Ads
related to: cooking string substitution method
Search results
Results From The WOW.Com Content Network
In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Damerau–Levenshtein distance. In information theory and computer science, the Damerau–Levenshtein distance (named after Frederick J. Damerau and Vladimir I. Levenshtein [1][2][3]) is a string metric for measuring the edit distance between two sequences. Informally, the Damerau–Levenshtein distance between two words is the minimum number ...
In information theory, linguistics, and computer science, the Levenshtein distance is a string metric for measuring the difference between two sequences. The Levenshtein distance between two words is the minimum number of single-character edits (insertions, deletions or substitutions) required to change one word into the other.
A string substitution or simply a substitution is a mapping f that maps characters in Σ to languages (possibly in a different alphabet). Thus, for example, given a character a ∈ Σ, one has f (a)= La where La ⊆ Δ * is some language whose alphabet is Δ. This mapping may be extended to strings as. f (ε)=ε. for the empty string ε, and.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...