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What you need to know to keep your cooktop in the best shape.
Food sticks easily to a bare metal cooking surface; it must either be oiled or seasoned before use. [8] The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time.
Step 3. Truss the bird: While optional, you might want to use twine to further secure the wings and legs of the bird before cooking to keep them in place. Cut a piece of kitchen twine and tie the ...
Cast iron, carbon steel, [1] stainless steel [2] and cast aluminium cookware [citation needed] may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat.
The glass is placed onto a roller table, taking it through a furnace that heats it well above its transition temperature of 564 °C (1,047 °F) to around 620 °C (1,148 °F). The glass is then rapidly cooled with forced air drafts while the inner portion remains free to flow for a short time.