Search results
Results from the WOW.Com Content Network
Aside from baking, some were used for cooking: pots were laid within the cavity of the oven and set upon hot coals, covered in ashes. If the pots were intended to be left in the oven for an extended period of time (such as the night of the Sabbath day in Jewish culture where the food is left to cook until the next day), the opening at the top ...
Eaves overhang, shown here with a bracket system of modillions. The eaves are the edges of the roof which overhang the face of a wall and, normally, project beyond the side of a building. The eaves form an overhang to throw water clear of the walls and may be highly decorated as part of an architectural style, such as the Chinese dougong ...
The earliest waffle irons had shallow indentations suited to baking unleavened wafers, and might better be described as wafer irons or wafer presses. [note 1] Waffle irons gained deeper indentations as leavening agents were introduced into recipes. [2] [5] There is evidence of primitive waffle irons in Sweden and Norway in Viking Age women's ...
Air fryer; Bachelor griller; Barbecue grill; Beehive oven; Brasero; Brazier; Bread machine; Burjiko; Butane torch; Chapati maker; Cheesemelter; Chocolatera; Chorkor oven
By the 1850s, the modern kitchen, equipped with a cooking range, was a fixture of middle-class homes. In 1850 Mary Evard invented the Reliance Cook Stove, which was divided in two with one half for dry baking and the other half for moist. [8] Patents issued to Mary Evard are U.S. patent 76,315 and U.S. patent 76,314 on April 7, 1868.
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and bread pans. Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake .
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness.