MEAT
HAMMER
A meat tenderizer, meat mallet, or meat pounder is a hand-powered tool used to
tenderize slabs of meat in preparation for cooking. Although a meat tenderizer
can be made out of virtually any object, there are three types manufactured
specifically for tenderizing meat.
The first, most common, is a tool that resembles a hammer or mallet made of
metal or wood with a short handle and dual heads. One face of the
tool is usually flat while the other has rows of pyramid-shaped tenderizers.
The second form resembles a potato masher with a short handle and a large metal
face that is either smooth or adorned with the same pyramid-shaped tenderizers
as found in the first form.
The third form is a blade tenderizer that has a series of blades or nails that
are designed to puncture the meat and cut into the fibers of the muscle.
Tenderizing meat with the mallet softens the fibers, making the meat easier to
chew and to digest. It is useful when preparing particularly tough cuts of
steak, and works well when broiling or frying the meat. It is also used to
"pound out" dishes such as chicken-fried steak, palomilla, or
schnitzel, to make them wider and thinner.
How to Clean Up ?
Very easy to clean and keep it clean, just using washer cleaning products and
make sure thats tool no more dirt 'cause will be make tool is broke and every
materials of Ladle need to attention differents to keep it so we must to know
that.
OVEN
Oven is one of the kitchen furniture that is very familiar to mothers who like
to cook or love to make a cake. Especially for those of you who have catering
business and bakery business. The oven is one of the much needed tools for
baking cookies and producing delicious cakes. Baking cookies is easy for those
of you who are not familiar with the baking process, but for those of you who
are used to it will feel very easy and fun. Ovens are not just one type, many
types of ovens are produced according to what we need.
There
are 4 types of ovens commonly used such as:
1. Household ovens are the type of oven that is usually used with a fire source
from a kerosene or gas stove, usually not equipped with a temperature control
and timer. Usually used for the needs of housewives or home industry.
2. Semi-professional oven is a type of oven used gas or
electricity, which has been equipped with temperature control and timer but not
yet accurate because it still can not regulate the hot temperature between the
top and bottom. Usually used by bakery or bakery business with a production
capacity is not too large.
3. Profonal oven is a type of oven that uses electricity for
roasting process, others use gas but have to use 60kg LPG tube, equipped with
timer and top and bottom temperature regulator and equipped with sound signal
when roasting process is complete. There are 2 types of professional ovens
commonly used Gas Gasing Oven and Gas Deck Oven more practical and save space.
The oven is operated using LPG gas while the Proofer uses electricity. Commonly
used by bakery stores or medium-sized industrial enterprises whose production
capacity is large and needs a fast process.
4. Oven Industry is a large-scale oven type with a length reaching 10 meters to
100 meters and even a 150meter, to a width of about 50 meters to 150 meters.
Industrial oven uses rails for fast and automatic roasting process. Equipped
with temperature control, timer, and air extraction regulator. And even every
zone or oven roasting section can be set different temperature. For roasting
process the same as a professional oven using electricity and gas.
How
to Clean Up ?
The easiest way to clean the oven is with a chemical cleaning
product. However, using a chemical cleaner often makes the iron plate in
the oven easy to rust and will leave a bad smell. We recommend that you
use a natural cleaning agent, using a natural cleaning agent is certainly
safer, more powerful and also provides a fragrant aroma one of them by using
baking soda.
Baking soda is one of the ingredients to make cake, and it turns out baking
soda can be used as a cleaning material, one of which is to clean the oven.
Here's how to clean the oven using baking soda :
1. First,
prepare the oven to be cleaned, Dr. warm, dishwashing soap and baking soda.
2. Remove
the oven rack and soak it into warm water mixed with dishwashing
soap. Wait a while until the dirt on the oven shelf dissolves and is
easily washed.
3. If it is soluble or easy to wash, then wash the oven rack and brush all the dirt that is completely clean and then dry.
4.
To clean the inside of the oven, put about 2 tablespoons of baking soda into a
sprayed bottle. Add about half a glass of water and shake until baking
soda dissolves.
5. Spray the water that has been baked soda into the entire inside of the oven.
6. Let
stand about 1 hour until the dirt in the form of charcoal or cake left in the
oven up.
7.
If all the dirt has been removed, then rinse and wipe the inside of the oven
using a cloth that has been soaked with warm water.
8. If there is still dirt,
spray back baking soda and do the cleaning until the dirt in the oven really
lifted well and clean.
9. If the inside of the oven is clean, then wipe the
exterior the same way.
10. If it is felt inside and outside the oven is clean, oven shelf in
reinsert.
STOCK
POT
Stock pot is a generic name for one of the most common types of cooking pot
used worldwide. A stock pot is traditionally used to make stock or broth, which
can be the basis for cooking more complex recipes. It is a wide pot with a flat
bottom, straight sides, a wide opening to the full diameter of the pot, two
handles on the sides, and a lid with a handle on top.
French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern
Cookery" in 1907. On the first page, Escoffier writes, "stocks are
the keynote of culinary structure" in French cuisine. A stock or broth is
made by simmering water for several hours, to continuously cook added foods
such as pieces of meat, meat bones, fish or vegetables. The slow simmering
process transfers flavours, colours and nutrients to the water, where they
blend, and a new ingredient is thus created, the broth or stock.
A broth made with meat or meat bones creates a base with concentrated flavours
and aromas, even without the addition of salt or herbs or spices. This is what
is referred to as soup base. Stock pots are also used for cooking stews,
porridge, boiled foods, steamed shellfish, and a vast variety of recipes.
Stock pots have great versatility, and so they are used for many cooking
purposes, and occasionally non-cooking purposes. Large stock pots may be used
at home to boil clothing, wool or yarn for colour dying, for example. They do
not come in standard sizes. The size of the pot is normally given on the
manufacturer's label by volume, for example 12 litres.
The most common materials for manufacturing stock pots are stainless steel,
aluminium, copper and enamel (Vitreous enamel) on metal. More expensive types
of stock pots have bottoms that are made of layers of different metals, to
enhance heat conductivity. A recent innovation sculpts the pot sides to harness
the boiling liquid into a self-stirring pot.
How
to Clean Up ?
Only using washer cleaning products and because the Stock Pot have a material
is different so need attention for cleaning and keep it.
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