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Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include ...
A fermentation crock, with ceramic weights. A fermentation crock, also known as a gärtopf crock or Harsch crock, is a crock for fermentation.It has a gutter in the rim which is then filled with water so that when the top is put on an airlock is created, which prevents the food within from spoiling due to the development of surface molds.
Turning your slow cooker on with the clamps firmly in place can be hazardous: Steam may build up and affect the way your food cooks or, in extreme cases, cause the lid or the crock to crack.
Amba – Mango pickle condiment; Apple – Fruit that grows on a tree [1] Artichoke – Type of vegetable that is a species of thistle cultivated for culinary use [2] Asazuke – Japanese pickling method; Asinan – Indonesian pickled vegetable or fruit dish; Atchara – Pickle made from grated unripe papaya popular in the Philippines
Crock-Pot Electric Lunch Box. ... the lid itself is oven safe up to 400F and doubles a trivet to keep your counters and tabletops safe from scorching-hot pan bottoms. ... If dill pickle flavoring ...
A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]
A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot . Crocks, or "preserving crocks", were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables.
This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid. The cup containing butter is placed into the base, where water creates an airtight seal that keeps the air (and thus oxygen ) away from the butter so that refrigeration is not needed, and ...
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