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Alfred Stieglitz, c. 1894, collodion print by Frank S. Herrmann Collodion is a flammable, syrupy solution of nitrocellulose in ether and alcohol.There are two basic types: flexible and non-flexible.
Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. [1] [4] [5] A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. [6]
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 ...
Tungsten hexacarbonyl (also called tungsten carbonyl) is an organometallic compound with the formula W(CO) 6. This complex gave rise to the first example of a dihydrogen complex. [2] Like its chromium and molybdenum analogs, this colorless compound is noteworthy as a volatile, air-stable derivative of tungsten in its zero oxidation state.
Hexamethyltungsten is the chemical compound W(CH 3) 6 also written WMe 6.Classified as a transition metal alkyl complex, hexamethyltungsten is an air-sensitive, red, crystalline solid at room temperature; however, it is extremely volatile and sublimes at −30 °C.
Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce. [1] [2] [3] Compound butters can be made or bought. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter.
Nitrocellulose (also known as cellulose nitrate, flash paper, flash cotton, guncotton, pyroxylin and flash string, depending on form) is a highly flammable compound formed by nitrating cellulose through exposure to a mixture of nitric acid and sulfuric acid.
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C 4 H 5 O 6, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). Especially in cooking, it is also known as cream of tartar.