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Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed . The appropriate simmering temperature is a topic of debate among chefs , with some contending that a simmer is as low as 82 °C or 180 °F.
The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C).
In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
A variant of the metric perm is used in DIN Standard 53122, where permeance is also expressed in grams per square meter per day, but at a fixed, "standard" vapor-pressure difference of 17.918 mmHg. This unit is thus 17.918 times smaller than a metric perm, corresponding to about 0.084683 of a U.S. perm.
A vacuum flask cooker with the pot inside. In the mid-1990s steel thermal cookers were developed in Asia, [3] consisting of two stainless steel pots, one within the other. The inner pot is used to bring the food to the boil and the insulated outer pot is used as the container to retain heat and continue the cooking process.
In soldering, a thermal profile is a complex set of time-temperature values for a variety of process dimensions such as slope, soak, TAL, and peak. [8] Solder paste contains a mix of metal, flux, and solvents that aid in the phase change of the paste from semi-solid, to liquid to vapor; and the metal from solid to liquid.
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Methods to reduce recovery time are to use a larger quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source. [1] Industrial and restaurant blanching equipment is susceptible to a recovery time, in which the blanching liquor requires time to reheat to its preset cooking temperature.