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Ferrocement or ferro-cement [1] is a system of construction using reinforced mortar [2] or plaster (lime or cement, sand, and water) applied over an "armature" of metal mesh, woven, expanded metal, or metal-fibers, and closely spaced thin steel rods such as rebar. The metal commonly used is iron or some type of steel, and the mesh is made with ...
At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of ...
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 ...
Hāngī (Māori: [ˈhaːŋiː]) is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu. [1] It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances.
Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. [1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. [2]
Ferrocement faux bois uses a combination of concrete, mortar and grout applied to a steel frame or armature to sculpt lifelike representations of wooden objects. Final sculpting can be done while the mixture is wet, in a putty state, or slightly stiff.
Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.
' pot on the fire ') is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.