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Ironing a shirt. Ironing is the use of an iron, usually heated, to remove wrinkles and unwanted creases from fabric. [1] The heating is commonly done to a temperature of 180–220 °C (360–430 °F), depending on the fabric. [2] Ironing works by loosening the bonds between the long-chain polymer molecules in the fibres of the material. While ...
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
Even though the cast iron itself is a poor heat conductor, the oil makes the pan effective when it is at a high temperature. The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan.
Cooking wines have a bad reputation, but is it deserved? Skipping the cooking wine in a recipe might mean losing a valuable flavor component. The post What Is Cooking Wine? appeared first on Taste ...
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.” ...
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
You may think you're a master of laundry and ironing, especially if you're used to washing and drying dress shirts and other wrinkle-prone materials on a day-to-day basis. However, there might be ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...