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A dough trough from Aberdour Castle, Fife, Scotland. A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment. The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but ...
Trencher table setting. An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". [4]A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand.
Trough (geology), a long depression less steep than a trench; Trough (meteorology), an elongated region of low atmospheric pressure; Trough (physics), the lowest point on a wave; Trough level (medicine), the lowest concentration of a medicine is present in the body over time; Langmuir-Blodgett trough, a laboratory instrument
A dough trough, located in Aberdour Castle, once used for leavening bread Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.
Artisans use a finely milled, high-gluten flour and alkaline powder to mix a stretchy dough, then pull and fold a single piece of dough to make enough noodles for a bowl of soup.
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
The dough was traditionally flattened-out on a maḫbazeh – the round, knitted baker's kerchief or pillow used for protection when sticking the dough into the oven, fitted snugly with a cloth. The dough was spread out firmly upon the maḫbazeh , until it was sufficiently thin, and was then applied to the interior wall of the earthen oven, so ...
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
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