TOOL IN KITCHEN 16

SKEWER

                  A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications. Skewers are often used for kebab dishes.
                  Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo; however, any suitable wood may be used. Prior to grilling, wooden skewers must be soaked in water to avoid burning.

                   This is a list of skewered dishes by country. Nearly all of these are kebab dishes (meat dishes of a Middle Eastern / Muslim origin), or derived from them, but "kebab" is not synonymous with "skewered food". Many kebab dishes are not cooked on skewers; for a full list of kebab dishes, see: List of kebabs. There may be a small number of items in this list which do not have any historical connection with kebab, though it is not indicated which.

How to Clean Up? 

                     Just using soap cleaner and than keep it in the good place when we done to use that.

 

SLOTTED SPOON

                    A slotted spoon is an implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It is similar in function to a sieve, however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.
                     One peculiar example of a slotted spoon is used in the traditional absinthe ritual. In the beginning of absinthe preparation, a special absinthe spoon helps to flavor the cocktail. The spoon holds a sugar cube above a glass while the preparer pours cold water over the sugar.

How to clean up ?

'cause we know this tool is different because slotted spatula have hole so when we clean up make sure nothing dirt still over than using cleaner soap of oil or anymore.

PRESSURE COOKER

 

                    Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely.
                    Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker.

 

History

                   In 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water's boiling point, thus cooking food much more quickly. In 1681, Papin presented his invention to the Royal Society of London, but the Society's members treated his invention as a scientific study. They granted him permission to become a member of the Society afterwards. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron.

                   In 1918, Spain granted a patent for the pressure cooker to Jose Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally "express cooking pot", under patent number 71143 in the Boletín Oficial de la Propiedad Industrial. In 1924, the first pressure cooking pot recipe book was published, written by José Alix and titled "360 fórmulas de cocina Para guisar con la 'olla expres'", or 360 recipes for cooking with a pressure cooker.
                  In 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischer's pressure cooker was the first one designed for home use, and its success led to competition among American and European manufacturers. At the 1939 New York World's Fair, the National Pressure Cooker Company, later renamed National Presto Industries, introduced its own pressure cooker. 

How to Clean Up ?

                   For Pressure Cooker to be durable and durable, you should be diligent in taking care of and cleaning this cooking utensil, both inside and outside. How to clean both parts is different. Here, Philips gives a tip how to clean Pressure Cooker.THE INSIDE PART1. Clean the inside use a slightly wet cloth. 

2. Be sure to clean all the leftovers that are still attached to the Pressure Cooker.  

3. To clean the heating element, clean it with a damp cloth. Use a toothpick to clean the leftovers in the heating element.  

4. Soak the sealing bracelet in the water warm and clean with a sponge. 

THE OUTSIDE PART1. In cleaning the outer lid and main body parts, wipe with a cloth soaked in soapy water.  

2. Use a soft, deep cloth dry state to wipe the control panel.  

3. Be sure to clean all the remaining food that is still attached to the valve of the pressure control valve and the floating valve with a toothpick.  

4. For the control valve and the floating valve, soak in warm water and wash with a sponge.