$485.00 HKD $560.00 HKD
Camping / Baking / Cooking / Grilling
10.25 in. Fry pan
10.25d x 2h inches
5 lbs. 5 oz. (2.54kg)
Lodge coats the entire surface of the skillet with a proprietary vegetable oil formula, then bakes the oil onto the utensil in a hot industrial oven
The high temperature allows the oil to penetrate deeply into the cast iron surface, creating that prized heirloom finish
Durable cast iron cookware offers superior distribution and retention of heat
Lodge Cast Iron skillet features 2 pour spouts that make it easy to drain liquids
Made in USA.
Scotch-Brite 更清潔的天然纖維磨砂用更綠色的方式擦拭乾淨的餐具和家庭表面。 它們具有50％的天然龍舌蘭植物製成的磨砂面和100％天然材料和再生紙製成的海綿面。
Sanitize in the dishwasher
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Non-stick coating. Thus making it easy to clean.
Crispier crusts and faster cook times
The higher conductivity of steel makes better heat transfer in a shorter time than ceramic or stone . And it’s virtually indestructible. And won’t shatter or crack; cleans up quickly and easily with gentle soap and warm water
No warping during baking with this pizza steel Pizza Steel is one solid, heavy sheet of steel - at thick (5 mm), To preserve the nonstick coating do not exceed the recommended maximum temperature of 425℉ (220℃).
Who doesn’t love pizza? We do. And in our ongoing quest to produce homemade pizzas that can challenge those from our favorite pizzarias, we have tried various methods and tried countless contraptions including multiple pizza ovens. While many of the ovens we tried did produce very good quality pizzas, it is probably not a feasible solution for those who only bake a pizza occasionally. What makes the Baking Steel easily the best pizza baking accessory that we ever had the pleasure of owning is that it can be used with your existing electric or gas oven at home.
Measuring 14 x 14 x inches, (36 cm x 36 cm x 5 mm)
Measuring 15 x 13.5 x 0.25 inches,(38 x 35 x 6mm)
Eco-friendly not Sacrificing Convenience
By Jordi Bordas
‘Inulin has a neutral flavor and its sweetness is practically imperceptible, which meets all the requirements to be part of our basket of essential ingredients’
""Controlling water is a priority when it comes to creating a recipe. In recipes such as crémeux, mousses or compotes, which contain watery ingredients or that require to be frozen, this water control becomes critical. With one or several crossed techniques we can control the water but depending mainly on ingredients with high dry extract such as fats or sugars. After a long process of research, the ingredient which has best adapted to the needs mentioned is inulin, a non-digestible carbohydrate consisting basically of linear chains of fructose. It is present in many vegetables, fruits and cereals. The main extraction is made from the root of chicory. Thanks to our ice cream master and friend Antonio Sirvent, we have discovered this ingredient, which represents great technical and nutritional advances in the creation of recipes. Inulin marks the future of patisserie, which, in our view, demands to be tastier, healthier and lighter.
Technically, inulin is a perfect ingredient: it is formed by almost 100% dry extract, has a great capacity for water uptake, a minimum sweetening power and adopts a texture and palatability very similar to that of fats. In addition, it provides stability during the freeze-thaw process, slightly lowers the freezing point and inhibits the growth of water crystals.""
Inulin is being used in food processing, due to its starch-like properties (keep in mind that according to European legislation, inulin is not a food additive.
Inulin can be used as a substitute for flour, without adding flavor and with a texture and palatability very similar to that of fats.In addition to these properties, it is interesting to note that the metabolism of inulin provides 1.5 kcal.
For all these reasons, in numerous products, especially dairy products and ice cream, inulin is used to replace fats.
Use: Add to a liquid and stir vigorously, heat to between 50 and 70 °C for better dispersion. Once added to the liquid, leave the mixture at 5 °C for 2 hours until fully hydrated. Subsequently, it can be frozen without losing any of its properties.
Remarks: Good texturizing capacity providing a fatty sensation to the liquid to which it is added, achieving cremeaux with a cutting texture in high doses. Good solubility in hot temperatures (60 °C). From 70 °C, it starts to decompose and loses its texturizing properties. Thermo-reversible between 35 and 40 °C. Prevents syneresis in defrosting.
Elaborations: Creams and cremeaux without fat. Reduction or substitution of the fatty part of mouse, oven baked goods, ice creams, creams and recipes in general. Allergens: No allergens
Inulin 100% derived from chicory root
dosage: 50- 200/Ltr.
HIGH QUALITY MATERIALS—Our food-safe glass is lead free and non-porous so it never absorbs food odors, flavors, or colors.
INNOVATIVE DESIGN—our smart bulge handle design makes it easy to take these weights out of your Mason Jars and offer a much more stable solution than other grooved weights.
EXCELLENT UNIVERSAL FIT—Fits perfectly with typical wide-mouth Mason Jars, making them just right for small batches of fermented veggies and improving the entire lacto-fermentation process.
STURDY AND EFFECTIVE--Large and heavy enough to keep vegetables submerged below brine for best results mold prevention.
Food safe glass
Dishwasher, refrigerator safe
Non-porous surface does not absorb food odors, flavors or stains.
Fits any wide mouth mason jar
4 pieces per set
size for each 7 x 2.5cm (2.76" x 0.98 )
each weight: 180g
"For me, baking tastes like the happiness of being together.
Breakfast (Babka nuts), festive desserts (Galette Notre-Dame), afternoon tea (Flan Tonka), on-plate desserts (Exotic floating island) or shared desserts (Paris-brest) ... this book follows every moment of the day. I share the basics, simple recipes and also more complex creations. These 60 recipes, which can be reproduced by following the photographed technical gestures step by step, are also there to inspire you. Through them, I tell you my story, the taste of my grandmother's cherry clafoutis, the smell of caramelized fruits in homemade cakes, the aroma of butter from my region, the texture of raw dough, the sensation of melted chocolate. , the juiciness of the fruits collected from the tree... Dare! This is the beginning of creativity "- Nina Métayer
« Pour moi, la pâtisserie a le goût du bonheur d’être ensemble. Faire un beau gâteau, c'est d'abord faire un bon gâteau, avec le plaisir de le réaliser soi-même pour les autres. Du petit déjeuner (Babka noix de pécan) aux desserts de fête (Galette Notre-Dame), en passant par le goûter (Flan Tonka), les desserts à l’assiette (Île flottante exotique) ou à partager (Paris-brest), ce livre suit tous les moments de la journée qui invitent à la gourmandise. J’y partage des bases, des recettes simples et aussi des créations plus complexes. Ces 60 recettes, que vous pouvez reproduire en suivant les gestes techniques photographiés pas à pas, sont aussi là pour vous inspirer. À travers elles, je vous raconte mon histoire, le goût du clafoutis aux cerises de ma grand-mère, l’odeur des fruits caramélisés des tartes maison, le parfum du beurre de ma région, la texture de la pâte crue, la sensation du chocolat fondu, la jutosité des fruits cueillis sur l’arbre... Osez ! C’est le début de la créativité et la source de moments de partage pleins de délicatesse. - Nina Métayer
Size 22 x 28.5 cm
Author/s Nina Métayer
Hardcover 224 pages
Published in 2021
Weight 1.6 kg
Language: Bilingual (English/French)
Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.
The pastry and chocolate book offer has not stopped growing at an unusual fast pace in recent years. Today, books on practically any subject related to both disciplines can be found on the market, signed by the best international masters. However, few are the books that address pastry in depth, from a point of view of recipes and techniques, but also from other aspects. And that is exactly what Ramon Morató proposes in his new book Files, a great book that also delves into science, nutrition, anthropology, or design, and also taking into account current trends, such as the change in consumer habits, veganism, personalization, the so-called healthy pastry, the mathematics of taste…
It is easier to list what the reader will not find in Files than to list just how much the book contains. You will not find just a succession of interesting recipes, nor a set of pretty photos, nor a collection of spectacular design pieces. What Morató offers is knowledge, research, science, applications, techniques, and practical solutions. It is a way of approaching pastry with a 360-degree view, squeezing all possible aspects and thoroughly going into all kinds of creations.
Organized like a file folder, Files contains 15 projects that are very different from each other and in which a large part of the different disciplines of current pastry are addressed:
Pure 5, or the five fundamental flavors in a bonbon format
Invasion of the plants, or the world of vegetables in pastry
Trends, or how new social trends are expressed through creative recipes
Chocolate x Wine, or the sommelier François Chartier’s new mathematics of taste applied to chocolate, 1 + 1 = 3
Haiti, or how to create a product line around a new chocolate
The Ganache, a scientifically based study on this emblematic creation, with vegan versions, one shot, water-based, for long conservation, and the revolutionary praline ganache
Nuts, or how to better integrate nuts in pastry
Find your Style, deep multidisciplinary study on the so-called healthy pastry
Pastry & Anthropology, or how the change in consumption habits and concepts such as slow, personalization, or nutrition currently affect and will affect the work of the pastry chef
Cotton cake collection, or the definitive study on this peculiar Japanese cake; WholeFruit, and so on up to the 15 mentioned projects
But the reader will also find almost a hundred creations such as:
Files features creative design by ZOO Studio, spectacular photos by Ivan Raga, and is published by Books for Chefs and so good..magazine.
If you liked Chocolate you cannot miss out on this amazing Files.
Size Craft sewing
Author/s Ramon Morató
Hardcover 532 pages
Published in 2021
Weight 3.1 kg