POTATO MASHER
A potato masher or bean masher or pea masher or crusher is a food preparation
utensil used to crush soft food for such dishes as masher potato, apple sauce, or
refried beans. The potato masher consists of an upright or sideways handle
connected to a mashing head. The head is most often a large-gauge wire in a
rounded zig-zag shape, or a plate with holes or slits. Basic designs made from
a single piece of wood were used in Victorian times, before the more complex
modern designs which are now used. This type of wooden masher is still used in
Scotland and is known as a 'Potato-Beetle' or just a 'Beetle'. The modern
design was patented by Lee Copeman in 1847. The idea resulted from his love of
smooth, lump-free mashed potatoes.
Although potato mashers are most commonly used to mash potatoes, they are also
used for mashing a variety of foods. They are most used in home kitchens, but
may also be used in commercial kitchens. Commercial mashers are often of larger
design (up to 32 inches in base width). Other common uses include mashing
pumpkins and rutabagas for soup, making hummus, guacamelo, chili, baking mix,
egg salad, or even purees (depending on the fineness of the ridges).
How to Clean Up ?
How to clean it is very easy just use a cleanser soap and make sure no dirt is
still sticking to the tool and save well if not then the tool can be broken quickly.
KNIFE SHARPENER
Knife sharpening is the process of making a knife or
similar tool sharp by grinding against a hard, rough surface, typically a
stone, or a soft surface with hard particles, such as sandpaper. Additionally,
a leather razor strop, or strop, is often used to straighten and polish an
edge.
The smaller the angle between the blade and stone,
the sharper the knife will be, but the less side force is needed to bend the
edge over or chip it off. The angle between the blade and the stone is the edge
angle – the angle from the vertical to one of the knife edges, and equals the
angle at which the blade is held. The total angle from one side to the other is
called the included angle – on a symmetric double-ground edge (a wedge shape),
the angle from one edge to the other is thus twice the edge angle. Typical edge
angles are about 20° (making the included angle 40° on a double-ground edge).
The edge angle for very sharp knives can be as little as 10 degrees (for a 20°
included angle). Knives that require a tough edge (such as those that chop) may
sharpen at 25° or more.
Different knives are sharpened differently according to
grind (edge geometry) and application. For example, surgical scalpels are
extremely sharp but fragile, and are generally disposed of, rather than
sharpened, after use. Straight razors used for shaving must cut with minimal
pressure, and thus must be very sharp with a small angle and often a hollow
grind. Typically these are stropped daily or more often. Kitchen knives are
less sharp, and generally cut by slicing rather than just pressing, and are
steeled daily. At the other extreme, an axe for chopping wood will be less
sharp still, and is primarily used to split wood by chopping, not by slicing, and
may be reground but will not be sharpened daily. In general, but not always,
the harder the material to be cut, the higher (duller) the angle of the edge.
The composition of the stone affects the sharpness of the
blade (a finer grain, usually, though not always, produces sharper blades), as
does the composition of the blade (some metals take and keep an edge better
than others). For example, Western kitchen knives are usually made of softer
steel and take an edge angle of 20–22°, while East Asian kitchen knives are
traditionally of harder steel and take an edge angle of 15–18°. The
Western-style kitchen knives are generally in the range of 52–58 on the
Rockwell scale, which denotes the relative hardness of a material.
How to Clean Up ?
Just keep in the good place because not really
always dirty this tool and clean up by cleaner soap just like before.
IMMERSION BLENDER
An immersion blender, stick blender, wand blender, hand blender, or Bermixer
(after the brand name of professional models made by Dito-Electrolux) is a
kitchen blade grinder used to blend ingredients or purée food in the container
in which they are being prepared. Larger immersion blenders for commercial use
are sometimes nicknamed boat motors (popularized by Emeril Lagasse and Alton
Brown). Uses include puréeing soups and emulsifying sauces.
A stick blender comprises an electric motor driving rotating cutting blades at
the end of a shaft which can be immersed in the food being blended, inside a
housing which can be held by hand. Some can be used while a pan is on the
stove. Immersion blenders are distinguished from worktop blenders and food
processors that require food to be placed in a special vessel for processing.
They are distinguished from hand mixers, which mix but do not chop.
The immersion blender was invented in Switzerland by Roger Perrinjaquet, who
patented the idea on March 6, 1950.[citation needed] He called the new
appliance "bamix", a portmanteau of the French "bat et
mixe" (beats and mixes). The immersion blender has been in use in European
professional kitchens since the 1960s.
Models for home and light commercial use typically have an immersible shaft
length of about 16 centimetres (6.3 in), but heavy-duty commercial models are
available with a shaft up to 53 centimetres (21 in) or more. Home models are
available in corded or cordless versions. Motor power rating ranges from about
120 W to over 600 W for a heavy-duty model. Domestic models may be supplied
with a goblet or other accessories.
How to Clean Up ?
The simplest way to clean it is to use it in hot soapy water for a few seconds.
But you may have to clean it more thoroughly once in a while to remove any dirt
and sticky or stacked food remains. Here's how:
- Remove the blender equipment.
- Dip the equipment in hot water for a few minutes to release food particles. Do the same with other equipment.
- Dampen a soft sponge or cloth with warm water that has been mixed with dishwashing liquid, then squeeze. Wipe the equipment with a sponge or cloth, then wash with clean water. Clean the whole equipment the same way.If there are food particles that have dried and stubborn so stick to the equipment, fill one bowl with hot water, then add one or two drops of dish soap.
- Dip the end of the blender into the bowl, then turn it on. Still stubborn too? Use a mixture of white and water vinegar with a ratio of 1: 1.5. Once clean, remove and place on a drying towel rack or towel to dry perfectly.6. Now move to the top of the hand blender that can not be washed with running water. So laplah by using a cloth that has been dyed into white vinegar and let it dry.
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