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Purell is an American brand of hand sanitizer invented in 1988, and introduced to the consumer market in 1997, by GOJO Industries. [1] Its primary component is ethyl alcohol (70% v/v ), and is used by wetting one's hands thoroughly with the product, then briskly rubbing one's hands together until dry.
In 1988, the company developed the Purell product to disinfect hands. [7] In 2004, Gojo sold Pfizer the exclusive rights to distribute Purell in the consumer market, while Gojo Industries retained the rights to existing industrial markets. [8] In 2006, Pfizer sold its Consumer Healthcare division, and hence the rights to Purell, to Johnson ...
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées.
On Purell’s site under FAQs, the hand sanitizer maker does note that “the FDA does not allow hand sanitizer brands to make viral claims,” but then goes on to explain, for example, that ...
The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century. [1] The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century.
The cullis was derived from an Old French coleis (originally from Latin: cōlāre, "to strain"), the French word defining straining, pouring, flowing, or sliding (the meaning is preserved in English "colander"). The term was used to denote strained broth, originally likely made from chicken, later also from meat and fish. The cullis was used as ...
The bottom plate may be a permanent part of the device, or interchangeable plates with different hole sizes may be supplied. Three corrugated feet on the base, or two ears on the rim plus the handle, fit on the rim of a cooking pot and hold the mill in position over it. Food mills are usually made of stainless steel or aluminum.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.