Ramai yang suka buat kek dan biskut tapi sering kali juga dengan keluhan tak menjadi didengar. ‘Saya dan ikut resipi sebijik-sebijik tapi kek mendap, kenapa ya’ ini antara keluhannya.
Di dalam proses membuat kek, biskut, pastri dan roti, bukan sahaja kemahiran yang diperlukan untuk mendapatkan hasil yang terbaik tetapi oven juga memainkan peranan yang amat penting.
Soalan yang selalu diajukan terutama bagi yang baru belajar memasak adalah ketuhar mana yang sesuai dan adakah kita perlu menyediakan berlainan ketuhar untuk berlainan kek, roti dan pastri?
Tovala Smart Oven Air Fryer Review
Bagi memberi pencerahan tentang perkara ini VK kongsi info tentang ketuhar dan fungsinya yang diambil dari Facebook Jom Belajar Buat Kek. Semoga bermanfaat untuk anda yang suka memasak.
Ketuhar jenis ini memang cukup sesuai untuk semua jenis pembakaran. Ia boleh membakar roti, kek, pastri dan biskut. Bergantung kepada jenama yang anda beli, ada sesetengah ketuhar jenis begini, kepanasannya tidak begitu rata jika anda membakar dua atau dua tingkat (2 tier baking).
Kalau anda membakar biskut cara begini, anda harus rajin memusing dan menukar loyang kuih anda supaya mendapat kepanasan yang lebih rata (rotate the trays to get even baking results). Tetapi apabila membakar kek, lebih baik jika membakar satu tingkat sahaja.
Breakfast Control Temperature Machine
Ketuhar yang mempunyai kipas bina dalam selalunya membakar biskut dan pastri dengan cukup baik kerana kipas itu memutar angin panas dengan rata jika kita membakar dua atau tiga tingkat (2 or 3 tier baking). Tetapi apabila digunakan untuk membakar kek, kipas ini akan mengeringkan kek.
Jadi, jika ada pilihan butang untuk tidak membuka kipasnya atau switch off (tutup kipas) apabila membuat kek, itu adalah pilihan lebih baik (sesetengah oven ada butang kipas).
Contohnya, jika kek itu memerlukan masa 45 minit untuk membakarnya dalam ketuhar biasa, kurangkan masanya dalam 5 minit lebih awal jika menggunakan ketuhar yang berkipas ini supaya kek tidak terlalu kering.
Electric Oven Eeo D3816(bk)
Ketuhar jenis ini adalah seperti ketuhar 2 IN 1 iaitu boleh digunakan untuk fungsi microwave dan juga untuk membakar biskut, brownie atau kek-kek cawan.
Ketuhar begini sesuai bagi mereka yang jarang membuat kek yang besar. Jika kita membakar kek yang agak besar, ada kalanya bahagian tengah kek tidak masak dengan betul.
Selalunya, kita lebih menggunakan fungsi microwave sahaja. Jadi bagi mereka yang suka membakar roti, pastri dan kek-kek perayaan, jenis ketuhar sebegini mungkin kurang sesuai dan kek-kek yang dibakar dalam ketuhar microwave sebegini selalunya kelihatan agak pucat dan padat.
Ssodd Electric Oven 100l Sirim Certified Counter Top Stainless Steel Oven Original Ketuhar Ssodd 100l
Sebenarnya inilah yang ramai tidak tahu. Jom semak fungsinya supaya boleh menggunakannya dengan betul. Kebanyakan ketuhar bina dalam (built in oven) mempunyai fungsi yang agak sama iaitu :
Ini cukup sesuai untuk membakar semua jenis kek, biskut pastri dan roti. Jika membakar kek yang agak besar, letakkan kek itu di rak agak bawah sedikit tetapi jika membakar roti dan pastri, lebih sesuai jika kita meletakkannya di rak tengah sahaja.
Ramai yang keliru apabila melihat fungsi ini. Mereka sangka top heat sesuai untuk membakar kek lapis! Sebenarnya top heat lebih sesuai digunakan apabila membakar cheese cake. Jika digunakan untuk membakar kek lapis, ia akan menjadi terlalu kering dan ada kalanya garing.
Sharp 42l Electric Oven
Fungsi Bottom Heat ini cukup sesuai jika ingin menggaringkan roti yang berinti seperti pizza. Adakalanya, inti pizza itu sudah masak tetapi bahagian bawah rotinya pula masih kurang garing atau lembap. Di sinilah kita menggunakan fungsi bottom heat ini untuk memasakkan roti itu tanpa mengeringkan dan memasakkan inti pizza yang diatasnya itu.
Inilah fungsi utama apabila kita membakar kek lapis. Dengan menggunakan grill, setiap lapisan kek lapis pasti menjadi dengan cantik dan tidak kering. Api grill ini juga cukup sesuai jika ingin mengaringkan hanya bahagian atas ayam atau daging untuk sekejap sahaja.
