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Sometimes a humidity indicator is included in the desiccant to show, by color changes, the degree of water-saturation of the desiccant. One commonly used indicator is cobalt chloride (CoCl 2), which is blue when anhydrous, but turns purple upon bonding with two water molecules (CoCl 2 ·2 H 2 O).
Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.
Cobalt(II) chloride is an inorganic compound, a salt of cobalt and chlorine, with the formula CoCl 2.The compound forms several hydrates CoCl 2 ·n H 2 O, for n = 1, 2, 6, and 9. . Claims of the formation of tri- and tetrahydrates have not been confirmed
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
When cooking with coconut oil, scoop out the approximate amount that your recipe calls for, then place it in a pan on the stove. Over low heat, stir oil until it completely melts.
A vacuum desiccator (left) and desiccator (right). Silica gel with cobalt chloride indicator placed in the lower shelf is used as the desiccant.. A desiccator is a heavy glass or plastic container, now somewhat antiquated, used in practical chemistry for drying or keeping small amounts of materials very dry.
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1] [2] Batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.
Anhydrous calcium chloride is often used as well. In this case, no chemical reaction occurs, instead the heat of solution is generated. Commercial heat sources for self-heating food packaging use an exothermic (heat releasing) reaction, for which there are several common formulations. These include: