TOOLS IN KITCHEN 18

CORN ROASTER

                   A corn roaster is a large grill for cooking large batches of ears of corn at the same time. The term "corn roaster" can also refer to a person who roasts corn. Corn roaster machines have existed in the United States since at least 1900. Corn roasters are used by concession vendors at festivals, fairs, events, parties and holidays, such as the Fourth of July in the United States. Roasted corn is a very popular festival food in the American South, Southwest and Northwest. Corn roasters can also cook foods such as turkey legs potatoes and sweet potatoes. They may also be used by street food vendors. Street vendors may operate seasonally, per the seasonality of corn crops. Some organizations that operate corn roasters at events, such as fairs, donate their proceeds to charities.
                   Many commercial corn roasters come mounted on a trailer. The corn roasters use LPG for fuel. Smaller versions exist, such as rotary corn roasters that can be placed on a table, and some corn roasters are homemade.

Used a Event
                      At the annual Minnesota State Fair in Falcon Heights, Minnesota, a group of up to 50 to 55 personnel produces significant quantities of roasted corn, which can vary daily. This variance can range between 10,000 and 18,000 ears of roasted corn a day. Approximately 180,000 ears of roasted corn are produced for the duration of the fair. Roasted corn at the Minnesota State Fair has been described as "one of the fair’s most popular foods for more than 28 years". At the Yakima Valley Fair in Yakima, Washington, the Grandview Rotary Club has been operating a corn roaster for 40 years, and donates the proceeds to various local needs.

How to Clean Up ?
                   The first is to clean the dirt that is still attached then wipe with warm water and soap cleanser and then clean the cloth until dry again.

TURKEY FRYER

                   A turkey fryer is an apparatus for deep-frying a turkey. Fried turkey has been a longtime favorite in the Southern United States, and has recently become popular in other parts of the country because of the reduced time needed to cook a turkey in a deep fryer, versus other conventional methods such as an oven or a rotisserie grill.

Safety

                  Deep-frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled.

1. A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials.

2. The propane tank must be placed as far away from the cooker as possible.

3. It is critical to note that oil expands in volume by over 10% at cooking temperature. Leave room for expansion when you fill the pot with oil.

4. Never leave the fryer unattended.

5. The turkey must be fully thawed or fresh and must be dry. If ice contacts boiling oil it will cause a boilover and a fire hazard.

6. Always measure the amount of oil needed and never overfill the pot. Place the turkey in the empty pot and fill with oil to 1 inch from the top of the turkey (not the top of the pot). Remove the turkey and heat oil.

7. Keep children and pets away from the fryer during and after operation.

8. Ensure a fire extinguisher rated for flammable liquids is readily available.

9. Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke. 

10. Use heavy gloves or oven mitts and wear a long-sleeve shirt. Wear closed-toe shoes, not sandals.

11. Do not consume alcohol during the process.

12. Turn the burner off before putting the turkey into the oil. If the oil overflows at least it will not catch fire. Relight the burner if all is well.

13. Lower and remove the turkey carefully and slowly to avoid oil splashing or spillage.
                   There is also a possibility that an overheated turkey fryer can explode. Also, if the oil ignites, it can be what one Underwriters Laboratories representative called "a vertical flame thrower". A number of homes and other buildings (such as garages) have been destroyed due to the unsafe use of a turkey fryer and UL has refused to list turkey fryers, releasing a short and graphic explanatory video on their concerns.

                    Deep-frying requires a cooking oil with a high smoke point such as canola oil, peanut oil, safflower oil or a blend. Cooking time is about four minutes per pound (or about 7 minutes per kilo) of turkey, so a 15-pound turkey needs to be cooked for about one hour in 350 °F (175 °C) oil. Oil can be recovered, stored, and reused several times before it becomes rancid or contaminated. Storage life can be extended by filtering used oil and keeping it cool. A generous rub of salt and pepper may be used to increase flavor. The turkey can also be seasoned with an injectable marinade. Fried turkeys cannot be stuffed, nor do they provide drippings or broth for gravy.

How to Clean Up ?

                   Using a commonly used soap and well kept after use and pay attention the material of tools.

ROTISSERIE

                    Rotisserie is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.

History

                   In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now usually driven by electric motors.
                   Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods. It is commonly known in Latin America as "A la brasa".

Vertical Rotisserie

                     Another style of rotisserie is the vertical rotisserie in which the heat is applied directly from the side or, less commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie; this feature is useful, as the meat is typically shaved off a bit at a time.

Some dishes that are commonly cooked on a vertical rotisserie include:

1. Döner kebab from Turkey

2. Gyro, from Greece

3. Shawarma, from the Middle East and the Arab World
4. Taco al pastor, from Mexico

How to Clean Up ?

                  As we know the tools can separate and than clean up by soap cleaner like we used and make sure is not dirty anymore like sauce or another ingredients after that dry with laps and keep it in the nice place.