Tidak kesemua ketuhar ada fungsi ini. Fungsi ini cukup sesuai jika ingin membakar sesetengah jenis roti seperti roti perancis. Ia akan menggaringkan dan meranggupkan permukaan roti itu.
Permata: Cara Guna Oven Dan Tips Masak Kek
Pastikan anda tahu jenis suhu ketuhar anda untuk jenis masakan yang anda lakukan agar ianya tidak menghasilkan rasa hangit atau hangus pada kuih semasa proses pembakaran dilakukan. Setiap saiz ketuhar itu mempunyai suhu kepanasan yang berbeza. Dapatkan nasihat daripada pakar penjual sebelum membuat belian terlebih dahulu.
Biasa dalam peti sejuk di rumah mesti ada terselit di bahagian rak baki limau nipis atau limau purut yang kecut dan kering. Guna sehiris...Are microwave ovens always a route to culinary calamity or are there things they can cook as well or better than by conventional means?
We've all been there – taken pot luck in what looks like a reasonable restaurant or pub only to find that they're actually an outlet for Brakes. The tell-tale signs of a microwaved meal are unmistakable – a drab colour, wrinkly skin pockmarked around the edges and sad, dryly sagging vegetables. To add injury to insult, inattentive operation often ensures that the result will be scalding hot, still frozen, or both.
Electric Oven Leo 350 Black
I am not a fan of microwave ovens (you might have guessed). I can't help but hold them responsible for the inexorable rise of the ready meal and many poor excuses for eateries. I know it's really the food industry's fault for embracing the technology so wholeheartedly. In the few short decades since we first started buying them they have morphed from a cutting edge piece of kit which complemented conventional cooking methods to a replacement for ovens and an excuse for culinary laziness. Too many households have eschewed cooking from scratch and are now simply slaves to the ping.
For a while we had a combination microwave oven and grill at home but the initial excitement over its supposed convenience soon wore off. Instructions were followed assiduously in the early days but they involved too much turning and standing time for my liking – cooking times were too short to step away from the hypnotic revolving turntable and get on with something else but not short enough that I didn't become thoroughly bored in a way I never do when cooking conventionally. The process was just too passive. The miraculous 'steamed' pudding momentarily freed me from my torpor – it was fun seeing it rise before one's eyes, even if the taste and texture wasn't brilliant – OK in an emergency if drowned in custard.
At college, they were always being blown up by some drunk, clueless idiot putting something metal inside them, or by budding men and women of science calculating the speed of light using marshmallows or more dangerous things; accidents also occurred because of the number of self-catering novices who didn't realise that whole potatoes, unless pricked, uncracked and even unbeaten eggs would likely explode. As would a host of foodstuffs if slightly overheated, including anything previously tinned, melted butter, and even plain water.
Oven Box Displays Cool 'smarts'
My avoidance of them developed into a kind of microwave snobbery. I scoffed the first time I visited an ex-partner's bachelor pad as his fridge was a cliche of cheese, wine and microwavable curries. I annoyed friends by not having a microwave to heat up baby milk (not recommended, by the way) and by preferring to defrost food the old fashioned way. I stand by this – it can take ages to defrost something properly in a microwave; there is always a temptation to stick it on full power despite knowing you'll end up reducing a juicy hunk of meat to a weeping slab of dispiriting mushroom grey.
As for actual cooking – until recently, I'd never attempted anything more than that steamed pudding. One friend almost had me persuaded that vegetables can cook much better in a microwave, preserving taste, texture, and even nutritional value. However, by the time she'd got through an involved method of stoppy, starty turning, mixing and standing, I'd glazed over. Surely life isn't too short to steam a vegetable on the hob and the results are just as good?
I did revisit the idea, thanks in part to a conversation with Marguerite Patten, who is an advocate, although, like Harold McGee she doesn't recommend them for everything. In her opinion they are good for vegetables prone to waterlogging such as leeks, retaining both flavour and texture (true, they did cook well, although I prefer braising them in butter and a dash of white wine), and that they will cook fish to perfection as long as you don't go one second longer than necessary.
Guna 'oven Thermometer' Dapatkan 'rentak' Suhu Oven Sendiri Paling Tepat
Therein lies the rub – I find it almost impossible to get the timing right – everything ends up being either under- or overcooked. User manuals aren't much help. Putting aside that I am scared to use the model installed in my rented flat, partly because it is very old and I'm worried it leaks (to give you an idea of its age the manual starts with the words This is a completely new way of cooking) and all the timings given in recipes are approximate and require too much trial and error to get right. I usually love experimenting, but not with the utterly unforgiving microwave.
So, are microwave ovens at the root of many culinary evils or should they be lauded for their time- and fuel-saving properties? Do you use them beyond defrosting and reheating? If so, what works well and what doesn't? And, because it's Monday morning, and we can all do with a bit of nostalgia, can you remember when the machine first made an appearance in your