used to extract meat from joints, legs, claws, and other small parts of a lobster. Lobster picks are usually made of stainless steel and weigh as much as an average teaspoon. They have a long, textured cylindrical handle, ending in a crescent-shaped moderately sharp pick, or else a small two-tined fork. The other end may have a spoon for scooping out meat from inside the lobster. The lobster pick can also be used with other seafood, such as crab and crawfish.

How to Clean Up ?

          Just wash with cleaning soap in general and store it according to the type of material.

LAME

           A lame is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. Often the blade's cutting edge will be slightly concave-shaped, which allows users to cut flaps (called shag) considerably thinner than would be possible with a traditional straight razor.
          A slash on the loaf's surface allows the dough to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf. It also releases some of the gas, mainly carbon dioxide, that is trapped inside the dough. Proper scoring also allows the baker to control exactly where the loaf will open or bloom. This significantly improves the appearance of baked breads. Scoring, finally, creates varieties in forms and appearance. It brings out the bread baker's artistic talent, allowing a unique signature. 

How to Clean Up ?

          Clean with dirt that still sticks like flour or bread dough then wash if it is too dirty if not enough to wipe it wet and dry it.