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2. Seafood boil - Wikipedia

   en.wikipedia.org/wiki/Seafood_boil

   A boil is usually done in a large pot (60 to 80 quarts — large enough to necessitate a truck in most cases) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay ...

3. This Kitchen Tool Makes Straining So Much Easier—And Now It’s ...

   www.aol.com/13-kitchen-tool-amazon-makes...

   The Snap N' Strain is hands-free so you can keep a firm grip on the pot instead, making it way easier to keep the food in the pot, the liquid down the drain, and your skin safe from burns.

4. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [ 6 ] Bratt pan – large cooking receptacles designed for producing large-scale meals. [ 8 ]

5. List of food preparation utensils - Wikipedia

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

   Sifter, Strainer: Slotted spoon: Skimmer: Used to remove solids such as fats or unwanted debris from the surface of a cooking liquid. Spider: Sieve, spoon sieve, spoon skimmer, basket skimmer: For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spoon rest: dublé

6. Peeling Back the Layers of an Onion Boil — Would You ... - AOL

   www.aol.com/peeling-back-layers-onion-boil...

   The actual cooking method for an onion is contrary to its name, plus it only requires one main ingredient versus the many shellfish and vegetable varieties in a seafood boil.

7. Blackening (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blackening_(cooking)

   Blackened fish (right) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1]