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A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for ...
A more recent technique is frozen reverse spherification, which involves pre-freezing spheres containing calcium lactate gluconate and then submerging them in the sodium alginate bath. Basic and reverse spherification methods give much the same result: a sphere of liquid held by a thin gel membrane, texturally similar to roe.
A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time. Most water baths have a digital or an analogue interface to allow users to set a desired temperature, but some water baths have their temperature controlled by a ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
The diagram shows a typical reflux apparatus. It includes a water bath to indirectly heat the mixture. As many solvents used are flammable, direct heating with a Bunsen burner is not generally suitable, and alternatives such as a water bath, oil bath, sand bath, electric hot plate or heating mantle are employed. [6]
A Piper diagram is a graphic procedure proposed by Arthur M. Piper in 1944 for presenting water chemistry data to help in understanding the sources of the dissolved constituent salts in water. This procedure is based on the premise that cations and anions in water are in such amounts to assure the electroneutrality of the dissolved salts, in ...
If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. Unlike others, he is not necessarily a fan of the "salty as the sea" adage.
The three diagrams are constructed from the P–alpha diagram by using appropriate coordinate transformations. Not a thermodynamic diagram in a strict sense, since it does not display the energy–area equivalence, is the Stüve diagram; But due to its simpler construction it is preferred in education. [citation needed]