Flour Sifter, Parisienne Scoop, and Wok

Chinese Wok

Material      :  Carbon Steel and cast iron

Cleaning     :

1.   Rinse the wok in hot water.

2.   Gently lift off or scrub away food particles with a nonmetallic scrubber.

3.   Rinse the wok.

4.   Dry the interior and exterior of the wok with paper towels.

5.   To finish drying, place the wok over medium to medium-high heat.

6.   Wipe the inside of the wok with a small amount of vegetable oil.

A wok is a Chinese pan with a rounded bottom and deep, slanting sides that's made of rolled or stainless steel, cast iron or aluminum and comes in a variety of sizes.

Woks are the preferred cooking vessel for making a stir-fry. The bottom gets piping hot, allowing you to quickly sear ingredients in a small amount of oil, then push them up to rest on the wok's sides while you cook the remaining ingredients, and finally mix them all together with the flip of your wrist. But woks are also all-purpose stovetop pans that can be used to stew, steam, braise or deep-fry food.

Reference  :

http://www.cookthink.com/reference/2480/What_is_a_wok

Parisienne Scoop

 

Material      :  Sainless Steel

Cleaning     :  Wipe with soap and rinse with water

Parisienne is a term that can refer to a tool used for scooping balls of fruit or vegetables, or the balls themselves. They come in different sizes and range from about 1 to 3 centimeters. They’re frequently used to make pearls out of melon, potato, squash, etc.

To pearl using a Parisienne scoop, press the circular end down into the fruit and rotate in a downwards motion. If pearling tougher fruits, use your thumb for leverage. Lift, and flick out your orb of fruit. If balling squash or other starchy fruits or vegetables, it is handy to have a bain of water to give your scoop a quick rinse every so often. This washes off the sticky starch for easier and quicker pearling.

Reference   :

http://www.asideoffrye.com/cooking-encyclopedia/parisienne-scoop/

Flour Sifter

Material      :  Stainless Steel

Cleaning     :  Wipe with soap and rinse with water

A flour sifter is a kind of strainer with a fine mesh screen housed in a container that is used to pass dry ingredients through to loosen the particles, incorporate air, and lighten them. It is also used to combine several ingredients that are passed through at the same time such as spices, sugar or fine grains.

If a recipe calls for presifted ingredients, sift first and then measure. If it calls for a certain amount of the ingredient, sifted, then measure first.

Reference   :

http://www.victoriahansenfood.com