Thursday, June 09, 2016

Peeves #1 Improper Usage Of Kitchen Tools On Tv And YouTube


Peeves #1 Proper Usage Of Kitchen Tools


Okay, I have a HUGE Peeve about the proper usage of Rubber/Silicone Tools

First lets name the tools in the picture above

From left to right 

1) Mini Rubber Make-Up or Small Tube Spatula
2) Standard Rubber Spatula
3) Mini Rubber Spatula
4) Squared Edge Rubber Jar Spatula
5) Hard Plastic Scraper For Vitamix
6) Rubber Spoonula
7) Silicone Spoon


Okay people, listen up!
Numbers 1,2,3,4,5 ARE NOT FOR COOKING OR STIRRING!
The only reason they exist are for SCRAPING batter or other stuff out of a bowl!
Thats why the edge is tapered and rounded to specifically fit bowls or jars.
The Vitamix scraper is made of hard plastic only cause if it was rubber the blades inside the Vitamix would slice it up.

NONE of these items should be used with hot oil or frying or cooking.
They are ONLY for SCRAPING FOOD out of containers.
They can burn and leave chemicals into your food, yuk.

If you want a a soft utensil to use with your nonstick cookware, you can use number 7, since it is all silicone and can withstand high heat.


Lets move on to TURNERS.

Some people call them SPATULAS but they are NOT Spatulas, these are called TURNERS.

From left to right
1) hard plastic turner
2) silicone coated metal large food turner
3) Hard plastic flexi-turner
4) Small silicone coated metal turner
5) Brownie/cake server (not for turning anything)
6) Microthin metal flexi-turner
7) Fish turner
8) Asian Steel Wok Stir Fry Utensil (the only thing you should use with high heat and oil)

You do not cook, stir or deep fry with any of these except #8!
These are strictly for turning over foods like steaks or fish, or flipping egg omelets or pancakes.
STOP USING THESE IN DEEP FRYERS TO FISH OUT FRIED FOOD! YOU ARE PROBABLY LEECHING OUT CHEMICALS FROM THE PLASTIC TOOL AND DAMAGING IT DUE TO THIS MISUSE!
Stop it!
1) Plastic slotted spoon
2) Plastic spoon
3) Steel "spider"
4) Steel Slotted Spoon

Number 1 & 2 do not belong in cooking or heat, they are for serving
Number 3 & 4 are perfect for draining fried food





Lets move on to WHISKS.
I have seen some weird uses for whisks on TV and on YouTube.
A WHISK!!!!!!

Look there are only 3 reasons to use a whisk:

1) Breaking up lumps in the dry ingredients, in lieu of a sifter.
2) Whisking in and incorporating air into batters, whipped cream, eggwhites etc
3) Making smooth sauces that have cornstarch slurries or Rouxs in them.

The mis-execution of number 3 is my biggest peeve ever though.

 I have seen some chefs have a boiling pan of liquid on the stove, dump in the cornstarch slurry all at once then walk away to go retrieve a whisk in a drawer, leading the cornstarch to thicken in clumps in the liquid and end up being a mess.
What you are supposed to do is start whisking the liquid vigorously with one hand while slowly pouring in the slurry with the other hand.

Dont get me started on Tv Chefs and bowls next, LOL

Reactions:

0 comments: