Utensils Required For Making Hot Bread

The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe for the hot bread that is to be made, they, together with the necessary ingredients, such as milk, fat, flour, baking powder, salt, eggs, etc., should be collected and arranged in the manner shown in Fig. 1, so that they will be convenient. Usually, much of the success of hot breads depends on the quickness and dexterity with which the ingredients are put together, and if the person making them has to interrupt her work every now and then to get out a utensil, she will find that her results will not be so satisfactory and that she will use up more energy than the work really demands. The pans in which the mixture is to be baked need particular attention, for they should be greased and ready to fill before the mixing is begun. If they are to be heated, they should be greased and put into the oven a few minutes before the mixture is ready to be put into them, so that they may be taken from the oven and filled at once.
UTENSILS FOR PREPARING THE MIXTURE
The utensils required for preparing hot-bread mixtures consist of a bowl of the proper size for mixing; a smaller bowl for beating eggs, provided eggs are to be used; two standard half-pint measuring cups, one for dry ingredients and the other for wet ingredients; a tablespoon, a case knife, and a teaspoon for measuring and mixing; an egg beater and a flour sifter. Of course, if an egg whip is preferred, it may take the place of the egg beater, but for some hot-bread mixtures use will be found for both of these utensils.
UTENSILS FOR BAKING THE MIXTURE
The kind of utensil required for the baking of hot-bread mixtures depends entirely on the nature of the mixture and the recipe that is to be prepared. For popovers, popover cups similar to those shown in Fig. 2 or gem irons are necessary. Muffins require muffin pans. Boston brown breads need cans that have tight-fitting lids; soft ginger bread, nut loaf, and corn cake are baked in loaf pans; baking-powder or beaten biscuits are placed in shallow pans or on oiled sheets; griddle cakes must be baked on griddles; and waffles require waffle irons. None of these utensils are likely to present any difficulty in their use except griddles and waffle irons, so in order that these may be thoroughly understood and good results thereby obtained, explanations of them are here given.
GRIDDLES.--A style of griddle in common use is circular and has a projecting handle, griddles of different shapes and fitted with different handles are to be had. Such utensils are made of numerous materials, but the most satisfactory ones are constructed of steel, iron, soapstone, and aluminum. Steel and iron griddles must be greased before cakes are baked on them so as to prevent the cakes from sticking; for this reason they are less convenient than soapstone and aluminum griddles, which do not require any grease.
The size of griddle to use is governed by the number of persons that are to be served. One that is unusually large, however, should be avoided if a gas stove is used for cooking, as it is difficult to heat a large griddle evenly on such a stove, and even a small one must be shifted frequently so that some spots will not be hotter than others. In this respect, a griddle made of aluminum has the advantage over the other kinds, for this material conducts the heat evenly over its entire surface.
Before a new steel or iron griddle is used, it must be tempered so as to prevent the food that is to be baked on it from sticking. If it is not tempered, much time will be consumed before its surface will be in the right condition to permit baking to proceed without difficulty, and this, of course, will result in wasting considerable food material. Tempering may be done by covering the griddle with a quantity of fat, placing it over a flame or in a very hot oven, and then allowing it to heat thoroughly to such a temperature that the fat will burn onto the surface. This same precaution should be observed with new waffle irons and frying pans made of steel or iron if the best results from such utensils are desired.
WAFFLE IRONS.--A waffle iron, consists of two corrugated griddles fastened together with a hinge in such a way that the surfaces nearly touch when the handles are brought together. These griddles are so suspended in a frame that they may be turned completely over in order to allow each side to be exposed to the heat. The waffle iron is intended for a coal range. In order to use it,a stove lid is removed from one of the openings and the waffle iron is set in the opening, which allows the griddle part to be turned. Another type of waffle iron is intended for a gas range. In this type, the griddle part rests on a base that is deep enough to permit it to be turned. In using a waffle iron of either kind, it should be heated while the waffle mixture is being prepared; then it should be thoroughly greased on both sides. No excess fat, however, should be used, as it will run out when the griddle is turned over.

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Mexican Cooking Pots and Utensils - An Inside Look at Mexican Cooking

You might have been lucky enough to try real authentic Mexican food and, if so, perhaps some traditional Mexican pots or utensils were used in its preparation. Mexicans use different cooking methods, such as baking, deep-frying and slow roasting and they have pots and pans for these purposes. They also use a lot of fresh produce, including herbs and spices, so any Mexican kitchen will have plenty of sharp knives and a mortar and pestle.

A Look at Common Mexican Cooking Pots

Ollas, also known as Barros, are deep clay cooking pots. They are perfect for simmering beans, stew or soup and clay is a great medium for cookware because it distributes the heat evenly to avoid burnt spots. Barro means clay or mud and olla means pot. These cooking pots are fine to put over a direct flame all day long.

It is important to warm clay before using it or let it heat up as the oven does because it is sensitive to changes in temperature and might crack if exposed to heat suddenly. When you cook in clay, the food takes on a wonderful earthy taste.

A Comal is a big, round griddle, which can be made of cast iron, aluminum, or clay. Modern Comals are usually coated with a non-stick finish. Comals are used to roast chilies and warm tortillas.

A cazuela is a big clay dish for simmering sauces like mole. A cazuela is about six inches deep and round like a bowl. These Mexican pottery dishes usually have handles so you can place it over an open fire without burning yourself and the outside might be brightly painted. The inside of a cazuela is glazed.

A tortillero is a Mexican tortilla press. They are made traditionally from wood or, in modern times, cast iron. Some are made from aluminum but these tend not to last long. A tortillero has two round plates and you put a ball of masa between them to make a tortilla.

The Different Useful Mexican Utensils

You will find a metate y mano in most Mexican kitchens. This concave dish is the size of a platter and made of stone or rock. It will have three short legs and sit on the table or three long legs so you can sit up to it on a chair. There is a big, round stone, which you roll on the surface to mix together or grind the ingredients.

A molcajete y tejolote is a Mexican mortar and pestle. This little wood, stone or clay bowl has a matching cylindrical tube with rounded ends, which is used to pulverize your ingredients when you roll it around in a circular motion.

A molinillo is a wooden whisk, which is spun between your hands in hot chocolate to make it foamy on top. These can be highly ornate or plain. Most typical Mexican food can be made with regular equipment and utensils but using traditional Mexican cooking pots makes the cooking process more enjoyable and authentic and they look great displayed in a Mexican themed kitchen.

Not having authentic Mexican pots, pans and cooking utensils is no excuse not to make Mexican food! If you need some recipe inspiration, there is plenty to choose from at MexicanFoodRecipes.org and you will also find more articles on Mexican cookery and the fascinating history of Mexican food culture.

If you are looking for some great recipes or tips on cooking Mexican food and recipes of your own, the site will be very helpful. Whether you want a quick and spicy burrito, mild salad, or sweet and spicy salsa we have a wonderful selection of typical Mexican food recipes to choose from.

If you are in the mood for Mexican food tonight why not give one of our recipes like our Fresh Mango Salsa Recipe a try. Just one of the many delicious Mexican treats on our site.

While there take some time to learn more about the extraordinary history, culture and cooking methods used to make this wonderful blend of old and new world cuisine. We also have a full Mexican Cooking Glossary complete with phonetic pronunciations for the none Spanish speaking Mexican food lover.

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