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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 ...
Round-bottom flasks (also called round-bottomed flasks or RB flasks) are types of flasks having spherical bottoms used as laboratory glassware, mostly for chemical or biochemical work. [1] They are typically made of glass for chemical inertness; and in modern days, they are usually made of heat-resistant borosilicate glass.
Food engineering is the industrial processes used to manufacture food. It involves coming up with novel approaches for manufacturing, packaging, delivering, ensuring quality, ensuring safety, and devising techniques to transform raw ingredients into wholesome food options. [7] A pizza factory in Germany, an example of food engineering
In a chemistry laboratory, a retort is a device used for distillation or dry distillation of substances. It consists of a spherical vessel with a long downward-pointing neck. The liquid to be distilled is placed in the vessel and heated. The neck acts as a condenser, allowing the vapors to condense and flow along the neck to a collection vessel ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
A separatory funnel, also known as a separation funnel, separating funnel, or colloquially sep funnel, is a piece of laboratory glassware used in liquid-liquid extractions to separate (partition) the components of a mixture into two immiscible solvent phases of different densities. [1] Typically, one of the phases will be aqueous, and the other ...
Laboratory oven. Laboratory ovens are a common piece of equipment that can be found in electronics, materials processing, forensic, and research laboratories. These ovens generally provide pinpoint temperature control and uniform temperatures throughout the heating process. The following applications are some of the common uses for laboratory ...
Graduated cylinder. A graduated cylinder, also known as a measuring cylinder or mixing cylinder, is a common piece of laboratory equipment used to measure the volume of a liquid. It has a narrow cylindrical shape. Each marked line on the graduated cylinder represents the amount of liquid that has been measured.