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A permanent marker can also be removed by drawing over it with a dry erase marker on non-porous surfaces such as a whiteboard, [3] as dry erase markers also contain a non-polar solvent. Most dry-erase board cleaner solutions also contain effective organic solvents like 2-butoxyethanol to remove the pigment.
Food mill: Used to mash or sieve soft foods. Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. Funnel: Used to channel liquid or fine-grained substances into containers with a small opening. [2] A pipe with a wide, conical mouth and a ...
The tip of a green felt-tip pen A box of colored felt-tip pens Marker pen. A marker pen, fine liner, marking pen, felt-tip pen, felt pen, flow marker, sign pen (in South Korea), vivid (in New Zealand), flomaster (in East and South Slavic countries), texta (in Australia), sketch pen (in South Asia), koki (in South Africa) or simply marker is a pen which has its own ink source and a tip made of ...
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 ...
Unlike with most permanent markers the ink is an oil-based paint and generally requires shaking before use, similar to an aerosol spray paint can. In addition, the line is very opaque and, unlike spirit-based or other permanent inks, will not fade with exposure to UV light, and overlays all other colors beneath it.
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
The oil that is used in a seasoned pan combines with any liquid that is used in the cooking process and creates a good contact between pan and food. Even though the cast iron itself is a poor heat conductor, the oil makes the pan effective when it is at a high temperature.
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