Search results
Results from the WOW.Com Content Network
A ladle is a large, deep spoon, often used in the preparation and serving of soup, stew, or other foods. [ 1 ] Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.
Ladle — with a deep bowl and a long handle attached at a steep angle, to scoop and convey liquids Mote spoon Mustard spoon — for serving mustard ; usually small, with a deep bowl elongated to form a scoop and set at right angles to the handle
Ladle: A ladle is a type of serving spoon used for soup, stew, or other foods. Lame: Used to slash the tops of bread loaves in artisan baking. Lélé Baton Lélé: A six-pronged wooden stick used in Caribbean cooking like a whisk. [6] Lemon reamer: A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to ...
Ladle may refer to: Ladle (spoon), a bowl-shaped serving device for liquids such as soup; Ladle (metallurgy), a vessel used to carry, and pour molten metal;
The hole in the center of the ladle is actually used to measure out a single serving of pasta. It works best with spaghetti and linguine. But, perhaps you can visualize the correct serving amount ...
– Spaghetti ladle – Sieve and measuring spoon set – Bottlebrush and ladle. Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [1] [2] Kitchenware can also be used to hold or store food before or after preparation. [3] [4]
This word is used colloquially in Bengali to mean a complicated and useless object. Italy – Italian Renaissance artist and scientist Leonardo da Vinci described an alarm clock -esque device which, utilizing a slow drip of water, would fill a vessel which then operated a lever to wake the sleeper.
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.