Anvil Dough Mixer: The Baker's Best Friend

Bakers are loved by all because of the delicious goodies they bake. There is a delectable baked treat for everyone from cake to muffins, and scones to pizza. The variety of treats that can be baked is up to the imagination of the baker. As much fun as baking is, it is a lot of work especially the dough preparation part. Preparing dough takes skill and effort as well as a lot of time. The Anvil Dough Mixer is a baker's best friend and here are the reasons why.
The Anvil Dough Mixer is designed with functionality as the focal point. It has a fixed head and a mixing bowl for convenient mixing. You can place the dough in the mixing bowl, switch it on and leave it to mix while you attend to other tasks. This functionality saves you time as you can multi-task the baking preparation process.

The spiral shape of the mixer is designed in a way that ensures the dough is mixed perfectly within a few minutes. This is another time saving aspect of this catering equipment that makes it a baker's best friend.
It has a silent transmission system which doesn't generate much noise during the dough mixing process. There is no droning or humming sound that adds to a busy kitchen environment. This is a great benefit as after a long day, the last thing you want to hear is repetitive noise from a machine.
The Anvil Dough Mixer is manufactured with safety in mind therefore it includes a stainless steel protection grid over the bowl.
There are four options available in terms of the size of the units. The four unit options are 20 litre, 30 litre, 40 litre and 50 litre capacity units. Consequently the power of each of the units increases from 1.5 kilowatts up to 3.0 kilowatts. Depending on your bakery's requirements you can opt for the 20 litre unit which is ideal for smaller bakeries or the 50 litre unit which is ideal for pizzerias.

As standard, all the Anvil Dough Mixers are fitted with an electronic timer which can be set for the desired duration. It also includes a 2 speed motor which allows you to set a low or high speed depending on your mixing preference.
The Anvil Dough Mixer is the ideal catering equipment for bakers due to its functionality, convenience, and safety features. It's clear to see why it is a baker's best friend.

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Dutch Oven Basics

These pots can either be cast iron or aluminum. Cast iron Dutch ovens can be the traditional matte black or have an enamel coating... inside and out. Stainless steel Dutch Ovens are usually enamel coated.
The traditional uncoated Dutch oven is perfect for outdoor camp fire type cooking but for everyday use in the kitchen, you may prefer the enamel type. For two main reasons... first... they don't have to be seasoned and... second... the enamel coating essentially creates a "non-stick" surface making cleaning much less of a chore.
The type of pot is a very versatile piece of cookware. They have a thick bottom and sides. This feature creates even heat distribution and no hot spots. Dutch ovens also have a heavy, snug fitting lid. Flavor of the food is enhanced because the heavy lid helps retain moisture. The versatility of the pot is evidence by its multiple uses. You can bake, broil, sauté, braise or roast a dish. It can used stove top on any surface or in the oven. Roast vegetables... braise some ribs... brown meat... create your favorite soup or stew. Enamel coated cookware is very attractive and can be taken directly from the stove or open to your table.

These pots come in two shapes... oval and round.
If you're roasting fish, pork chops, beef or chicken, the oval shape is said to be better. I've read that it is also better for making no knead bread.
The round shape pot provides even heat distribution as it fit better on a round burner. It also works a little better when you have to stir soups or stews.
If you're looking to get your first, and possibly only Dutch oven, give some thought to the size. They come in a wide variety of sizes to suit your most common need. Think in terms of a one quart size is good for a one person meal. Unless you are into larger dinner parties, a five quart round or 6 quart oval pot will serve you well for most family/small party needs. My personal thoughts are that a little larger is more practical than a little smaller.

If you do want a Dutch oven for camping, here's what you should know...
• It should be cast iron. Not aluminum or other metals.
• The wall and bottom thickness should be uniform for even heat distribution.
• It should have those 3 stubby legs on the bottom for stability and allow a little clearance between the pot and the coals.
• Lid should fit tightly to keep the heat inside.
• Lid should have a raised rim so coals can be put on top for campfire baking.
• Should have sturdy "bail-type" handles so you can safely handle very hot and very full ovens.
Back to your everyday, kitchen Dutch oven...

