"KITCHEN EQUIPMENT & UTENSIL epsd August 23rd 2017
Sous-vide
Name of item :
Sous Vide Machine
Function :
to help cooking the food with sous vide method
Material :
stainless steel and aluminum
How to clean :
use wet and dry towel or napkin
Once limited to the pros, sous vide
(pronounced sue-veed) is a cooking technique that utilizes precise temperature
control to deliver consistent, restaurant-quality results. High-end restaurants
have been using sous vide cooking for years to cook food to the exact level of
doneness desired, every time. The technique recently became popular for home
cooks with the availability of affordable and easy-to-use sous vide precision
cooking equipment like Anova.
Sous vide, which means “under vacuum” in
French, refers to the process of vacuum-sealing food in a bag, then cooking it
to a very precise temperature in a water bath. This technique produces results
that are impossible to achieve through any other cooking method.
History of sous-vide
With all the stainless steel, plastic pouches
and high-tech, scientific theory behind sous
vide cooking, you’d be
forgiven for thinking it was a 21st century invention. But way back in 1799, a
physicist and inventor called Sir Benjamin Thompson wrote down a theory he had
about using precisely controlled heat over long periods of time to cook meat.
But that’s all it was in the 18th century – an
idea. Sir Benjamin never built a dedicated machine to test his theory, which
was largely forgotten about for over 150 years. It wasn’t until the 1960s when
two men separately started developing similar ideas that it started turning the
culinary world on its head.
In the future for the next few decades, sous
vide was both the secret of a handful of innovative chefs and a tool used to
prepare food which could simply be reheated before service. It was considered a
strange, potentially dangerous method of cooking, which meant anyone who used
it professionally had to jump through lots of bureaucratic hoops to prove it
was safe. It was almost entirely unheard of outside top restaurant kitchens
until books like Under Pressure:
Cooking Sous Vide by the
legendary chef Thomas Keller was published in 2008 and then Nathan Myhrvold’s
highly influential Modernist
Cuisine in 2011. By writing
down the methods, recipes and theories behind sous vide and making them
available to the public, the press took notice and home cooks were eager to try
it for themselves – especially when chefs like Heston Blumenthal and Ferran
Adrià began championing the method.
Oven gloves/oven mitt
Name of item :
Oven Mitt
Function :
to protect our hand from heat
Material :
mitt
How to clean :
wash with liquid soap, rinse and dry it
Oven gloves are gloves designed to be used to
handle hot items, perfect for people working in the food industry and also for
other businesses that utilise ovens. Naturally, they’re usually used to get
things in and out of ovens either at home or in professional kitchens.
However, oven gloves aren’t just used to get
dinner out of the oven. Many labs use high-temperature oven gloves to help with
their experiments, to protect against very high temperatures. Some oven gloves
can even resist contact with temperatures of up to 500°C!
Kinds of oven gloves
There are two main shapes oven gloves take:
gloves and mitts.
Glove shaped oven gloves have 5 individual
spaces for your 5 individual digits, offering increased dexterity. This makes
them perfect for handling hot items with complex shapes and for performing
intricate tasks with hot objects.
Oven mitts on the other hand have a general
protection that does not allow for the movement of individual fingers. These
are much more limited in what they can safely and securely hold, however
because they are less complex a design they can provide a higher temperature
resistance than some gloves.
Some oven mitts do not even have a thumb
space, and are instead a simple sheath for your hand. These are usually made
from a very flexible material which is designed to be grabbed in a free-form
way, and are the quickest to use as you don’t need to line your hand up with
anything.
HOW OVEN GLOVES WORK
Oven gloves are made from materials which do
not conduct heat well. This helps prevent the heat transferring through the
glove to your hand. This is also why a wet oven glove will not work as well as
a dry one. While you’d think that keeping the glove cool by wetting it with
cold water would make it work better, in fact water conducts heat very well,
and will permeate through the fibres of the glove straight to your hand.
The material the oven glove is made from will
differ. Some cheaper oven gloves are only made from cotton, which will prevent
some heat from getting top your hand, but not a lot. Other cotton gloves have
an extra layer in them to increase the heat protection.
Some more advanced gloves are made from
Teflon, which significantly increases the amount of heat the glove can protect
against, and some even use Kevlar to prevent the heat getting to your hand.
Potato Masher
Name of item :
Potato Masher
Function : to help crushing the cooked potato
Material :
plastic
How to clean :
wash with liquid soap and clean water
A potato masher or potato ricer is an
equipment, used in kitchens to mash potatoes or any other such soft food
including beans and apples. The masher generally comes in a stainless steel
material for sturdiness and long lasting durability. The mashers are designed
like a long handle with a mashing head at the other end.
History
Potato masher has been into existence since
1860s and still is one of the tools, commonly used to mash potatoes and similar
soft foods.
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