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2. Deglazing (cooking) - Wikipedia

   en.wikipedia.org/wiki/Deglazing_(cooking)

   Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.

3. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...

4. Sink - Wikipedia

   en.wikipedia.org/wiki/Sink

   Stainless steel is most commonly used in kitchens and commercial applications because it represents a good trade-off between cost, usability, durability, and ease of cleaning. [2] Most stainless steel sinks are made by drawing a sheet of stainless steel over a die. Some very deep sinks are fabricated by welding. Stainless steel sinks will not ...

5. Slash-and-burn - Wikipedia

   en.wikipedia.org/wiki/Slash-and-burn

   A recently burned area at the Telkkämäki Heritage Farm in Finland, demonstrating the technique. Slash-and-burn techniques were used in northeastern Sweden in agricultural systems. In Sweden, the practice is known as svedjebruk. [19] Slash-and-burn in Småland, Sweden (1904)

6. Revere Ware - Wikipedia

   en.wikipedia.org/wiki/Revere_Ware

   Notes on Specialty items: The 1 qt. Combination Pan can be identified by its straight walled construction, opposed to a Skillet's flared walls, and will be stamped "1 qt." on post-1968 pieces. Revere Ware 8" 1488 Breakfast Unit Egg Poacher with four removable stainless steel cups. Note the "lock on" cup handles, designed to accept any household ...

7. Scorched rice - Wikipedia

   en.wikipedia.org/wiki/Scorched_rice

   Guōbā (simplified Chinese: 锅巴; traditional Chinese: 鍋巴; pinyin: guō bā; lit. 'pan adherents'), sometimes known as mi guoba (米 鍋巴, lit. ' rice guoba ') is a Chinese food ingredient consisting of scorched rice. [1] Traditionally guōbā forms during the boiling of rice over direct heat from a flame.