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Oil-immersion objective in use. From the above it is understood that oil between the specimen and the objective lens improves the resolving power by a factor 1/n. Objectives specifically designed for this purpose are known as oil-immersion objectives. Oil-immersion objectives are used only at very large magnifications that require high ...
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 ...
My go-to vinaigrette uses red-wine vinegar, olive oil, grated garlic, chopped shallots, whole-grain mustard, and honey, shaken together and stored in a mason jar.
Full or partial immersion cooking in hot oil or fat Pan frying: 煎: Jiān: Cooking in a pan with a light coating of oil or liquid and allowing the food to brown. Stir frying or high heat Sautéing: 炒: Chǎo: Cooking ingredients at hot oil and stirring quickly to completion.
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The same principle applies when baking soda is used to boil pretzels before baking. The pantry staple can also serve as a tenderizer for certain ingredients—like meat and even canned chickpeas .
A deep fryer for restaurant use A domestic deep fryer. A deep fryer (or deep fat fryer) is a kitchen appliance used to cook foods by full immersion in hot oil—deep frying. The cooking oil (or fats) are typically between temperatures of 175 to 190 °C (350 to 375 °F). [1]
A chef deep frying fish and chips in Manchester, England, 2007. Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.