utensil & equipment
baking tray
A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas.
These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal.
Common additional features that may be found in sheet pans include a lip on one or more edges to prevent food from sliding off, handles to aid in placing the pan into the oven, and removing it again, or a layer of insulation or air (air bake pan) designed to protect delicate food from burning.
Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 1 in (2.5 cm) raised lip around the edge, and in the United States come in standard sizes. The full-size sheet pan is 26 by 18 in (66 by 46 cm), which is too large for most home ovens.
A two thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 by 15 in (53 by 38 cm). A half sheet pan is 18 by 13 in (46 by 33 cm); quarter sheets are 9 by 13 in (23 by 33 cm).
The half sheet is approximately the same size as mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes. Other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans.
HOW TO CLEAN
water as we are on our own well, so every week or so I run a batch of about 25% vinegar in a water bath with no food at a fairly high temperature.
let it run for an hour or two and all the scale that has built up is completely gone from the unit, the ehating element and the tank itself.
keep the level fairly high so it covers any part that the regular water was covering. It can smell pretty bad at HOT temperatures and I noticed that at about 150F it still did an excellent job of removing all of the scale build up.
let it cool and drain the vinegar then rinse the circulator and then wash the tank and lid with soapy water.
wine opener
A corkscrew is a tool for drawing corks from wine bottles, beer bottles and other household bottles before the invention of screw caps and Crown corks.
In its traditional form, a corkscrew simply consists of a pointed metallic helix (often called the "worm") attached to a handle, which the user screws into the cork and pulls to extract it.
Corkscrews are necessary because corks themselves, being small and smooth, are difficult to grip and remove, particularly when inserted fully into an inflexible glass bottle.
More recent styles of corkscrew incorporate various systems of levers that further increase the amount of force that can be applied outwards upon the cork, making easier the extraction of difficult corks.
wash with water and soap and dry it before store
source by
http://www.livestrong.com/article/522228-the-difference-between-roasting-pans-baking-dishes/
https://www.cleanipedia.com/gb/kitchen-cleaning/how-to-clean-baking-trays
https://www.collinsdictionary.com/dictionary/english/baking-tray
"Crestware 15 by 21 by 1.33-Inch Sheet Pan: Kitchen & Dining". Amazon.com. 2014-02-12. Retrieved 2014-03-03.
"Three Quarter-Sized Sheet Pans | Chicago Metallic". Cmbakeware.com. Retrieved 2014-03-03.
https://www.chefsteps.com/forum/posts/cleaning-sous-vide-equipment-2
https://anovaculinary.com/what-is-sous-vide/sous-vide-resources/
https://www.sousvidesupreme.com/
A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas.
These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal.
Common additional features that may be found in sheet pans include a lip on one or more edges to prevent food from sliding off, handles to aid in placing the pan into the oven, and removing it again, or a layer of insulation or air (air bake pan) designed to protect delicate food from burning.
Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 1 in (2.5 cm) raised lip around the edge, and in the United States come in standard sizes. The full-size sheet pan is 26 by 18 in (66 by 46 cm), which is too large for most home ovens.
A two thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 by 15 in (53 by 38 cm). A half sheet pan is 18 by 13 in (46 by 33 cm); quarter sheets are 9 by 13 in (23 by 33 cm).
The half sheet is approximately the same size as mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes. Other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans.
How to Clean a Baking Tray That’s Greasy
- Using a paper towel, wipe away as much grease as you can from the baking tray. Don’t spend hours trying to get it all off, just remove any big clumps that have accumulated in the corners.
- Fill the kitchen sink with hot water, and add a small amount of Persil dishwashing liquid.
- Soak the tray for at least one hour, allowing the soap to cut through the remaining oils and grease. If your tray doesn’t fit into the sink completely, you’ll want to turn it over at the one hour mark and allow the other side to soak.
