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A technique by which a food is completely submerged in hot fat or oil (as opposed to ordinary frying, which involves placing the food in a shallow pool of oil). deglazing degreasing dough sheeting A technique used in industrial bakeries that involves rolling out dough into a (consistent) dough sheet with a desired even thickness prior to baking ...
Oil-immersion objective in use. From the above it is understood that oil between the specimen and the objective lens improves the resolving power by a factor 1/n. Objectives specifically designed for this purpose are known as oil-immersion objectives. Oil-immersion objectives are used only at very large magnifications that require high ...
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]
My go-to vinaigrette uses red-wine vinegar, olive oil, grated garlic, chopped shallots, whole-grain mustard, and honey, shaken together and stored in a mason jar.
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A chef deep frying fish and chips in Manchester, England, 2007. 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.
Full or partial immersion cooking in hot oil or fat Pan frying: 煎: Jiān: Cooking in a pan with a light coating of oil or liquid and allowing the food to brown. Stir frying or high heat Sautéing: 炒: Chǎo: Cooking ingredients at hot oil and stirring quickly to completion.
Typical oils used have an index of refraction around 1.515. [2] An oil immersion objective is an objective lens specially designed to be used in this way. The index of the oil is typically chosen to match the index of the microscope lens glass, and of the cover slip. For more details, see the main article, oil immersion.