TOOLS IN KITCHEN 19

AIR FRYER

                   An air fryer is a kitchen appliance that cooks by circulating hot air around the food. A mechanical fan circulates the hot air around the food at high speed, cooking the food and producing a crispy layer via the Maillard effect.
                    Traditional frying methods induce the Maillard effect by completely submerging foods in hot or boiling oil. The air fryer works alternatively by coating the desired food in a thin layer of oil while circulating air heated up to 200 °C to confer energy and initiate the reaction. By doing this the appliance is able to fry foods like potato chips, chicken, fish or pastries while using between 70% and 80% less oil than a traditional deep-fryer.
                    Most air fryers come with adjustable temperature and timer knobs that allow for more precise cooking. Food is cooked in a cooking basket that sits atop a drip tray. The basket and its contents must be periodically shaken to ensure even oil coverage; some models accomplish this by incorporating a food agitator that continuously churns the food during the cooking process while others require the user to perform the task manually.
                     Air fryers are attractive for their convenience, safety, and health benefits. A chip pan for example, with its traditionally open top, can easily allow hot droplets of cooking oil to escape or splash out on the user - something that is simply not possible with an air fryer. Traditionally deep fried foods are also much higher in caloric content, due to the oil absorption implicit in their preparation. While professional chefs have stated that air fryers do a good job of making healthier emulations of deep fried foods, it is also generally agreed upon that the taste and consistency are not identical.

How to Clean Up ?

                    Just using soap cleaner because as we know the tools can separate, and for the mechine just laps with warm water and keep it in the good place.

BACHELOR GRILLER

                     A bachelor griller, mini oven or mini kitchen is a countertop kitchen appliance about the size of a microwave oven but instead can grill, bake, broil or roast food. It generally incorporates one or two heating elements at the top and bottom of the appliance, has one or two hobs (American English: burners) on the cooktop, or a ceramic hotplate, and may incorporate a rotisserie.
                      It can be used to fry, bake and grill (American English: broil) foods. Recipes can be found at various websites. It is an alternative to reheating prepackaged meals in a microwave oven.
                      Modern bachelor grillers have controller knobs to control cooking temperatures. These are steadystats, a combination of a potentiometer and a thermostat, which ensure that the temperature stays stable.

                      The expression is at least 100 years old, with early versions generally powered by gas. The expression derives from the stereotypical idea that a bachelor will not cook anything properly, if at all. There has never been a brand name for these appliances called "Bachelor"; it has just become common parlance in the United Kingdom.
                     George Orwell used a bachelor griller in 1935, while sharing a flat with Rayner Heppenstall in Bloomsbury, London.

How to Clean Up ?

                     With used soap cleaner but before soak the dirt easily open after that used laps for dry and than for the mechine just used warm water and laps well.

BARBECEU GRILL 

                     A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results.

History

                      Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term barbacoa referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recent additions.  

                       Edward G. Kingsford invented the modern charcoal briquette. Kingsford was a relative of Henry Ford who assigned him the task of establishing a Ford auto parts plant and sawmill in northern Michigan, a challenge that Kingsford embraced. The local community grew and was named Kingsford in his honor. Kingsford noticed that Ford's Model T production lines were generating a large amount of wood scraps that were being discarded. He suggested to Ford that a charcoal manufacturing facility be established next to the assembly line to process and sell charcoal under the Ford name (Kingsford (charcoal)) at Ford dealerships. Several years after Kingsford's death, the chemical company was sold to local businessmen and renamed the Kingsford Chemical Company.
                      George Stephen created the iconic hemispherical grill design, jokingly called "Sputnik" by Stephen's neighbors. Stephen, a welder, worked for Weber Brothers Metal Works, a metal fabrication shop primarily concerned with welding steel spheres together to make buoys. Stephen was tired of the wind blowing ash onto his food when he grilled so he took the lower half of a buoy, welded three steel legs onto it, and fabricated a shallower hemisphere for use as a lid. He took the results home and following some initial success, started the Weber-Stephen Products Co.
                       The outdoor gas grill was invented in the early 1950s by Don McGlaughlin, owner of the Chicago Combustion Corporation, known today as LazyMan. McGlaughlin invented the first built-in grill from the successful gas broiler called BROILBURGER. These first Lazy-Man grills were marketed as "open-fire charcoal-type gas broilers" which featured "permanent coals", otherwise known as lava rock. In the 1950s, most residential households did not have a barbecue, so the term broiler was used for marketing purposes to commercial establishments. The gas open-broiler design was adapted into the first portable gas grill in 1954 by Chicago Combustion Corporation as the Model AP. McGlaughlin's portable design was the first to feature the use of the 20-lb propane cylinders, which previously were exclusively used by plumbers as a fuel source. 

 

How to Clean Up ?

                      Ideally, you need to clean the barbecue grill whenever you finish wearing it. Wait until the temperature is down and not too hot so you can more easily knock out the burned crust attached to the barbecue grill. Alternatively, you can try the following tricks:
1. Spray the inside of a barbecue tool with water from a high-pressure hose in a fairly wide open area so that the spark does not affect other objects around it.
 2. Scrub the parts of the bars and the charcoal container mamakai a pumice stone or wire brush to clean. Be careful not to scratch the heated surface of the heating element.
 3. Remove the burned crust to the trash.
 4. Flush the charcoal box with a barbecue cleaning product or a multipurpose cleaner.                      The trellis and the charcoal box will most likely not be perfectly clean, but at least you have removed the disposable waste that fills the box and blocks the heat flow.