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Mandaic-language incantation bowl. Incantation bowls are a form of protective magic found in what is now Iraq and Iran.Produced in the Middle East during late antiquity from the sixth to eighth centuries, particularly in Upper Mesopotamia and Syria, [1] the bowls were usually inscribed in a spiral, beginning from the rim and moving toward the center.
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
Gravy strainer Gravy separator: A small pouring jug that separates roast meat drippings from melted fat, for making gravy. [2] Honey dipper: Drizzles honey. Ladle: A ladle is a type of serving spoon used for soup, stew, or other foods. Lame: Used to slash the tops of bread loaves in artisan baking. Lélé Baton Lélé
Honey spoon — for taking some honey from a pot or jar; Jelly or Jam spoon — for serving fruit preserves; sometimes with a point and an odd-shaped edge; sometimes used with a jelly jar; Ladle — with a deep bowl and a long handle attached at a steep angle, to scoop and convey liquids; Mote spoon
A mated colander pot showing the colander fully inserted into the bottom pot, and slightly lifted out of it. Bowl- or cone-shaped – the usual colander; Mated colander pot – a colander inside a cooking pot, allowing the food to drain as it is lifted out [3]
A TikTok user is going viral after sharing the “right” way to make pasta.The home chef, who goes by the username EnSee, posted their cooking hack on July 12, and it’s now been viewed more ...
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 45 minutes. Why We Love It: vegetarian, kid-friendly, crowd-pleaser Another classic comfort food, tomato soup predates the ...
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.