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  2. Category:Culinary terminology - Wikipedia

    en.wikipedia.org/wiki/Category:Culinary_terminology

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  3. Hemming and seaming - Wikipedia

    en.wikipedia.org/wiki/Hemming_and_seaming

    hemming process A closed hem A seam. Hemming and seaming are two similar metalworking processes in which a sheet metal edge is rolled over onto itself. Hemming is the process in which the edge is rolled flush to itself, while a seam joins the edges of two materials.

  4. Glossary of pottery terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_pottery_terms

    Calcine To heat a material such that certain temperature dependant changes occur, examples being oxididation, reduction, phase changes or the loss of chemically-bound water.

  5. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    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 ...

  6. Glossary of sewing terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_sewing_terms

    hem 1. To hem a piece of cloth (in sewing), a garment worker folds up a cut edge, folds it up again, and then sews it down. The process of hemming thus completely encloses the cut edge in cloth, so that it cannot ravel. 2. A hem is also the edge of cloth hemmed in this manner.

  7. Handkerchief - Wikipedia

    en.wikipedia.org/wiki/Handkerchief

    A linen handkerchief A lace handkerchief Morris dancers with handkerchiefs in Oxford. A handkerchief (/ ˈ h æ ŋ k ər tʃ ɪ f /; also called a hankie or, historically, a handkercher or a fogle [1]) is a form of a kerchief or bandanna, typically a hemmed square of thin fabric which can be carried in the pocket or handbag for personal hygiene purposes such as wiping one's hands or face, or ...

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  9. Butterflying - Wikipedia

    en.wikipedia.org/wiki/Butterflying

    Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.