|
Essentials of Cooking-Utensils for Cooking
IMPORTANCE OF UTENSILS
1.While success in cooking, as has been pointed out, depends to aconsiderable
extent on the selection of materials and the proper cooking
methods, as well as on an understanding of the stove and fuel employed,
the importance of the utensils that are to be used must not be
overlooked. As is well known, each cooking utensil is fitted to its
particular use; in fact, the wrong kind of pan, dish, or other utensil
will not bring about the same result as the right one. This does not
mean, however, that the housewife must possess a large supply of every
kind of utensil, for, really, the expert cook is known by the small
number of utensils she uses. Of course, the proper handling of utensils,
as well as the right selection of them, will come with experience, but
before she starts to cook the beginner should endeavor to plan
definitely what must be provided. She should likewise remember that the
use of an unnecessary number of utensils not only will increase the
labor involved in preparing a dish, but will affect considerably the
amount of work required to clear them away and wash them after the
cooking is done.
2.The materials of which cooking utensils are made, as well as theirshape
and size, have also a great bearing on the success with which
cooking may be done. As no one material is suitable for all utensils,
they are made of various materials, such as wood, tin, glass, enamel,
aluminum, sheet iron, and earthenware. In the purchase of a utensil,
therefore, it is well to have in mind the use to which the utensil will
be put, and then to select one that is made of durable material, that
can be easily cleaned, and that will not affect the food that is cooked
in it. Likewise, the shape of the utensil should receive consideration,
for much depends on it. To be satisfactory, a utensil should be without
seams or curved edges, because it is difficult to remove particles of
food that collect in such places. A vessel that is hard to wash should
be avoided, and one that will tip easily is not desirable, either.
The size of utensils must be determined by the number of persons for
whom food is to be cooked, for the amount of food to be prepared
indicates whether a large or a small utensil should be selected. On the
other hand, the length of time required for foods to cook depends to a
large extent on the size and shape of the utensil. When food is to be
cooked a long time, a deep vessel with a comparatively small surface
exposed for evaporation should be chosen; but for quick cooking, use
should be made of a shallow utensil that will allow a great deal of
surface to be exposed, as the evaporation will be accomplished
more rapidly.
In furnishing a kitchen, it is well to begin with a few essential
utensils of the best quality that can be obtained, and then, as needed,
to add other well-selected utensils to the equipment.
MATERIALS USED FOR UTENSILS
3.ALUMINUM.--Because of the properties of aluminum, this metal is
usedextensively for cooking utensils. It is more costly than most of the
materials employed for this purpose, but while the first cost of
aluminum pans and kettles may seem large, the extra expense is justified
by the durability of the utensils. They last much longer than utensils
made of many other materials, for when aluminum is hammered and rolled
it becomes extremely hard. Some aluminum utensils are very thin, and
since they melt and dent very easily they are suitable for only light,
careful handling. Although heavier aluminum utensils are more expensive
than the lighter ones on account of the metal required and the
manufacturing process involved, they are harder and more durable. Cast
aluminum is used for large vessels, such as those required in
institutions where large quantities of food are cooked and where pots
and kettles are subjected to extremely hard wear, but this is the most
expensive kind, for in order to make the aluminum hard enough for
casting some harder metal must be mixed with it. One of the
disadvantages of aluminum is that it is not always easy to clean, but
this is overbalanced by the fact that foods do not burn so readily in
aluminum utensils as in other kinds, since the heat is evenly
distributed by this metal.
4.ENAMEL.--Good enamel cooking utensils are desirable for some purposes
and are only moderately expensive. Utensils made of enamel are not so
durable as those made of metal, because excessive heat or a sharp blow
will cause the enamel to chip. Enamel utensils come in various colors,
and all can be kept clean easily, but the gray enamel is considered to
be the best for wear.
5.IRON AND STEEL.--Utensils made of iron and steel are usuallyinexpensive,
but some, especially those of iron, are heavy. These metals
are used principally for such utensils as frying pans, or skillets,
griddles, waffle irons, and kettles for deep-fat frying. Sheet iron
makes excellent shallow pans for baking cookies and other cakes, very
satisfactory bread pans, and the best kind of pans for omelet and
other frying.
6.EARTHENWARE.--A certain number of fairly durable earthenware utensilsare
necessary in a kitchen equipment. Mixing bowls are usually made of
earthenware, as are also casseroles, which are covered dishes used for
the baking of foods that require long cooking, and other baking
utensils. Meat, fowl, and some vegetables, such as dried beans, are
delicious when prepared in a casserole, as very little flavor or food is
lost in such a dish.
7.TIN.--The cheapest metal from which cooking utensils are made is tin,
but it is not generally used for utensils in which food is to be cooked,
because it melts at too low a temperature. Tin is used, however, for
such small articles as measures, cutters, apple corers, sieves,
strainers, and other things of this kind, and it is especially
desirable for them.
8.COPPER.--Before iron was known copper was the principal material forcooking
utensils. The chief point in favor of copper is its durability,
but utensils made of it are not practical for use in the ordinary
kitchen because they are expensive, heavy, and very difficult to
keep clean.
