CUTTING BOARD
A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to damage knives due to their hardness. Rough cutting edges - such as serrated knives - abrade and damage a cutting surface more rapidly than do smooth cutting implements.
A knife edge is a delicate structure and can easily be blunted by too abrasive a surface. Alternatively, it can be chipped if used on a surface that is too hard. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed. Hard cutting boards can, however, be used for food preparation tasks that do not require a sharp knife, like cutting cheese or making sandwiches. Material of cutting board are Wood, Bamboo, Plastic, Rubber, Silicone, Glass, and Steel.
How to Clear Up ?
Regardless of the material, regular maintenance of a cutting board is important. A very diluted bleach solution is best for disinfecting cutting boards.[citation needed] To remove odors, the board can be rinsed and then rubbed with coarse salt and left to stand for several minutes before being wiped and rinsed clean. In a wooden board, this procedure will also smooth out minor imperfections on the surface.
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.
Cook's Illustrated lists some additional uses for a garlic press, such as mashing other small items (including olives, capers, anchovies, and canned chipotles) or pressing out small quantities of onion or shallot juice.
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.
Cook's Illustrated lists some additional uses for a garlic press, such as mashing other small items (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.
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.
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:1. Remove the blender equipment.2. Dip the equipment in hot water for a few minutes to release food particles. Do the same with other equipment.3. 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.
4. 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.
4. 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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