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To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve: Used as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or ...
E. I. DuPont de Nemours in Delaware, United States, first produced Dacron (PET fiber) in 1950 and used the trademark Mylar (boPET film) in June 1951 and received registration of it in 1952. [27] [28] It is still the best-known name used for polyester film. The current owner of the trademark is DuPont Teijin Films. [29]
In 1953 Buckminster Fuller used Mylar as a skin for a geodesic dome, which he built with students at the University of Oregon. [8] In 1955 Eastman Kodak used Mylar as a support for photographic film and called it "ESTAR Base". [9] The very thin and tough film allowed 6,000-foot (1,800 m) reels to be exposed on long-range U-2 reconnaissance ...
The sauce, made with a variety of chiles, spices, and fruits, can take hours to cook at home, but with Guelaguetza’s starter pack, you can make restaurant-quality mole in under 10 minutes. Try ...
Search Recipes. Salsa Verde Rice & Beans. Sausage and Bean Ragoût. Saucy Beef & Broccoli. Rustic Spinach Pie. Salsa Chicken Soup. Balsamic Berry and Turkey Salad Sandwiches. See all recipes.
Pyrex (trademarked as PYREX and pyrex) is a brand introduced by Corning Inc. in 1915, initially for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. It was later expanded in the 1930s to include kitchenware products made of soda–lime glass and other materials. [1]
When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long.
McGee, Harold, The Curious Cook. North Point Press, Berkeley, 1990. McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. ISBN 0-684-80001-2. This, Hervé, Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press 2009 ISBN 978-0-231-14466-7
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