The time has come for the kitchen to embrace technology. Cleanliness, Perfection and long lasting is some of the criteria’s people of this new generation emphasising especially those closely incorporates with Superfood. Now that technology is everywhere, with some of our devices even telling us what to do, the kitchen should also be equipped with the latest toys so that the tech-savvy chef is not left behind. Here is a list of tech devices, sorry, culinary equipment that not only makes cooking easier but also, more fun.
Induction is the way the way of the future for all forms of cooking. Essentially, induction means using magnetic fields to create heat rather than thermal conduction via fire or electric heating elements. Because of induction involves directly heating the vessel, and not heating an element to heat the pot, heat can be created very quickly. Cooks, both professional and home, have been warming up to the idea of cooking via induction. Why? Well, an induction cooker heats up faster and all parts that are not in direct contact with the pot is cool to the touch. The only catch is all your cookware has to contain some form of iron because the induction surface is magnetic.
Not sure if your current set of pots and pans is compatible? Well, there’s an easy test you can do. Just see if a magnet sticks to them.
Induction rice cooker
How can your kitchen be Asian if there isn’t a designated pot to cook rice? From boiling your rice over the charcoal fire, to adding water to washed grains in an electric rice cooker, cooking rice has come a long way from our granny’s days. Now, the world has started using induction technology to cook rice. Using the same heating concept as the induction stovetops, the pot for the rice contains the much-needed iron element so that it can get hot. Since the inside pot is heated to the exact, right temperature, your rice will turn out perfect. Plus, they use less power and are more thermal efficient.
Sous-vide is a method of cooking where you vacuum-seal your food in plastic and cook it in a temperature-controlled water bath. High-end restaurants have been using this method for years to create delectable dishes with consistent quality for years and now, the home chef can also do the same. A basic machine consists of a container for the water, and something called an immersion circulator that sucks up the water, heats it and sends it back out so that the water is constantly hot and swirling around the food.
Don’t know what to try with your new sous-vide machine? Cook eggs. You won’t need to vacuum seal it since it comes with its own vacuum-sealed container (that’s the shell) and you can control the exact water temperature so that your egg is done egg-xactly the way you like it.
You can’t sous-vide your food if you do not vacuum seal it first. A decent vacuum sealer is needed to suck the air out of your heatsafe plastic bag before you can place the packet into the water bath. Make sure you seal your packets well as you will want to trap the juices inside and produce tender, juicy cuts of meat that will practically melt in your mouth.
Superfood Asia 2019
Look out for amazing opportunities and contacts at SuperFood Asia 2019. The world’s top F&B suppliers and buyers will descend onto Singapore for this showcase event. Fast forward your business here!