KITCHEN EQUIPMENTS - I

KITCHEN EQUIPMEMTS

1. KNIVES 

A cooking knife is very important equipment for any cook. They generally guard them personally and take very good care of them. A cook can be judged from the knives he uses at work used to make knives.

2. PAN WITH LID 

A set of pans and lid , a large Oven proof casserole and a good frying pan are essential in every kitchen. Non-stick coatings do not as last as as long as stainless steel. All-metal pans, which can be used in the oven as well on the stove, are useful if you have a large oven. It is worth taking plenty of time over the choice. 

3. STOCK POT

These large  deep pans are intended for making stock and cooking large cuts of meat. Heavy-duty stainless steel will last a lifetime. Look for a pan with metal handles on both sides, then it can double act as a huge ovenproof casserole which is ideal for baking ham.

4. CASSEROLE

These ovenproof cooking dishes with lids can be used on the stove, for browning ingredients, as well as braising and stewing in the oven. Choose a casserole which is big enough to serve six, even if you usually cook for four as this gives plenty of room for stirring. Round and oval stock casseroles are very useful for slow-cooked dishes such as stews.

5. FISH KETTLES

These long, deep pans have a handle at either end or a tight-fitting lid inside which acts as a perforated rack or grid on which to lay the fish. It even has a handle that allows the cook to lift out the fish without breaking it. Fish kettles are used on the stove and are invaluable for cooking whole, large fish such as salmon. Fish kettles can also be used for steaming other foods that are difficult to fit into a conventional round pan.

6. GRIDDLES

These cast-iron cooking pans may be flat or, more commonly, ridged, and they are used for cooking on the stove. Grilling, especially on a ridged pan, provides a healthy and attractive alternative to frying. Flat and ridged griddles are good for cooking fish, meat and vegetables .

7.  MEASURING SPOONS

 These are to essential  for accurate measuring. They are calibrated in many sizes from teaspoon to tablespoons.

8. THERMOMETERS

•  Sugar Thermometer : 

This can be very useful for checking the temperature of syrup or for determining whether the setting point of a jam has been reached. 

• Meat thermometer: 

This can be used to check the cooking progress while roasting a cut of the meat. Some thermometers are inserted into the raw meat, and then placed in the oven with it. Others are inserted at the end of cooking, once the meat is removed from the oven. The point of the thermometer should be inserted into the thickest part of the meat.

 

9. MORTER & PESTLES 

Along with pans, dishes and utensils, there are a number of other kitchen equipment that are useful. Asian stone mortars and pestles are usually large and have a pitted surface that is ideal for pounding. A thick-the, rough heavy surface and wooden grips the rolling pieces pin and is invaluable for rolling out dough and crushing ingredients such as ice.

10. KITCHEN SCALES

There is a wide range of kitchen scales available, from spring scales that are not particularly accurate to balance scales with weights (these can be precise) and digital scales, which vary in quality, but can be excellent, particularly for small amounts.

11. TIMERS

These are useful for accurately timing the cooking. A large timer with a rotating dial is good for longer cooking times but not so accurate for shorter ones, such as boiling eggs.

12. STEAMERS

Cooking food such as fish and vegetables in steam is delicious and very healthy. There are a number of different types of steamer on the market. The most common are stainless steel ones that fit inside a lidded, deep outer pan, collapsible, perforated stainless steel steamers that also fit inside a larger, lidded pan and Asian bamboo steaming baskets that sit on top of the pan, and can be stacked several layers high.

13. SIEVES / STRAINERS

It is handy to have several different sizes of sieve with different-sized mesh. They can be used for draining boiled vegetables, sifting flour and sprinkling sugar or cocoa powder over cakes and biscuits (cookies).

14. WIRE RACKS 

Breads, cakes and bakes (baked goods) are best cooked on a wire rack. This allows air to circulate freely under them and helps to prevent trapped warmth turning it into moisture and producing a soggy base.

15. SINGLE UNIT BLENDER

These have a single jug (pitcher) on top and are quick and easy to use. The jug can be immersed in water or taken apart for washing.

16. HAND BLENDER

These are very useful and versatile and can be used either with a purpose-built jug (pitcher) or, for example, directly in the pan when blending a vegetable soup. With a balloon whisk, beater and extra large bowl, these are good for mixing up batters and cake mixtures, whipping cream and whisking eggs. These mixers are slower than food processors so they can be left to whisk, beat or mix while you work on another part of the recipe.

17. SLICER

This is heavy kitchen equipment used for slicing vegetables, meat items, bread, etc.,

18. RANGES

Kitchen ranges are the heart of the kitchen as most of the work performed in kitchen can not be done without ranges. Now days a variety of kitchen ranges are available in the market with latest technology, not only ranges, but also the salamander and griddle plates are attached with the gas range. These are mostly made up of stainless steel material. These are available in various shapes and sizes depending upon the nature of work from less to heavy duty work. Storing racks are also a part of kitchen ranges for keeping utensils and other things. Nowadays attached water tap and sink gas ranges are the attraction of market and professionals. For example this type of ranges are mostly seen in East Asian specialty restaurants like Chinese, Japanese, etc.

19. WOKS

These can be the most useful item in your kitchen The Asian wok need not be reserved solely for stir-frying. It is the ideal pan for quick-cooked creamy dishes or risottos or for deep-frying. Many woks come with an attachment upon which drain fried foods.Woks with a flat base can be used on all types of hob (cooking stove top), while those with a round base can only be used over a flame. There are many different types of wok available-they may have a flat or round base and may have either one or two handles. Steal woks must be seasoned before use.

20. FRYING PAN 

A good-quality, heavy frying pan is invaluable for frying, sautéing and browning meat. A pan with a handle that can withstand heat is useful when cooking dishes that are placed under the grill (broiler) or in the oven such as frittata or Tarte Tatin. Oval frying pans suitable for cooking fish are also available. A non-stick frying pan can be used for dry-frying meat and vegetables. Heavy omelette pans with metal handles are ideal for making Spanish tortilla, which needs to be finished under the grill.

21. OMLETTE PAN

A pan used exclusively for making is very essential. An omelette pan should be made of aluminum, steel or cast iron.These should be light with low sides that allows the pancake to be tossed easily. Pancake pans may be non-stick or made of steel, which will need to be seasoned before use to prevent sticking to season a pan, heat it with oil then allow cooling and wiping clean with kitchen paper rather than washing it with soap and water. Every kitchen needs a few basic oven-proof baking dishes and a roasting pan, as well as baking tins (pans) and sheets for cakes and cookies.