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Sifter, Strainer: Slotted spoon: Skimmer: Used to remove solids such as fats or unwanted debris from the surface of a cooking liquid. Spider: Sieve, spoon sieve, spoon skimmer, basket skimmer: For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spoon rest: dublé
Tanoa bowl on its side, coconut shell drinking cup (ipu 'ava), leaves of the kava plant and strainer. The bowl in which the drink is prepared is called a tanoa or laulau. The former word is the more frequently used. The bowls vary in size from twelve to thirty inches and they stand on short rounded legs varying in number from four to twentyfour.
The island's economy also saw a huge growth in its fishing industry. [4] The fishing technique of almadraba [4] was used in the seas around the island. This used a labyrinth of nets and approximately fifty boats which channelled huge schools of fish, tuna being the main catch, into a holding area.
The colander in the form of a pasta strainer was adopted as the religious headgear of the satirical religion Pastafarianism, which worships the Flying Spaghetti Monster. [4] Colanders may be used during solar eclipses to project multiple small low-resolution images of a partial eclipse onto a flat surface for safe viewing. [5] [6]
Cezve – a pot designed specifically to make Turkish coffee; Dallah – a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr.
The duplex strainer system usually consists of two separate strainer baskets housings. The system also contains a valve handle placed between the two baskets to divert the flow of liquid to one strainer while the other is being cleaned. On some strainers, the valve will work automatically and the strainer will perform a self-cleaning operation.
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
The high performance [definition needed] bigeye tuna is equipped with a homocercal caudal fin, finlets and keels. Fins are the most distinctive features of fish. They are either composed of bony spines or rays protruding from the body with skin covering them and joining them together, either in a webbed fashion as seen in most bony fish, or ...