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Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
Milk watcher, Milk guard, Pot minder: Preventing liquids from boiling over outside of the pot A disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing bubbles from forming in liquids such as milk, or water which contains starch (for instance if used to cook pasta).
In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another. While metal pots take heat very well, they usually react poorly to rapid cooling, such as being plunged into water while hot, this will usually warp the piece over time.
The best Instant Pots you can buy, including the Duo, Pro, Crisp and more. Get a side-by-side comparison of the top-tested Instant Pot models on the market.
From unsalted sticks to vegan spreads, there are so many different types of butter out there — each best suited for different things, from baking to spreading on toast. I Tested 15 Types of ...
Heat the olive oil in a large pot and, once warm, add the chicken thighs, skin-side down. Cook for 10 to 12 minutes over a medium-high heat until very well browned, then turn and cook on the other ...
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 ...
With pot in pot pressure cooking, some or all of the food is placed in an elevated pot on a trivet above water or another food item which generates the steam. This permits the cooking of multiple foods separately, and allows for minimal water mixed with the food, and thicker sauces, which would otherwise scorch onto the bottom of the pan.