utensil and equipment
pie bird
A pie bird, pie vent, pie whistle, pie funnel, or pie chimney is a hollow ceramic device, originating in Europe, shaped like a funnel, chimney, or upstretched bird with open beak used for supporting or venting a pie.
Funnel-style steam vents have been placed in the center of fruit and meat pies during cooking since Victorian times, the bird shapes came later.
Pie funnels were used to prevent pie filling from boiling up and leaking through the crust by allowing steam to escape from inside the pie. They also supported the pastry crust in the center of the pie, so that it did not sag in the middle, and are occasionally known as "crustholders". Older ovens had more problems with uniform heating, and the pie bird prevented boil-over in pie cooking.
The traditional inverted funnels, with arches on the bottom for steam to enter, were followed by ceramic birds; and from the 1940s they have been produced in a multitude of designs. This trend has been particularly noticeable in recent times, due to their increasing popularity as gifts and collectors' items rather than simply utilitarian kitchen tools
.
The nursery rhyme "Sing a Song of Sixpence" makes reference to "Four and twenty blackbirds, baked in a pie..." but it is uncertain whether pie vents were designed to look like birds because of this song.
source by
Alice Ross (2007). "Pie-making Tools". In Andrew F. Smith. The Oxford Companion to American Food and Drink. Oxford University Press. p. 455. ISBN 0195307968.
pizza cutter
A pizza cutter (or pizza wheel) is a utensil that is used to cut pizza, is made from iron and siloncon,plastic or wooden in handle or grip.
There are two main types of pizza cutters. The most common uses a wheel that rotates in a circle while a person moves the cutter in a direction that they would like to cut the pizza.
The other type is a large curved knife called a mezzaluna (Italian for "half moon"), which is rocked back and forth to cut the pizza. These two types of pizza cutters come in many different sizes.Many people might use the wheel pizza cutter for other things, including craft work. Some types of mezzalunas (particularly the double-bladed type) are often used to mince herbs or chop vegetables.
source by
Carter, Murray (25 June 2013). 101 Knife Designs: Practical Knives for Daily Use. Iola, Wisconsin: Krause Publications. p. 22. ISBN 978-1-4402-3383-8.
Rosso, Julee (January 1985). The Silver Palate Good Times Cookbook. Workman Pub. p. 199. ISBN 978-0-89480-831-9.
Ice cream maker
A domestic ice cream maker is a machine used to make small quantities of ice cream for personal consumption. Ice cream makers may prepare the mixture by employing the hand-cranking method or by employing an electric motor.
The resulting preparation is often chilled through either pre-cooling
the machine or by employing a machine that freezes the mixture.
An ice cream maker has to simultaneously freeze the mixture while churning it so as to aerate the mixture and avoid ice crystals. As a result, most ice creams are ready to consume immediately. However, those containing alcohol must often be chilled further to attain a firm consistency.
Some machines, such as certain lower-priced countertop models, require the resulting mixture to be frozen for additional time after churning is complete.
There are four types of electric ice cream machines. Each has an electric motor that drives the bowl or the paddle to stir the mixture. The major difference among the three is how the cooling is performed.
Counter-top machines use a double-walled bowl with a solution between the walls that freezes below 32°F or 0°C. In a domestic freezer, this requires up to 24 hours before the machine is ready. Once frozen, the bowl is put into the machine, the mixture is added and the machine started.
The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. After twenty to thirty minutes, the solution between the double walls thaws, and the ice cream freezes.
This type of machine has the advantage of being relatively inexpensive; however, a pre-frozen bowl makes only one batch at a time. The bowl must be refrozen to make another batch. Multi-batches require extra bowls for the machine, which require extra freezer space.
Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator) and operate similar to a food processor
in slow-motion. Every few seconds, the paddles stir the mixture to
prevent formation of large ice crystals. When the ice cream sufficiently
freezes, the paddles automatically stop rotating and lift.
Since the mixture is cooled in the freezer, it takes longer to freeze than other ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element.
A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power outlet. However, some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical outlet for freezer-unit machines.
It is not necessary to pre-freeze this type of ice cream maker. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method.
