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It involved clothes boards and bats. [4] By the end of the nineteenth century, the tradition of a weekly washing day had been established. Soap was available in the forms of flakes and powder. The posser was not so much used to hammer the dirt out of the clothes, as to agitate the water which would be forced under pressure through the holes. [5]
Used for dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips. Roller docker: Used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. Rolling pin: A long, rounded wooden or marble tool rolled across dough to flatten it. Salt shaker
In some cultures, such as Ethiopian and Indian, hands alone are used or bread takes the place of non-edible utensils. In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and ...
Scotswomen walking (fulling) woollen cloth, singing a waulking song, 1772 (engraving made by Thomas Pennant on one of his tours). Fulling, also known as tucking or walking (Scots: waukin, hence often spelt waulking in Scottish English), is a step in woollen clothmaking which involves the cleansing of woven cloth (particularly wool) to eliminate oils, dirt, and other impurities, and to make it ...
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Salt and pepper shakers, along with a sugar dispenser Georgian silver pepper shaker, or pepperette, hallmarked London 1803. Salt and pepper shakers or salt and pepper pots, of which the first item can also be called a salt cellar in British English, [1] are condiment dispensers used in European cuisine that are designed to allow diners to distribute grains of edible salt and ground peppercorns.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
If less salt is used, the fish is suited for immediate consumption, but additional refrigeration is necessary for longer preservation. [7] Wet-salting is used for preparation of: [7] Salted herring, non-gutted, with hard or soft roe and heavily salted (20% NaCl brine, with final product containing around 12% salt),