Browse Day: July 10, 2016


Some useful tips for using the smokers

Nowadays, smoker plays a very important role in helping the household to cook the excellent meals. However, many people suffer from difficulty in how to use this device. If you want to find out the best smoker for your family, you should pay more attention to this article.

Here are some good tips that you should not ignore:

– Use a bamboo skewer kebab: boiled or thoroughly soaked bamboo skewers and grilled before to avoid burning.

– The normal paper in the oven  should not be preferred but you can use stencils – paper that has a waxy coating, heat-resistant. However, you still do not get to touch the heat stencils for stencil still burning when exposed to heat.

– Use anti-adhesive stencils for food, or you can also scan an oil layer on trays / containers before putting food in to-stick.

– You can use the oven to reheat leftovers or defrosting food without microwaves. You can reheat / grill at the same time many different dishes by placing them all on a baking tray.
– Have a good tip I learned from the Internet is refreshing children’s crayons. Babies often broken crayons into small pieces and then throw it in the corner rolling home, you can pick up the pieces of wax and placed in the “mold” that you want and place in the oven, set the temperature about 250 degrees Celsius for a few minutes, the wax will melt, you take off and let it cool to be able to use as new. When the wax back broken, you repeat the action on

.- Always marinate food with spices before baking to food more delicious.
– After the meal, you use a wet towel to wipe the stain immediately (while still slightly warm oven), then wipe dry cloth, to avoid food sticking long or standing water in unsanitary and oven later will be hard to clean and unsanitary.

– Set the cooking functions:

Each food will need different levels of heat being put into the smoker.
+ With meats like chicken, beef, pork, you should to the highest temperature (the highest temperature in the oven of 250 ° C typically, a few high-end line with higher heat levels). With a whole grilled fish, you should put at about 200 degrees C for fish skin quite flammable, and you can fire outside but undercooked inside. You can use aluminum foil to cover the face when the skin has been burnt meat but undercooked meat, but note not to touch the heat of the furnace for melting aluminum foil will be. If laced honey, should reduce the baking temperature and should only honey basting the meat was almost nine.
+ With vegetables, you should set the temperature between 150-170 degrees C to avoid loss of vitamins. If the new grilled chicken dishes such vegetables, grilled chicken you before, until nearly cooked, then the grilled vegetables on the same.
+ With the cakes, you should comply with the formula set forth in the heat. The more hard the cake, the more demanding temperature accuracy. If your oven temperature is not stable, you need to learn from experience through each heat baking to adjust accordingly.

+ Before baking whatever, you need preheated about 5-10 minutes before putting the food on the grill. This will help the food immediately be exposed to high temperatures and will help create more delicious food. Even if you have preheated when putting food in temperature, you would reduce the smoker. Therefore, if not preheated, food will take longer than new ripe and baked goods will lose crispness when water flows due to temperature is not high enough. If you are baking, especially cakes need high bloom as Gateaux, the cake will not achieve the necessary expansion when the oven is not preheated.
+ You can also set the minimum temperature (typically 100 ° C) when drying foods, eg snack drying, or dried biscuits, bread was being cooled, IU, we will quickly crispy. I usually eat dried seaweed meal prior to our over yet crunchy as new. Or you can slice them dried almond browned before almond biscuit recipe, would eat more delicious.

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Buying a suitable meat slicer is not an easy task, so youn need to pay a lot of attention for it to the best choice you can. There are many meat slicer reviews on the internet that you can read and learn by yourself, and this one is actually a review, sorry, but well, it is the guidance for helping you to choose the suitable one for your kitchen, hope, you enjoy it.

  1. Level of the slicer in the market.

There are 3 level of working modes that each slicer is designed:

Entry Level Slicers: This is the level that you need to use everyday, simple to use and safe is the advantages of this level even it is not be used to cut the cheese, and for higher capacity, you will need other higher models

Mid-Tier Slicers: This kind of slicer use the bigger blade, stronger horse power to help you to handle the Entry Level Slicers. It is designed to cut vegetable, even you need to use it everyday. In some special cases, you can use it to cut cheese but it is not the advance.

Premium Slicers: This is the highest level of the slicer help you to work with some tough ingredients and with high productivity. It can cut the cheese with a smoothy cut and it also is the product which provide the highest level of accuracy, smoothy of cutting line and safety.

  1. Components of the meat slicer

Product Table: This is the part that you use to place the ingredient such as meat, vegetable, etc. before cut and also the final result. This table is able to remove from the machine to clean and help you to  adjust the place to cut the meat easier.

Pusher: This is the part that help you to keep the ingredient during the cutting process and also is the one which help you to keep your fingers safe. For some modern model of meat slicers, you can remove the pushers in order to clean it easier.

Gauge Plate: This feature is cover the blade and have a adjustment control at the behind of the slicer, help you to control the thickness of the final products.

Sharpener: This it the part which takes the responsibility to maintain the sharpness of the blade during the using time. It help to keep the blade to always in the best working condition and then you do not need to worry about the quality of the blade.

Blade and Blade Guard: as you all know that the blade is the factor which can cut your hand in just a blink, so this feature is help you to reduce the number of accident can happen. Some models allow you to remove the blade, some of them are not, so as my personal opinion, you should choose the one which able to remove this part to help you can clean it easier.

  1. Considerable factors

Horsepower: This is the determinant factor that decide the working quality of the slicer. You should choose the higher Horsepower than what you use to ensure the durability of the meat slider.

Blade Size: there are many different size of the blade, it is designed for different kind of ingredient and using purpose. In the market, you can find the blade with the size from 9 inches to 14 inches, so when choose the meat slider, you need to know what you gonna to cut to choose the suitable size of the blade.

Product Tray Size: the general diameter of this part is from 7 to 12 inches, so if you cut the objects bigger than 12 inches, you will identify what you need before choose the slicer model suit with you.

Manual vs. Automatic: The automatic slider is obviously easier to use and more convenient in the kitchen. In addition, the automatic is provide the better result when the slice is equal and exactly the same with each other. The mannual is help you to control the thickness and size of the ingredient up to your idea.

Motor type: There are 3 types of the motor of the slicer, which are the gear drive, belt driven, and the last type is the combination of gear and belt driven.