Search results
Results From The WOW.Com Content Network
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. It can also refer to the ingredients and recipe itself.
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
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 ...
Also acid ionization constant or acidity constant. A quantitative measure of the strength of an acid in solution expressed as an equilibrium constant for a chemical dissociation reaction in the context of acid-base reactions. It is often given as its base-10 cologarithm, p K a. acid–base extraction A chemical reaction in which chemical species are separated from other acids and bases. acid ...
The word kettle originates from Old Norse ketill, "cauldron".The Old English spelling was cetel with initial che-[tʃ] like 'cherry', Middle English (and dialectal) was chetel, both come (together with German Kessel "cauldron") ultimately from Germanic *katilaz, that was borrowed from Latin catillus, diminutive form of catinus "deep vessel for serving or cooking food", [1] which in various ...
the "receiver" (قَابِلَة, qābila; ἄγγος, angos or φιάλη, phialē) container; In the case of another distilling vessel, the retort, the "cap" and the "cucurbit" have been combined to form a single vessel. The anbik [4] is also called the raʾs (the Arabic word raʾs means "head") of the cucurbit.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The point when a wine becomes limpid, or clear, after all the cloudy sediments falls to the bottom of container. The wine is then usually racked over the sediment or, in the case of sparkling wine, disgorged. Fatty acids Another term used in winemaking to describe volatile acids such as butyric or propionic acids Fault