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Minggu ke-11
17-Mei-2018
1.
Deep Fat Frying
Deep
frying (also referred to as deep fat frying) is a cooking method in which food
is submerged in hot fat, most commonly oil, rather than the shallow oil used in
conventional frying, done in a frying pan. Normally, a deep fryer or chip pan
is used for this; industrially, a pressure fryer or vacuum fryer may be used.
Deep frying may also be performed using oil that is heated in a pot. Deep
frying is classified as hot-fat cooking method. Typically, deep frying foods
cook quickly: all sides of a food are cooked simultaneously as oil has a high
rate of heat conduction.
The term "deep frying" and many
modern deep-fried foods were not invented until the 19th century, but the
practice has been around for millennia. Early records and cookbooks suggest
that the practice began in a few European and Arabian countries before other
countries adopted the practice.
2.
Funnel
A
funnel is a pipe with a wide (often conical) mouth and a narrow stem. It is
used to channel liquid or fine-grained substances into containers with a small
opening. Without a funnel, spillage may occur.
Funnels are usually made of stainless
steel, aluminium, glass, or plastic. The material used in its construction
should be sturdy enough to withstand the weight of the substance being
transferred, and it should not react with the substance. For this reason,
stainless steel or glass are useful in transferring diesel, while plastic
funnels are useful in the kitchen. Sometimes disposable paper funnels are used
in cases where it would be difficult to adequately clean the funnel afterwards
(for example, in adding motor oil to a car). Dropper funnels, also called
dropping funnels or tap funnels, have a tap to allow the controlled release of
a liquid. A flat funnel, made of polypropylene, utilizes living hinges and
flexible walls to fold flat.
3.
Frying Pan
A
frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing,
and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with
relatively low sides that flare outwards, a long handle, and no lid. Larger
pans may have a small grab handle opposite the main handle. A pan of similar
dimensions, but with less flared vertical sides and often with a lid, is called
a sauté pan. While a sauté pan can be used like a frying pan, it is designed
for lower heat cooking methods, namely sautéing.
