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A lame (/ l æ m, l eɪ m /, from French lame, inherited from Latin lāmina, meaning saw) is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score (also called slashing or docking ) bread just before the bread is placed in the oven.
The labrys, or pelekys, is the double axe Zeus uses to invoke storm and, the relatively modern Greek word for lightning is "star-axe" (ἀστροπελέκι astropeleki) [19] The worship of the double axe was kept up in the Greek island of Tenedos and in several cities in the south-west of Asia Minor, and it appears in later historical times ...
A double-beveled broad axe can be used for chopping or notching as well as hewing. When used for hewing, notches are chopped in the side of the log down to a marked line, a process called scoring. The pieces of wood between these notches are removed with an axe, a process called joggling, [ 3 ] and then the remaining wood is hewn to the line.
Photo: Getty. The hole in the center of the ladle is actually used to measure out a single serving of pasta. It works best with spaghetti and linguine.
Joe Wicks’ easy midweek meals: 3 hassle-free, budget-friendly recipes to get you through the week. ... You can enjoy our spread of food news and information with our wide range of tasty updates.
Mattock: A dual-purpose axe, combining an adze and axe blade, or sometimes a pick and adze blade. Pickaxe: An axe with a large pointed end, rather than a flat blade. Sometimes exists as a double-bladed tool with a pick on one side and an axe or adze head on the other. Often used to break up hard material, such as rocks or concrete.
This page was last edited on 2 August 2004, at 15:40 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...