Search results
Results from the WOW.Com Content Network
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Urokotori. A urokotori (うろこ取り, scale remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. [1] [2] Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling ...
Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [ 1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...
COAT fish with flour. HEAT dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk.
The word panfish, also spelled pan-fish or pan fish, is an American English term describing any edible freshwater fish that usually do not outgrow the size of an average frying pan. It is also commonly used by recreational anglers to refer to any small game fish that can fit wholly into a pan for cooking but are still large enough to be legal.
Alfaro cultratus is one of numerous livebearers popular in the fishkeeping hobby. It requires a temperature of 24 °C (75 °F) to 28 °C (82 °F). The fish is intolerant of stagnant water, being susceptible to bacterial infections, making it necessary to change about 30% of the aquarium water twice a month. Aquatic plants help reduce its ...
Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a ...