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Traditional sausage making - stanching, Italy 2008. Small-scale industrial manufacturing in Russia. Meat ready for sausage making. Intestine for sausage making. The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. [1] Sausage making originally developed as a means ...
Machine embroidery is an embroidery process whereby a sewing machine or embroidery machine is used to create patterns on textiles. It is used commercially in product branding, corporate advertising, and uniform adornment. It is also used in the fashion industry to decorate garments and apparel. Machine embroidery is used by hobbyists and ...
Teneriffe motif lace. Chemical lace (sometimes referred to as Schiffli lace) is a form of machine -made lace. This method of lace-making is done by embroidering a pattern on a sacrificial fabric that has been chemically treated so as to disintegrate after the pattern has been created. Schiffli machines came into use in the late 19th century.
The schiffli embroidery machine is a multi-needle, industrial embroidery machine. It was invented by Isaak Gröbli in 1863. [1] It was used to create various types of machine embroidery and certain types of lace. It was especially used in the textile industry of eastern Switzerland and Saxony Germany, but also in the United Kingdom and the ...
Tatting is a technique for handcrafting a particularly durable lace from a series of knots and loops. [1] Tatting can be used to make lace edging as well as doilies, collars, accessories such as earrings, necklaces, waist beads, and other decorative pieces. The lace is formed by a pattern of rings and chains formed from a series of cow hitch or ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
Chain stitch was the stitch used by early sewing machines; however, as it is easily unravelled from fabric, this was soon replaced with the more secure lockstitch.This ease of unraveling of the single-thread chain stitch, more specifically known as ISO 4915:1991 stitch 101, continues to be exploited for industrial purposes in the closure of bags for bulk products.
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