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Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml). [9] Meat grinder: Mincer: Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Meat tenderiser: Used to tenderize meats in preparation for cooking. Usually shaped like a mallet. Meat ...
A fixed blade (aka sugarcane peeler knife), Australian and Y peeler Using a peeler. A peeler (vegetable scraper) is a kitchen tool, a distinct type of kitchen knife, consisting of a metal blade with a slot with a sharp edge attached to a handle, used to remove the outer layer (the "skin" or "peel") of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and ...
A peeler is a metal blade attached to a handle that is used for peeling vegetables. Peeler may also refer to: People ...
Joseph H. Ades (/ ˈ ɑː d ɛ s /; 18 December 1933 – 1 February 2009), also known as the "Gentleman Peeler", was a well-known British street merchant, long-based in New York City. He reportedly died one day after being notified his petition for US citizenship had been granted but he died before he could be naturalized.
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. [2] The measurement for julienne is 3 mm × 3 mm × 40 mm–50 mm (0.12 in × 0.12 in × 1.57 in–1.97 in).
The P-38 can opener is keychain-sized, about 1.5 inches (38 mm) long, and consists of a short metal blade that serves as a handle (and can also be used as a screwdriver), with a small, hinged metal tooth that folds out to pierce the can lid. A notch just under the hinge point keeps the opener hooked around the rim of the can as the device is ...
A common way of setting the bristles, brush filaments, in the brush is the staple or anchor set brush in which the filament is forced with a staple by the middle into a hole with a special driver and held there by the pressure against all of the walls of the hole and the portions of the staple nailed to the bottom of the hole.
In home canning, food is packed into a jar, and the steel lid is placed on top of the jar with the integral rubber seal resting on the rim of the jar. The band is screwed loosely over the lid, which will allow air and steam to escape. By far, though, the most popular form of seal was the screw-on zinc cap, the precursor to today's screw-on lids.
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