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This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after ...
Download as PDF; Printable version; In other projects Wikidata item; ... Pages in category "Cooking vessels" The following 70 pages are in this category, out of 70 ...
Generally within the classic batterie de cuisine a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking ...
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 ...
For a record label, see Kitchenware Records Various kitchen utensils on a kitchen hook strip. From left: – Pastry blender and potato masher – Spatula and (hidden) serving fork
Download as PDF; Printable version ... Help. Serving vessels or Tableware vessels or Serving dishes ... out of 24 total. This list may not reflect recent ...
Download as PDF; Printable version; ... and dishes used in stoves, ovens, and other cooking devices for cooking food ... Cooking vessels (2 C, 70 P) P. Pottery ...
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking.