Cookware | Kitchenware | Houseware | Utensils Cookware Sets 546 8 Piece Tri-Ply Copper Cookware Set
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Release of Melamine and Formaldehyde from Melamine-Formaldehyde Plastic Kitchenware
molecules Article Release of Melamine and Formaldehyde from Melamine-Formaldehyde Plastic Kitchenware , Ingo Ebner * y , Steffi Haberer, Stefan Sander, Oliver Kappenstein , Andreas Luch and Torsten Bruhn y Department of Chemical and Product Safety, German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; [email protected] (S.H.); [email protected] (S.S.); [email protected] (O.K.); [email protected] (A.L.); [email protected] (T.B.) * Correspondence: [email protected]; Tel.: +49-30-18412-27403 These authors contributed equally to this work. y Academic Editor: Roland Franz Received: 26 June 2020; Accepted: 31 July 2020; Published: 10 August 2020 Abstract: The release of melamine and formaldehyde from kitchenware made of melamine resins is still a matter of great concern. To investigate the migration and release behavior of the monomers from melamine-based food contact materials into food simulants and food stuffs, cooking spoons were tested under so-called hot plate conditions at 100 ◦C. Release conditions using the real hot plate conditions with 3% acetic acid were compared with conditions in a conventional migration oven and with a release to deionized water. Furthermore, the kinetics of the release were studied using Arrhenius plots giving an activation energy for the release of melamine of 120 kJ/mol. Finally, a correlation between quality of the resins, specifically the kind of bridges between the monomers, and the release of melamine, was confirmed by CP/MAS 13C-NMR measurements of the melamine kitchenware. Obviously, the ratio of methylene bridges and dimethylene ether bridges connecting the melamine monomers during the curing process can be directly correlated with the amount of the monomers released into food. -
Slow Cooking Free Download
SLOW COOKING FREE DOWNLOAD The Australian Women's Weekly | 192 pages | 02 Jul 2011 | Australian Consolidated Press UK | 9781907428234 | English | Northampton, United Kingdom New York Times bestselling author & Slow Living Expert Slow Roast Lamb Prep Time. The long, moist cooking is particularly suitable for tough and cheap cuts of meat including pork shoulderbeef chuck and brisket. By Janiece Mason. To Slow Cooking a slow cooker, the cook places raw food and a liquid, such as Slow Cookingwater, or wine, in the slow cooker. Alexandra Folino. These are the best I've had, short of the actual grilling method of course! Advertisement - Continue Reading Below. Slow Cooking temperature of the contents rises until it reaches boiling point, at which point the energy goes into gently boiling the liquid closest to the hot surface. By Chandrav. By Buckwheat Queen. It will take a bit longer for the dish inside to get up to temperature, but your food will cook just fine. Slow-Cooker Paella. List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety. The cooker was then reintroduced under the name "Crock-Pot" Slow Cooking Skip Slow Cooking Skip to content Skip to primary sidebar Skip to secondary sidebar. Mississippi pot roast is a perfect dish perfect Slow Cooking the Slow Cooker. The affordable crock pots can do everything — if Slow Cooking really wanted, you could make breakfast, lunch, dinner, and dessert in these things. This recipe is so simple, you will love it! You'll love 'em on busy weeknights The contents Slow Cooking enclosed by the crock and the lid, and attain an essentially constant temperature. -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
Chopsticks Is a Divine Art of Chinese Culture
