MEANSURING JUG
A measuring cup or measuring jug is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards. Measuring cups are also used to measure washing powder, liquid detergents and bleach for clothes washing. The cup will usually have a scale marked in cups and fractions of a cup, and often with fluid measure and weight of a selection of dry foodstuffs.
Measuring cups may be made of plastic, glass, or metal. Transparent (or translucent) cups can be read from an external scale; metal ones only from a dipstick or scale marked on the inside.
Measuring cups may be made of plastic, glass, or metal. Transparent (or translucent) cups can be read from an external scale; metal ones only from a dipstick or scale marked on the inside.
Measuring cups usually have capacities from 250 ml (approx. 1 cup (volume) to 1000 ml (approx. 4 cups = 2 pints = 1 quart), though larger sizes are also available for commercial use. They usually have scale markings at different heights: the substance being measured is added to the cup until it reaches the wanted level. Dry measure cups without a scale are sometimes used, in sets typically of 1/4, 1/3, 1/2, and 1 cup. The units may be milliliters or fractions of a liter, or (specially in the United States[citation needed]) the cup (unit) with its fractions (typically 1/4, 1/3, 1/2, 2/3, and 3/4), pints, and often fluid ounces. Sometimes multiples of teaspoons and tablespoons are included. There may also be scales for the approximate weight for particular substances, such as flour and sugar.
Many dry ingredients, such as granulated sugar, are not very compressible, so volume measures are consistent. Others, notably flour, are more variable. For example, 1 cup of all-purpose flour sifted into a cup and leveled weighs about 100 grams, whereas 1 cup of all-purpose flour scooped from its container and leveled weighs about 140 grams.
Using a measuring cup to measure bulk foods which can be compressed to a variable degree such as chopped vegetables or shredded cheese leads to large measurement uncertainties. It is easier to chop down the units for a better measure.
Using a measuring cup to measure bulk foods which can be compressed to a variable degree such as chopped vegetables or shredded cheese leads to large measurement uncertainties. It is easier to chop down the units for a better measure.
How to Clean Up ?
Just use soap cleansers as we generally use and store in place according to the type of material.
MELON BALLER
A melon baller, formally called a Parisienne scoop, is a small spoon-like tool used to cut round- or oval-shaped sections of melon, known as melon balls, by pressing them into the melon's flesh and rotating. It can also be used to cut other soft fruit. The diameter of a melon baller's bowl varies from around 1 centimeter to 3 centimeters (about 3/8 inch to 1 inch), and it is typically made of stainless steel with a handle of wood, metal, or hard plastic. Some varieties have the handle in the middle and a different-sized bowl on each end, and the bowl typically has a small hole in the middle to allow air and juice through. It is more commonly known as a prepping utensil. Melon ballers can be used for a variety of melons; like watermelon, cantaloupe, or honeydew. They typically are multifunctional utensils.
How to Cleap Up ?
Just like before using soap cleaner to whasing that tools and than keep it in the good place and always dry if we done to used.
DOUBLE BOILER
A double boiler is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like making hollandaise sauce, melting chocolate, or preparing custards such as creme anglaise.
The theory behind a double boiler is that you will occasionally want to heat something, but very gently. When you make hollandaise sauce, you want to warm the egg yolks ever so slightly. This improves their ability to form an emulsion.
But if you heat them too much, they'll actually lose their emulsifying properties. And if you really get them too hot, the proteins will curdle and you'll end up making scrambled eggs.
Similarly, when you're melting chocolate, heating it directly can affect its texture, which again has to do with the fact that chocolate is an emulsion of cocoa solids, fat, and sugar.
With a double boiler, instead of the ingredients going into a pan on the stovetop directly over the heat source, we bring some water to a simmer in the pot, and then fit a glass or metal bowl over the top of the pot. The steam from the simmering water heats the contents of the bowl.
When you do this, make sure the bottom of the bowl doesn't come into contact with the simmering water. There should be a gap between the water and the bottom of the bowl. Don't underfill the pot, however, because if all the water boils away, you'll just be heating a dry pan, which could damage it.
The photo above shows a bowl of raspberry curd being gently heated over a pot of hot water. Raspberry curd is a lot like hollandaise sauce, but with sugar and puréed raspberries added. Essentially, though, it's an emulsion of butter and egg yolks, which is why it's prepared in a double-boiler, just like hollandaise.
You can purchase a dedicated double boiler insert, which is basically a metal colander without any holes in it. It has a handle, and the bowl is tapered so that it will fit over many different sizes of pans, and it has spouts to make pouring easier.
You can also get a double boiler set, where you get the pot and a flat-bottomed insert that fits into it, along with a lid that fits both the pot and the insert.
You can even use a smaller pot that fits into the larger one underneath, but this can be awkward since you have to hold the upper pot steady, so that it doesn't tilt over, leaving you only one hand for doing everything else.
It'll work in a pinch, however, and the store-bought options are fine. But if you already have a pot and a stainless steel or glass bowl, that's really all you need.
With a double boiler, instead of the ingredients going into a pan on the stovetop directly over the heat source, we bring some water to a simmer in the pot, and then fit a glass or metal bowl over the top of the pot. The steam from the simmering water heats the contents of the bowl.
When you do this, make sure the bottom of the bowl doesn't come into contact with the simmering water. There should be a gap between the water and the bottom of the bowl. Don't underfill the pot, however, because if all the water boils away, you'll just be heating a dry pan, which could damage it.
The photo above shows a bowl of raspberry curd being gently heated over a pot of hot water. Raspberry curd is a lot like hollandaise sauce, but with sugar and puréed raspberries added. Essentially, though, it's an emulsion of butter and egg yolks, which is why it's prepared in a double-boiler, just like hollandaise.
You can purchase a dedicated double boiler insert, which is basically a metal colander without any holes in it. It has a handle, and the bowl is tapered so that it will fit over many different sizes of pans, and it has spouts to make pouring easier.
You can also get a double boiler set, where you get the pot and a flat-bottomed insert that fits into it, along with a lid that fits both the pot and the insert.
You can even use a smaller pot that fits into the larger one underneath, but this can be awkward since you have to hold the upper pot steady, so that it doesn't tilt over, leaving you only one hand for doing everything else.
It'll work in a pinch, however, and the store-bought options are fine. But if you already have a pot and a stainless steel or glass bowl, that's really all you need.
How to Clean Up ?
Using soap cleaning and than make sure dirty in the boiler is clear do not make the tool easy to broken because dirty still on there after that keep it in good place, as we know materials of tools need attention more.
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