![]() Efficient and powerful “high torque" knife drive system ensures consistent power transfer for smooth operation.Slicer is supplied with a high carbon, chrome plated knife with sharpener.Mounted full knife rim guard, regulator plate lock, and knife cover interlock provide a safe operation and are easy to clean after use.Manual slicer is constructed of stain resistant cast anodized aluminum.Learn more on our food slicers, including light and heavy duty models Features This compact unit is ideal for commercial applications needing efficient slicing for about 8 hours per day.Ĭommercial food slicer comes with a sharp and durable ten inch blade which is designed for serving your commercial kitchen's needs with excellence for all lighter duty tasks. This General manual food slicer is suited to handle medium volumes of slicing of various food items such as: To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.Food Slicers: GSE010 Food Slicer with 10 Inch Knife, Medium Duty Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Be sure to only zest the orange part of the peel the white is bitter and will be unpleasant.Ĭalories: 161 (8%) | Carbohydrates: 33 g (11%) | Protein: 3 g (6%) | Fat: 2 g (3%) | Saturated Fat: 1 g (6%) | Cholesterol: 27 mg (9%) | Sodium: 46 mg (2%) | Potassium: 67 mg (2%) | Fiber: 1 g (4%) | Sugar: 22 g (24%) | Vitamin A: 78 IU (2%) | Vitamin C: 10 mg (12%) | Calcium: 24 mg (2%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only. You can add more if you like a stronger orange flavor. *My original recipe called for 4 tablespoons of zest in the cake, but many users found it too strong, so I changed it to 2 tablespoons. Once glazed, let the cake cool completely before serving.If the top of the cake browns quickly while baking, cover loosely with aluminum foil.Be sure to only zest the orange portion of the peal as the white will be bitter. ![]() For the zest, it’s much easier to zest the oranges before juicing.Like my Lemon Drizzle Cake, fresh juice is key to getting that bright citrus flavor. I highly recommend using fresh oranges for this cake.As this recipe uses oil instead of butter for extra moisture, it’s important to beat your eggs well for a light and fluffy result.For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving. With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite.To avoid sticking to the pan, allow the cake to cool in the pan for 30 minutes.However, glazed and iced cakes should still taste delicious after freezing. If you’re concerned about the appearance, you can opt for glazing or icing the cake after thawing. Important Note: The freezing and thawing process may affect the texture of the glaze or icing. If using a crunchy sugar glaze, you can apply it to the slightly warm, thawed cake. Once thawed, you can glaze or ice the cake if desired. Thawing: To thaw the frozen cake, remove it from the freezer and let it defrost in the refrigerator overnight. The cake can be frozen for 2-3 months without compromising quality. Label the wrapped cake with the freezing date for easy reference. Wrap the cooled, unglazed cake securely with plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn and odors from seeping in. Keep it cool and dry, away from direct sunlight or heat sources.įreezing: If you want to freeze the cake for later consumption, it’s best to freeze it before glazing or icing to maintain the texture and freshness. The cake can be stored at room temperature for up to 3 days. Storage: Once the cake is completely cooled and glazed or iced, store it in an airtight container or wrap it tightly with plastic to keep it fresh.
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