INTERNATIONAL JOURNAL OF RESEARCH CULTURE SOCIETY ISSN: 2456-6683 Volume - 2, Issue - 11, Nov – 2018 Monthly, Peer-Reviewed, Refereed, Indexed Journal Impact Factor: 4.526 Publication Date: 30/11/2018 Chopsticks is a Divine Art of Chinese Culture Md. Abu Naim Shorkar School of Economics, Shanghai University, 99, Shangda Road, Shanghai, China, 200444, Email – [email protected] Abstract: Chopsticks are the primary eating instrument in Chinese culture, and every youngster has to adopt using technique and controlling of chopsticks. A couple of chopsticks is the main instrument for eating, and the physical movements of control are familiar with Chinese. The Chinese use chopsticks as natural as Caucasians use knives and forks. An analogy of chopsticks is as an extension of one’s fingers. Chinese food is prepared so that it may be easily handled with chopsticks. In fact, many traditional Chinese families do not have forks at home. The usage of chopsticks has been deeply mixed into Chinese culture. In any occasions, food has become a cultural show in today’s society. When food from single nation becomes in another, it leads to a sort of cultural interchange. China delivers a deep tradition of food culture which has spread around the globe. As a company rises, food culture too evolves resulting in mutations. Each geographical location makes its own food with unparalleled taste and smell. Sullen, sweet, bitter and hot are the preferences of several food items. Apart from being good, they tell us about the people who make it, their culture and nation. The creatures which people apply to eat are not only creatures, but also symbols, relics of that civilization. -
Did You Know? Hello
Kitchen Notes | New Recipes | Fall Classes Volume 22 | Issue 2 Fall 2019 Hello, Did you know? Don’t you agree that summer months seem to go by Cast-iron cookware is prized for its heat retention and its ability to cook foods faster than any others? Before you know it, children quickly. But, because it is a porous material, it must be seasoned to protect it from are back in school and it’s time to think about your rust and to create a non-stick surface. Seasoning is a process of heating oil in a yom tov menu. We hope you had a chance to enjoy the pan until very hot, then cooling it and wiping out the excess oil. The pan is then weather and the great outdoors. Now we’ll be at your ready to use and - over time and usage - the hot oil seeps into the porous metal to side in the kitchen for the next few weeks as you bake create a hard non-stick surface. round challah and prepare delicious meals for Rosh Hashanah and Sukkos. In order to maintain this hard surface, cast iron should never be washed with soap as the seasoning will be lost. The best way to clean cast iron is by rubbing it with We have an amazing lineup of new recipes this season; kosher salt or baking powder, then rinsing and drying it well. each one is a winner according to our taste-testing family. They know we want our recipes to “wow” you so they Cast iron is the heaviest of all cookware. -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Kitchenware Kitchenware | Cutting Boards & Mats / Racks / Brushes
KITCHENWARE KITCHENWARE | CUTTING BOARDS & MATS / RACKS / BRUSHES CUTTING BOARD - WHITE Item No. Dimensions Polyethylene 40315 205 x 300 x 13mm 40319 250 x 400 x 13mm 40320 300 x 450 x 13mm 40321 380 x 510 x 13mm 40322 450 x 600 x 13mm 40341 300 x 450 x 19mm 40342 380 x 510 x 19mm 40343 450 x 610 x 19mm 40344 450 x 750 x 19mm 40362 380 x 510 x 25mm 40363 450 x 600 x 25mm FOOD USE Bakery & Dairy 48030-W 530 x 325 x 20mm CUTTING BOARD - BLUE Item No. Dimensions Polyethylene 48015-BL 205 x 300 x 13mm 48019-BL 250 x 400 x 13mm 48020-BL 300 x 450 x 13mm 48021-BL 380 x 510 x 13mm 48022-BL 450 x 600 x 13mm 48030-BL 530 x 325 x 20mm 48042-BL 380 x 510 x 19mm FOOD USE Raw Fish & Seafood CUTTING BOARD - BROWN Item No. Dimensions Polyethylene 48015-BN 205 x 300 x 13mm 48019-BN 250 x 400 x 13mm 48020-BN 300 x 450 x 13mm 48021-BN 380 x 510 x 13mm 48022-BN 450 x 600 x 13mm 48030-BN 530 x 325 x 20mm 48042-BN 380 x 510 x 19mm FOOD USE Cooked Meats CUTTING BOARD - GREEN Item No. Dimensions Polyethylene 48015-GN 205 x 300 x 13mm 48019-GN 250 x 400 x 13mm 48020-GN 300 x 450 x 13mm 48021-GN 380 x 510 x 13mm 48022-GN 450 x 600 x 13mm 48030-GN 530 x 325 x 20mm 48042-GN 380 x 510 x 19mm FOOD USE Fruit & Vegetables CUTTING BOARD - RED Item No. -
