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"Taylor oven thermometers are always within a degree or two of each other, and from the thermometer in the lid of my grill. I only wish the numbers were a bit easier to read from a couple of feet ...
Cooking thermometers (2 P) T. Thermocouples (9 P) Pages in category "Thermometers" ... Liquid-in-glass thermometer; M. Maximum minimum thermometer; Meat thermometer;
The device was built from a small vase filled with water, [4] attached to a thin vertically rising pipe, with a large empty glass ball at the top. Changes in temperature of the upper ball would exert positive or negative pressure on the water below, causing it to rise or lower in the thin column. [ 3 ]
A Celsius Galilean thermometer in two degree gradations. A risen orange orb denotes 24 °C. A Galileo thermometer (or Galilean thermometer) is a thermometer made of a sealed glass cylinder containing a clear liquid and several glass vessels of varying density. The individual floats rise or fall in proportion to their respective density and the ...
A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (approx. 2 fl oz) upwards. Measuring cups are also used to measure washing powder, liquid detergents and bleach for clothes washing.
Measuring instruments in fiction: Captain Nemo and Professor Aronnax contemplating thermometers, barometers, clocks, etc. in Jules Verne's 1869-1870 science fiction novel Twenty Thousand Leagues Under the Seas Fun measuring instruments: a Love Meter and strength tester machine at a Framingham, Massachusetts rest stop.
A medical mercury-in-glass maximum thermometer showing the temperature of 38.7 °C (101.7 °F). One special kind of mercury-in-glass thermometer, called a maximum thermometer, works by having a constriction in the neck close to the bulb. As the temperature rises, the mercury is pushed up through the constriction by the force of expansion.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...