GARLIC PRESS
A garlic press (also known as a garlic crusher in Australia and New Zealand),
is a kitchen utensil to crush garlic cloves efficiently by forcing them through
a grid of small holes, usually with some type of piston. Many garlic presses
also have a device with a matching grid of blunt pins to clean out the holes.
Garlic presses present a convenient alternative to mincing garlic with a knife,
especially because a clove of garlic can be passed through a sturdy press
without even removing its peel. The peel remains in the press while the garlic
is extruded out. Some sources also claim that pressing with the peel on makes
cleaning the press easier.
Garlic crushed by a press is generally believed to have a different flavor from
minced garlic, more of garlic's strong flavor compounds are liberated. A few
sources prefer the flavor of pressed garlic. Raw-foods chef Renée Underkoffler
says "a good garlic press makes dealing with garlic a clean pleasure.
Pressed garlic has a lighter, more delicate flavor than minced garlic because
it excludes the bitter center stem." The magazine Cook's Illustrated says
"a good garlic press can break down cloves more finely and evenly than an
average cook using a knife, which means better distribution of garlic flavor
throughout any given dish."
On the other hand, some chefs say garlic crushed in a press has an inferior
flavor compared to other forms of garlic. For instance, chef Anthony Bourdain
calls garlic presses "abominations" and advises "don't put it
through a press. I don't know what that junk is that squeezes out of the end of
those things, but it ain't garlic." The British cookery writer Elizabeth
David once wrote an essay titled "Garlic Presses are Utterly
Useless". Alton Brown has expressed suspicion about them on account of
their having only one function.
(including olives, capers, anchovies, and canned
chipotles) or pressing out small quantities of onion or shallot juice.
How to Clean Up ?
Just using cleaning shop product and make sure to clean the hole of the garlic
press and than save in the good place.
FORK
A fork, in cutlery
or kitchenware, is a tool consisting
of a handle with several narrow tines on one end. The
usually metal utensil is used to lift food to the mouth or to hold ingredients
in place while they are being cut by a knife.
Food can be lifted either by spearing it on the tines or by holding it on top
of the tines, which are often curved slightly.
The fork is a kitchen utensil consisting of a handle with several thin teeth at
the other end. Most of the forks have 3 or 4 teeth. Some forks only have 2
teeth. Fork as a tableware has become a major tool in the West, while in East
Asia chopsticks are more commonly used. Currently, forks have been available in
increasing numbers in East Asia. Forks help take food into the mouth or hold
food when cooked or cut. Food can be lifted by piercing with a fork, or
carrying it on a fork that is usually slightly concave. Most forks are made of
metal. Other than plastic or wood.
How to Clean Up ?
Stains or white patches, dirt and scratches are the most commonly encountered
items in this tableware. To clean the stain, rub with water that is given a
little baking soda, soak a few moments then rub with a soft foam and rinse
clean water. For dirt that slips on the stitching or on the handle, brush with
a used toothbrush then wash with soapy water and rinse thoroughly. Dry
immediately with a clean napkin to prevent water stains on the spoon.
CAN OPENER
A can opener (in North American English and Australian English) or tin opener
(in British and Commonwealth English) is a device used to open tin cans (metal
cans). Although preservation of food using tin cans had been practiced since at
least 1772 in the Netherlands, the first can openers were not patented until
1855 in England and 1858 in the United States. These early openers were
basically variations of a knife, though the 1855 design continues to be
produced. The first can opener consisting of the now familiar sharp rotating
cutting wheel was invented in 1870 but was considered too difficult to operate
for the ordinary consumer. A breakthrough design came in 1925 when a second,
serrated wheel was added to hold the cutting wheel on the ring of the can. This
easy to use design has become one of the most popular can opener models.
Around the time of World War II, several can openers were developed for
military use, such as the American P-38 and P-51. These featured a robust and
simple design where a folding cutting blade and absence of a handle
significantly reduced the opener size. Electric can openers were introduced in
the late 1950s and met with success. The development of new can opener types
continues with the recent addition of a side-cutting model.
How to Cleap Up ?
Just dish wash like we normal do it and dry if you done to washing.
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