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2. File:Cooking pot - coloured.svg - Wikipedia

   en.wikipedia.org/.../File:Cooking_pot_-_coloured.svg

   Original file (SVG file, nominally 116 × 96 pixels, file size: 41 KB) This is a file from the Wikimedia Commons . Information from its description page there is shown below.

3. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region. [15] Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. Chafing dish and stand, circa 1895, [16] Victoria and Albert Museum, London

4. File:Boiling flask with liquid.svg - Wikipedia

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5. Wikipedia : Public domain image resources

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   Metadata about the images and the books from which they come is also available for download on Github. Pixnio – A large collection of high resolution public domain images. Free for personal and commercial use, no attribution required. Devostock.com Over 160,000 free professional images for commercial use.

6. These Shore seafood boils are packed with flavor, but don't ...

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   The boil comes with 1¼-pound lobster, served with old bay butter potatoes and Jersey corn ($30). Go : 521 Arnold Ave, Point Pleasant Beach; 732-295-1500, pointlobsterbarandgrill.com. Seacrab Bar ...

7. Seafood boil - Wikipedia

   en.wikipedia.org/wiki/Seafood_boil

   A boil is usually done in a large pot (60 to 80 quarts — large enough to necessitate a truck in most cases) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay ...

8. Poaching (cooking) - Wikipedia

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

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]

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