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  2. Steaming - Wikipedia

    en.wikipedia.org/wiki/Steaming

    The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which food is not directly exposed to steam, or pressure cooking, which uses a sealed vessel but is capable of pressure steaming or submerging. [citation needed]

  3. Parts washer - Wikipedia

    en.wikipedia.org/wiki/Parts_washer

    A parts washer is distinctly different from a pressure washer in that parts washers typically clean parts automatically in an enclosed cabinet, while pressure washers typically have a single spray jet mounted at the end of a manually operated wand. Modern industrial technology makes it possible to combine many parts of the finishing process ...

  4. Food steamer - Wikipedia

    en.wikipedia.org/wiki/Food_steamer

    A steam cooker catchment which collects water with condensed nutrients Broccoli in a metal steamer pot. Most steam cookers also feature a juice catchment which allows all nutrients (otherwise lost as steam) to be consumed. When other cooking techniques are used (e.g., boiling), these nutrients are generally lost, as most are discarded after ...

  5. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan. Gamasot – a big, heavy pot or cauldron used for Korean cooking ...

  6. How To Clean Enameled Cast Iron To Remove Stains And ... - AOL

    www.aol.com/lifestyle/clean-enameled-cast-iron...

    Fill the pan with warm water and mild dish soap, allowing it to sit for 15-20 minutes. This allows time for the stuck pieces to absorb the water, soften, and become easier to loosen. Then begin ...

  7. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.

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