Also available are cordless, battery-operated ice-cream makers that may be placed directly in the freezer, although these tend to require expensive non-rechargeable potassium batteries(most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
More expensive, and usually larger, machines have a freezing
mechanism built in and do not require a bowl to be pre-chilled. A few
minutes after starting the cooling system, the mixture can be poured in
and the paddle started.
As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes depending on the quantity and recipe.
These machines can be used immediately with no preparation, and they make any number of batches of ice cream without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use since moving the unit upsets coolant in the freezing system.
These machines are normally kept permanently in one position ready for use making them impractical in smaller kitchens.
The fourth type of electric ice cream maker uses an outer tub filled with ice and salt for chilling. An inner canister holds the ice cream mixture and churn and scraper assembly.
A high-speed electric motor, geared at approximately 75RPM, drives a mechanism that simultaneously rotates the canister, counter-rotates the scraper and holds the churn paddles stationary. As the canister turns, the ice cream mixture freezes against the inner wall of the canister.
The counter-rotating scraper constantly removes the frozen product from the canister wall and returns it to the mixture.
The continuing turning motion of the canister against the stationary churn paddles causes the mixture to become increasingly thick. Enough time, ice and salt produces a smooth "hard packed" ice cream.
These machines ice and salt mixture must be replenished to make a new batch of ice cream.
Some small manual units comprise a bowl with coolant filled hollow walls.
These have a volume of approximately one pint (500ml). The paddle is often built into a plastic top. The mixture is poured into the frozen bowl and placed in a freezer.
The paddles are hand-turned every ten minutes or so for a few hours until reaching the desired consistency and flavor. Nancy Johnson invented the first hand-cranked model in 1843. She then sold the patent to William Young, who marketed the machine as the "Johnson Patent Ice-Cream Freezer."
Around 1832, Augustus Jackson achieved fame for creating multiple ice cream recipes and pioneering a superior ice cream preparation technique and decoration.
In 1843, Nancy Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer.The ice cream freezer was a pewter cylinder.
source by
Johnson, George D. (2011). Profiles In Hue. Xlibris Corporation. p. 62.
Chris Clarke (2012). The Science of Ice Cream. Royal Society of Chemistry. pp. 7–. ISBN 978-1-84973-127-0.
Mary Ellen Snodgrass (29 December 2004). Encyclopedia of Kitchen History. Routledge. pp. 504–. ISBN 978-1-135-45572-9.
Hoffmann, Mable; Gar Hoffmann (2004). The Ice Cream and Frozen Yogurt Cookbook. Running Press. p. 11. ISBN 0-7624-1829-X.
Funnel-style steam vents have been placed in the center of fruit and meat pies during cooking since Victorian times, the bird shapes came later.
Pie funnels were used to prevent pie filling from boiling up and leaking through the crust by allowing steam to escape from inside the pie. They also supported the pastry crust in the center of the pie, so that it did not sag in the middle, and are occasionally known as "crustholders". Older ovens had more problems with uniform heating, and the pie bird prevented boil-over in pie cooking.
The traditional inverted funnels, with arches on the bottom for steam to enter, were followed by ceramic birds; and from the 1940s they have been produced in a multitude of designs. This trend has been particularly noticeable in recent times, due to their increasing popularity as gifts and collectors' items rather than simply utilitarian kitchen tools
.
The nursery rhyme "Sing a Song of Sixpence" makes reference to "Four and twenty blackbirds, baked in a pie..." but it is uncertain whether pie vents were designed to look like birds because of this song.
source by
Alice Ross (2007). "Pie-making Tools". In Andrew F. Smith. The Oxford Companion to American Food and Drink. Oxford University Press. p. 455. ISBN 0195307968.
Husfloen, Kyle (2006). Antique Trader
Pottery & Porcelain Ceramics (5 ed.). Krause Publications. p. 359. ISBN
0896894185.
pizza cutter
There are two main types of pizza cutters. The most common uses a wheel that rotates in a circle while a person moves the cutter in a direction that they would like to cut the pizza.
The other type is a large curved knife called a mezzaluna (Italian for "half moon"), which is rocked back and forth to cut the pizza. These two types of pizza cutters come in many different sizes.Many people might use the wheel pizza cutter for other things, including craft work. Some types of mezzalunas (particularly the double-bladed type) are often used to mince herbs or chop vegetables.
source by
Carter, Murray (25 June 2013). 101 Knife Designs: Practical Knives for Daily Use. Iola, Wisconsin: Krause Publications. p. 22. ISBN 978-1-4402-3383-8.
Rosso, Julee (January 1985). The Silver Palate Good Times Cookbook. Workman Pub. p. 199. ISBN 978-0-89480-831-9.
Ice cream maker
An ice cream maker has to simultaneously freeze the mixture while churning it so as to aerate the mixture and avoid ice crystals. As a result, most ice creams are ready to consume immediately. However, those containing alcohol must often be chilled further to attain a firm consistency.
Some machines, such as certain lower-priced countertop models, require the resulting mixture to be frozen for additional time after churning is complete.
There are four types of electric ice cream machines. Each has an electric motor that drives the bowl or the paddle to stir the mixture. The major difference among the three is how the cooling is performed.
Counter-top machines use a double-walled bowl with a solution between the walls that freezes below 32°F or 0°C. In a domestic freezer, this requires up to 24 hours before the machine is ready. Once frozen, the bowl is put into the machine, the mixture is added and the machine started.
The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. After twenty to thirty minutes, the solution between the double walls thaws, and the ice cream freezes.
This type of machine has the advantage of being relatively inexpensive; however, a pre-frozen bowl makes only one batch at a time. The bowl must be refrozen to make another batch. Multi-batches require extra bowls for the machine, which require extra freezer space.
Since the mixture is cooled in the freezer, it takes longer to freeze than other ice cream makers, which work by placing the ice cream bowl in direct contact with the cooling element.
A disadvantage is that the freezer door has to be closed over the flat cord, which is plugged into the nearest power outlet. However, some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical outlet for freezer-unit machines.
It is not necessary to pre-freeze this type of ice cream maker. However, some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method.
Also available are cordless, battery-operated ice-cream makers that may be placed directly in the freezer, although these tend to require expensive non-rechargeable potassium batteries(most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).
As with coolant-bowl machines, ice cream is ready in twenty to thirty minutes depending on the quantity and recipe.
These machines can be used immediately with no preparation, and they make any number of batches of ice cream without a delay between batches. Some of these machines cannot be moved without waiting twelve hours before use since moving the unit upsets coolant in the freezing system.
These machines are normally kept permanently in one position ready for use making them impractical in smaller kitchens.
The fourth type of electric ice cream maker uses an outer tub filled with ice and salt for chilling. An inner canister holds the ice cream mixture and churn and scraper assembly.
A high-speed electric motor, geared at approximately 75RPM, drives a mechanism that simultaneously rotates the canister, counter-rotates the scraper and holds the churn paddles stationary. As the canister turns, the ice cream mixture freezes against the inner wall of the canister.
The counter-rotating scraper constantly removes the frozen product from the canister wall and returns it to the mixture.
The continuing turning motion of the canister against the stationary churn paddles causes the mixture to become increasingly thick. Enough time, ice and salt produces a smooth "hard packed" ice cream.
These machines ice and salt mixture must be replenished to make a new batch of ice cream.
Some small manual units comprise a bowl with coolant filled hollow walls.
These have a volume of approximately one pint (500ml). The paddle is often built into a plastic top. The mixture is poured into the frozen bowl and placed in a freezer.
The paddles are hand-turned every ten minutes or so for a few hours until reaching the desired consistency and flavor. Nancy Johnson invented the first hand-cranked model in 1843. She then sold the patent to William Young, who marketed the machine as the "Johnson Patent Ice-Cream Freezer."
Around 1832, Augustus Jackson achieved fame for creating multiple ice cream recipes and pioneering a superior ice cream preparation technique and decoration.
In 1843, Nancy Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer.The ice cream freezer was a pewter cylinder.
source by
Johnson, George D. (2011). Profiles In Hue. Xlibris Corporation. p. 62.
Chris Clarke (2012). The Science of Ice Cream. Royal Society of Chemistry. pp. 7–. ISBN 978-1-84973-127-0.
Mary Ellen Snodgrass (29 December 2004). Encyclopedia of Kitchen History. Routledge. pp. 504–. ISBN 978-1-135-45572-9.
Hoffmann, Mable; Gar Hoffmann (2004). The Ice Cream and Frozen Yogurt Cookbook. Running Press. p. 11. ISBN 0-7624-1829-X.
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