9.GLASS.--Utensils made of heavy glassware are much used for cooking.Glass
utensils are especially desirable for custards and other dishes
that the cook likes to watch while cooking or that are to be served in
the baking dish. Glass cooking utensils possess the advantage of
retaining the heat well.
10.WOOD.--Certain utensils made of wood are required in a cookingoutfit,
a molding board of hardwood and a smaller wooden cutting board
being particularly necessary in every kitchen. Bowls in which to chop
foods, rolling pins, and mixing spoons are usually made of hardwood, and
when such wood is used for them they are entirely satisfactory.
LABOR-SAVING DEVICES
11.A LABOR-SAVING DEVICE is any apparatus that will permit a certainpiece
of work to be accomplished with less exertion than would be
necessary to do the same thing without it. A sink and a dustpan are
labor-saving devices just as truly as are a bread mixer and a vacuum
cleaner, but because a sink and a dustpan are necessities as well, they
are not usually thought of as true labor-saving devices. The newer
appliances for saving labor are often considered to be quite
unnecessary, and indeed some of them are. It is only when such apparatus
will, with less labor involved and less time consumed in the process,
secure results as good as or better than will another device, and when
saved by using it, that it may be considered a true labor-saving device.
Each housewife must decide for herself whether the expense of a
so-called labor-saving device is greater than the value of the time and
strength she would use without such a device.
12.COMMON LABOR-SAVING DEVICES. Every housewife does not have
occasionto use all the devices that have been invented to save labor, but a
number of these are in such common use, produce such good results, and
save so much time and effort that they should be found in every kitchen.
Among them is the rotary egg beater. This is so made that one
revolution of the wheel to which the crank is attached does about five
times as much work as can be done with a fork or with an egg whip,
which is shown in . Another inexpensive device that is
a real help is the potato ricer. This device, is really a press through
which any fruit or vegetable can be put to make a puree. It is used
considerably for mashing potatoes, as it makes them perfectly smooth
and saves considerable time and labor. Still another useful device is
the meat chopper, or grinder. Such a device clamped to the edge
of a table takes the place of a chopping bowl and knife, and in addition
to being more sanitary it permits the work to be done in a shorter time
and with less effort. Besides the devices mentioned, there are many
small labor-saving devices, such as the apple corer, the berry
huller, the mayonnaise mixer, etc., the merits of which every busy
housewife will do well to consider.
13.BREAD AND CAKE MIXERS. Where baking is done for only a small
numberof persons, bread and cake mixers are not indispensable, but they save
much labor where baking is done on a large scale. It is comparatively
easy, for instance, to knead dough for three or four loaves of bread,
but the process becomes rather difficult when enough dough for eight to
sixteen loaves must be handled. For large quantities of bread and cake,
mixers, when properly used, are labor-saving. In addition, such devices
are sanitary, and for this reason they are used in many homes where the
bakings are comparatively small.
14.One type of bread mixer consists of a covered tin pail a that maybe
fastened to the edge of a table by the clamp . Inside of the pail is
a kneading prong , in he shape of a gooseneck, that is revolved by
turning the handle. The flour and other materials for the dough are put
into the pail, and they are mixed and kneaded mechanically by turning
the handle.
15.A cake mixer, is similar in construction to a bread mixer. Insteadof a pail,
however, for the dough ingredients, it has a deep pan , and
instead of one kneading prong it has several prongs, which are attached
to two arms. These arms are revolved by gear-wheels that fit in a large
gearwheel attached to a shaft , which is turned by means of a handle
The large number of mixing prongs in a cake mixer are necessary,
because cake dough must be thoroughly stirred and beaten, whereas in
bread making the dough must be made to form a compact mass.
16.DISH-WASHING MACHINES.--Although machines for washing dishes
are tobe had, they are most helpful where large numbers of people are served
and, consequently, where great quantities of dishes are to be washed.
Such machines are usually large and therefore take up more space than
the ordinary kitchen can afford. Likewise the care and cleaning of them
require more labor than the washing of dishes for a small family
entails. Large quantities of hot water are needed to operate mechanical
dish washers, and even where they are installed, the glassware, silver,
and cooking utensils must, as a rule, be washed by hand.
17.FIRELESS COOKER.--A device that has proved to be really labor-savingis
the fireless cooker. It consists of an insulated box a lined with
metal and divided into compartments , with pans that fit into them.
Hotplates, or stones, as they are sometimes called, are frequently used
if the article to be cooked requires them. These stones, are
supported in the compartments by metal racks and they are lifted in
and out by means of wire handles.
To use a fireless cooker properly, the food must be cooked for a short
time on the stove; then it must be tightly covered and placed in one of
the insulated compartments. If hotplates are to be used they must be
heated in the same manner. The food loses its heat so gradually in the
fireless cooker that the cooking proceeds slowly but effectually. When
the previous heating has been sufficient, the food will be cooked and
still warm when the cooker is opened hours later. Some articles of food
occasionally need reheating during the process. By this method of
cooking there is no loss of flavor or food value, and the food usually
requires no further attention after being placed in the cooker. It also
permits of economy in both fuel and time.
|
|
Would you like to build a website
|
New! Comments
Have your say about what you just read! Leave me a comment in the box below.