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A fire is a self-sustaining, exothermic oxidation reaction that emits heat and light. When a fire is accelerated, it can produce more heat, consume the reactants more quickly, burn at a higher temperature, and increase the spread of the fire. An accelerated fire is said to have a higher "heat release rate," meaning it burns more quickly.
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 ...
House fire using gasoline as an accelerant A farmhouse burning after being set on fire using gasoline as a fire accelerant. It is common for the words fire accelerant and ignitable liquid to be used synonymously. [1] An ignitable liquid is a liquid that will readily ignite when exposed to an ignition source, while a fire accelerant is a ...
The best fish recipes from TODAY Food include linguine with clam sauce, shrimp scampi, shrimp and grits, and more. ... Cod cooks with stir-fried vegetables, paprika, turmeric and a rich coconut ...
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [1] Many vegetable-based dishes exist throughout the world.
Chemists distinguish an accelerant from a fuel, such as gasoline. A fire is a self-sustaining, exothermic oxidation reaction that emits heat and light. When accelerants such as oxygen-bearing liquids and gases (like NO 2) are used, fires produce more heat, consume fuel more quickly, and spread quicker. Fires involving liquid accelerants like ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
The Food and Drug Administration has proposed banning the use of brominated vegetable oil (BVO) as a food additive in the U.S. If the proposal moves forward, the FDA would revoke its regulation ...