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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
A pounce pot (or sprinkler) at the London Science Museum Pounce [ a ] or sand [ b ] is a fine powder, most often made from powdered cuttlefish bone or sandarac resin, that was used both to dry ink and to sprinkle on a rough writing surface to make it smooth enough for writing.
A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking Flour sifter: Blends flour with other ingredients and aerates it in the ...
Don’t Use The Oven. Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and ...
A few years ago, I found myself in a very major cooking rut. I was feeling extremely burnt out when it came to grocery shopping, meal planning, cooking and the washing up that came afterward.
Some cookware use a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and improved heat diffusion, and a foil layer of copper on the exterior to provide the "look" of a copper pot at a lower price.
When cleaning the enameled cast iron routinely after a cooking session or a recipe, remember a few important tips. First, avoid washing the enameled cast iron immediately after cooking in it.
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