Langsung ke konten utama

EQUIPMENT & UTENSILS 16


  • Crab Cracker
A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell. Used to crack the shell of a crab or lobster for an easy meal of seafood Allows you to eat your favorite shellfish with style and ease .

  • Gravy Separator

Gravy Separator / Fat Separator Cuts the Fat!  kitchen tool quickly separates fat from drippings, creating a healthy foundation for sauces and gravies.Had a slip resistant handle, heat resistant strainer and silicone stopper that creates an airtight spout. Integrated heat-resistant strainer cup eliminates the need for a separate sieve or strainer, so you have fewer dishes to clean.

2 Silicone Fat Stoppers Included, Insert the stopper into the spout before pouring to prevent fat from entering and to speed up the separation process. Save Time, strainer cup eliminates the need for a separate sieve or strainer, so you have fewer dishes to clean. Quickly separates unwanted fat from flavorful juices. Easy-read ounce and milliliter measurement markings and dishwasher safe.

  • Spider

When we’re deep-frying, blanching, or boiling, we use a spider skimmer a long-handled stainless-steel wire basket to remove food from the pot. Spiders have larger capacities than slotted spoons and more open area for faster, safer drainage. There are two basic spider basket designs; the traditional design is made from thin wire mesh, and the more modern style has a spiral (or concentric circles) of smooth, slightly thicker wire.

Stainless steel basket resists staining, discoloration and rust; won’t react with foods or impart a metallic taste.Natural bamboo handle stays cool during use and won’t transfer heat to hands. Foods sit securely in shallow mesh basket to prevent splashes and mess; use for draining noodles or pasta, blanching vegetables, deep frying, and more. Lightweight and durable with superb balance for excellent control and fatigue-free use; hangs for easy storage; dishwasher safe for easy cleanup.

Sources :

https://dewiyuliantifoodlover.blogspot.co.id

Komentar

Postingan populer dari blog ini

Sedikit Tentang The Wind Chime By Chef Felix

                                    Sejak tahun 2005, Bandung punya satu restaurant fine dining yang menyajikan berbagai sajian Western food berkelas, namanya The Wind Chime by  Chef Felix . Pernah dinobatkan sebagai salah satu restaurant terbaik di Asia versi The Miele Guide tahun 2009. Selain itu Chef Felix pun sudah dikenal sebagai salah satu chef terbaik di Bandung.  Di tahun 2017, The Wind Chime akhirnya buka kembali di daerah Pajajaran, tepatnya di  Jl. Arjuna No.63a, Arjuna, Cicendo, Kota Bandung, Jawa Barat 40172 - Indonesia. The Wind Chime Menyediakan Menu  A`la carte, adapun menunya sebagai berikut : THE INTERPLAY OF FLAVOURS Cold and hot starters Mixed Baby Greens (tender baby greens / balsamic dressings) Mushroom Cream Soup (butter roll) Roasted Pumpkin Soup (Croutons) Escargot (with fine herbs cream/pernod/croutons) ...

EQUIPMENT AND UTENSILS ( The WindChimes )

Kali ini saya akan posting Equipment dan Utensil yang ada di restaurant The Wind Chime, perlu teman-teman ketahui bahwa beberapa Equipment yang ada di restaurant ini merupakan barang impor dari beberapa negara di Eropa, tentunya masalah kualitas,kelebihan atau keunggulan,dan keamanan dijamin terbaik, ok langsung saja.. EQUIPMENT Bandung, 15 Agustus 2017 CHARCOAL GRIL AND OVEN PIRA Equipment ini merupakan senjata utama dari restaurant The Wind Chime. restaurant ini mengusung menu-menu Classic, seperti steaknya yg juici merupakan hidangan andalan yang diolah menggunakan alat ini. Di datangkan dari jerman dan merupakan perpaduan antara grill dan oven tanpa menggunakan listrik ataupun gas, Charcoal (arang) merupakan amunisi yang digunakan untuk memanaskan peralatan ini, suhunya bisa mencapai hingga 700º C, disaat mencapai suhu maksimum, suhu bagian luar alat ini rendah, sangat aman karena alat ini bisa mengatur atau menjaga temperaturnya hingga 70ºC di bagian l...

TERMINOLOGY FOR INDONESIAN BUFFET ( TUGAS TAMBAHAN 02 )

#PASUKANBODREX We have some homework to find what is the terminology menu from Indonesian buffet. we must explain what is terminology menu in Indonesian buffet Rujak Mie Rujak Noodles typical of Palembang is a noodle that uses sauce of vinegar and brown sugar. The contents are complete ranging from yellow noodles, soun, and bean sprouts. Rujak noodles from Palembang using wet yellow noodles and suun as the main ingredient. Other complementary form of tofu, bean sprouts that have been brewed hot water and cucumber. The gravy is made from boiled water, brown sugar, vinegar, and spices consisting of red pepper, garlic, ebi, and salt. The sprinkling of fried onion and crunchy noodle crackers. Although not made from fresh fruits and vegetables, the name of rujak in this dish seems to describe the fresh sensation when eating it. Source : https://resepnusantara.id/rujak-mie-khas-palembang/ Dojang Nakeng Discovered this seafood dish in the provincial town ...