2013.01-06 New Korin Items
NEW$KORIN$ITEMS$JANUARY$–$JUNE$2013$ Limited'Quantities'Available' ' TABLEWARE:"Bowls" " " " Fusion"White"Slanted"Bowl" Fusion"White"Large"Slanted" " " Item%#:%BWL+A4308% Bowl" Wooden"Bowl"RED" Blue"Colored"Bowl" 6.25"L"x"5.5"W"x"2.75"H"–"9"oz" Item%#:%BWL+A4309% Item%#:%NR+625% Item%#:%BWL+375+02% (4/36)" 8.1”L"x"7”W"x"3.8"H"–"16"oz" 4.25"Dia."x"2.75"H"–"11"oz" 8.4"Dia."x"3.4"H"–"47"oz" 1"–"11" $4.25" (3/24)" (1/100)" (12/24)" 12"–"35" $3.83" 1"–"11" $6.20" 1"–"9" $5.50" 1"–"9" $5.50" 36"+" $3.40" 12"–"23" $5.58" 10"–"99" $4.95" 10"–"99" $4.95" " " 24"+" $4.96" 100"+" $4.40" 100"+" $4.40" " " " " " " " " " " " " Sansui"Landscape"Rice"Bowl" " White"and"Red"Ramen"Noodle" Item%#:%RCB+200224% " Small"Brown"Moss"Cup" Bowl" 4.5"Dia."x"1.3"H"–"9"oz" Hiwa"Green"Small"Soba"Cup" Item%#:%TEC+233% Item%#:%BWL+290% (10/120)" Item%#:%TEC+234% 3.3”Dia."x"2.5"H"–"7"oz" 8.3”Dia."x"3.4"H"–"46"oz" 1"–"9" $4.80" 3.3”Dia."x"2.5"H"–"6"oz" (12/60)" (12/24)" 10"–"39" $4.32" (12/60)" 1"–"11" $4.50" 1"–"11" $12.90" 40"+" $3.84" 1"–"11" $6.00" " " 12"–"59" $4.05" 12"–"23" $11.61" " 12"–"59" $5.40" 60"+" $3.60" 24"+" $10.32" 60"+" $4.80" " " " " " " Ivory"White"Bowl" Ivory"White"Bowl" Item%#:%BWL+MTSX+06% " Ivory"White"Bowl" Black"Mottled"Bowl"with"Brush" Item%#:%BWL+MTSX+05% 6"Dia."x"2.75"H"\"25"oz" Item%#:%BWL+MTSX+04% Stroke" 7.25"Dia."x"3.25"H"–"46"oz" (6/48)" 8"Dia."x"3.25"H"–"58"oz" Item%#:%BWL+S59% (6/36)" 1"–"11" $6.20" (5/30)" 9.25"Dia."x"3"H"–"72"oz" 1"–"11" $3.90" 12"–"23" $5.58" 1"–"11" $6.20" (1/16)" 12"–"35" $3.51" 24"+" $4.96" 12"–"29" $5.58" 1"–"11" -
KITCHENWARE NEWS & HOUSEWARES REVIEW N SEPTEMBER 2013 N General News
SPECIAL FEATURE: GIFTWARE: BUYERS GUIDE: CUTLERY/CUTTING BOARDS WINE ACCESSORIES SPICE STORAGE/MILLS SEE PAGE 11-18 SEE PAGE 21 SEE PAGE 19-20 KITCHE NWAR E NEW S Housewares Review SERVING KITCHENWARE , HOUSEWARES AND TABLETOP MARKETS VOLUME 19, NUMBER 9 SEPTEMBER 2013 Celebrity Chefs Help Cut Path to a Consumer’s Perfect Knife BY ANA VENNE Wüsthof-Trident of America, offers some With the vast amount of kitchen cutlery insight. “There are many factors involved. available on the market today, searching To start with, the informed guidance of for the right knife can be a daunting task. retail staff at point of sale is very With prices ranging all across the board important. We also see continued influence and a variety of options in materials, such from restaurant chefs who are ubiquitous as stainless steel, ceramic or bamboo, it’s on television and author many of today’s hard to know what to look for without most influential cookbooks and blogs.” doing a little research. RETAILER PROFILE ...........................9 She continues, “The food media, which now When it comes to how consumers search includes a plethora of food blogs and food for kitchen knives, Annette Garaghty, Vice President of Sales and Marketing for Continued on Page 12 Perfect Pairings: Gifts to Go with Wine BY LORRIE BAUMANN over. Bottle Nets retail for $4.95. Wine accessories are a hot category this year, and there are a wealth of possibilities There are a number of wine chillers on the on the market for guests who are looking market. One of our favorites is the for an accessory to accompany a gift of a Corkcicle. -
Guy Fieri® Serves up Rockin' Kitchen Tools That Bring Flavortown Home
Guy Fieri® Serves Up Rockin’ Kitchen Tools That Bring Flavortown Home ― Fieri Cookware & Kitchen Gadgets Debut at Retail ― New York, September 24, 2012 − Food Network chef Guy Fieri is not only turning up the heat this Fall with Guy’s American Kitchen and Bar in New York City, but is also helping to rock out home-cooked cuisine with his new cookware and kitchen tool and gadget collections rolling out at retail stores this month. Whether you are creating mouth-watering recipes to entertain family and friends, or are in search of a cool gift for the cooking enthusiast on your shopping list, Guy’s new collection has it covered. These quality pieces deliver high performance, durability, and Guy’s signature style, providing an exceptional culinary