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In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]
Casting porosity is a consequence of one or more of the following: gasification of contaminants at molten-metal temperatures; shrinkage that takes place as molten metal solidifies; and unexpected or uncontrolled changes in temperature or humidity. While porosity is inherent in die casting manufacturing, its presence may lead to component ...
This porosity can range in size, from sub-micron to voids greater than 10 mm, depending on the casting. Casting defects caused by porosity can affect the part’s structural integrity, creating a failure point. Porosity can also prevent the part from being pressure tight. This will impact performance if the part is designed to hold gases or ...
Thermoporometry and cryoporometry are methods for measuring porosity and pore-size distributions. A small region of solid melts at a lower temperature than the bulk solid, as given by the Gibbs–Thomson equation. Thus, if a liquid is imbibed into a porous material, and then frozen, the melting temperature will provide information on the pore ...
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
In the extrusion cooking process, raw materials are first ground to the correct particle size, usually the consistency of coarse flour. The dry mix is passed through a pre-conditioner, in which other ingredients are added depending on the target product; these may be liquid sugar, fats, dyes, meats or water.
Understanding the role of temperature in cooking is an essential part of creating fine cuisine. Temperature plays a vital role in nearly every meal's preparation. Many aspects of cooking rely on the proper treatment of colloids. Things such as sauces, soups, custards, and butters are all created by either creating or destroying a colloid.
Seal (emblem), applying a seal to a document for authentication; Sealing wax, a wax material of a seal which, after melting, hardens quickly; Duct sealing, the sealing of leaks in air ducts; Induction sealing, method of heating a metal disk to seal a cap or top on a container; Porosity sealing, the process of filling a porous substrate to make ...