Kind of Kitchen Utensils
By admin. Filed in Utensils |
The battery of cooking is the set of tools used in the preparation and cooking of foods. These tools can be built with different materials, depending on their function: the characteristics of a container suitable for frying are sure to be other than a container for cooking boiled, and so on. In choosing the material, you will need to consider certain characteristics thermal conductivity, impact resistance, durability, ease of maintenance, the surface of the bottom more or less flat, hygienic.
Stainless
It ‘s material widely used in cooking by boiling for its many advantages
Is resistant to shocks, air, acids, cleaning products;
In addition, hygiene: its surface hard and smooth opposes the accession of dirt;
Does not transmit taste to food;
Has a good aesthetic
Easily cleanable;
Has a long duration;
No special maintenance.
Disadvantages:
High price,
The low thermal conductivity and therefore an inadequate distribution delocalize and on the food being cooked on the tool: This was partly remedied by subjecting funds plate aluminum or copper with high power term;
Is not a material suitable for preparations with high heat, because it attacks very easily.
Maintenance: wash with warm water and detergent, nonabrasive; avoid scratching it with steel wool or abrasive sponges. The white spots that can be formed are removed with water and vinegar or decalcifying agents. There is more quality stainless steel: chromium steel, chromium and nickel, molybdenum: each of them offers different characteristics and is therefore used to separate equipment. The titanium alloy is the strongest, the most inert and lighter, but its cost limits its use.
Aluminum
It ‘still the most widely used material in kitchen utensils, for a number of advantages:
Low price;
Good thermal conductivity;
The lightness and maneuverability;
Ease of cleaning.
Nevertheless, have some drawbacks:
Deforms easily
Is affected by alkalis and certain acids;
Crumbles and becomes porous, the sauces tend to darken the clear, during the cooking of certain foods tend to get darker, less pleasant to have an aesthetic than other materials.
Maintenance: we proceed as for the steel, possibly using a plug of steel wool. Avoid the use of soda and potash that affect deeply. Before using the new containers is necessary to boil them with water and a little ‘oil. It ‘a versatile material, suitable for all types of cooking, especially the thick, because it attacks very difficult. For special equipment, such as molds or pans for pancakes, you avoid direct contact with food by applying a silicone and Teflon non-stick coating: this way you can cook without using fat, but we must be careful not to scratch the coating and not subject it to extreme heat.
Copper
The heavy hammered copper and tin and the metal more suited to the cooking of food:
Thanks to its high thermal conductivity of the tool not only heats the bottom, but also equally well on any wall, ensuring a uniform cooking of food;
Food is difficult to stick to the bottom;
A virtually unlimited duration;
Is resistant to shocks;
Has good aesthetics.
The major disadvantages are:
High price;
Rather meticulous care he needs.
Maintenance means the cleaning of the non-tinned pasta is made with a specially formed by vinegar, salt, flour, lemon and egg whites, easy setup. For the inside just use warm water and soap, using the same precautions considered for steel. Tinning must be renewed periodically, to keep it longer avoid mixing foods with metal objects and rub with coarse flakes during cleaning.
There are currently on sale in copper containers lined steel: while not having the same thermal conductivity of copper-plated, giving excellent results the same, without the inconvenience of regular tinning.
