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The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A slow cooker is quite different from a pressure cooker and presents no danger of an abrupt pressure release. The "crock", or ceramic pot, itself acts as both a cooking container and a heat reservoir. Slow cookers come in ...
A deep fryer for restaurant use A domestic deep fryer. A deep fryer (or deep fat fryer) is a kitchen appliance used to cook foods by full immersion in hot oil—deep frying. The cooking oil (or fats) are typically between temperatures of 175 to 190 °C (350 to 375 °F). [1]
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be ...
Bayou Corne in Louisiana, October 2010. In usage in the Southern United States, a bayou (/ ˈ b aɪ. uː, ˈ b aɪ. oʊ /) [1] is a body of water typically found in a flat, low-lying area. It may refer to an extremely slow-moving stream, river (often with a poorly defined shoreline), marshy lake, wetland, or creek.
Bayou Bienvenue is a 12.1-mile-long (19.5 km) [1] bayou and "ghost swamp" [2] in southeastern Louisiana. It runs along the political border between Orleans Parish and St. Bernard Parish to the east of New Orleans .
This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid. The cup containing butter is placed into the base, where water creates an airtight seal that keeps the air (and thus oxygen ) away from the butter so that refrigeration is not needed, and ...