Struck by the entrepreneural bug, I’m thinking on the lines of opening a restaurant. After some serious and dedicated scratching of the old head, I came up with a list of required equipment, that I’m sure isn’t complete. What do you think I’ve left out?
Bain Maries, Baking Dishes, Baking Sheets, Can openers, Casseroles, Chopping Boards, Coffee Maker, Collanders, Convection oven, Copper Pans, Copper Pots, Electric Broiler / Grill, Flan Dishes, Food Processor, Freezer, Graters, Gratin Dish, Griddle Top Range with Oven, Grill Pan, Heat Lamps, Knives, Ladles, Microwave Oven, Mortar and Pestle, Non Stick Pans, Pans – Skillets, Peelers, Pepper Mill, Pie Plates, Portion Scales, Potholders, Prep and Steam Table, Preparation Sinks, Pressureless Steamer, Refrigerator, Roasting Pans, Roll Warmer, Sandwich Table, Sauce Pans, Signage, Slicer, Soap Dispensers, Souffle Dishes, Spatulas, Spoons, Steam Kettles, Stockpot, Storage Shelves, Strainers, Three Compartment Sink, Toaster, Tongs, Utensil Rack, Wok, Zester…
Which brings me to the grater like thing in the picture, which I don’t think is a grater, which I’ve been told is a lemon zester, but somehow, judging by the results, don’t think so. What do you think that is?
- Review: Anchor Resto Bar, Sector 18, NOIDA
- Definition: Meringue