- Now’s where the elbow grease comes in. If you’ve got a non-stick tray, use a soft sponge or cloth and wipe away the remaining grease – you should find that it glides off relatively easily. If you’ve not gone for non-stick, then you can use a harder scrubbing technique. Grab a scouring pad and let loose.
How to Clean a Burnt Oven Tray
sous vide
Sous vide (pronounced soo-veed) means “under vacuum” in French. It is a gourmet culinary technique long used by chefs worldwide, but now accessible to home cooks. The sous vide cooking technique involves cooking food in pouches, submerged in a water bath held at a precisely controlled temperature. The end result Perfectly cooked food. Incredible taste
- using a paper towel to remove anything that’s loose. There’s no point picking and scraping at this point (and it could damage your tray), so just keep it gentle.
- Boil some water in the kettle, and pour it into your sink. Add a good cupful of baking soda, and watch as it bubbles up. Pop your tray in, and leave it to soak.about an hour should be long enough for the solution to soften the burnt-on stains.
- After an hour, drain the water and use a cloth or sponge to wipe away the now-softened crust. It should come away quite easily as the reaction between the hot water and the baking soda essentially eats away at the coating, breaking it down.
- If your tray is too large to fit entirely in the sink, then it’s a good idea to repeat the steps for the other part of the tray.
- To make sure your baking tray is as clean as it can be, pop it in the dishwasher for a quick once-over, or wash in the sink with dishwashing liquid.
sous vide
Sous vide (pronounced soo-veed) means “under vacuum” in French. It is a gourmet culinary technique long used by chefs worldwide, but now accessible to home cooks. The sous vide cooking technique involves cooking food in pouches, submerged in a water bath held at a precisely controlled temperature. The end result Perfectly cooked food. Incredible taste
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t
achieve through any other cooking technique.
The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food.
Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.
With precise temperature control in the kitchen, sous vide provides the
benefits
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction.
Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility.
Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food.
Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.
With precise temperature control in the kitchen, sous vide provides the
benefits
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction.
Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility.
Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
HOW TO CLEAN
water as we are on our own well, so every week or so I run a batch of about 25% vinegar in a water bath with no food at a fairly high temperature.
let it run for an hour or two and all the scale that has built up is completely gone from the unit, the ehating element and the tank itself.
keep the level fairly high so it covers any part that the regular water was covering. It can smell pretty bad at HOT temperatures and I noticed that at about 150F it still did an excellent job of removing all of the scale build up.
let it cool and drain the vinegar then rinse the circulator and then wash the tank and lid with soapy water.
A corkscrew is a tool for drawing corks from wine bottles, beer bottles and other household bottles before the invention of screw caps and Crown corks.
In its traditional form, a corkscrew simply consists of a pointed metallic helix (often called the "worm") attached to a handle, which the user screws into the cork and pulls to extract it.
Corkscrews are necessary because corks themselves, being small and smooth, are difficult to grip and remove, particularly when inserted fully into an inflexible glass bottle.
More recent styles of corkscrew incorporate various systems of levers that further increase the amount of force that can be applied outwards upon the cork, making easier the extraction of difficult corks.
type of wine opener
Wing corkscrew
Sommelier knife
Twin-prong cork puller
Lever corkscrew
Mounted corkscrew
wash with water and soap and dry it before store
source by
http://www.livestrong.com/article/522228-the-difference-between-roasting-pans-baking-dishes/
https://www.cleanipedia.com/gb/kitchen-cleaning/how-to-clean-baking-trays
https://www.collinsdictionary.com/dictionary/english/baking-tray
"Crestware 15 by 21 by 1.33-Inch Sheet Pan: Kitchen & Dining". Amazon.com. 2014-02-12. Retrieved 2014-03-03.
"Three Quarter-Sized Sheet Pans | Chicago Metallic". Cmbakeware.com. Retrieved 2014-03-03.
https://www.chefsteps.com/forum/posts/cleaning-sous-vide-equipment-2
https://anovaculinary.com/what-is-sous-vide/sous-vide-resources/
https://www.sousvidesupreme.com/
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