"KITCHEN EQUIPMENT & UTENSIL epsd October 26th 2017

Crepe Pan/ Crepe Maker

Name of item              : Crepe Pan/ Crepe Maker

Function                      : To help making crepe

How to clean               : Use dry napkin to wipe it don’t use sharp things

Crepe pan is a flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls. This pan is also the type commonly used for omelets. The round bottom pan has a rounded surface extending upward that allows the pan to be dipped into the batter after it is heated, to receive a thin batter coating instead of a thick coating, which may occur if batter is poured too heavily into a flat bottom pan. By using the round bottom Crêpe Pan, the crêpe can be prepared as a thinly coated layer that covers the pan as it heats and cooks the crêpe. All types of pans best suited for crêpes will be made with a heavy base to allow the heat to be evenly diffused across the surface of the pan. The addition of a non-stick surface or well seasoned surface will enable the crêpe to be easily removed and cooked to a golden brown color with a tender and moist texture.

The key to making good crêpes is to become accustomed to pouring, swirling or coating the batter evenly onto the surface of a heated pan. Using approximately an ounce and a half (1-1/2 oz.) of batter will provide a crêpe that is approximately 1/10th of an inch (2.5 mm) thick.

A traditional crepe pan is pretty shallow and it is usually made of steel; there were times when instead of the crepe pan people used a flat griddle. The crepe baking process is very rapid, as the crepe pan heats immediately, so we are not talking about several hours of cooking. It takes more like a minute to cook the crepe on one side and then turn it over on the other either by a quick twist of the hand or by the help of a special spatula. Along the years several improvements have been made in the design and the technology used for the making of the crepe pan, with the sole purpose of improving the baking process.

The so called "upside down" crepe pan is one of the greatest innovations that is usually related with great crepe thinness. This kind of crepe pan is designed in such a way so that after heating, it is dipped into the batter, and the hot surface only catches a very thin layer that cooks on the stove. The entire cooking time per crepe is shorter than one minute, which is more than great. This type of crepe pan is a little more expensive, but it is definitely a lot easier to use.

The crepe pan inventions did not stop here, as an even more advanced model was launched on the market: the electric crepe maker. This "crepe pan" has all the advantages and the features of the "upside down" model, with the only improvement that it has heat control. Thus, you'll know when the surface is heated well enough to make the pancakes, and the entire process will definitely be more consistent. Nevertheless, regardless of what type of crepe pan you may choose to use, it goes without saying that cleaning is crucial after cooking. Soapy hot water is the way to scrub it, with the mention that you should hand wash rather than use the dishwasher.

source : http://www.recipetips.com/glossary-term/t--35940/crepe-pan.asp

http://www.streetdirectory.com/food_editorials/cooking/cooking_appliances/why_the_crepe_pan_has_a_long_history.html

Microplane

Name of  item              : Microplane

Function                      : To grate lemon zest, ginger or hard cheese

How to clean               : Use liquid soap and clean water, always keep it dry

A microplane is a rasp-like grater, developed by the Microplane Company, that hit the market in the 1990s.  It is based on the design for a woodworking rasp, and has a long metal shaft covered with small, sharp metal teeth. These teeth don’t cut down far into the fruit, just far enough into the rind to get the flavorful zest off, shredding it into very fine ribbons that easily incorporate into any recipe. Microplanes are extremely efficient, and once you have used one, you’ll never go back to any other method of zesting fruit.

For those interested in multipurpose kitchen products, a microplane can also be used to grate hard cheeses, like Parmesan, and to grate spices, like nutmeg. The teeth are extremely sharp.

The microplane started out in 1990, merely as a new type of woodworking tool. The Microplane rasp was first invented in 1990 by brothers Richard and Jeff Grace at their jointly owned contract manufacturing facility, Grace Manufacturing Inc., in Russellville, Arkansas, USA. The company already had almost 20 years of photochemical machining experience making parts for the high tech printer industry, but it had never really produced any parts of its own design. 

Microplane tools' tiny razor-like edges are formed by a totally different process called photo-etching in which holes are dissolved with a chemical, leaving edges that finely slice instead of tearing or shredding. 

The big moment came in 1994, when Lorraine Lee, a homemaker in Ottawa, Canada, was making an Armenian orange cake. Out of frustration with her old grater, she picked up a new tool her husband, Leonard, had brought home from their hardware store, Lee Valley Tools. She slid the orange across its blades and was amazed. Lacy shards of zest fell from its surface like snowflakes. The Lees marveled at the tool, ate the cake, then promptly changed the product description in their catalogue. The Microplane grater had earned permanent space in the kitchen. 

10 years later, Microplane introduced its Personal Care Line. The Microplane foot file, with its 95 tiny files working to gently massage and exfoliate dry skin, was created to soothe tired, sore feet and have them feeling silky smooth and full of energy in no time. 

No matter the shape: box, flat, or rotary, Microplane's competition around the world are tools that have been made the same for hundreds of years. The cutting edges are formed by punching holes into flat or curved stainless steel or tin. Files are made by grinding a rough edge that works by rubbing and tearing. 

source : http://bakingbites.com/2009/03/what-is-a-microplane/

http://kitchenproject.com/history/Microplane/index.htm

Santoku

Name of item              : Santoku

Function                      : To cut vegetables, or small meat, same function as chef knife

How to clean               : Use liquid soap and clean water, always keep it sharp

Santoku knives are thinner and shorter than chef’s knives — typically 5 to 8 inches — with a rounded tip (also known as a “sheep’s foot”) instead of a sharp triangular point. They’re commonly scalloped along the edge to help release food from the knife so you don’t have to stop and nudge slices off a razor-sharp blade with your fingers. Santokus are great for knifework beginners for these two reasons: less is more and don’t touch knife blades if you’re not accustomed to them.

Knifemaking is an ancient art in Japan and many of the old techniques are still used on their authentic santoku knives today. Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife.

The santoku knife is designed to provide a comfortable, well-balanced grip. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. It's especially popular with female chefs, and Giada de Laurentiis uses one religiously. People who feel intimidated by cleavers should try a santoku knife.

source : http://www.foodrepublic.com/2013/02/15/what-is-a-santoku-knife/

http://www.thekitchn.com/all-about-santoku-knives-71056