The Safest Cookware: A Comparison Between Glazed And Unglazed

There seems to be a lot of hype lately about clay pots and cooking in clay. 100% pure clay cookware is non-toxic, not to mention the rich flavours you get to experience by cooking in clay. However, there also seems to be a very drastic distinction between glazed and unglazed clay cookware that contradicts anyone's instinct of considering a glaze nothing more than preservation for the pots Many brand toute their glazed clay cookware as the safest cookware. This not entirely true here's why.
Glazed Pots Can Be Toxic
Clay or not, when cookware is glazed, you can say goodbye to the benefits non-toxic cookware features. Some glazes, like low fire ones, are deadly, but most of them contain alkaline bases, lead, zinc, copper, chlorine and sulphur and many, many other poisons. The whole purpose of using clay cookware is to have an all-natural, healthy vessel to cook your dishes in, which won't be the case anymore if you go for glazed ones.

Glazing Cancels The Unique Properties Of Clay Cookware
One of the most appreciated aspect of clay pots and pans is that it slow cooks food like a steamer without making the food soggy. This is because the moisture and heat within a clay pot circulate during the cooking process, because the pot is somewhat porous. It's what many chefs called "delicate" cooking. Another great thing about this type of cookware is that clay has the ability to interact with acidity levels in food and neutralize them as to ensure a good pH balance. For instance, a tomato sauce will originally be very acidic, but when cooked in a clay pot, it will take on some natural sweetness. Some people even drink coffee from clay mugs for the same reason. Well, glazed pots can't provide these unique benefits, the only ability they are able to maintain from all of the clay's advantages is absorbing heat evenly. That's not the main reason why you would buy cookware made of clay. You want those first and foremost due to the health benefits they provide.
Unglazed Clay Pots Are The Real Thing
If what you are looking for is a cooking pot that ensures no toxins or metals react or leach into your food, then unglazed, pure clay cookware is the answer to your needs. Why would you even want to add glazing to that? If you're worried about the lifespan of the pot or the bottom of your pans, then simply make sure you follow manufacturer's instruction for proper use and care of the pots. Alternatively, you can go for clay pots with terra-sigillata finishing, which are easier to clean and use and don't require soaking before each cooking. This is not a glaze, but a natural finishing which involves each pot being hand burnished with pure clay again thus keeping it the safest cookware.

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Clay Pot Cooking Around The World

Although clay cookware has only just started to spread its wings in North America and especially the US, becoming more and more popular with every passing day, pure clay pots have been used in other cultures for centuries. What's even more interesting is that in every cuisine around the world, the same, very basic, clay pot cooking is done so differently.
Clay Cookware In Asian Cuisine
It's no surprise that China is one of the countries to have used pure clay pots for hundreds of years. It's used mainly for chicken dishes that are labelled as "hotpot", which are different from "hot pot" dishes that you see on the menus, the latter being cooked at the table and served in metal bowls. The people of Sri Lanka also make great use of the clay pot, which is locally called pahi, and they use it predominantly for rice and fish curry. In Vietnam, the pots have different names depending on size and most often they're used for stews.

Clay Cookware In African Cuisine
When you think about pure clay cookware and Africa, the mind takes you straight to Morocco, as the image of hard working potters on narrow, little streets is striking. However, this is definitely not the only country on the African continent to regularly use clay pots, as Ethiopia has been using this type of cookware since ancient times. The reason is that there are several recipes in the Ethiopian cuisine that have a very distinct and special taste, one that can not be replicated in metal cookware.
Pure Clay Pots in Europe
The European cuisine discovered clay cookware a little later than Africans and Asians, but put it to good use nevertheless. In Germany, it's used mainly for cooking meat, especially pork roast, therefore it's used in the oven. The same goes for Spain and plenty of the Eastern European countries use them for both oven dishes and stove top cooking. Even though the European continent stepped up to the plate a little later, its variety in cuisines made the use of clay pots and pans very diverse and some countries use these vessels not just for meat dishes, but also for vegetables, soups, yogurts and more.

Clay Pot Cooking In The US
Finally, as mentioned above, pure clay cookware is only just making a comeback. These vessels used to be very popular with Native American civilizations, but when the Europeans arrived metal cookware took over. However, as Americans are becoming more and more environmentally conscious and health conscious, earthenware is making a very strong comeback. If the trend persists, clay pot cooking will probably become the most common type of cooking done in American homes.

Advantages and Disadvantages of Induction Burners

Features of Induction Cookers:
The induction range features a wide range of heating power - from 50 up to 3500 watts. And this power can be smoothly varied. In the induction cookers the total number of controls typically ranges between 12-20, while in the other type of burners this figure is usually not more than ten. It uses the least electric power to creat a low-level heat. It can boil water at a maximum speed, which is quite faster than the gas stove.
Induction cookers are able to provide high-level precision heating (Like the electric cookers), and temperature change to any level is instantaneously possible (as on a gas stove). In addition, they possess some unique features not available to other boards. For example, the function 'Booster', allows the user to control the heat, and temperature within a moment. Sometimes, this feature is called "intense heat". This feature is useful to increase the capacity of the burners, when you would like to cook ample food at a time, for instance, large pot of soup or something else.
In the multi-zone induction cookers, the burners can share power with each other, depending on their specific heating capacity. Usually in the multi-zone induction cookers, the burners are grouped in pairs, and each pair surrounds the main ring. Which features the greatest heating capacity.

Induction cooking process heats up the pan only. So, the surface of the induction hob is typically heated to no more than 60°C. But how? Because heating comes only from the hot bottom of the induction-ready cookware. Induction burner-top cools off within only 6 minutes, whereas an average gas stove takes about 24 minutes for cooling down.
Advantages of Induction Cookers:
Here are some positive aspects of induction burners:

• When you are cooking with an induction stove, smoke won't appear, since the cooking zone itself does not heat up. Even when the food particles accidentally fell on the glass ceramic surface, those are not burnt,
• An induction hob is easier to maintain. Its surface is completely smooth. It hardly allows dust accumulation. And since it is also a little heated, dust can be easily removed by wiping the induction-plate periodically with a damp cloth.
• Induction cookers are safe. They do not have open flames, incandescent burners and mechanical parts.
• Induction cookers are economical. Their energy-consumption rate is several times less than any other burner.

Disadvantages of Induction Cookers:
Despite the fact that the induction cooker can successfully replace the conventional cookers run by electricity, and/or gas, it still has certain disadvantages.
First, induction cookers can not be installed over ovens, dishwashers and washing machines, as well as refrigerators, freezers and other devices with metal surfaces.
Secondly, the induction hot-plate works only with some special type dishes, the bottom of which is made of a ferromagnetic alloy. And the thicker the bottom, the faster the heat. You can check your cookware material's suitability for induction cooker. It is not difficult. Stick permanent magnets to the bottom of the utensil. It will get stuck to materials, like iron and certain steels, including enameled. But aluminum, brass and glass do not have ferromagnetic properties, and therefore are not suitable for induction cookers.
Some manufacturers make pans with whole bottom containing ferromagnetic alloy or combining aluminum or brass with a ferromagnetic material. These type utensils are termed as induction-ready cookware. It costs little more than regular pans. But I note that induction-ready pans are suitable to use with the conventional electrical or gas cookers.

Induction hob can recognize if the utensil does not have ferromagnetic properties, and the device simply turns off. Another point about induction hob that you should pay attention is that about 60-70% of its area must be "covered with" pot or pan. Heating subjects whose diameter less than a certain magnitude (depending on burner size), is blocked by a specific sensor. Therefore, if you inadvertently left on the plate spoon, a fork or a knife - they would neither get inflamed; nor create burn hazard.
In induction cooking zones the system generate eddy currents which is amenable to regulation. The sensors can adjust the diameter of the heating zone depending the size of the pan, but only if it is within an acceptable range.
Final Verdict:
So, we found that induction cookers combine the advantages over the electrical and/or gas units. They are economical, safe and hygienic. It might be little costly. But if you go for induction cooker or hob, the money won't be wasted considering it's long-term benefit.