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Diagram showing S and Z twist. There are two common ways to ply a balanced yarn: regular and chain plying. Both methods involve the manipulation of "singles"—unplied strands on their own—into multiple-ply yarns by applying twist in the opposite direction than how the single was spun. For example, if in spinning the single the wheel was spinning clockwise (called a "Z" twist, as on any ...
Gassing is the process of passing yarn very rapidly through a series of Bunsen gas flames in a gassing frame, to burn off the projecting fibres and to make the thread round and smooth and bright. Only the better qualities of yarn are gassed, like the kinds used for voiles, poplins, venetians, gabardines, Egyptian cottons, etc.
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also ...
The same technique used for making twine is also used to make thread, which is thinner, yarn, and rope, which is stronger and thicker, generally with three or more strands. Natural fibres used for making twine include wool, cotton, sisal, jute, hemp, henequen, paper, and coir. A variety of synthetic fibres are also used. Twine is a popular ...
Citadel spread – paste made of peanut butter, oil, sugar, and milk powder; Clotted cream [8] Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams include kaya of Indonesia, Malaysia, and Singapore; sangkhaya of Thailand; and matamis sa bao, latik, or kalamay of the Philippines. Cookie butter
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil: Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil. Macerated oils consist of a base oil to which parts of plants are added.
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
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