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A Ziploc-branded storage bag Close-up from a cross section of the sealing mechanism. A zipper storage bag, slider storage bag, zipper bag, ziplock bag, zip-lock bag, ziploc bag, or zippie is an inexpensive flexible rectangular storage bag, usually transparent, made of polyethylene [1] [2] or similar plastic, that can be sealed and opened many times, either by a slider, which works in a similar ...
The now-discontinued polypropylene Zip 'n Steam bags were used to cook food in a microwave oven. They also have had large bags, used for non-food storage, as big as 2 ft by 2.7 ft (0.61 m × 0.82 m). The now-discontinued flexible totes made by Ziploc were used for non-food storage and were as big as 22 US gallons (83 L). Recently, [when?
The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units.
Ziploc, a brand of reusable, re-sealable zipper storage bags and containers; Ziplock (song), a song by Gwen Stefani "Ziplock", a song by Ice-T; Zip-Lock (song), a song by the American pop punk band Lit
The zip is bonded to the packaging by a heat activated adhesive that is pre-applied to the backing of the zip. The first resealable packaging with a zipper was licensed in the United States by Minigrip® in 1954. "Ziplock" is now used as a noun or adjective in relation to plastic bags using this type of seal regardless of manufacturer. [2]
A bag helps to keep the food being cooked moist by trapping the moisture in the bag and preventing it from escaping into the oven; as such, it serves a similar purpose to basting. Oven bags should be carefully placed so that the bag does not come in contact with any hot surfaces in the oven, such as heating elements or oven racks. These may ...
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus. Two cooking pots (Grapen) from medieval Hamburg c. 1200 –1400 AD Replica of a Viking cooking-pot hanging over a fire Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland
The food is first prepared, either raw or cooked, and then sealed into the retort pouch. The pouch is then heated to 240-250 °F (116-121 °C) for several minutes under high pressure inside a retort or autoclave machine. The food inside is cooked in a similar way to pressure cooking.