"KITCHEN EQUIPMENT & UTENSIL epsd October 25th 2017
Ice Cream Maker
Name of item :
Ice Cream Maker
Function :
To help making ice cream more easier
How to clean :
Use dry towel to wipe the machine, you can wash the tube inside
Although this
utensil for producing home-made ice cream has changed significantly over the
years, many still use the older methods with a hand churn attached to a wooden
paddle placed within a wooden or metal container. The paddle or dasher, as it
is also called, mixes the ingredients as the freezing container containing the
ice cream mixture rotates during the churning process. Rock salt is added to
the ice to decrease the temperature of the ice that is used to induce a
freezing action with the ingredients that ultimately become ice cream. As the
ice cream is churned air is brought into the mixture to assist with developing
a smooth and creamy texture while it begins to freeze. As the Ice Cream Makers
have been changed over the years, the process has basically remained the same.
Today there are basically two types of Makers available: Ice
Cream Makers with manually operated churns and makers with motorized churns.
The churning coverts the cream and ingredients into ice cream while the
freezing container rotates within the ice cream maker. Generally the freezing
container has been placed in the freezer prior to churning. Newer models of Ice
Cream Makers contain built-in freezer units that keep the churned ice-cream
cold without prefreezing as is required on other models. In addition, many of
the machines churn the contents using a timer or automatically shut off when
the ice cream has thickened so there is no need to remain at the machine while
the ice cream is being made. Removable containers that may be 1-1/2 quarts or
larger in size, electronic timers, lids with openings to allow extra
ingredients to be added while churning, removable pieces for ease of cleaning,
and stainless steel housing are a few of the features that assist to make the
Ice Cream making a more automated and enjoyable procedure. When selecting an
Ice Cream Maker, discuss and gain an understanding of the process used with the
machine in order to determine if the work and time involved are acceptable. Ice
Cream Makers are used to not only produce ice cream but also frozen yogurt,
frozen beverages and ice milk.
Until 1800, ice cream remained a rare and exotic dessert
enjoyed mostly by the elite. As with most foodstuffs, by the 19th century,
ingredients and technology, including the development of ice harvesting and the
invention of the insulated icehouse (around 1800), had evolved to give the
public affordable access. Sugar became more affordable. But it took two other
milestones to make ice cream an “industry.”
In 1843, New Yorker Nancy M. Johnson applied for a patent for
the hand-cranked ice cream freezer, with a movable crank and a center paddle to
churn the mix around. After turning the crank for 45 minutes or so (much less
labor than stirring with a spoon), the delicious treat emerged. The machine
sold quickly, and within a short period of time, there were 70 improvements
that made the invention even better, including those by White Mountain,
shown in the photo at the left—still a popular brand today. You can purchase
the descendant of that freezer and have a family bonding experience, taking
turns cranking. Some people swear by it, and White Mountain sells thousands and
thousands of hand-crank machines each year, even though electric versions have been
available for 50 years.
The electric version of the White Mountain ice cream
freezer. The company still sells the hand-cranked version. In 1851, a
Baltimore milk dealer named Jacob Fussell, with an excess of milk on his hands,
became the father of the ice cream industry by turning it into milk that would
not go sour: ice cream. He established the first large-scale commercial ice
cream plant. This allowed the previously expensive product to be offered at
affordable prices. Fussell opened ice cream parlors as far west as Texas. Many
were still around well into the 20th century. Fussell later sold his business
to Borden. Others followed suit: Hood’s in Boston, Hydrox in St. Louis,
Breyer’s in Philadelphia.
Smaller domestic ice-cream makers made from the 1880s usually
consisted of a metal inner pail fitted with a paddle attached to a crank
handle, which sat inside a wooden bucket containing a freezing mixture of ice
and salt. The cream was poured into the inner pail where it was beaten and
churned as it froze. The development of industrial refrigeration by German
engineer Carl von Linde during the 1870s eliminated the need to cut and store
natural ice. Later, in 1926, the perfection of the continuous-process freezer
allowed commercial mass production of ice cream and gave birth to the modern
ice cream industry.
Slow Cooker
Name of item :
Slow Cooker
Function :
To cook food slow and more tender
How to clean :
Wipe the machine with dry towel and you can wash the tube inside
Slow
cooker is an electric cooking pot with a tight-fitting lid for cooking meats,casseroles, etc., for several hours at relatively low temperatures, usually around 200° F (93.3° C)
The concept of slow cooking is
simple: Put food into some sort of container or contained area
and let it cook slowly. It's a method used in barbecue pits and pig roasts,
where low temperatures and a lot of time allow meat to become tender. Slow
cooking can be done via dry heat, as in an oven or roaster, or it can be moist,
by involving liquid during the cooking process. Slow cookers use moisture in a
unique way because they remain sealed during the cooking process. As food cooks
and lets off steam, the condensation collects inside the device and acts as a
baster.
The slow cooker was developed from
an electrical bean pot, a pot that was invented in the 1960s to steep dry
beans. Small-appliance manufacturer West Bend produced The Electric Bean Pot,
which spawned a copycat product by rival Naxon Utilities Corporation called The
Beanery. The Rival company, today owned by Jarden, acquired Naxon and in 1971
released a reworked Beanery as the Crock-Pot, a slow cooker that could produce
full meals in one pot. The Crock-Pot took off as a time-and-money-saving
device for career women who still wanted to cook, and the brand became as
ubiquitous as Kleenex. In fact, a 2002 Betty Crocker Kitchen study showed that
more than 80 percent of U.S. households owned at least one slow cooker.
Pastry Blender
Name of item :
Pastry Blender
Function :
To help mixing fat ad powder at pastry
How to clean :
Wash it with liquid soap and clean water
Pastry bender is a
device, also referred to as a pastry cutter, that is used to cut butter or
other solid fat when it is to be blended into flour for making pastry dough,
generally pie crusts. The pastry blender has a curved, slotted end with blades
or wires that connect to a handle on the opposite end that is held and moved in
an up and down or rocking motion to cut and blend the fat ingredients into the
dry ingredients. The blender helps to remove lumps in order to mix the dough
thoroughly and eliminate pockets of concentrated ingredients so they do not
adversely affect the flavor of the food being prepared.
Recipes that refer to "cutting in the butter" as a
procedure are suggesting that the butter be combined with all other dry
ingredients in a manner that cuts the solid butter into smaller pieces,
combining into the mixture of ingredients in a way that will not require
melting and then combining. By using a pastry blender, this task is simplified
and is easily accomplished.
To use a pastry
blender, combine the
ingredients you need to blend in a bowl. The blender can be used both with cold
fats, such as chilled butter or lard, and softened fats. such as room
temperature butter or shortening. Grip the handle and press the tines down into
the fat, cutting it and combining it with the flour/sugar/other ingredients for
your pastry. Don’t worry if the fat sticks to the tines. Continue pressing the
blender into the fat. Almost all of the fat/pastry dough that sticks to the
tines will come off as you continue to work the pastry. It will probably take
you 30-60 seconds, depending on how much dough you have, to break the fat down
to the consistency called for in your recipe (larger pieces of butter for pie
dough, smaller for shortbreads, etc.). Use a knife or spatula to scrape
any excess pastry off the tines, then continue making your dough according to
your recipe.
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