Makassar, 31 July 2018
Sources :
Wikipedia
- Skewer
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications.
In English, brochette is a borrowing of the French word for skewer. In cookery, en brochette means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used for kebab dishes originating in Middle East and Muslim cultures.
In English, brochette is a borrowing of the French word for skewer. In cookery, en brochette means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used for kebab dishes originating in Middle East and Muslim cultures.
- Roasting Pan
A roasting pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
A shallow roasting pan is normally used for roasting small cuts of meat, but large-size roasting pans are also used for cooking large poultry such as turkey or goose, or for larger cuts of meat. A deep roasting pan can hold vegetables and other ingredients that meat can sit on rather than a rack, letting the vegetables absorb the fat and juice from the meat while cooking. A deep roasting pan can also be used as a baking dish or basin, holding smaller baking dishes that must be surrounded by boiling water.
A shallow roasting pan is normally used for roasting small cuts of meat, but large-size roasting pans are also used for cooking large poultry such as turkey or goose, or for larger cuts of meat. A deep roasting pan can hold vegetables and other ingredients that meat can sit on rather than a rack, letting the vegetables absorb the fat and juice from the meat while cooking. A deep roasting pan can also be used as a baking dish or basin, holding smaller baking dishes that must be surrounded by boiling water.
Roasting pans are made in several materials that offer their own unique benefits:
- Aluminum foil: inexpensive and disposable after one use
- Stainless steel: may have a non-stick coating
- Coated enamelware: has a non-stick surface
- Cast iron: cast-iron cookware conducts heat well and can be used to brown meat on the stovetop before placing into the oven for roasting
- Clay cooker: a covered clay pot can brown food if the temperature of the oven is raised toward the end of cooking
- Abura kiri
Abura kiri (油きり) is a shallow tray used in the Japanese kitchen to place food on after deep frying. The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, as for example in tempura.
The Abura kiri is usually used in combination with metal ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a heavy frying pot agemono nabe.
The Abura kiri is usually used in combination with metal ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a heavy frying pot agemono nabe.
Sources :
Wikipedia
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