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Borosilicate glass is a type of glass with silica and boron trioxide as the main glass-forming constituents. Borosilicate glasses are known for having very low coefficients of thermal expansion (≈3 × 10 −6 K −1 at 20 °C), making them more resistant to thermal shock than any other common glass.
A Florence flask has a round body, a long neck, and often a flat bottom. It is designed for uniform heating, boiling, distillation and ease of swirling; it is produced in a number of different glass thicknesses to stand different types of use. They are often made of borosilicate glass for heat and chemical resistance
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
Replicating the basic yet unique texture and flavor of McDonald's fries involves special attention to the shoestring thickness and the heat of the cooking oil. Recipe: Food.com 4kodiak / istockphoto
Soda–lime glass (for containers) [2] Borosilicate (low expansion, similar to Pyrex, Duran) Glass wool (for thermal insulation) Special optical glass (similar to Lead crystal) Fused silica Germania glass Germanium selenide glass Chemical composition, wt% 74 SiO 2, 13 Na 2 O, 10.5 CaO, 1.3 Al 2 O 3, 0.3 K 2 O, 0.2 SO 3, 0.2 MgO, 0.01 TiO 2, 0. ...
Flat-bottomed flask: A flask with similar uses as the round-bottom flask, but with a flat bottom that allows it to stand on a level surface.; Florence flask: A flask similar to the flat-bottomed flask that has round bodies and either a round bottom or a flat bottom so that one can stand the flask on a level surface.
An evaporating dish is a piece of laboratory glassware used for the evaporation of solutions and supernatant liquids, [a] and sometimes to their melting point.Evaporating dishes are used to evaporate excess solvents – most commonly water – to produce a concentrated solution or a solid precipitate of the dissolved substance.
Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.