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A windsock (a wind cone or wind sleeve) is a conical textile tube that resembles a giant sock. It can be used as a basic indicator of wind speed and direction , or as decoration. Windsocks are typically used at airports to show the direction and strength of the wind to pilots, and at chemical plants where there is risk of gaseous leakage.
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
The word stockfish is a loan word from West Frisian stokfisk (stick fish), possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. [2] "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking ...
Device used to defat or separate fat from stocks or gravies. Fillet knife: A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking ...
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Koinobori at Chizu, Tottori with a patterned windsock at the top. Koinobori (鯉のぼり), meaning ' carp streamer ' in Japanese, are carp-shaped windsocks traditionally flown in Japan to celebrate Tango no sekku (端午の節句), a traditional calendrical event which is now designated as Children's Day (子供の日, Kodomo no hi), a national holiday in Japan. [1]
To keep batter or skin crispy when you're cooking up fish in batches, try this technique: Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer ...
Ham stock, common in Cajun cooking, is made from ham hocks. Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same ...
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