Search results
Results From The WOW.Com Content Network
A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
1. Not Heating the Pan or Grill Enough. A cool pan or grill can cause fish to stick, become soggy, or cook unevenly. To avoid dealing with a crumbly mess, make sure the cooking surface is hot ...
Typical domestic uses of hot water include cooking, cleaning, bathing, and space heating. In industry, hot water and water heated to steam have many uses. Domestically, water is traditionally heated in vessels known as water heaters, kettles, cauldrons, pots, or coppers. These metal vessels that heat a batch of water do not produce a continual ...
The typical range for conventional boilers is to vary the supply water temperature from 60 to 82 °C (140 to 180 °F) as the outside temperature varies from 18 to −18 °C (64 to 0 °F). Buildings cool down slowly when the outdoor temperature is moderate, and cool more rapidly when the outdoor temperature is colder. Hot water reset reduces the ...
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
The boiler heats water to a temperature controlled by a thermostat. The water then flows (either by natural circulation or by a pump) to radiators in the rooms which are to be heated. Water also flows through a coil in the hot water tank to heat a separate mass of water for bathing, etc.
Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam table. [17] Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier. [18] The chafing dish could be used at table or provided with a cover ...