|
Loaf Pan
A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from a conductive material such as metal which might be treated with a non-stick coating. It can also be made of heat-resistant glass, ceramic, or a special type of paper that sticks to the dough but is easily removed, once cooked. Bread pans are found in a variety of designs and sizes providing the baker with different possibilities not only for baking bread, but also cakes and puddings. Types of bread typically baked in bread pans include sandwich breads, brioche, challah, and raisin bread. Image:Banana bread in loaf pan.jpg, A loaf of banana bread sitting in a loaf pan. Image:Banana bread with loaf pan next to it.jpg, The same loaf of banana bread removed f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf Pans
A loaf ( : loaves) is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread out during the cooking process.Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'' , p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cookin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-stick
A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as anodized aluminium, silica, enameled cast iron, and seasoned cookware. Types Seasoning Cast iron, carbon steel, stainless steel and cast aluminium cookware may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat. Fluoropolymer The modern non-stick pans were made using a coating of Teflon (polytetrafluoroethylene or PTFE). PTFE was invented serendipitously by Roy Plunkett in 1938, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proofing (baking Technique)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast Fermentation in food processing, ferments the dough and produces gases, thereby Leavening agent, leavening the dough. In contrast, proofing or blooming ''yeast'' (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with baker's yeast#Types of baker's yeast, active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Vessels
This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. Some cooking vessels, such as ceramic ones, absorb and retain heat after cooking has finished. Cooking vessels * Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of the Association for the Study of Austr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Pan
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Bread
Banana bread is a type of cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. History Banana bread recipes began to feature in well-known cookbooks across North America as sodium bicarbonate, baking soda and baking powder were being mass produced and becoming available in grocery stores in the 1930s. It appeared in Pillsbury Company, Pillsbury's 1933 ''Balanced Recipes'' cookbook, and later gained more acceptance with the release of the original ''Chiquita Banana's Recipe Book'' in 1950. National Banana Bread Day is February 23. Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. The modern banana bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin Bread
Raisin bread (also known as fruit toast in New Zealand) is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky. Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches. Some restaurants serve raisin bread with their cheeseboards. History Its invention has been popularly incorrectly attributed to Henry David Thoreau in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. Since the 15th century, breads made with raisins were made in Europe. In Germany stollen was a Christmas bread. Kulich was an Easter brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Challah
Challah (, he, חַלָּה or ; plural: or ) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, though originally referred only to the dough offering. Similar braided breads such as kalach and vánočka are found across Central and Eastern Europe. Name and origins The term in Biblical Hebrew meant a kind of loaf or cake. The Aramaic word given for its translation is (pl. ), and which word (var. syc, ܓܪܝܨܐ / ܓܪܝܣܐ) Payne Smith defines as "a cake or loaf," or "morsel of bread." In Hebrew, the word challah is derived from the root () which means “hollow,” “space” or “pierced.” In Rabbinic terminology, ''challah'' often refers to the portion of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metal
A metal (from Greek μέταλλον ''métallon'', "mine, quarry, metal") is a material that, when freshly prepared, polished, or fractured, shows a lustrous appearance, and conducts electricity and heat relatively well. Metals are typically ductile (can be drawn into wires) and malleable (they can be hammered into thin sheets). These properties are the result of the ''metallic bond'' between the atoms or molecules of the metal. A metal may be a chemical element such as iron; an alloy such as stainless steel; or a molecular compound such as polymeric sulfur nitride. In physics, a metal is generally regarded as any substance capable of conducting electricity at a temperature of absolute zero. Many elements and compounds that are not normally classified as metals become metallic under high pressures. For example, the nonmetal iodine gradually becomes a metal at a pressure of between 40 and 170 thousand times atmospheric pressure. Equally, some materials regarded as metals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Utensil
A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking. A cooking utensil is a utensil for cooking. Utensils may be categorized by use with terms derived from the word "ware": kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for use inside ovens and for baking; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Conduction
Conduction is the process by which heat is transferred from the hotter end to the colder end of an object. The ability of the object to conduct heat is known as its ''thermal conductivity'', and is denoted . Heat spontaneously flows along a temperature gradient (i.e. from a hotter body to a colder body). For example, heat is conducted from the hotplate of an electric stove to the bottom of a saucepan in contact with it. In the absence of an opposing external driving energy source, within a body or between bodies, temperature differences decay over time, and thermal equilibrium is approached, temperature becoming more uniform. In conduction, the heat flow is within and through the body itself. In contrast, in heat transfer by thermal radiation, the transfer is often between bodies, which may be separated spatially. Heat can also be transferred by a combination of conduction and radiation. In solids, conduction is mediated by the combination of vibrations and collisions of molecu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf
A loaf ( : loaves) is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread out during the cooking process.Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'' , p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Loaf Pans")
.jpg "Click for more on -> Cake Pan")
