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A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
A Bronze Age siru food steamer. Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used ...
Using a caramelizer A domestic deep fryer with a wire basket An electric food steamer A microwave oven A hot-air style home popcorn maker A pressure cooker An electric rice cooker Air fryer Bachelor griller
Food tends to stick to unseasoned iron and carbon steel cookware, both of which are seasoned for this reason as well. Other cookware surfaces such as stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking.
A pressure cooker. Pressure cooker – heats food quickly because the internal steam pressure from the boiling liquid causes saturated steam (or "wet steam") to bombard and permeate the food. Thus, higher temperature water vapour (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.
Danielle Bradley and Ashling Graham say they have been let down by the justice system after their father's killer went on the run from prison once again [BBC]
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