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Marquina's cruet filled with olive oil. The Marquina non-drip oil bottle or cruet (in Catalan: setrill antidegoteig de Marquina, in Spanish: aceitera antigoteo de Marquina) is a transparent and conical cruet designed to contain oil or vinegar without dripping or dirtying, and was designed by Rafael Marquina in 1961. The sales success of this ...
Cruet bottle, 1780–1800, V&A Museum no. 118-1907. A cruet (/ ˈ k r uː ɪ t /), also called a caster, [1] is a small flat-bottomed vessel with a narrow neck. Cruets often have a lip or spout and may also have a handle. Unlike a small carafe, a cruet has a stopper or lid. Cruets are normally made of glass, ceramic, stainless steel, or copper.
Common in U.S. bars, these devices appear visually to be the same as a free-flow pour spout, but have an internal mechanism to block the tube after a pre-defined and calibrated volume of liquid has passed, oftentimes a set of 2 or 3 balls. Because of the geometry, the bottle with one of these spouts needs to be held at a specific angle ...
Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more. Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into).
Its most common use was probably as a container for oil, though it is also suited for storing and dispensing liquid and powdered substances. Some finds date into the early Christian era. [3] From the 2nd to the 6th century they are more often made of blown glass rather than clay. [4] A few examples are silver or alabaster. [5]
Lamps are made from large bowls with flattened bases for stability, and four equally spaced shallow pinches in the rim for wicks, although some lamps with only a single pinch have also been found. The four-spout design evolved to provide sufficient light when fueled with fish or animal oils, which burn less efficiently than olive oil. [6] [7]