Dish Rack, Makisu, and Bamboo Steamer
Dish Rack/ Plate Rack
Name of item
: Dish rack/ Plate rack
Function
: to hold the plate after wash
How to clean
: use liquid soap, clean water and napkin
A plate rack is a stylish and convenient way to store plates. The beauty of
a plate rack is that it can be built and installed into an existing cabinetry
run. The main limitation to plate racks is that they can only store a select
number of plates. This is a storage system best utilized for a formal set of
dishes. The plate rack is typically attached to a top cabinet’s underside and
to the wall for additional strength. Plates are placed into delineated slots
that accept only a single plate per space. Plate racks do not typically have a
cabinet door covering them, so they are a visible addition to the cabinetry
that some prefer.
For kitchens with limited space that precludes the incorporation of a china
cabinet or hutch, the plate rack can be a space-saving way to still display a
fine collection. Though plate racks due tend to resemble dish racks, they
should never be used for drying dishes as this can ruin the finish or weaken
the wood with moisture buildup over time. Most plate racks are made of wood,
but alternative materials can be selected to achieve a complimentary modern
aesthetic.
Makisu/ Sushi Mat
Name of item
: Makisu/ Sushi mat
Function
: to help rolling sushi
How to clean
: use wet napkin to wipe it
A makisu
is a mat used in Japanese cooking that is made out of thin bamboo slats held
together with sturdy thread. Anyone who has ever sat at a sushi bar and watched
the chefs make maki, which is a kind of sushi in which rice and fish are rolled
within a seaweed casing, has seen a makisu. Sushi chefs use these mats to roll
various kinds of sushi, even those that are made with the rice on the outside
of the roll. In addition to being used to make rolls of sushi, a makisu can
also be used to shape other malleable foods. In some cases, a makisu is used to
squeeze water or liquid out of food.
There are some cases in
which a makisu must be lined with plastic wrap before
it is used. This is especially true when it is used to make the kind of sushi
rolls that have rice on the outside of the rolls. Using plastic on the makisu
keeps the rice grains from mashing between the bamboo slats, which makes the
mat rather hard to clean. There are some people that line the mat with plastic
wrap every time they use it simply to make the cleaning process easier. In
cases when plastic wrap is not used, it is important to wash and dry the mat
thoroughly after each use to keep bacteria from developing and growing on and
between the wooden slats.
There are
a few makisu models. Most of them are rather similar in size, but there are
differences in width of the bamboo slats that are woven together to create the
mats. When shopping in kitchen supply stores and home supply stores in the
West, it is most common to find mats that are made with thinner slats. In
general, makisu are very inexpensive, no matter how thick the bamboo slats may
be.
Makisu are sold separately
and as parts of sushi-making kits. These kits are useful for people who are
just begging to attempt to make their own sushi at home. Single makisu can be
purchased for just a few United States dollars. There are some more expensive
models that are made out of silicone instead
of wood.
The
makisu as early as 500 B.C. , people living in the
mountains of southeast Asia wrapped fish in rice as a means of pickling and
fermenting. In Japan, alternating layers of carp and rice were placed in a
covered jar and left for up to a year. During this time, the fermenting rice
produced lactic acid, thus pickling the fish. When the jar was opened, the carp
was eaten, but the rice was discarded.
A
Japanese legend holds that a kindly husband and wife placed rice in an osprey
nest. When they later checked on the bird, they found a fish nestled in the
rice, which they took as a token of the bird's appreciation. As they ate the
thank-you gift, they noted that the fermented rice had imparted a distinctive
taste to the fish.
In the
seventeenth century, the people of culinary-rich Edo (now Tokyo) began the
practice of adding vinegar to the rice so that it would ferment in just a few
days. Before long, sushi shops were popular sites on the streets of Tokyo. One
of the earliest, Sas Maki Kenukesushi, opened in 1702 and was still in business
at the turn of the twentieth century.
Although
the Japanese have eaten seaweed, or nori, since the eighth century, it was not
until the late seventeenth century that it was regularly cultivated in inlets
and estuaries up and down that nation's coasts. The nori was harvested in
December and January when it had reached its maturity. It was not an easy task
because the nori disappeared during the summer months.
In the
1940s, a British scientist named Kathleen Drew-Baker began to investigate what
happened to nori spores in the summer. Drew's studies were published in a paper
in 1949, which concluded that nori spores burrow into the pores and crevices of
seashells, where they grow into pink thread-like organisms. When the weather
turns cold, the organisms detach themselves and then adhere to other surfaces
where they grow to maturity.
After
Drew's conclusions were published, the Japanese quickly developed
a cultivating system and nori production increased ten-fold from 1950
to 1980. In 1963, nori farmers erected a bronze statue in Drew's honor
overlooking the Bay of Shimbara. On April 14 of every year, a ceremony is
enacted in which Drew's cap and gown are placed on the statue, a Union Jack is
raised, and farmers placed a tribute of nori from the current crop at the
statue's feet.
Bamboo Steamer
Name of item
: Bamboo steamer
Function
: to help steaming food usually dim sum
How to clean
: wash it with clean water but dry it immediately
A type of cookware made of bamboo
that consists of individual cooking trays or layers with openings in the
bottom, that are assembled together and used to cook food with the use of
steam. Steamers are made so food is positioned above and not in water that is
boiling or hot enough to produce steam to cook foods with a moist hot air.
Steaming enables foods to keep their natural flavor, color, shape, and
nutritious value better than when boiled or simmered in water. In many
instances, it also enhances the texture of the food. Food technicians often consider
steaming to be the best way to preserve flavonoids, the compounds found in
fruits, vegetables and a few beverages (beer, wine, coffee, tea, and some fruit
drinks) that may contribute and provide health benefits for fighting illnesses.
Steamed foods can retain the B and C vitamins that are lost with other cooking
methods such as braising, baking or boiling.
A variety of kitchen
cookware is commonly used for this process, such as aluminum or stainless steel
single layer steamer pots, stacked steamers, bamboo steamers, steamer inserts,
and steamer baskets to hold the food and position it above the steaming water.
Pots used for steaming are then covered to increase the heat and the amount of
steam dispersed around the food.
Bamboo steamers are
commonly used for smaller amounts of food and can be placed over wider steel
pots with steaming water or they work well over non-stick surfaced, electric
woks to steam foods while the wok cooks other ingredients. They are not made to
be placed in an oven or a microwave. Bamboo steamers enable the steam to
evaporate and circulate easily so it does not accumulate on the lid of the
steamer. This type of steamer is generally best for steaming dumplings, buns,
breads, or the traditional Chinese dish known as dim sum. When steaming foods
made with ingredients that may stick to the surface, it is best to lightly coat
the bamboo with a cooking oil or vegetable cooking spray. Another option is to
place a layer of leaves from vegetable greens, such as bok choy or other
similar vegetables, to serve as a means to keep the food off the bottom of the
basket and to enhance the flavor of the food. The food requiring the longest
cooking time is placed in the bottom layer with those requiring less time
placed in the top layer. While there are a variety of steamers, there are also
a variety of foods that can be cooked by steaming, such as pasteries, breads,
soups, rice, vegetables, meats, poultry, and fish.
Komentar
Posting Komentar