A butter knife is usually provided for bread rolls that accompany the start of the meal while wide circular spoons are used for drinking soups. Salads and appetizers are eaten using smaller versions of stainless steel cutlery.
For main courses, regular-sized stainless steel cutlery are used unless eating fish or steak.
For the former, a blunt fish knife is used to push the
delicate meat apart instead of cutting through it; for the
latter, a sharp steak knife with an edged blade is used to
saw through the meat.
Chefs who are particular will often serve their desserts with corresponding stainless steel cutlery that are shaped to best show off the textures and flavors of each concoction. |
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Other specialized stainless steel cutlery include crab and lobster picks for digging out hidden parcels of meat in the legs and claws, large pasta forks for twirling nests of spaghetti, and papaya spoons for scooping out the slippery flesh from the skin. In the last two decades, stainless steel chopsticks have also been introduced to the West as the food industry faced a gastronomical explosion.
Stainless steel cutlery can be washed directly in the dishwasher or handwashed with some hot soapy water. To prevent scratches, it is best to avoid scouring powders and abrasive detergents.
It is better to wipe the cutlery dry than to drip dry as that would leave unsightly water spots on an otherwise gleaming surface. With proper care, your stainless steel cutlery can provide many years of use and mealtime enjoyment.
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