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Egg poacher: Holds a raw egg, and is placed inside a pot of boiling water to poach an egg. Egg separator: A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. Egg slicer: Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that ...
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
Related: Our 15 Best New Breakfast Recipes for Egg Lovers That brief boiling period helps the thin egg white hold its shape around the yolk, so you end up with picture-perfect poached eggs that ...
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]
In 200 series stainless steels the structure is obtained by adding manganese and nitrogen, with a small amount of nickel content, making 200 series a cost-effective nickel-chromium austenitic type stainless steel. 300 series stainless steels are the larger subgroup. The most common austenitic stainless steel and most common of all stainless ...
Aerator assembly diagram. Aeration occurs in two basic steps: [2] [5] Air is drawn into the water stream, breaking the stream into a flow of tiny droplets mixed with air. The mixture of air and water passes through a screen, further mixing the air and water and evenly spreading out the resulting stream.
An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.
The US Army's flat ovoid M-1932 wartime-issue mess kit was made of galvanized steel (stainless steel in the later M-1942), and was a divided pan-and-body system. When opened, the mess kit consisted of two halves: the deeper half forms a shallow, flat-bottom, ovoid "Meat can, body", designed to receive the "meat ration", the meat portion of the ...