experience at home. Guy is launching an unprecedented six lines of cookware, including: Stainless Steel, Hard Anodized, Porcelain Enamel Cast Iron, Lightweight Porcelain Cast Iron, Pre-Seasoned Cast Iron, and Non-Stick Aluminum. Guy is also offering Decorated Skillets in five designs featuring artwork from his personal tattoo artist, Joe Leonard. Two lines of kitchen tools and gadgets are also debuting. The “Guy Fieri” line, featuring an accent on the handle, offers a full suite of tools and gadgets including spatulas with tattoo artwork, whisks, turners, and more. The “Signature Series” offers big and bold styling with high-performance tools such as a burger turner, tongs, and a molcajete. According to Guy Fieri, “I worked closely with the team at Lifetime Brands to create a cookware and kitchenware collection that combines everything I’ve learned in my career into a set of hard working tools I’m proud to share with my fans and home cooks everywhere. -
Professional Kitchenware 業務用厨房用品カタログ Professional Kitchenware
江部松商事株式会社 Professional Kitchenware 業務用厨房用品カタログ Professional Kitchenware TSUBAME 業務用厨房用品カタロ グ TOKYO EBEMATSU SHOJI CO., LTD 3-20 Butsuryu Center, Tsubame-Shi, Niigata 959-1277 General Catalog Alibaba Catalog PDF TEL:81-256-63-2569(REP) FAX:81-256-63-3249 E-mail: [email protected] EBEMATSU SHOJI CO.,LTD Ebematsu is a wholesale and manufacturing company for kitchen tools mainly for professional use. With the vast range of kitchenware in very good supply, we provide you both with high-quality made- in- Japan products and traditional unique Japanese items. ■ 01 Ramen ■ 07 Sushi ■ 11 Tempura/Soba/Udon ■ 15 Knives/Cutting Board ■ 20 Kitchenware ■ 23 Stainless steel Container ■ 24 Colander/Mixing Bowl ■ 25 Cooking Equipment ■ 27 Grill ■ 29 Pot/Table topware ■ 30 Tableware ■ 31 Sakeware Ramen Ramen ①EBMAluminumStockPot In dia. ℓ Ex dia. D t kg Code List Price 21㎝ 7.3 230 210 3.0 1.5 8882300 $65.00 熱の伝わり方 アルミ鍋 24㎝ 11.0 260 240 3.0 2.1 8882400 $84.00 27㎝ 15.0 290 270 3.0 2.7 8882500 $104.00 30㎝ 20.0 325 300 3.2 3.8 8882600 $120.00 Resonable & 33㎝ 27.0 355 330 3.2 4.2 8882700 $155.00 High Quality 36㎝ 35.0 385 360 3.4 5.2 8882800 $191.00 39㎝ 45.0 415 390 3.6 6.8 8869700 $227.00 Aluminum is excellent in thermal conductivity 42㎝ 57.0 445 420 3.6 7.6 8869800 $260.00 (about 13 times against stainless steel), 45㎝ 70.0 475 450 3.8 8.6 8869900 $330.00 it is heated thoroughly from the entire pan. -
Chopsticks and the Land of the Five Flavors
History in the Making Volume 9 Article 14 January 2016 Comparative Book Review: Chopsticks and The Land of the Five Flavors Jacob P, Banda CSUSB Follow this and additional works at: https://scholarworks.lib.csusb.edu/history-in-the-making Part of the Asian History Commons, and the Social History Commons Recommended Citation Banda, Jacob P, (2016) "Comparative Book Review: Chopsticks and The Land of the Five Flavors," History in the Making: Vol. 9 , Article 14. Available at: https://scholarworks.lib.csusb.edu/history-in-the-making/vol9/iss1/14 This Review is brought to you for free and open access by the History at CSUSB ScholarWorks. It has been accepted for inclusion in History in the Making by an authorized editor of CSUSB ScholarWorks. For more information, please contact [email protected]. Reviews Comparative Book Review: Chopsticks and The Land of the Five Flavors By Jacob P. Banda Food and foodways provide a valuable window into Chinese history and culture. Scholars have, until recently, not sufficiently explored them as great potential frameworks for analyzing Chinese history. They are rich potential sources of insights on a wide range of important themes that are crucial to the understanding of Chinese society, both past and present. Historians have tended to favor written sources and particularly those of social and political elites, often at the expense of studying important cultural practices and the history of daily life. The creative use of unconventional sources can reward the scholar with a richer view of daily life, with food and foodways as one of the most important dimensions.