Steam Cooking Equipment

steam cooking equipment

  • The expansive force of this vapor used as a source of power for machines

  • The vapor into which water is converted when heated, forming a white mist of minute water droplets in the air

  • The invisible gaseous form of water, formed by boiling, from which this vapor condenses

  • steamer: travel by means of steam power; "The ship steamed off into the Pacific"

  • emit steam; "The rain forest was literally steaming"

  • water at boiling temperature diffused in the atmosphere

bartlett pear tarte tartin close-up

bartlett pear tarte tartin close-up

from Julia Child The Way To
Cook (1989 edition)

La Tarte Tartin

5-6 apples, Golden Delicious recommended
The grated rind and juice of 1 lemon
1 1/2 cups of sugar
3 ounces (6 Tbs) unsalted butter, cut into 1/2 inch pieces
8 ounces butter pastry dough

Special Equipment Suggested:
A heavy ovenproof frying pan, such as cast-iron, 9 by 2 inches with fairly straight sides; a bulb baster; a cover for the pan; a large enough flat-bottomed serving dish

Preparing the apples: Quarter, core, andpeel the apples; cut the quarters in half lengthwise. Toss in a bowl with the lemon and 1/2 cup of sugar, and let steep 20 minutes so they will exude their juices. Drain them.

The caramel: Set the frying pan over moderately high heat with the butter, and when melted blend in the remaining sugar. Stir about with a wooden spoon for several minutes, until the syrup turns a bubbly caramel brown - it will smooth out later, when the apple juices dissolve the sugar.

Arranging the apples in the pan: Remove from heat and arrange a layer of apple slices nicely in the bottom of the pan to make an attractive design. Arrange the rest of the apples on top, close packed and only reasonably neat. Add enough so they heap up 1 inch higher than the rim of the pan - they sink down as they cook.

Preliminary stove-top cooking - 20-25 minutes: (Preheat the oven to 425 deg F for the next step, placing the rack in the lower middle level.) Set the pan again over moderately high heat, pressing the apples down as they soften, ad drawing the accumulated juices up over them with the bulb baster - basting gives the whole apple mass a deliciously buttery caramel flavor. In several minutes, when the apples begin to soften, cover the pan and continue cooking 10 to 15 minutes, checking and basting frequently until the juices are thick and syrupy. Remove from heat, and let cool slightly while you roll out the dough.

The dough cover: Roll the chilled dough into a circle 3/16 inch thick and 1 inch larger than the top of your pan. cut 4 steam holes, 1/4 inch size, 1 1/2 inches from around the center of the dough. Working rapidly, fold the dough in half, then in quarters; center the poiont over the apples. Unfold the dough over the apples. Press the edges of the dough down between the apples and the inside of the pan.

Baking - about 20 minutes at 425F: Bake until the pastry has browned and crisped. Being careful of the red-hot pan handle, remove from the oven.

Verification: Tilt the pan, and if the juices are runny rather than a thick syrup, boil down rapidly on top of the stove, but be sure not to evaporate them completely or the apples will stick to the pan.

Serving: Still remembering that the pan is red-hot, turn the serving dish upside down over the apples and reverse the two to unmold the tart. If not quite neat in design - which does happen - rearrange slices as necessary. Serve hot, warm, or cold, with optional whipped cream, sour cream, double cream, or vanilla ice cream.

Variation: Use pears such as comice or bartlett.

Blowing Off Some Steam DSC 8421

Blowing Off Some Steam DSC 8421

Buckingham Fountain is a Chicago landmark located at Columbus Drive and Congress Parkway in Grant Park. The fountain, which was designed with sculptures by Jacques Lambert and modeled after Latona Fountain at Versailles, was donated to the city by Kate Buckingham in memory of her brother, Clarence Buckingham. She also established the Buckingham Fountain Endowment Fund with an initial investment of $300,000 to pay for maintenance on the fountain.[1] Buckingham Fountain was dedicated on August 26, 1927. The fountain runs from 8:00 a.m. to 11:00 p.m. every day from mid-April to mid-October, depending on the weather. During a water display that runs for 20 minutes every hour on the hour, the center jet shoots up to 150 feet (46 m). in the air. At dusk, a light and music show coincides with the water display. The last show of the night begins at 10:00 p.m.[1]

The fountain contains 1,500,000 U.S. gallons (5,700,000 L) of water. During a display, more than 14,000 U.S. gallons per minute (0.88 m3/s) are pushed through its 193 jets.

Buckingham Fountain is undergoing extensive renovations which started Labor Day, 2008. This three phase project will modernize the fountain.

Phase I was dedicated April 3, 2009. [2] This phase included permeable pavers laid down surrounding the fountain. This replaced the former crushed stones that were used since the fountain was originally constructed. The pavers make a safer and smoother surface. This new surface is ADA accessible.

Phase II will begin in the fall of 2009. [3] This phase will include the demolition of the fountain table, installation of extensive underdrainage system, new landscaping, site lighting, signs, site furnishings, sewer system, selective demolition within or adjacent to the fountain's outer basin, repairs of some existing cast-in-place concrete elements and installation of new cast-in-place elements.

Phase III updates have yet to be scheduled. In May of 2009 phase III was up for bidding. [4] This phase will include the restoration of Buckingham Fountain and fountain table, the construction of a new equipment room with selective demolition, structural construction and repair, masonry restoration and repair, mechanical and electrical work, bronze restoration and repair and installation of site improvements and amenities.

steam cooking equipment

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