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Seasoning (cookware) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it. Browning tray. Browning plate, Browning bowl. Used in a microwave oven to help turn food brown.
The UVA irradiation and increased water temperature kill organisms in the water. Ultraviolet radiation is used in several food processes to kill unwanted microorganisms. UV can be used to pasteurize fruit juices by flowing the juice over a high-intensity ultraviolet source.
Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [6] Bratt pan – large cooking receptacles designed for producing large-scale meals. [8] They are typically used for braising, searing, shallow frying and general cooking.
Here’s what to do: Step 1: Dip the pod in warm water. Step 2: Hold it in the water long enough to soak up a bit, but not so long that it starts to crumble. Step 3: Use the tablet to scrub, no ...
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
A gas stove is a stove that is fuelled by combustible gas such as natural gas, propane, butane, liquefied petroleum gas, syngas, or other flammable gas. Before the advent of gas, cooking stoves relied on solid fuels such as coal or wood. The first gas stoves were developed in the 1820s and a gas stove factory was established in England in 1836.
It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, [1] as well as being popular in other parts of the world. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching ...