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Coffee high and dry – black coffee (no cream or sugar) [9] Cowboy with spurs – western omelette with fries; Cow paste – butter [3] Dead eye – poached egg [7] Deluxe – varies from restaurant to restaurant, generally refers to "all the toppings" Dragged through the garden - serve with a large variety of toppings and condiments (usually ...
Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
A vessel sink is a free-standing sink, generally finished and decorated on all sides, that sits directly on the surface of the furniture on which it is mounted. These sinks have become increasingly popular with bathroom designers because of the large range of materials, styles, and finishes that can be shown to good advantage. [9
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 ...
Large Dish Drying Rack. This dish rack expands up to 27 inches to hold a ton of plates, pots, lids, and pans. There’s a wide utensil holder at one end, which includes a wooden section ...
Most societies traditionally use bowls or dishes to contain food to be eaten, but while some use their hands to deliver this food to their mouths, others have developed specific tools for the purpose. In Western cultures, cutlery items such as knives and forks are the traditional norm, while in much of the East, chopsticks are more common.
Both flared saucepan variations tend to dry or cake preparations on their walls, and are less suited to starch-thickened sauces than standard saucepans. Sauté pans , used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food.
The post Fresh Pasta vs. Dry Pasta: What’s the Difference? appeared first on Taste of Home. Learn the difference between the two and which pasta sauces pair best with each type of pasta.