TOOLS IN KITCHEN 2

SLICER

                 Slicer is a device designed to slice raw materials into thin shapes according to the desired size commonly known as slicing. Slicing and cutting is a frequent job in post-harvest handling of agricultural products. Usefulness to cut to the desired size to produce the same large pieces of meat or vegetables by pushing the foodstuff. On a small scale, the work can be done secaramanually with a knife or other simple cutting tool. Problems will arise if products to be sliced or cut are available in large quantities. For this purpose, high-capacity cutting and slicing machines are indispensable. Actually Slicer have so many types like as slicer for vetables, cassava, onion, apple and so much more, the device may be made of aluminum, silver, plastics, other materials.

How to Clean Up? 

                   Ensure the power connection has been revoked or the condition is not to blame and than  Get rid of all remaining particles, Wash, wipe and sanitize and dry in the open air, Make a 50/50 hot water wash dish with a foodgrade washing soap, Clean all parts of Slicer, middle, back, and part of slicer, Sanitation your meat slicer, use a spray bottle to coat the machine and let it dry in the open air (Sanitation is a process leading to a reduction in the number of microorganisms to reach levels considered safe from health perspective), Provide lubricating oil on the ring and area deemed necessary, Once everything is dry, plug it in again and the machine is ready for use again.

DEEP FRYING 

                Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan. Normally, a deep fryer or chip pan is used for this industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as hot-fat cooking method. Typically, deep frying cooks foods quickly all sides of a food are cooked simultaneously as oil has a high rate of heat conduction.
                 The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in a few European and Arabian countries before other countries adopted the practice.

How to Clean Up?

                 The following tips you can use to clean Deep Fryer:1. Remove the deep fryer and make sure it is in OFF condition and let the oil cool. When the oil has cooled to about 150 degrees F, drain the oil out of the fryer. Remove the basket and wash separately.
2. Scrub the deep fryer side to remove any stains sticking from food or oil by using stainless cleaning wire. Then wipe with a towel or paper.

3. Fill with water to oil level and add small dishwashing liquid. Plug ON / turn on deep fryer and let the liquid soap boil along with boiled water on your deep fryer. Let it boil 5 to 15 minutes. Turn off the deep fryer, unplug and wait until the cold water solution.4. Drain the water from the deep fryer then empty it. Rinse with 1 vinegar: 9 water (in 1 liter of vinegar added with 9 liters of water). Then rinse with clear water. Dry with a clean cloth or paper towel.

5. Clean the outside of the deep fryer by covering it with a degreasing or pasta solvent made from baking soda and water. Let stand 5 to 10 minutes. Rinse with a damp cloth or paper towel until completely dry.

ROLLING PIN

 

                     A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer advantages over another, as they are used for different tasks in cooking and baking. The usual rolling pin is used to manually dough the dough, until it reaches the desired thickness. For example used to attenuate the dough rolls, pizza, or cookies.

Types of rolling pins :

• Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm. The pins may be tapered at one or both ends for more pivot control in certain tasks such as making small jiaozi skins or pie shells. Most East Asian or French style rolling pins, and the Turkish Oklava are rod style.
• Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller. They are used by grasping the handles and pushing the pin across the dough. Many Western rolling pins are roller types.
• Textured: Some specialized rolling pins have textured surfaces that mark and indents the dough surfaces for special breads and pancakes. They may even be embossed with writing

                    In South Asia, the rolling pin (belan) is used in combination with a chakla (flat circular rolling board). The dough for chapatis is rolled on the chakla with the help of the belan.^[2] A modern electronic device, a small kitchen appliance called a Roti Maker (or Tortilla maker) combines the function of chakla, belan and round electric tava cooking griddle.
Material
                   Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. Some are hollow and are able to be filled with cold or warm water to better roll a desired food. Marble rolling pins are often cooled in a refrigerator for maintaining a cold dough while making puff pastry.

How to Clean Up?
                  After use, wash the rolling pin with soap and warm water so that the dough that sticks can open all. Drain rolling pin with cloth or tissue to dry. Special rollinf pin made of wood, after kerimg, rub with oil, let oil seep into the wood so that moisture is maintained and wood is not cracked.