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Gungude – also known as congatay or plantain porridge, is a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants. [5] Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [6]
A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan. Potjie – a small pot used for cooking portions of stew; Pressure cooker
Adding charcoal to a brazier. Charcoal is removed from the hakosumitori (charcoal basket) using hibashi (fire chopsticks). From a Japanese magazine dated 1912. Hakosumitori (箱炭斗) is a charcoal container used in the preparation room, and not considered a formal piece of equipment. It is brought into the tea room if the charcoal in the ...
Irori. An irori (囲炉裏, 居炉裏) is a traditional Japanese sunken hearth fired with charcoal. Used for heating the home and for cooking food, it is essentially a square, stone-lined pit in the floor, equipped with an adjustable pothook – called a jizaikagi (自在鉤) and generally consisting of an iron rod within a bamboo tube – used for raising or lowering a suspended pot or kettle ...
Charcoal: The more traditional type is a table placed over a recessed floor, hori-gotatsu (掘り炬燵). The pit is cut into the floor and is about 40 centimeters deep. A charcoal heater is placed somewhere in the pit's floor, walls, or, as in the modern-style kotatsu, attached to the table-frame.
For the pot-rest, a steel round bar between 7–8 mm in thickness should be used, while an 0.8 mm thick sheet metal should be used to create the pot-feet. [4] The metal used to create the base of the stove can be even thinner, about 0.25 mm thick, as the ceramic inner lining protects it from direct contact with heat.
Binchō-tan (Japanese: 備長炭, [biɲtɕoꜜːtaɴ]), also called white charcoal or binchō-zumi, is a type of high-quality charcoal traditionally used in Japanese cooking. Its use dates back to the Edo period when during the Genroku era, a craftsman named Bichū-ya Chōzaemon ( 備中屋 長左衛門 ) began to produce it in Tanabe, Wakayama .
It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water.