UTENSIL AND EQUIPMENT
pastry bag
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration.
It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.
Though a circular nozzle is quite useful for making round shapes and for filling pastries such as profiteroles, many differently shaped nozzles are commonly used to produce star, leaf, and flower-petal shapes.
Aside from icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or custard. They are used to form cream puffs, éclairs, and ladyfingers.
When presentation is especially important, fluted tips can be used to shape savory foods such as filling for deviled eggs, whipped butter, and mashed potatoes (especially for Pommes duchesse).
A high-quality reusable bag is often made from tightly woven nylon, polyester, rubber or waterproofed (plastic-coated) cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams.
After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Pastry bag users who do not have a dishwashing machine may prefer to use disposable bags, and thus avoid hand-washing messy bags. Disposable bags are ready-made in inexpensive plastic.
A plastic food storage bag is also commonly used as a pastry bag. For small quantities and fine piping, a pastry bag can be made by rolling cooking parchment or wax paper into a cone, filling it, folding the wide end several times to close it, and then cutting the tip into whatever shape is desired.
This is especially useful for small quantities of melted chocolate, since a very small hole can be cut and the bag can be discarded when it cools and becomes clogged.
Tips come in sets of interchangeable pieces; expensive tips can be purchased one at a time. They may be chrome-plated or stainless steel, or plastic.
Each tip is cone-shaped, with a base too large to fit through the small opening in the bag; they are to be inserted through the larger opening before food is spooned in. Tips can be used with pairs of adapter rings: an inner ring is dropped inside the bag and pushed part way out the hole, a tip is slipped over the ring, then an outer ring is slipped over the tip and screwed onto the inner ring.
This permits the tip to be changed without emptying the bag. Some inexpensive sets are of disposable plastic film with a drop-in ring and screw-on plastic tips (see image above).
Many foods (including frosting and pressurized "spray can" whipped cream) can be purchased in disposable packaging designed to serve the function of a pastry bag.
source by
peeler
A peeler (potato peeler or vegetable peeler) is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables, often potatoes and carrots, and fruits such as apples, pears, etc.
A paring knife may also be used to peel vegetables. A peeler differs from a knife in that the blade has a slot cut into it, which is sharpened on the inside edge, while the other side prevents the blade from cutting too far into the vegetable.
A Y peeler or speed peeler has a blade perpendicular to its handle, a design closely resembling a safety razor. It is used with a similar action to a razor, shaving off skin in strips parallel to the handle. Most speed peelers have an 'eye gouger' beside the blade, a loop of metal used to dig out eyes and blemishes from the potato.
A particularly famous example of this variety is the Zena Rex peeler, invented in 1947 by Alfred Neweczerzal of Davos, Switzerland. Considered an icon of Swiss design, it was featured on a 2004 Swiss postage stamp.
It has a one piece aluminum handle and a pivoting carbon steel blade with dual edges. The stainless steel handled variant, the Zena Star peeler, was the model popularized by legendary New York City street hawker Joe Ades.
Swivel peelers have the blade mounted on a pivot. Thus the angle of the blade is self-adjusted as pressure is applied, increasing ease of use.
The Jonas peeler, designed in Sweden in 1953, is a straight design with a pivoting blade attached to the end of an oblong metal loop handle, which is held like a knife. A shaft runs through the length of the handle.
The blade has two edges to enable use in either direction, and by either hand. While often copied, the original is still made by Linden Sweden. For many decades, it has been the standard type of peeler in the United States.
A straight peeler has the blade parallel to the handle, resembling a knife. The blade may be fixed or pivoting. The Lancashire and French Econome designs contain a fixed blade which does not pivot.
The Lancashire often has a round wooden handle wrapped in string, and is often single edged, though there are dual edged variants. The Econome, invented in 1928 by Victor Pouzet, entails a unique blade design that features two slits.
source by
Néel-Farina, F., "80 ans de corvée de pommes de terre," La Montagne, Dec. 23, 2010, p. 12.
stand mixer
Mixers for the kitchen first came into use midway through the nineteenth century; the earliest were mechanical devices. The demand from commercial bakers for large-scale uniform mixing resulted in the development of the electric stand mixer.
Smaller counter-top stand mixers for home kitchen use soon followed which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may also be used to knead.
Stand mixers mount the motor driving the rotary action in a frame or stand which bears the weight of the device. Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating.
A typical home stand mixer will include a wire whisk for whipping creams and egg whites; a flat beater for mixing batters; and a dough hook for kneading.
Stand mixers are generally available in either counter top (also called bench) or floor models. Heavy duty commercial models can have bowl capacities well in excess of 25 gallons and weigh thousands of pounds (kilograms) but more typical home and light commercial models are equipped with bowls of around 1 gallon.
Whether a mixer is a counter top or floor model depends on its size. Mixers that are 5 gallons (20 l) in size or smaller tend to be counter top mixers, while larger mixers tend to be floor models due to their size and weight.
Spiral mixers are specialist tools for mixing dough. A spiral-shaped agitator remains stationary while the bowl rotates. This method enables spiral mixers to mix the same size dough batch much quicker and with less under-mixed dough than a similarly powered planetary mixer. Spiral mixers can mix dough with less agitator friction than planetary mixers. This allows the dough to be mixed without increasing its temperature, ensuring the dough can rise properly.
Planetary mixers consist of a bowl and an agitator. The bowl remains static, whilst the agitator is rapidly moved around the bowl to mix its contents. With the ability to mix a wide variety of ingredients, planetary mixers are more versatile than their spiral counterparts. Planetary mixers can be used to whip and blend, whereas spiral mixers cannot. They are normally used in Australia, India and Europe too. The mixers are used all over world.
source by
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration.
It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents.
Though a circular nozzle is quite useful for making round shapes and for filling pastries such as profiteroles, many differently shaped nozzles are commonly used to produce star, leaf, and flower-petal shapes.
Aside from icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or custard. They are used to form cream puffs, éclairs, and ladyfingers.
When presentation is especially important, fluted tips can be used to shape savory foods such as filling for deviled eggs, whipped butter, and mashed potatoes (especially for Pommes duchesse).
A high-quality reusable bag is often made from tightly woven nylon, polyester, rubber or waterproofed (plastic-coated) cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams.
After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.
Pastry bag users who do not have a dishwashing machine may prefer to use disposable bags, and thus avoid hand-washing messy bags. Disposable bags are ready-made in inexpensive plastic.
A plastic food storage bag is also commonly used as a pastry bag. For small quantities and fine piping, a pastry bag can be made by rolling cooking parchment or wax paper into a cone, filling it, folding the wide end several times to close it, and then cutting the tip into whatever shape is desired.
This is especially useful for small quantities of melted chocolate, since a very small hole can be cut and the bag can be discarded when it cools and becomes clogged.
Tips come in sets of interchangeable pieces; expensive tips can be purchased one at a time. They may be chrome-plated or stainless steel, or plastic.
Each tip is cone-shaped, with a base too large to fit through the small opening in the bag; they are to be inserted through the larger opening before food is spooned in. Tips can be used with pairs of adapter rings: an inner ring is dropped inside the bag and pushed part way out the hole, a tip is slipped over the ring, then an outer ring is slipped over the tip and screwed onto the inner ring.
This permits the tip to be changed without emptying the bag. Some inexpensive sets are of disposable plastic film with a drop-in ring and screw-on plastic tips (see image above).
Many foods (including frosting and pressurized "spray can" whipped cream) can be purchased in disposable packaging designed to serve the function of a pastry bag.
source by
Feuer, Janice (1993). Fruit-sweet and
sugar-free : prize-winning pies, cakes, pastries, muffins & breads from the
Ranch Kitchen Bakery. Rochester, Vt.: Healing Arts Press. p. 138. ISBN
9780892814497. Retrieved 20 August 2014.
Maxfield, Jaynie (2003). Cake decorating
for the first time. New York: Sterling Pub. p. 15. ISBN 9781402717239.
Retrieved 20 August 2014.
Poulos, Barbara Fairchild ; photography
by Con (2010). Bon appétit desserts the cookbook for all things sweet and wonderful.
Kansas City, Mo.: Andrews McMeel Pub. p. 23. ISBN 9781449402006. Retrieved 20
August 2014.
Ruhlman, Michael (2007). The Elements of
Cooking: Translating the Chef's Craft for Every Kitchen. Simon and Schuster. p.
241. ISBN 9781416579229. Retrieved 20 August 2014.
Valastro, Buddy (2011). Baking with the
Cake Boss. Simon and Schuster. p. 19. ISBN 9781451628913. Retrieved 20 August
2014.
peeler
A peeler (potato peeler or vegetable peeler) is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables, often potatoes and carrots, and fruits such as apples, pears, etc.
A paring knife may also be used to peel vegetables. A peeler differs from a knife in that the blade has a slot cut into it, which is sharpened on the inside edge, while the other side prevents the blade from cutting too far into the vegetable.
A Y peeler or speed peeler has a blade perpendicular to its handle, a design closely resembling a safety razor. It is used with a similar action to a razor, shaving off skin in strips parallel to the handle. Most speed peelers have an 'eye gouger' beside the blade, a loop of metal used to dig out eyes and blemishes from the potato.
