Search results
Results From The WOW.Com Content Network
Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [6] Bratt pan – large cooking receptacles designed for producing large-scale meals. [8] They are typically used for braising, searing, shallow frying and general cooking ...
A kettle, sometimes called a tea kettle or teakettle, is a device specialized for boiling water, commonly with a lid, spout, and handle. There are two main types: the stovetop kettle , which uses heat from a hob , and the electric kettle , which is a small kitchen appliance with an internal heating element .
A tetsubin cast-iron kettle is suspended over an irori hearth in a traditional Japanese style farm house, at the Boso-no-Mura Museum A tetsubin on a brazier (). Tetsubin (鉄瓶) are Japanese cast-iron kettles with a pouring spout, a lid, and a handle crossing over the top, used for boiling and pouring hot water for drinking purposes, such as for making tea.
An 'efficiency' value for a kettle can be defined as the ratio of the energy required to heat a desired volume of water (e.g. 220 ml standard cup) to the energy required to boil the kettle. For the plastic kettle, the minimum volume mark corresponded to 350 ml. Add to this the additional volume for the heat capacity (105 ml) and the efficiency ...
DNB is also known as transition boiling, unstable film boiling, and partial film boiling. For water boiling as shown on the graph, transition boiling occurs when the temperature difference between the surface and the boiling water is approximately 30 to 130 °C (54 to 234 °F) above the T S. This corresponds to the high peak and the low peak on ...
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...
A Kelly Kettle in use. Note the cork stopper is not in the water spout while water is being boiled, this is for safety reasons. Kelly Kettle, Storm Kettle, Ghillie Kettle, Thermette, Survival Kettle and Volcano Kettle are trade names for portable devices for boiling water outdoors using twigs and other small combustible materials; these devices consist of a water jacket surrounding a fire ...