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Brustolina
The is a grill which fits over a gas burner on a hob. It consists of a square sheet of metal with holes punched in it (the base) and a square grid over the top (the grilling surface). Heat is applied from below and is evenly distributed by the base, deflected upward to the grid. Items placed on top of the grid are cooked by both convection and radiant heat. These grills are often used in Italy and Chile, for instance, grilling bruschetta, polenta, vegetables or toasted pumpkin seeds. A brustolina can also be used as a heat diffuser A heat diffuser, flame tamer, or simmering plate (UK) is a cooking utensil that is placed on top of a burner on a cooktop to separate the cooking pot or pan from the direct source of heat, making the heat more gentle and even. See also * Bru ..., to provide well-distributed low heat, for example for cooking rice. Similar grills are used for making toast over campfires and in Japanese cooking. See also * Chilean toaster References It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Diffuser
A heat diffuser, flame tamer, or simmering plate (UK) is a cooking utensil that is placed on top of a burner on a cooktop to separate the cooking pot or pan from the direct source of heat, making the heat more gentle and even. See also * Brustolina References Food preparation utensils {{tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilean Toaster
The Chilean toaster (''tostador chileno'') is a kitchen appliance created in Chile around the 1920s and popularized from the 1950s onwards. It is an appliance usually used in gas stoves and is one of the traditional kitchen utensils of Chile, making it a characteristic part of its popular culture; among the foods that are usually heated or prepared using a Chilean toaster are bread (especially marraqueta), humitas, sopaipillas and rice. In Italy there is a variation known as ''brustolina''. History At the end of the 19th century, there were tin toasters in countries in the northern hemisphere, which, unlike the Chilean toaster, had a completely flat surface under the grill. An example of this can be seen in a mail order catalogue published in Cleveland in 1893. The Chilean toaster was created around 1920 by craftsmen who designed a tin appliance with holes in its surface, attached to a wire that served as a handle and that was used to heat food on the stoves of kitchens used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gas Burner
A gas burner is a device that produces a non-controlled flame by mixing a fuel gas such as acetylene, natural gas, or propane with an oxidizer such as the ambient air or supplied oxygen, and allowing for wikt:ignition, ignition and combustion. The flame is generally used for the heat, infrared radiation, or visible light it produces. Some burners, such as gas flares, dispose of unwanted or uncontainable flammable gases. Some burners are operated to produce carbon black. The gas burner has many applications such as soldering, brazing, and welding, the latter using oxygen instead of air for producing a hotter flame, which is required for melting steel. Chemistry laboratories use natural-gas fueled Bunsen burners. In domestic and commercial settings gas burners are commonly used in gas stoves and cooktops. For melting metals with melting points of up to 1100 °C (such as copper, silver, and gold), a propane burner with a natural drag of air can be used. For higher temperatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hob (hearth)
In a kitchen the hob is a projection, shelf, grate or bench for holding food or utensils at the back or side of a hearth ( fireplace) to keep them warm, or an internal chimney-corner. In modern British English usage, the word refers to a cooktop or hotplate, as distinguished from an oven. Etymology The word is a noun meaning approximately "holder", derived from the Old English verb ''habban'' "to have, hold". The word ''hub'' "support of a disk or wheel" is apparently from the same source. Gallery Image:BurgBoetzelaer06.jpg , A fireplace in a German castle showing a brick hob. Image:Muljava odprto ognjisce.jpg , Hearth and hob in a traditional Slovenian kitchen. Image:Kueche Augsburg Fuggerei.jpg , Reconstructed hearth and hob in the Fuggerei. Image:Spinninginthecolonialkitchen.jpg , Colonial kitchen with a pitcher on the hob. File:Ceranfeld.jpg, A cooktop is called a ''hob'' in modern British English British English is the set of Variety (linguistics), va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruschetta
Bruschetta ( , ) is an Italian appetizer ( antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a grill. Etymology The noun ''bruschetta'' (: ''bruschette'') comes from the Romanesco dialect verb ''bruscare'', the equivalent of the Italian word ''abbrustolire'', which means 'to toast', or 'to roast over coals'. Waverley Root noted in 1971 that ''bruschetto'' was the Roman term for the dish, with other Italians referring to it as ''schiena d'asino'' (). In the United States, the word is sometimes used to refer to a prepared topping, sold in jars and usually tomato-based, instead of the bread, a sense which is unknown in Italian. History Bruschetta was first documented in English by Elizabeth David in 1954. David observed in '' Italian Food'' that "bruschetta are eaten with the newly made oil" in the olive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named ''žganci''. Its consumption was traditionally associated with lower classes, as in times past Mush (cornmeal), cornmeal mush was an essential food in their everyday nutrition. Etymology Polenta covered any Husk, hulled and crushed grain, especially Barley, barley-meal. It is derived from the Latin ''pollen'' for 'fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpkin Seed
A pumpkin seed, also known as a ''pepita'' (from the Mexican , 'little seed of squash'), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and oval with two axes of symmetry, have a white outer husk, and are light green after the husk is removed. Some pumpkin cultivars are huskless and are grown only for their edible seed. The seeds are nutrient- and calorie-rich, with an especially high content of fat (particularly linoleic acid and oleic acid), protein, dietary fiber, and numerous micronutrients. ''Pumpkin seed'' can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack. Cuisine Pumpkin seeds are a common ingredient in Mexican cuisine and are also roasted and served as a snack. They are a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. Pepitas are known in the US by their Spanish name (usually shortened) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
