Search results
Results from the WOW.Com Content Network
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles. In baking breads and pastries, a pastry brush is used to spread ...
Pastry bag: To evenly dispense soft substances (doughs, icings, fillings, etc.). Pastry blender: Cuts into pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle. [4] Pastry brush: Basting brush: To spread oil, juices, sauce or ...
The smooth texture prevents gunking up and absorption of samples on the paper. [4] Sulfur-free weighing paper: [5] Sulfur-free weighing paper is usually used for weighing food materials. It is made up bleached glassine pulp and paper. As a result, it prevents the reaction of sample with other organic solvents such as alcohol, or acetone.
Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
A laboratory specimen is sometimes a biological specimen of a medical patient's tissue, fluids, or other samples used for laboratory analysis to assist in differential diagnosis or staging of a disease process. These specimens are often the most reliable method of diagnosis, depending on the ailment.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
A common way of setting the bristles, brush filaments, in the brush is the staple or anchor set brush in which the filament is forced with a staple by the middle into a hole with a special driver and held there by the pressure against all of the walls of the hole and the portions of the staple nailed to the bottom of the hole.
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand [1] to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.