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The LibreDWG project has resumed active development, including the addition of more recent .dwg and .dxf formats with version 0.5 in June of 2018. [12] The most recent release as of November 2020, version 0.12.5 includes read support for all DWG formats r13+, write support for r2000 DWG and read/write support for all r13+ DXF versions. [ 13 ]
DWG (from drawing) is a proprietary [3] binary file format used for storing two- and three- dimensional design data and metadata.It is the native format for several CAD packages including DraftSight, AutoCAD, ZWCAD, IntelliCAD (and its variants), Caddie and Open Design Alliance compliant applications.
Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [ 3 ]
Stone boiling is a moist-heat cooking method. It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook. It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Parboil potatoes (about 10-13 minutes), then stir in the corn for one remaining minute. Drain. In a separate small bowl, combine melted butter, garlic and Old Bay seasoning .
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Boilover onset mechanism. The extreme violence of boilovers is due to the expansion of water from liquid to steam, which is by a factor of 1500 or more. [3] In practical storage scenarios, the presence of water under the burning fluid is sometimes due to spurious accumulation during plant operation (e.g., rainwater entering a seam in the tank roof, off-specification products from the source ...