Isla de Achill
The rods are ustensils making it possible to seize the food; they are especially used in Asia. Why rods? The Asian ones underwent a tax on iron in kitchen and not to pay a too strong tax, they had only one knife and a Wok out of metal by family and all the remainder of their ustensils were in Bambou (baskets cooking vapor), in Porcelaine. The bowls, soup tureen, spoons and rods were out of wood or Ivoire, and maintaining in Plastic. A legend also says that a Chinese emperor who feared that it is not assassinated, made prohibit the knives and forks. In order to avoid eating with the fingers, one then invented the rods, which were spread then everywhere in Orient.
There are four principal kinds of rods:
- Chinese (筷子 kuàizi ), long, with cylindrical end, generally in Wood of plastic Bamboo or .
- the Korea (젓가락 jeotgarak ), short, with flat end, generally in Metal, generally accompanied by a matched spoon.
- the Japan eases (箸; はし hashi ), short, with pointed end, generally in Wood enamelled.
- the vietnam iennes ( đũa ) long, traditionally of wood, today also out of plastic. There exist also broad rods and punts ( đũa cả ), used to serve rice.
To make the Kitchen, one often uses specific, longer rods and more solids, which make it possible for example to seize very hot food or to reach the bottom of a pan.
Technique
To use the rods well requires a certain practice. There exist several techniques, of which simplest consists in posing one of the rods on the annular one (1), then to seize the second like a pen, between the index and the major one, by maintaining it with the inch (2): it is this rod which will be mobile.
On the photographs: how to catch the large pieces (3) and the small ones (4).
External bonds
- Chinese rods Use of the Chinese rods
Simple: Chopstick Zh-classical: 箸 Zh-yue: 筷子
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