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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.
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 ...
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 ...
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 ...
These recipes showcase a range of methods to cook seafood, whether you’re looking for an appetizer, an all-in-one meal (like a clambake), a weeknight baked fish recipe or a fried fish project ...
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish , such as molluscs , crustaceans and echinoderms . Fish has been an important source of protein for humans throughout recorded history .
Get the recipe: Potato Chip Fish Mark Boughton Spread store-bought hummus on cod and roast with broccoli, olives and cherry tomatoes for an easy, flavorful (and fast) sheet pan dinner.
Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable.