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  2. Melt and pour - Wikipedia

    en.wikipedia.org/wiki/Melt_and_pour

    Small scale artisan soap makers find "melt and pour" production useful when trying out new product lines. The process differs from the cold process or hot process in utilising a pre-manufactured solid soap base which has already undergone saponification, so the soap maker does not need to handle caustic alkali, i.e. lye.

  3. Bain-marie - Wikipedia

    en.wikipedia.org/wiki/Bain-marie

    A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for ...

  4. Rendering (animal products) - Wikipedia

    en.wikipedia.org/wiki/Rendering_(animal_products)

    The first stage separates the liquid water and fat mixture from the solids. The second stage further separates the fat from the water. The solids may be used in food products, pet foods, etc., depending on the original materials. The separated fat may be used in food products, or if in surplus, may be diverted to soap making operations.

  5. We Made a Chart That Shows You How Long It Takes to Cook Any ...

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  6. Banish Turkey Anxiety with the USDA's Cooking Calculators ...

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    Don’t cook with any food that's touched raw meat or the juice from a raw turkey—and the USDA recommends putting meat in a separate section of your shopping cart, too. Brie Goldman 2.

  7. Saponification value - Wikipedia

    en.wikipedia.org/wiki/Saponification_value

    Handmade soap makers who aim for bar soap use sodium hydroxide (NaOH), commonly known as lye, rather than KOH (caustic potash) which produces soft paste, gel or liquid soaps. In order to calculate the lye amount needed to make bar soap, KOH values of SV can be converted to NaOH values by dividing KOH values by the ratio of the molecular weights ...

  8. List of food preparation utensils - Wikipedia

    en.wikipedia.org/wiki/List_of_food_preparation...

    A small pouring jug that separates roast meat drippings from melted fat, for making gravy. [2] Honey dipper: Drizzles honey. 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 ...

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