Brazier for medium or large cooking

Anglo is another type of cooking utensil besides dhingkel. Anglo is also called a furnace made of clay. This cooking utensil is still often used by the Javanese people to this day, although the number of users continues to decrease.

However, food vendors ranging from angkringan stalls, noodles, soto, to gudeg still use the “earth stove”. The traders who continue to use the brazier have a reason, namely to maintain the distinctive taste of their cuisine. They worry if using other cooking tools will affect the taste of the dish.

Anglo is traditionally made by pottery craftsmen, which is still commonly found in a number of villages in Java, including in pottery centers such as Kasongan village and Pundong village, Bantul. Some individual craftsmen are also still producing. They produce braziers and other cooking utensils from pottery, usually inherited from generation to generation. The brazier and other traditional cooking utensils are still being sold in traditional markets.

The body shape of the brazier is usually cylindrical. The top is round, and there are protruding parts in three places that serve as bases for cooking utensils (kwali, pans, etc.). In between the protruding parts it serves as a space for the flow of air and fire from the bottom hole.

In the middle (where the coals are) there are small holes called the brazier nest. The function of the hole is for the flow of air that is fanned from the bottom hole. On the lower side there is a large hole called the mouth of the brazier. If this hole is fanned, then air will enter through the nest hole, up to the coals so that the coals will ignite and heat the items placed on the coals.

This small brazier is to melt the night, the material for batik purposes

Anglo uses a special fuel in the form of charcoal, which can be purchased from charcoal craftsmen or charcoal traders. This black charcoal is made from wood that is burned and undergoes a cooling process. Good charcoal for brazier fuel is usually made from hard woods, such as tamarind wood, mlanding wood, maoni, and so on. It is considered good charcoal because the embers can last a long time, and are not easily turned into ashes.

The size of the brazier varies, there are large and small, adapted to the cooking utensil. There is a brazier size with a height of 21 cm, a center circumference of 28 cm and a brazier’s mouth width of 11 cm. There are also smaller and larger ones. For night cooking, namely ingredients in the process of making batik, burning incense or others, usually use a small size brazier. To cook using kwali, of course you need to use a large size brazier.

Anglo is the mainstay of angkringan sellers to cook food and make warm drinks

The brazier is rarely used for domestic cooking because the fuel must be purchased. The brazier itself must also be purchased and very rarely can people make their own. Unlike dhingkel, whose fuel does not have to be purchased, because it can be obtained in their own gardens, especially for people who live in rural areas and who have large yards. So usually the brazier is only present at certain times, such as when having a celebration or a celebration. However, for people who can afford to buy the fuel, namely charcoal, especially traders who have to use a brazier to maintain the taste of food, the presence of a brazier is mandatory.

Although braziers are rarely used on a household scale, in fact the use of braziers is cleaner when compared to dhingkel or other tools that use wood fuel. The brazier doesn’t produce excessive smoke, so it doesn’t create a “buleg”, meaning the smoke doesn’t fill the kitchen space, so it doesn’t interfere with the cook’s breathing and eyes. In addition, the flame is also stable and does not harm the kitchen walls which are usually made of “gedheg”, or woven bamboo. If you use a dhingkel, a large fire that burns can sometimes burn the kitchen walls.

Another advantage of using a brazier is that when the coals have been burning steadily, they can be left behind and “disambi” doing other work, such as “grating” (measuring coconut), slicing spices and others. Only when the charcoal has turned into a lot of ash, can you add more charcoal. If there are still burning embers, usually there is no need to fan again. A moment later, the charcoal will burn itself.

The brazier only leaves a little ash at the bottom of the brazier. If there is a lot, the ashes are usually taken and thrown outside the kitchen or yard. Meanwhile, before turning into ashes, charcoal is usually burned with the help of “blarak” (dried coconut leaves), dry “sepet” (coconut fiber), paper, or even drops of kerosene. These materials are ignited with fire and then burn the charcoal in a brazier. While being fanned, soon the charcoal will light up and will become “mawa” (fire coals) which can heat the items above the brazier.

Not all Javanese people in rural areas use braziers to cook every day. However, usually every household has even though its function is to reserve as a cooking tool. This is because the use of a brazier is sometimes also more effective, for example, for “hanging” (reheating) finished dishes. In order to keep it durable and not stale, and if you want to eat in a warm atmosphere, the Javanese people first had to re-cook cold food. An effective measure, usually by turning on the brazier. In addition, the advantages of the brazier, it is not easy to make other cooking utensils dirty. Otherwise, if you use dhingkel, other cooking utensils (pan, kwali, etc.) will get dirty easily by the smoke of the firewood. Even the smoke that sticks to the cooking utensils eventually becomes “angus” (soot) which is difficult to clean.

But people also have to be careful using braziers. Cooking utensils that are above the brazier must be adjusted to the size of the brazier. Because, if it is not balanced, it means that the cooking utensil that is above the brazier is too heavy, so it will make it easier for the brazier to crack. If the brazier is cracked, it cannot be glued together again and means that you have to buy a new one. If you are not careful, it could be that when cooking with a load that is too heavy and the condition of the brazier is cracked, the cooking utensils that are on it will roll over.

It should be noted that the use of a brazier has nothing to do with certain days and there are no taboos. Anyone can use a brazier. Similarly, regarding the time, it does not have to be certain times using a brazier.

Source: Tembi-1 and Tembi-2

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