"KITCHEN EQUIPMENT & UTENSIL epsd October 12th 2017
Dish Rack/ Plate Rack
Name of item :
Dish rack/ Plate rack
Function :
to hold the plate after wash
How to clean :
use liquid soap, clean water and napkin
A plate rack is a stylish and convenient way to store
plates. The beauty of a plate rack is that it can be built and installed into
an existing cabinetry run. The main limitation to plate racks is that they can
only store a select number of plates. This is a storage system best utilized
for a formal set of dishes. The plate rack is typically attached to a top
cabinet’s underside and to the wall for additional strength. Plates are placed
into delineated slots that accept only a single plate per space. Plate racks do
not typically have a cabinet door covering them, so they are a visible addition
to the cabinetry that some prefer.
For kitchens with limited space that precludes the incorporation of a
china cabinet or hutch, the plate rack can be a space-saving way to still
display a fine collection. Though plate racks due tend to resemble dish racks,
they should never be used for drying dishes as this can ruin the finish or
weaken the wood with moisture buildup over time. Most plate racks are made of
wood, but alternative materials can be selected to achieve a complimentary
modern aesthetic.
Makisu/ Sushi Mat
Name of item :
Makisu/ Sushi mat
Function :
to help rolling sushi
How to clean :
use wet napkin to wipe it
A makisu is a mat used in Japanese cooking that is made out of
thin bamboo slats held together with sturdy thread. Anyone who has ever sat at
a sushi bar and watched the chefs make maki, which is a kind of sushi in which
rice and fish are rolled within a seaweed casing, has seen a makisu. Sushi
chefs use these mats to roll various kinds of sushi, even those that are made
with the rice on the outside of the roll. In addition to being used to make
rolls of sushi, a makisu can also be used to shape other malleable foods. In
some cases, a makisu is used to squeeze water or liquid out of food.
There are some cases in which a
makisu must be lined with plastic wrap before it is used. This is
especially true when it is used to make the kind of sushi rolls that have rice
on the outside of the rolls. Using plastic on the makisu keeps the rice grains
from mashing between the bamboo slats, which makes the mat rather hard to
clean. There are some people that line the mat with plastic wrap every time
they use it simply to make the cleaning process easier. In cases when plastic
wrap is not used, it is important to wash and dry the mat thoroughly after each
use to keep bacteria from developing and growing on and between the wooden
slats.
There are a few makisu models. Most of them are rather similar in
size, but there are differences in width of the bamboo slats that are woven
together to create the mats. When shopping in kitchen supply stores and home
supply stores in the West, it is most common to find mats that are made with
thinner slats. In general, makisu are very inexpensive, no matter how thick the
bamboo slats may be.
Makisu are sold separately and as
parts of sushi-making kits. These kits are useful for people who are just
begging to attempt to make their own sushi at home. Single makisu can be
purchased for just a few United States dollars. There are some more expensive
models that are made out of silicone instead of wood.
The makisu as early as
500 B.C. , people living in the mountains of southeast Asia wrapped fish in
rice as a means of pickling and fermenting. In Japan, alternating layers of
carp and rice were placed in a covered jar and left for up to a year. During
this time, the fermenting rice produced lactic acid, thus pickling the fish.
When the jar was opened, the carp was eaten, but the rice was discarded.
A Japanese legend holds that a kindly husband and wife placed rice
in an osprey nest. When they later checked on the bird, they found a fish
nestled in the rice, which they took as a token of the bird's appreciation. As
they ate the thank-you gift, they noted that the fermented rice had imparted a
distinctive taste to the fish.
In the seventeenth century, the people of culinary-rich Edo (now
Tokyo) began the practice of adding vinegar to the rice so that it would
ferment in just a few days. Before long, sushi shops were popular sites on the
streets of Tokyo. One of the earliest, Sas Maki Kenukesushi, opened in 1702 and
was still in business at the turn of the twentieth century.
Although the Japanese have eaten seaweed, or nori, since the
eighth century, it was not until the late seventeenth century that it was
regularly cultivated in inlets and estuaries up and down that nation's coasts.
The nori was harvested in December and January when it had reached its
maturity. It was not an easy task because the nori disappeared during the
summer months.
In the 1940s, a British scientist named Kathleen Drew-Baker began to
investigate what happened to nori spores in the summer. Drew's studies were
published in a paper in 1949, which concluded that nori spores burrow into the
pores and crevices of seashells, where they grow into pink thread-like organisms.
When the weather turns cold, the organisms detach themselves and then adhere to
other surfaces where they grow to maturity.
After Drew's conclusions were published, the Japanese quickly
developed a cultivating system
and nori production increased ten-fold from 1950 to 1980. In 1963, nori farmers
erected a bronze statue in Drew's honor overlooking the Bay of Shimbara. On
April 14 of every year, a ceremony is enacted in which Drew's cap and gown are
placed on the statue, a Union Jack is raised, and farmers placed a tribute of
nori from the current crop at the statue's feet.
Bamboo Steamer
Name of item :
Bamboo steamer
Function :
to help steaming food usually dim sum
How to clean :
wash it with clean water but dry it immediately
A type of cookware made of bamboo
that consists of individual cooking trays or layers with openings in the
bottom, that are assembled together and used to cook food with the use of
steam. Steamers are made so food is positioned above and not in water that is
boiling or hot enough to produce steam to cook foods with a moist hot air.
Steaming enables foods to keep their natural flavor, color, shape, and
nutritious value better than when boiled or simmered in water. In many
instances, it also enhances the texture of the food. Food technicians often
consider steaming to be the best way to preserve flavonoids, the compounds
found in fruits, vegetables and a few beverages (beer, wine, coffee, tea, and
some fruit drinks) that may contribute and provide health benefits for fighting
illnesses. Steamed foods can retain the B and C vitamins that are lost with
other cooking methods such as braising, baking or boiling.
A variety of kitchen cookware is commonly used for this process, such as
aluminum or stainless steel single layer steamer pots, stacked steamers, bamboo
steamers, steamer inserts, and steamer baskets to hold the food and position it
above the steaming water. Pots used for steaming are then covered to increase
the heat and the amount of steam dispersed around the food.
Bamboo steamers are commonly used for smaller amounts of food and can be
placed over wider steel pots with steaming water or they work well over
non-stick surfaced, electric woks to steam foods while the wok cooks other
ingredients. They are not made to be placed in an oven or a microwave. Bamboo
steamers enable the steam to evaporate and circulate easily so it does not
accumulate on the lid of the steamer. This type of steamer is generally best
for steaming dumplings, buns, breads, or the traditional Chinese dish known as
dim sum. When steaming foods made with ingredients that may stick to the
surface, it is best to lightly coat the bamboo with a cooking oil or vegetable
cooking spray. Another option is to place a layer of leaves from vegetable greens,
such as bok choy or other similar vegetables, to serve as a means to keep the
food off the bottom of the basket and to enhance the flavor of the food. The
food requiring the longest cooking time is placed in the bottom layer with
those requiring less time placed in the top layer. While there are a variety of
steamers, there are also a variety of foods that can be cooked by steaming,
such as pasteries, breads, soups, rice, vegetables, meats, poultry, and fish.
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