Search results
Results From The WOW.Com Content Network
Fire hardening is the process of removing moisture from wood, changing its structure and material properties, by charring it over or directly in a fire or a bed of coals. . This has been thought to make a point, like that of a spear or arrow, or an edge, like that of a knife or axe, more durable and efficient for its use as a tool or we
Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques have significant surface interactions that greatly affect the quality of the food they produce.
The fire was then pushed back into the middle of the oven with a hoe. More wood would be added until there was a good, hot fire. After all of these steps were taken, the food would be prepared for baking. [5] The beehive oven typically took two to three hours to heat, occasionally even four hours in the winter.
Pellets of soda lye (sodium hydroxide) Pellets of potash lye (potassium hydroxide)Lye is a hydroxide, either sodium hydroxide or potassium hydroxide.The word lye most accurately refers to sodium hydroxide (NaOH), [citation needed] but historically has been conflated to include other alkali materials, most notably potassium hydroxide (KOH).
Barring any other external factors, freezer burnt food should be safe to eat. The scientific process that creates the ice crystals, known as sublimation, draws out the moisture from your food and ...
Two types of steaming vessels, metal and wood with bamboo. Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
443 calories (22% from fat), 11 grams fat (2 grams sat. fat), 56 grams carbohydrates, 30 grams protein, 472 mg sodium, 83 mg cholesterol, 44 mg calcium, 4 grams fiber. Food exchanges: 2 vegetable ...