Gas stoves are the permanent appliance in most of the kitchens.These kitchen appliances are essential and used for cooking. There are wide varieties of cooking furnaces available, and you can choose depending on your requirements. They have undergone many changes, and you can find a gas stove (with) the burners of two, three, or four. You can also check out an automatic cooking furnace, as you do not need to trigger it with a lighter. A four stove appliance would allow you to cook four dishes simultaneously and are ideal for families with many members. They are available in different materials such as brass, CI , aluminium, and more with your complete gas stove made up of stainless steel & toughen glass tops.
Highlights
Includes one 32 fl. oz. spray bottle and one 128 fl. oz. refill
Formulated with Ammonia-D for superior cleaning performance
Ideal for cleaning windows, mirrors, glass shower doors, and glass top stoves
Streak-free shine
Stainless Steel Induction Bottom Steamer/Modak/Momo Maker with Glass Lid (2 litres)
Brand: Amazon Brand - Solimo
Color: Silver
Features:
Made from 100% food-grade stainless steel
Heavy-gauge induction bottom
Both the top casserole and bottom steamer come with a capacity of 2 litres
Double-riveted stainless steel ear handles on both pots
Compatible with gas stove as well as induction cooktop
Ideal for steaming food items such as momos, khandvi, modaks and more
Contains 2 units: 1 stainless steel casserole with glass lid and 1 stainless steel steamer pot
Binding: Kitchen
model number: SOSS16
Part Number: SOSS16
Details: A safe steamer made from 100% food grade stainless steel, Solimo Stainless Steel Induction Bottom Steamer/Modak/Momo Maker with Glass Lid presents to you the ease of preparing steamed delicacies like Momos, Modaks, Dhokla and Khandvi as well as steaming tapioca, potatoes and other vegetables. It is a sturdy utensil, fit for daily use with its heavy gauge induction bottom and toughened glass lid. It fits into your contemporary kitchen with ease as it is compatible with both - the induction cooking and gas stove.
To meet divergent demands of the clients; we bring forth an assortment of 2 Burner Glass Cook Top Stove. Available in appealing designs; the given product is fuel efficient, highly durable and is provided with the premium quality glass top to ensure the safety of the user.
HEAVY STAINLESS STEEL BODY
7 MM THICKNESS TOUGHENED GLASS
HEAVY 100% BRASS BURNERS
AUTO IGNITION
ALUMINUM MIXING TUBES
MS PAN SUPPORT
STAINLESS STEEL DRIP TRAY
100% BRASS GAS VALVES
DURABLE AND ELEGANT BAKELITE KNOBS
DESIGNS ARE DEVELOPED CONSIDERING CUSTOMERS NEED AND FEEDBACKS
AVAILABLES IN VARIETY OF DESIGNS OF CUSTOMER CHOICE
PRODUCTS ARE TESTED AND CERTIFIED BY LAB FOR ITS SAFETY FEATURES
STRINGENT MANUFACTURING PROCEDURES ARE FOLLOWED TO PRODUCE ARTICLES OF HIGH STANDARD AND SAFETY
ON TIME SHIPPING GUARANTEE
COMPLETE PROFESSIONAL AND TECHNICAL SUPPORT FOR YOUR BUYING REQUIREMENT
GLOBALLY ACCEPTED AND TRUSTED BRAND
Overview
Molokhia is a dark and leafy green plant. It is also known as the Jewâ??s Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow.
Common Uses
The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander.
Recommended Storage
The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview
Sunflower Seeds are a unique food source. It provides a healthy source of essential oils and an excellent source of fibre. It is perhaps the most commonly available seed on the market.
Common Uses
Sunflower seeds can be eaten whole while raw or cooked. It is often added to the top of breads and even cakes. Sunflower seeds are found in trail mixes and breakfast foods. In the Middle East, it is consumed as a snack whether salted or unsalted.
Recommended Storage
The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview
Sesame seeds are de-corticated to remove the black skin before it is packaged and used. It is available in a range of colours too, whether white, brown, black, red and yellow or hulled. The darker seeds have the most flavours.
Common Uses
Sesame seed has a nutty, fresh burst-in-the-mouth flavour that is most commonly used as a bread and bun topping. It can also be sprinkled over fresh salads, and in Asian cooking it is sprinkled over stir fries too. Ground sesame is the main ingredient in Tahini, which is an essential paste in the Middle East. Seed bars almost always have sesame as a main ingredient. It works very well with chicken and it adds a very distinctive taste to rice dishes that are served with Asian meals.
Recommended Storage
The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview
Molokhia is a dark and leafy green plant. It is also known as the Jew's Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow.
Common Uses
The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander.
Recommended Storage
The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
