Induction Technology is Making a Buzz

We heard a lot of buzz going on about the next best thing in the Food & Beverage industry: Cooking with induction cook top equipments. Induction cooking is not a radical brand new technology – it has long been widely used around the world, both by professionals and homeowners. But in the last few years this technology has improved so much and the costs have simultaneously dropped so much as well. This leads to the proliferation of the use of induction technology, not only for commercial cooking but also in home industry.

Chef Cooking with Induction Technology

Unlike traditional cooking methods that involve either chemical like gas, wood, coal or electric, to generate and transfer the heat to the cooking vessels, induction cooking does not involve generating heat. Induction technology makes the cooking vessel itself the original generator of the cooking heat.

How does an induction cooker do that? Put simply, an induction-cooker element (what on a gas stove would be called a “burner”) is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the “element” under the unit’s ceramic surface.

Induction Cooking Process Flow Diagram

When a good-sized piece of magnetic material, such as, a cast-iron skillet is placed in the magnetic field that the element is generating, the field transfers (“induces”) energy into that metal. That transferred energy causes the metal – the cooking vessel – to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel and we can change that amount instantaneously.

Ellane & Chefer are specialists in induction cooking and commercial kitchen equipments. If you have any inquiry regarding this, please feel free to contact one of our consultants who will be able assist you further.

Different Methods of Cooking

Idul Fitri Festival celebration 2010 only seems like yesterday – it was precious time of the year as we encompassed the opportunity to express clemency and compassion with our families, partners, friends and colleagues. This new month, all of us should be fully recharged, energised and fresh as we are moving towards the end of year 2010.

Family Cooking is Fun

Nothing bonds loved ones together as much as a shared meal. And cooking those meals together holds the potential to strengthen those. “Cooking” is the application of heat to food. Cooking is normally done either in an oven or on a cooktop of some sort: gas or electric, though occasionally a grill or griddle is used.

The two basic methods in modern times have been the chemical and the electrical: one either burns some combustible substance such as wood, coal, or gas, or one runs an electrical current through a resistance element (that, for instance, is how toasters work), whether in a “coil” or, more recently, inside a halogen-filled bulb.

Cooking Method With Gas and Chinese Wok, Gas Cooking, Traditional Cooking Technique

Microwaving, an oven-only technology, is a third method, wherein the heat is generated directly in the food itself. It cooks food by dielectric heating by using microwave radiation to heat water and polarised molecules within the food. The excitation is fairly uniform, leading to food being more evenly heated throughout than generally occurs in other cooking techniques.

Egg On Induction Cooktop, Induction Cooking, Induction Cooktop

Least but not last method, which increasingly becomes more and more popular and valued these days is induction cooking. Induction is a completely different method from all other cooking technologies – it does not involve generating heat which is then transferred to the cooking vessel / pot, instead it makes the cooking vessel / pot itself the original generator of the cooking heat.

Is Induction the right cooking technology for you to start adopting? Please feel free to consult your cooking equipment requirements with us, simply because we are a leading induction technology adopter. Our Induction Warmers and Chafers are simply the best of the best breed of what exists in the market to date.

Bubur Kacang Hijau with Cheese Recipe

Bubur kacang hijau with cheese is an Indonesian dessert made from mung beans with coconut milk and palm sugar or cane sugar. The beans are boiled until soft, and sugar and coconut milk are added. Grated cheese is sprinkled at the top before serving to add some richness and bring more flavours.

To save your gas bills by reducing the consumption of Liquefied Petroleum Gas (LPG), we highly recommend the use of our innovative product called Cooking Mama Pot in cooking this recipe.

Mung Beans Green BeansCoconut MilkGrated Cheese, Keju Parut

INGREDIENTS FOR CONTENTS:

  • 250 grams mung beans / green beans, soaked in water for 2 hours
  • 500 ml water
  • 100 grams palm sugar
  • 200 ml thick coconut milk
  • White sugar
  • 2 pandan leaves
  • Kraft cheese, grated

Resep Bubur Kacang Hijau

HOW TO MAKE:

  1. Pour water into Cooking Mama Pot – the Cooking Pot.
  2. Add the mung beans.
  3. Place Cooking Mama Pot – the Cooking Pot on the stove and cook over high heat for 10 minutes to boil. Add palm sugar, pandan and coconut milk. Stir evenly and add sugar if not sweet enough.
  4. Turn off the stove and transfer Cooking Mama Pot – the Cooking Pot into Cooking Mama Pot – the Heating Pot, leave it lid-covered for 60 minutes.
  5. Serve in bowls. Sprinkle some grated cheese at the top, ready for consumption.

Happy Valentine’s Day 2010 – Dinner Where?



Di bulan Februari yang penuh dengan cinta ini, apa yang akan Anda lakukan? Sibuk mengurus acara romantis Anda di hari Valentine yang jatuh di hari Minggu 14 Februari? Atau anda masih bingung memilih restaurant untuk tempat dinner anda dengan si dia? Apapun yang anda rencanakan, inilah saat yang tepat untuk anda mencurahkan isi hati anda dengan si dia.

Sebetulnya rumah anda-pun dapat digunakan untuk acara dinner romantis valentine day’s anda, asalkan didukung dengan dekorasi dan suasana yang tepat seperti lilin dan musik – terutama bagi anda yang dalam kondisi money tight, ini tidak berarti anda berdua tidak dapat menikmati fun. Oleh karena itu, kami ingin memberikan anda “back to basic” recipe untuk memasak “fine dining style” Indonesian Beef Rendang:

INGREDIENTS

  • 2 tbsp vegetable oil
  • 1kg diced beef
  • 1 onion finely chopped
  • 50g sachet Rendang spice paste
  • 400ml can coconut milk
  • ½ cup beef stock
  • ½ cup desiccated coconut
  • 2 tsp brown sugar
  • 1 tbsp kecap manis
  • Tomato wedges, diced cucumber and sliced red chilli, to serves

METHOD

  • Serves: 6
  • Preparation: 15 mins
  • Cooking: 2 hrs

PREPARATION

  1. Heat the oil in a large, deep frying iPan. Cook beef in 4 batches over medium high heat until browned. Transfer to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and brown.
  2. Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring occasionally.
  3. Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan, until liquid is almost all reduced. It should be quite a dry curry.
  4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.

This recipe is specially brought to you from MasterChef Australia.

Today’s Dinner Menu: Roast Chicken? Yummy!

Roast chicken is one of delicious simple meals to cook. A perfectly cooked chicken has superbly crisp, juicy skin and succulent, tender meat. Roast Chicken DoneFor some people, a whole chicken can become puzzlement as they do not know what they should cook with the whole chicken in order to produce a delicious meal for lunch or dinner.

Today we will learn some techniques for creating a tasty and mouth-watering meal from a whole chicken. One way is to cook it as a yummy crispy roast chicken.

  1. Butterflying
    Flatten a whole chicken by cutting the chicken along the backbone, and then press the breastbone tightly to make it flat. Chicken ButterflyThis method is named spatchcocking, which allows us to give flavours on both inside and outside of the chicken easily. By flatting the whole chicken, it will reduce the cooking time.
  2. Speedy Solution
    Cut the butterfly whole chicken breasts lengthwise carefully by utilising a sharp knife; however do not cut it all the way through. After that, fold the butterfly chicken breast out. The shape of the butterfly chicken breast will look like a heart, which is great to be pan-fried, grilled and barbecued. This way will reduce your food preparation time.
  3. Stuffing
    Wash a whole chicken before stuffing it (preferably fresh chicken rather than frozen chicken). Then slap the chicken with absorbent paper to dry it. When the chicken has dried, spoon your choice of stuffing loosely over the cavity of the chicken. Do not pack it too tight as it will not heat all the way through. To keep the shape of the chicken and prevent the stuffing to come out from the cavity while it is roasting, tie the legs of the chicken together by using cotton string until both legs almost touch one another.
  4. Roasting Times
    Firstly, put the chicken on a ‘Chefer’ jumbo double pressure pan. Sweep the chicken with minimal oil and coat it with salt. Chefer Jumbo Double Pressure PanSpill out chicken stock to the base of the pan, and then bake it at 190°C (375°F) for about 1 hour until the chicken is tenderly cooked and roasted nicely with brown crisp colour. With ‘Chefer’ jumbo double pressure pan, you get a lot of benefits. Firstly, you do not need to turn back the chicken, just turn back the pan to the other side with the pan still closed. Hot oil will not splash or spill out of the pan – you are protected from getting oil burn.
  5. Roasting Tips
    To check whether the chicken is cooked or not, we can skew the flesh at the thickest point of chicken which is under the leg or part of the thigh for about 8 cm. The chicken is cooked when the juice looks clear, not red or pink. The other tip is to check whether the stuffing of the chicken is heated properly or not. We can test it by inserting a metal skewer into the stuffing area and hold it for 6 seconds. If the part of skewer in touch with the stuffing area is hot then the yummy chicken is ready to be consumed. However, if it is still warm, cook it for longer.

So, what are you waiting for? Let’s try roasting a scrumptious whole chicken!