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Air carbon arc cutting, also referred to as metal arc gouging, and previously as air arc cutting, [1] is an arc cutting process where metal is cut and melted by the heat of a carbon arc. Molten metal is then removed by a blast of air. It employs a consumable carbon or graphite electrode to melt the material, which is then blown away by an air jet.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table. [1]
Meat carving; Mincing This page was last edited on 8 September 2016, at 06:04 (UTC). Text is available under the ... Category: Cutting techniques (cooking)
Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. [5] Some are hollow and are able to be filled with cold or warm water to better roll a desired food.
Plasma arc welding is an arc welding process wherein coalescence is produced by the heat obtained from a constricted arc setup between a tungsten/alloy tungsten electrode and the water-cooled (constricting) nozzle (non-transferred arc) or between a tungsten/alloy tungsten electrode and the job (transferred arc). The process employs two inert ...
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way. [1]
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.