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The meat basket is placed in the bottom of the pit, with the vegetable basket placed on top. If seafood is included, it is placed on top of the vegetable basket. Wet sacks or cloth are placed on top of the baskets, and the whole pit is covered with earth. The hāngī takes approximately 2.5 to 4 hours to cook.
A basket is a container that is traditionally constructed from stiff fibers, and can be made from a range of materials, including wood splints, runners, and cane. While most baskets are made from plant materials, other materials such as horsehair, baleen, or metal wire can be used. Baskets are generally woven by hand.
Straw is usually gathered and stored in a straw bale, which is a bale, or bundle, of straw tightly bound with twine, wire, or string. Straw bales may be square, rectangular, star shaped or round, and can be very large, depending on the type of baler used.
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Two net basket cages with woven wire holes, as well as little sticks, are kept in the garden area. The players must use those sticks to guide the balls from the bottom to the top portion of the cage. The team that manages to release the most balls from the baskets when the final buzzer sounds will win this task.
Crisper drawers have a different level of humidity from the rest of the refrigerator, optimizing freshness in fruits and vegetables. Some can be adjusted to either prevent the loss of moisture from produce, or to allow ethylene gas produced by certain fruits to escape in order to prevent them from rotting quickly.