The culinary arts require many tools to assist in the preparation of delectable food products. Whether your question is about equipment, appliances, or utensils, this is the place to ask it.
Asked in Science, Cooking Equipment
Why is the pan handle made of plastic?
The first and last friendus simply are not correct, nor do they answer your question. The second, middle question is much better, but it does not fully answer your question either. If a metal pan with a plastic handle is put in the oven at, let's say, 350 deg., then the temperature of the entire pan, metal and plastic, will eventually reach 350 deg. It is not true that the plastic won't get hot, actually it should heat up faster than the metal. There are two properties in consideration: heat capacity and thermal conductivity. Metals in general have large heat capacities. One can think about the amount of heat a substance can store per unit mass, called the "Specific Heat," or one can consider the amount of heat a substance can store per unit volume. In the case of a pan and handle, it makes more sense to look at the question in terms of the heat stored per volume. Most people know from everyday experience that metals stay hot longer than non-metals like wood and plastic. That is because metals have a much larger heat capacity per volume than most non-metals; that is they hold more heat. What about thermal conductivity? In this case, we only need to consider the thermal conductivity of air. Heat flows FROM a hotter object TO a cooler object. If a pan w/ plastic handle is put in a 350 deg. oven and allowed to heat up completely, when it is taken out the oven the pan and handle are at 350 deg. We only need to consider the heat transfer from the metal to the air and from the plastic to the air. Since the cooler material is the air, all that matters is the thermal conductivity of the air. You can look up thermal conductivities in a table, but air, and all gasses, have much lower thermal conductivities than almost any solid, and it is certainly lower than the pan and Bakelite® (the pan's handle). Since the handle does not contain as much heat as the pan, it will cool down to a touchable temperature faster. The same applies if the pan is placed on a burner. The handle will take longer to heat up than the metal because 1) the metal is directly over the flame, and 2) the metal has a higher thermal conductivity than the plastic meaning that a lot more of the heat from the burner will be absorbed by the metal. Answer The reason the pan Handle is made of plastic is because Plastic is not a conductor of heat so it won't get hot. If the handle was metal it would get very hot because it is a conductor of heat. Answer Frying pans have plastic handles because plastic is a terrible conductor of heat that is coming from a stove. Therefore the handle is cool even when the metal of the frying pan is hot, when you need to lift it, or perhaps something else. Answer Safety. Plastic will not conduct either heat or electricity, so in order you can safely handle pots and pans, plastic is used for those reasons. Conductivity of air plays practically no role in this. If the pan heats up air in contact, that air is immediately removed by convection and replaced by cool air.
What Traditional cooking methods and utensils are used in Switzerland?
Asked in Cooking Equipment , Hand Tools, Knives
What is a pommel on a knife?
It is a cap, usually metal, on the end of the handle. The end AWAY from the blade. On top of this previous answer, the pommel is a design seen since swords (and daggers) were first made of bronze. In their simplest form, they can be used to lock a blade into the handle by method of securing the blade's tang (the rod/slice coming out of the exposed blade through the handle), making the knife as a whole more durable. Pommels offer the counterbalance to blades which might be larger and heavier such as Arming Swords, in order to improve the handling. Although knives and daggers do not need as much counterbalance as swords, they can still benefit from a point of balance that is about an inch or two from the hilt, this allows for even a heavier grade dagger to feel lighter than it might do if it was weighted towards the blade, despite the actual weight remaining the same.
Asked in Cooking Equipment
What is the best panini grill brand?
Can you reuse oil after frying shrimp?
You can reuse oil after frying anything, but its generally not recommended. You should try to use oil only once, if you can. Reheating oil actually causes it to release toxins, they're not good for you, so you should try to avoid this if you can. Ans 2 - You can re-use oil adequately if it hasn't been burned. I generally put my oil through a paper coffee filter after each use. This will give you 7-10 more uses before it's useless.
Asked in Cooking Equipment
Do foods cook faster in the oven covered or uncovered?
Why mix butter with oil for frying?
If you are lucky enough to have access to, or know how to make, clarified butter, this isn't necessary, because the clarification process removes the milk solids in the butter. Otherwise, you mix the two because the oil helps keep the butter from browning too soon. Regular unclarified butter will brown because it contains milk solids that brown, the oil helps prevent that.