Glossary
Search Glossary Results:
Baking Pans and Baking Dishes -
In ATCO Blue Flame Kitchen recipes, a baking pan refers to a metal pan, while a baking dish refers to a glass or ceramic dish.
[Read More]
In ATCO Blue Flame Kitchen recipes, a baking pan refers to a metal pan, while a baking dish refers to a glass or ceramic dish.
Baking pans are now available in a wide variety of sizes, materials and finishes. When using any new baking pan, follow the manufacturer's instructions.
At ATCO Blue Flame Kitchen, we experimented with newly purchased baking pans. Our conclusions? Some baking pans require adjustments to baking times and/or reductions in oven temperatures by about 25°F (15°C) from those specified in recipes. Dark or coated pans typically brown foods more quickly than light shiny pans; however, foods may look done but may not be completely cooked in the centre. Always test for doneness.
How to Measure Baking Pans and Baking Dishes
To determine length and width, measure the distance across the top from the inside rim on one side to the inside rim on the opposite side. Determine the depth by standing a ruler in the pan or dish and measuring the distance to the rim. Don't slant the ruler on pans or dishes with sloping sides. To determine volume (capacity), measure water in a measuring cup and then pour it into the pan or dish. Repeat until the container is filled to the brim. The volume is the total amount of water used.
[Hide More]
Basting Brush -
A brush with a long handle is useful for applying basting sauces, glazes or marinades to foods during grilling.
[Read More]
A brush with a long handle is useful for applying basting sauces, glazes or marinades to foods during grilling. It's also handy for oiling the grid so food doesn't stick.
[Hide More]
Brass Bristle Grill Brush -
A brass wire brush used for cleaning the barbecue grid.
[Read More]
A brass wire brush used for cleaning the barbecue grid. Do not use brushes made from other metals.
[Hide More]
Cookie Sheets -
Purchase heavy-duty cookie sheets with low or no sides; aluminum ones are the best.
[Read More]
- Purchase heavy-duty cookie sheets with low or no sides; aluminum ones are the best.
- Non-stick cookie sheets don’t require greasing and are easy to clean. Because sheets are dark in colour, baking times may be shorter and the cookies will likely brown more.
- Insulated cookie sheets take longer to heat than standard ones so baking times may increase. While they give even results (the cookie tops and bottoms bake uniformly), you won’t get the same crispy edges and browned undersides as you would with a standard sheet.
[Hide More]
Food Thermometers -
A meat thermometer measures the internal temperature of meat and poultry. A good quality instant-read thermometer is ideal for checking doneness.
[Read More]
A meat thermometer measures the internal temperature of meat and poultry. A good quality instant-read thermometer is ideal for checking doneness. It prevents overcooking and, at the same time, ensures that a safe temperature is reached and harmful bacteria are destroyed. Use one for hamburgers, meat loaves, poultry and roasts. Be careful not to have the tip rest against bone or gristle, as this will give you a false temperature reading.
[Hide More]
Frying Pans -
A flat-bottomed skillet or frying pan is handy for frying, browning or searing foods.
[Read More]
A flat-bottomed skillet or frying pan is handy for frying, browning or searing foods.
In ATCO Blue Flame Kitchen recipes, frying pan sizes are described as small, medium or large. Usually, small frying pans are 12.5 - 20 cm (5 - 8 inches) in diameter; medium frying pans are 23 - 25 cm (9 - 10 inches ) in diameter; and large frying pans are about 30 cm
(12 inches) in diameter.
[Hide More]
Grill Rack -
This stainless steel raised rack with sides can hold a large piece of meat for roasting. It may be used instead of a rotisserie.
[Read More]
This stainless steel raised rack with sides can hold a large piece of meat for roasting. It may be used instead of a rotisserie.
[Hide More]
Grill Topper -
A porcelain-coated flat grate with small holes is great for grilling small pieces of food without them falling through the grid.
[Read More]
A porcelain-coated flat grate with small holes is great for grilling small pieces of food without them falling through the grid.
[Hide More]
Grill Wok or Basket -
A square flat-bottomed porcelain-coated, perforated basket is ideal for grilling
[Read More]
A square flat-bottomed porcelain-coated, perforated basket is ideal for grilling and stir-frying small pieces of food without them falling through the grid.
[Hide More]
Hinged Wire Grill Basket -
This flat basket holds food between two wire racks and allows the food to be turned easily and quickly during grilling.
[Read More]
This flat basket holds food between two wire racks and allows the food to be turned easily and quickly during grilling. Well suited for grilling fish and sandwiches.
[Hide More]
Knives -
Whether you're a novice cook or a serious professional, it's important to have a good set of knives.
[Read More]
Whether you're a novice cook or a serious professional, it's important to have a good set of knives. A basic knife set should include the following: carving knife, chef's knife, paring knife, serrated knife and mid-size utility knife. A knife holder and sharpening steel should also be included.
How to Care for Knives
- Store knives in a slotted wooden block (with the sharp ends facing up to prevent them from dulling on the wood) or on a magnetic strip. Knives stored loose in a kitchen drawer are subject to abuse and will become dull or nicked.
- Use cutting boards made of wood or plastic. Avoid cutting on ceramic, glass, marble or metal surfaces as these can dull a knife's sharp edge.
- Avoid cutting through bones and frozen foods.
- Don't use a knife to scrape chopped food off a cutting board. It's best to use a cutting board scraper made especially for this purpose.
- Wash knives by hand, not in the dishwasher.
[Hide More]
Metal Spatula -
This long-handled, extra-wide spatula with a bent stainless steel blade is ideal for turning foods on the grid.
[Read More]
This long-handled, extra-wide spatula with a bent stainless steel blade is ideal for turning foods on the grid.
[Hide More]
Non-Reactive Pans -
A non-reactive pan is made of stainless steel, enamelled cast iron, anodized aluminum or glass.
[Read More]
A non-reactive pan is made of stainless steel, enamelled cast iron, anodized aluminum or glass. These materials will not cause a chemical reaction with certain ingredients such as eggs and acidic foods such as tomatoes and lemon juice. Pans made of non-anodized aluminum, unseasoned cast iron and unlined copper can discolour these foods or give them a metallic taste.
[Hide More]
Non-Stick Foil -
This special foil has a food-safe, non-stick surface on one side. Use it in your oven, on the grill, or to wrap food for the freezer.
[Read More]
This special foil has a food-safe, non-stick surface on one side. Use it in your oven, on the grill, or to wrap food for the freezer. Like parchment paper, it prevents food from sticking on a baking pan, and makes cleanup easy.
[Hide More]
Parchment Paper -
Parchment paper is a specially treated, heavy, non-stick paper that is both grease- and moisture-resistant.
[Read More]
Parchment paper is a specially treated, heavy, non-stick paper that is both grease- and moisture-resistant. It is able to withstand high oven temperatures. Use it on a baking pan to keep foods from sticking. Like non-stick foil, it makes for easy cleanup.
[Hide More]