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Hamburgers cooking on a charbroiler. A charbroiler (also referred to as a chargrill, char-broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for an assortment of cooking operations.
Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". In rural areas of the Southern United States , it was commonly eaten for breakfast with brown sugar , nutmeg , cinnamon , or molasses added.
Fan ovens cook food faster, and are also used in non-food, industrial applications. Small countertop convection ovens for household use are often marketed as air fryers. When cooking using a fan-assisted oven, the temperature is usually set lower than for a non-fan oven, often by 20 °C (36 °F), to avoid overcooking the outside of the food. [3]
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan , but with raised ridges to ...
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 ...
The product: The Clapper The price: $24.95 plus $6.95 shipping and handling for a total of $31.98. The claims: It turns up to two plug-in lights or equipment on and off with claps. The Buy-o-meter ...
The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned. [1]
Pressure cooking always requires a water-based liquid to generate the steam to raise the pressure within the cooker. Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying. A minimum quantity of liquid is required to create and maintain pressure, as indicated in the ...