Kaepo inside a Latin American kitchen, and you're likely to find some kind of Flat top of stove, stoic and ready to fire. Although they are passed by generations, sailing, or purchased locally, the comal and plancha have long been crucial goods and professional chefs.
These flat ends are made like, and sometimes, change: two good for bread or tortillas, or charing vegetables. However they have its own unique tools and places in the kitchen. For the advice of who is available to one, and when, we turned to chefs and cooked at home.
What is comal?
The comal is a circle with no flat clat clasle meaning to endure years and years of fire. It's toasts, chars, roasting, and sautee – made it perfect for daily use.
The comal is highly appreciated and old said to mark the beginning of civilization. the Oldest records In the comal of the Mexican date back to the sixth century, with remaining oaxaca. Cambales made with Barro or clay, their original origin, still used today, even today also made the quales with carbon steel, iron steel. The comal name comes from Nahuatl Word Comalli, and says that comes from the Tandem of Birth of Tortillas. In the cultures of Mayan it is known as Xamach, and set up in the burning stones. In Puerto Rico, the people of the people have their own clay-made cialis called Burén, who was placed directly on the fire snacks, like the comal of America. Now, there is a festival Dedicated to the Burén of the town of Loíza. In Venezuela, the same cooking tool is known as Bidare, and it is important to make arepas.
The cooking of a circle, flat surface is not exclusively in Latin America. In South Asian countries, from India to Pakistan and Bangladesh, there is Taanaused to cook meats and various flatbreads. In the Middle Eastern countries such as Lebanon and Palestine, it is known to be becauseBut convex and dome molded. In North Africa countries like Sudan, it is sitting at the Emberters and known to be rule.
What is plancha?
Plancha, or flat top griddle, usually greater than average comal, and rectangle in form. It is known for its size and power. The word “Plancha” translates into the cooking plate in Spanish, and “Griddle” comes from Anglo-French “grail,” GRAILL. The Origin of Griddle May spear Back to 104 CE in ancient Rome. Now, there are gas-driven gases for the inside of the room and outward, and others are still built with cooktops. They usually use two burns and, like comal, designed to be unstoppable. According to Photo in the kitchenThe plans were originally set by burning charcoal to cook vegetables and meat easy temperatures. Generally in Latin America to find the dishes that have been prepared this way, or “a plan of La Plancha.”
For Delel Fernanda de Romero, a school trained at home and mother of six, the plangach is the most ally ally to pick up hot meals easily ready for hungry bellies. “The plancha I used about 60 pounds, so you bet it was 24/7,” De Romero said.
How to use a comal
Comal size can vary, from six to 22 inches. Often, comal at home on a small side, using a burner. It allows faster heating at times, and thus easier to eat and snacks.
Mexican American Chef Emmanuel Galvan is used comal for heating foods that are more slow. “This is for if you don't need extreme heat and cooks a little thing – one day day,” he said.
De Romero uses his cast-iron comal to make her husband's breakfast and lunch for work. “(The comal) is a modest size,” he explained. “That way I don't have to turn the whole and fix the plancha.” Breakfast and lunch normally include mexican delicacies like sopitas con huevo (fried tortilla stir-fried with scrambled eggs), eggs with roasted diced nopales, a hearty steak and eggs, or a lighter toad-in-the-holes.
In vegetables char for salsa, walk from medium to high heat, depending on the desired results. Medium heat will allow tastes to give more slowly, and the better the heat of food. It worked hard for slow tomato tomatoes, sautéing mushrooms, cooking the quesadillas, grilling with dry chiles, and earning the tamales. For easy daily dishes, such as tacos or quesadillas, you can use a compensation to restore your tortillas in medium-high heat. Once the comal is hot, it is also good for cooking mass forms such as tetelas and tetelas, making fresh tortillas, and more. For this, a good seasoned comal is best. However, a small dab wiped with oil on top with a paper towel can certainly help keep fresh masses from taking away. High heat will provide a wasteful profile, and can be used for fast and hot applications such as tacking the Volcánes Tortillas (the unpredictable cousin of Tostada).
To clean the comal, wash it under the warm runn of water and use mild soap to remove any broken meal. Dry and season with oil.
How to Use a Plancha
Mercedes Golip, a food expert in Venezuelan food and Maíz expert, saying that Plancha is important for his mum to make the arpas and vegetables with little oil compromise. “For him, it is the most practical way of cooking because he can do many things once on the same surface, and all cooked easily,” Golip said.
“Foods cooked in a plan develop deep, complex tastes in no time and have a little seasoning, thanks to the caramelization process,” he explained. “It allows you to make dishes with rich, layers using simple ingredients.” As a result, planccha is perfect for experimenting with a herd of marinades and seasonings.
De Romero uses his plan for family meals from breakfast to dinner. “It takes more than half of my 30-inch scope, so I can make 10 eggs once, or pancakes (and) tortillans.
Galvan uses a 36-inch cast-iron plancha for his mass-centric pop-up in the Bay Area, Hip. “We use it for all, in the Char vegetables, cook mushrooms, caramelize onions, for all mass applications,” says Galvan. “Without Plancha we can't do the type of food we do. This is more important in the way we build our business.”
It is also easy to use: All you have to do is bring the plan to the desired temperature, and scramble, saute, grand, or Sear.
To clear a plancha, the golip recommends to cool it and then wash it with a brush to prevent a flame to prevent a flame to prevent a stake to prevent bets to prevent betting. De Romero cleaned her to pour water on it and scraping any traps, then the dumping of the face with a rag. Do this after each use.
When to use a comal against a plan
Although comales and planches are very similar, there are different benefits of using one in the USA.
Consider your worker's plan for larger projects. If you cook for a dinner dinner or make a heavy spread for a family gathering, the planccha is perfect for a larger setting of size. From eggs and pancakes of burgers, hot dogs, seafood, fried rice, and all forms of mass, mass choices are endless. The best part is that you can cook many components in a meal at a time.
Comales are perfect for smaller parts and again. Use it if you are in the mind or quesadillas, want to cook a small set of fresh mass shapes, warming a tortilla, or tortilla bread.
Although plancha gave birth to a greater food, and the comal is closest, both of them hold a loved and lasting place in Latin American home kitchen. Standing up to the long trial of time, they are just as practical and culturally rooted in any shiny new gadget for chef and home cook.