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Oil of hartshorn is a crude chemical product obtained from the destructive distillation of deer antlers. Salt of hartshorn refers to ammonium carbonate, an early form of smelling salts and baking powder obtained by dry distillation of oil of hartshorn. Spirit of hartshorn (or spirits of hartshorn) is an archaic name for aqueous ammonia ...
Similarly to bone, antler may be used in its natural form, polished with abrasives for a glossy surface, and treated with a burning process for a charred finish and color. Antler has been used for numerous objects throughout history including tools such as hammer batons, knife handles, pressure flakers, and conical arrow points.
An antler on a red deer stag. Velvet covers a growing antler, providing blood flow that supplies oxygen and nutrients. Each antler grows from an attachment point on the skull called a pedicle. While an antler is growing, it is covered with highly vascular skin called velvet, which supplies oxygen and nutrients to the growing bone. [6]
Most of the world's supply of velvet antler comes from Sika deer, red deer and elk or wapiti, including a large deer ranching industry in New Zealand.New Zealand is the world's largest producer of velvet, producing 450–500 tons of red deer velvet antler annually. [1]
To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve: Used as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or ...
As their antlers become fully developed, they will start to shed their velvet. Velvet is vascularised tissue that is a furry skin-like material that covers the growing antlers. If the antlers are damaged while they are in velvet they can cause nontypical features due to the soft nature of the antler tissue while growing. [6]
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 ...
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .