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ABOUT
TOOLS
Minggu ke-5
03-April-2018
Colander
A colander (or cullender) is a bowl-shaped kitchen utensil with holes
in it used for draining food. such as
pasta or rice. A colander is also used to rinse vegetables.
The perforated
nature of the colander allows liquid to drain through while retaining the
solids inside. It is sometimes also called a pasta strainer or kitchen sieve.
Conventionally, colanders are made of a light metal, such
as aluminium or
thinly rolled stainless steel. Colanders are also made of plastic, silicone,
ceramic, and enamelware.
Food tong
Tongs are a type of tool used to grip and liftobjects
instead of holding them directly with hands. There are many forms of tongs
adapted to their specific use. Some are merely large pincers or nippers, but
most fall into these few classes:
1. Tongs that have
long arms terminating
in small flat circular ends of tongs and are pivoted at a joint close to
the handle used to handle delicate objects. Common
fire-tongs, used for picking up pieces of coal and placing them
on a fire without
burning fingers or getting them dirty are of this type. Tongs for grilling,
tongs for serving salad or spaghetti are kitchen utensil of
the same type. They provide a way to move, rotate and turn the food with
delicate precision, or fetch a full serving in one grab.
2. Tongs
consisting of a single band of metalbent
round one or two bands joined at the head by a spring, as
in sugar-tongs (a
pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving
lump sugar), asparagus-tongs and the like.
3.
Tongs in which the pivot or joint is
placed close to the gripping ends are used to handle hard and heavy
objects. driller's round tongs, blacksmith's
tongs or crucible tongs are of this type.
According
to Pirkei Avot, a classical Jewish text of the third century of
the common era, the first pair of tongs were created by God right before God
rested on the Seventh Day. The reasoning is that a blacksmith must use a pair
of tongs in order to fashion a new pair of tongs. Accordingly, God must have
provided humankind with the first pair of tongs.
Grilled
Grilling is a form
of cooking that involves dry heat applied to the surface of food, commonly from
above or below. Grilling usually involves a significant amount of direct,
radiant heat, and tends to be used for cooking meat and vegetables quickly.
Food to be grilled is cooked on a grill (an
open wire grid such as a gridironwith a heat source above or below), a grill pan
(similar to a frying pan, but with raised ridges to mimic the wires of an
open grill), or griddle (a flat plate heated from below).
Heat transfer
to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or
griddle is by direct conduction. In the United States, when the heat source for
grilling comes from above, grilling is called broiling. In
this case, the pan that holds the food is called a broiler pan, and heat
transfer is through thermal radiation.
Direct heat
grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled
meat acquires a distinctive roast aroma and flavor from a chemical process
called the Maillard reaction. The Maillard reaction only occurs when
foods reach temperatures in excess of 155 °C (310 °F).[4]
Studies have
shown that cooking beef, pork, poultry, and fish at
high temperatures can lead to the formation of heterocyclic amines, benzopyrenes,
and polycyclic aromatic hydrocarbons, which are carcinogens.[5][6]Marination may
reduce the formation of these compounds.[7] Grilling is often presented as a
healthy alternative to cooking with oils, although the fat and juices lost by
grilling can contribute to drier food.[8]
