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Stand mixers are larger and have more powerful motors than their hand-held counterparts. They generally have a special bowl that is locked in place while the mixer is operating. A typical home stand mixer will include a wire whisk for whipping creams and egg whites; a flat beater for mixing batters; and a dough hook for kneading.
A mixing console or mixing desk is an electronic device for mixing audio signals, used in sound recording and reproduction and sound reinforcement systems. Inputs to the console include microphones , signals from electric or electronic instruments, or recorded sounds.
The process takes place on a mixing stage, typically in a studio or purpose-built theater, once the picture elements are edited into a final version. Normally the engineers will mix four main audio elements called stems: speech (dialogue, ADR, voice-overs, etc.), ambience (or atmosphere), sound effects, and music. As multi machine ...
Audio mixing techniques largely depend on music genres and the quality of sound recordings involved. [3] The process is generally carried out by a mixing engineer, though sometimes the record producer or recording artist may assist. After mixing, a mastering engineer prepares the final product for production.
The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush. Beanpot: A deep, wide-bellied, short-necked vessel used to cook bean-based dishes Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
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The audio engineer that designs the front-of-house sound system and puts it into place for the show/event is the system engineer, and this role is often separate from the person who operates the mixing desk who is often employed by the band directly on larger tours or employed by the venue for smaller tours.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]