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Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
A juicer, similar in function to a lemon reamer, with an attached bowl. Operated by pressing the fruit against a fluted peak to release the juice into the bowl. Lobster pick: Lobster fork: A long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab. [2] Mandoline
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus. Two cooking pots (Grapen) from medieval Hamburg c. 1200 –1400 AD Replica of a Viking cooking-pot hanging over a fire Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
There is also a bakeware set and mixing bowl set in “copper tint” fired-on color (over white opaque glass) which looks very similar to peach lustre, but is just a little more subtle in its shade of copper. Jadeite Restaurant Ware is most popular among some collectors. It is a creamy jade color. In 2000 Anchor Hocking re-debuted Fire-King in ...
Pour the mixture into a casserole dish, top with more fried onions and bake until bubbly and golden. ... Add in some grated Parmesan cheese and set aside. Make a simple roux of butter, flour and ...
Miniature toy set of CorningWare. Arc International, France, sells cookware that is equivalent to Corning Ware under various brand names including Arcoflam, Luminarc, and Arcoroc. Their Octime line of glass-ceramic saucepans and casseroles were rebadged for Princess House and sold as Nouveau cookware in the US and other select regions.
This is a list of notable casserole dishes. A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
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