Ad
related to: what are kitchen tools called in french slang for short men fashion
Search results
Results From The WOW.Com Content Network
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
a long, narrow loaf of white bread with a crisp crust, often called "French bread" or "French stick" in the United Kingdom. In French, a baguette is any long and narrow stick-like object such as a chopstick; a rectangular diamond cut to 25 facets and a magic wand. banquette a long upholstered bench or a sofa. beaucoup de
The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush. Beanpot: A deep, wide-bellied, short-necked vessel used to cook bean-based dishes Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
Maskot/Getty Images. 6. Delulu. Short for ‘delusional,’ this word is all about living in a world of pure imagination (and only slightly detached from reality).
Here, we're showcasing 25 French country kitchen designs from expert interior designers. Sometimes, a fresh coat of paint is all it takes to transform your space—no long flights to Provence ...
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.
In the U.S., French labels, such as Sézane (think oversized, cozy clothing and vintage-inspired bags) and Ba&sh ('50s high-fashion jackets and basics) are gaining a footprint. "Sézane is an ...
Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]