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2. Wikipedia:Free sound resources - Wikipedia

   en.wikipedia.org/wiki/Wikipedia:Free_sound_resources

   Independent, unique sound library with royalty free & free sound effects - for video, sound design, music productions and more. CC0, CC BY Gfx Sounds: Yes Yes Sound library for professional and free sound effects downloads. CC0, CC BY Free To Use Sounds: Yes Yes Sound effects library with hiqh quality field recordings from all around the world.

3. Steaming - Wikipedia

   en.wikipedia.org/wiki/Steaming

   Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.

4. Browning (cooking) - Wikipedia

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

   Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking.In order to brown properly, the meat should first have surface moisture removed.

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6. Amiga software - Wikipedia

   en.wikipedia.org/wiki/Amiga_software

   BurnIt!, Frying Pan, MakeCD, AmiDVD, DVDRecord, DVDAuthor could burn CDs, DVDs and/or Blu-ray media. MakeCD was the first Amiga program to support Disk At Once (DAO). Frying Pan was the first Amiga program capable to create DVDs. Frying Pan and BurnIt! are capable to handle DVD.

7. Frying pan - Wikipedia

   en.wikipedia.org/wiki/Frying_pan

   A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.

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9. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.