TOOLS IN THE KITCHEN 16

STOCK POT 

 

                     Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.

                    French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.

                    A broth made with meat or meat bones creates a base with concentrated flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes.

                    Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres.

                    The most common materials for manufacturing stock pots are stainless steel, aluminium, copper and enamel (Vitreous enamel) on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance heat conductivity. A recent innovation sculpts the pot sides to harness the boiling liquid into a self-stirring pot.

How to Clean Up ?

                      Only using washer cleaning products and because the Stock Pot have a material is different so need attention for cleaning and keep it. 

GRILL PAN

 

                    Grill Pan is one of type of pan but have different functional, Grill Pan using for grill meat, poultry, and so much more dependent on you what you want to grill by small size or to much can you grill. Both types are used for grilling. The grill pan shape is jagged (up and down) on the inner surface. The point is to produce a "texture" up and down on the grill. In addition, so that oil can go down to the basin and not carried in baked goods. While the griddle pan is used for grill results with a plain or un-textured appearance.Grill pan can refer to several types of items:

•     A frying pan with a series of parallel ridges used for cooking food with radiant heat on a stovetop, or with a metal grid in it. This is referred to as a "griddle pan" in the UK and Ireland. See Grill (cooking).

•     A pan with a raised grill insert, used for cooking food under the grill part of a cooker. This is referred to as a "broiler pan" in the US and Canada. See grilling.

•     The NATO reporting name for the fire control radar of the Russian SA-12 missile system

How to Clean Up ?

                    It's another fun one, but it's a mess because it's all out, so be prepared. Here's what you need: A grubby baking pot, baking soda, hot water, white vinegar, a jug (the type you poured a drink from), and a sink that fits your grill pan with little space to spare. Sprinkle the roasting pan (inside and outside) with baking soda. Crazy, but do not the cake-thing on. Fill your jug three-quarters full of hot water and then add a cup of vinegar. Pour a more cake-soda closed baking your pan and continue laughing crazy. The chemical reaction will remove the roasted bits of food from your pans. Scrub stubborn with a sponge or scrub brush, rinse, and wash with dish soap. Rinse again and let your pan dry.

POTATO MASHER

                  A potato masher or bean masher or pea masher or crusher is a food preparation utensil used to crush soft food for such dishes as masher potato, apple sauce, or refried beans. The potato masher consists of an upright or sideways handle connected to a mashing head. The head is most often a large-gauge wire in a rounded zig-zag shape, or a plate with holes or slits. Basic designs made from a single piece of wood were used in Victorian times, before the more complex modern designs which are now used. This type of wooden masher is still used in Scotland and is known as a 'Potato-Beetle' or just a 'Beetle'. The modern design was patented by Lee Copeman in 1847. The idea resulted from his love of smooth, lump-free mashed potatoes.

                Although potato mashers are most commonly used to mash potatoes, they are also used for mashing a variety of foods. They are most used in home kitchens, but may also be used in commercial kitchens. Commercial mashers are often of larger design (up to 32 inches in base width). Other common uses include mashing pumpkins and rutabagas for soup, making hummus, guacamelo, chili, baking mix, egg salad, or even purees (depending on the fineness of the ridges).

How to Clean Up ?

                 How to clean it is very easy just use a cleanser soap and make sure no dirt is still sticking to the tool and save well if not then the tool can be broken quickly.