A particularly famous example of this variety is the Zena Rex peeler, invented in 1947 by Alfred Neweczerzal of Davos, Switzerland. Considered an icon of Swiss design, it was featured on a 2004 Swiss postage stamp.
It has a one piece aluminum handle and a pivoting carbon steel blade with dual edges. The stainless steel handled variant, the Zena Star peeler, was the model popularized by legendary New York City street hawker Joe Ades.
Swivel peelers have the blade mounted on a pivot. Thus the angle of the blade is self-adjusted as pressure is applied, increasing ease of use.
The Jonas peeler, designed in Sweden in 1953, is a straight design with a pivoting blade attached to the end of an oblong metal loop handle, which is held like a knife. A shaft runs through the length of the handle.
The blade has two edges to enable use in either direction, and by either hand. While often copied, the original is still made by Linden Sweden. For many decades, it has been the standard type of peeler in the United States.
A straight peeler has the blade parallel to the handle, resembling a knife. The blade may be fixed or pivoting. The Lancashire and French Econome designs contain a fixed blade which does not pivot.
The Lancashire often has a round wooden handle wrapped in string, and is often single edged, though there are dual edged variants. The Econome, invented in 1928 by Victor Pouzet, entails a unique blade design that features two slits.
source by
Néel-Farina, F., "80 ans de corvée de pommes de terre," La Montagne, Dec. 23, 2010, p. 12.
http://www.swissworld.org/en/know/innovation_switzerland/rex_the_king_of_all_vegetable_peelers/
Food Industries Manual. 1997. M. D.
Ranken, C. Baker, R. C. Kill ISBN 0-7514-0404-7
Industrial Pollution Control: Issues and
Techniques. 1992. Nancy J. Sell. ISBN 0-471-28419-X p298-299
stand mixer
Mixers for the kitchen first came into use midway through the nineteenth century; the earliest were mechanical devices. The demand from commercial bakers for large-scale uniform mixing resulted in the development of the electric stand mixer.
Smaller counter-top stand mixers for home kitchen use soon followed which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may also be used to knead.
Stand mixers mount the motor driving the rotary action in a frame or stand which bears the weight of the device. Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating.
A typical home stand mixer will include a wire whisk for whipping creams and egg whites; a flat beater for mixing batters; and a dough hook for kneading.
Stand mixers are generally available in either counter top (also called bench) or floor models. Heavy duty commercial models can have bowl capacities well in excess of 25 gallons and weigh thousands of pounds (kilograms) but more typical home and light commercial models are equipped with bowls of around 1 gallon.
Whether a mixer is a counter top or floor model depends on its size. Mixers that are 5 gallons (20 l) in size or smaller tend to be counter top mixers, while larger mixers tend to be floor models due to their size and weight.
Spiral mixers are specialist tools for mixing dough. A spiral-shaped agitator remains stationary while the bowl rotates. This method enables spiral mixers to mix the same size dough batch much quicker and with less under-mixed dough than a similarly powered planetary mixer. Spiral mixers can mix dough with less agitator friction than planetary mixers. This allows the dough to be mixed without increasing its temperature, ensuring the dough can rise properly.
Planetary mixers consist of a bowl and an agitator. The bowl remains static, whilst the agitator is rapidly moved around the bowl to mix its contents. With the ability to mix a wide variety of ingredients, planetary mixers are more versatile than their spiral counterparts. Planetary mixers can be used to whip and blend, whereas spiral mixers cannot. They are normally used in Australia, India and Europe too. The mixers are used all over world.
source by
"Feeding America - Egg
Beaters". Digital.lib.msu.edu. Retrieved 2012-09-30.
"Early rotary egg beaters".
Homethingspast.com. 2012-08-02. Retrieved 2012-09-30.
Katz and Weaver, Encyclopedia of Food and
Culture: Food production to Nuts, Scribner 2003, pages 323-333.
Books.google.co.uk. Retrieved 2012-09-30.
Vegetarian Times, Oct 2002, pages 69-70.
Books.google.co.uk. Retrieved 2012-09-30.
Phil Ament. "Fascinating facts about
the invention of the Standing Mixer by Herbert Johnson in 1908".
Ideafinder.com. Retrieved 2012-09-30.
"Hobart - Our History".
Hobartcorp.com. Retrieved 2012-09-30.
Frederik Nebeker, Dawn of the electronic
age: electrical technologies in the shaping of the modern world, 1914 to 1945.
Wiley. 2009. pp. 131 and 238. Retrieved 2012-09-30.
Phil Ament (5 May 2015). "Mixer
History - Invention of the Mixer". ideafinder.com. Retrieved 5 May 2015.
"Complete Guide To Buying
Mixers". Kinnek.com. Retrieved 2012-01-06.
Komentar
Posting Komentar