The magic of cooking

Cooking has always been my passion and that maybe one of the reason why I took up Hotel and Restaurant Management in college. But, true to what other say, "you only learn theoretically in school but it is very much different in the real world. In school we learn by seeing pictures of equipment needed, places to work on (well at least during my time since its not the hi tech age yet which is not so long ago..hehe). But when I started working in hotels, fast food chains and restaurants, it was when I really learned a lot, not only applying those leanings at home at also using them on my business.

This time, I am sharing with you the different kinds of pots and pans that are not found in usual home kitchen..

Brazier - It is a round, broad, shallow, heavy-duty pot with straight sides used for browning, braising and stewing meats. Sizes varies from 11-30 liters.



Cast iron skillet - A very heavy, thick bottomed frying pan used for pan frying when a very heavy steady, even heat is needed.









Marmite Pot - A special metal or earthenware pot with a lid and handles used for long, slow cooking usually 8-12 ounces in capacity

Double Boiler - Two nested handled saucepan equipped with a single cover which is used to cook food over boiling or simmering water or for the purpose of keeping food warm. The lower section holds the boiling water while the upper section holds foods that must be cooked at low temperature and cannot be cooked over direct heat like cream sauce and custards, or melting chocolates. Sized are usually from 11-30 liters.

Roast Pan  - A large rectangular pan, deeper and heavier than an ordinary baking used to roast meats and poultry. It may come with or without rack.

Stock Pot - A large, cylindrical, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids, usually kept simmering all the time and cleaned out and replenished on a regular basis.

Sauce Pan - A medium-deep cooking utensil with one long handle and slightly rounded bottom used with or without cover available in varying sizes from 1/2 to 15 liters.

Fish Poacher - This is a long, narrow pot with straight sides and includes perforated rack used for holding the fish

Bean Pot - A heavy, covered crockery pot made

of crude material used in slow cooking of beans.

Cocotte -  A French casserole, usually a shallow earthenware, cast iron or porcelain dish with a tight-fitting lid.

Dutch Oven - A deep metal cooking pot equipped with a tight-fitting cover used to cook pot roasts and stews for outdoor cooking.

Bain Marie - This may not be small like the regular pots and pans but it contains several pan that are inserted in the "water bath". It heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.




Egg Poacher - A miniature bain marie with an upper dish containing indentations each sized to hold an egg or contains a separate device for poaching

Chaffing Dish - A small portable bain marie used to keep food warm for use at the table, may be electric or alcohol burning




Fondue Service - A food preparation set - up consisting of fondue pot over an alcohol flame and fondue forks, used for cooking and serving cheese or meat fondues.








Omelet Pan - A modern way of cooking an omelet is on a two way
non stick pan that flips to envelope the fillings of a cooked egg

Escargot pan (or snail pan) - A pan containing 6-12 depressions or indentures used for cooking and serving snails.

Chinese Wok (left) - It is a versatile round-bottomed cooking vessel originating in China often used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising, stewing, smoking, or making soup.


Karahi (right)  - It is a type of thick, circular, and deep cooking pot usually used for Indian cuisine.  It is useful for the shallow or deep frying of meat, potatoes, sweets and fish, but are most noted for the simmering of stews



Mushiki or Bamboo Steamer -  are round steamers made from bamboo like those used in Chinese cuisine. They can be 

stacked on top of each other so that the steam can cook many different servings simultaneously. 

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As always, I am sharing a simple recipe with you and this time I wanted to share the recipe for "Prawn Thermidor" which is one of my favorite.

"PRAWN THERMIDOR"

Ingredients:

18 pcs Black Tiger prawns
1 cup fresh parsley, chopped
2 cups canned button mushrooms, minced
1 cup parmesan cheese, grated
1 1/2 cups bread crumbs
1 cup white onions, minced
1/2 cup butter

White Sauce:

1 cup All-purpose cream
1 tbsp white onions, minced
1 tbsp cornstarch
Dash of salt and pepper

How to prepare:

1) Butterfly prawns using sharp knife or scissors.

** I use a pair kitchen scissors to make a top slit on the prawns, remove the veins, and cut a little deeper to make a cavity. Be careful not to cut too deep or you will half the prawns. Trim the feelers off the prawns. 

2) Scoop meat out carefully leaving the head intact.

3) Chop meat finely and set aside.

4) In a saucepan, melt butter, add onions, champignons, chopped prawns, parsley and sauté until prawns turn pink . Put 1 tbsp of this mixture in each shell.

6) Top with breadcrumbs, whitesauce and grated cheese.

7) Bake until shells turn red-orange. Occasionally check if meat is moist and tender.

happy eating!