Cookware and Bakeware
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Home > Art, Film & Photography > Cookware and Bakeware: Double Boiler, Bain-Marie, Wok, Rice Cooker, Dutch Oven, Seasoned Pan, Griddle, Frying Pan, Chip Pan, Tajine
Cookware and Bakeware: Double Boiler, Bain-Marie, Wok, Rice Cooker, Dutch Oven, Seasoned Pan, Griddle, Frying Pan, Chip Pan, Tajine

Cookware and Bakeware: Double Boiler, Bain-Marie, Wok, Rice Cooker, Dutch Oven, Seasoned Pan, Griddle, Frying Pan, Chip Pan, Tajine


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About the Book

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 46. Chapters: Double boiler, Bain-marie, Wok, Rice cooker, Dutch oven, Seasoned pan, Griddle, Frying pan, Chip pan, Tajine, Chafing-dish, Cast-iron cookware, Billycan, Casserole, Non-stick pan, Olla, Sieve, Cauldron, Bundt cake, Cezve, Wonder Pot, Sheet pan, Gridiron, Palayok, Springform pan, Sufuria, Pizza stone, Beanpot, Ramekin, Bread pan, Thermal cooking, Saucier, Sa, Grabit, Caquelon, Muffin tin, Cassolette, French tian, Bedourie oven, Cataplana, Gastronorm sizes, Splatter guard, Terrine, Mold, Baking beans, Poyke, Dallah, Brustolina, Crepulja, Pipkin. Excerpt: Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware. Kitchen in the Uphagen House in Long Market, Gda sk, PolandThe history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. It has been possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines. Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, heated stones could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the stomach from animals killed by hunters...


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Product Details
  • ISBN-13: 9781155548692
  • Publisher: Books LLC, Wiki Series
  • Publisher Imprint: Books LLC, Wiki Series
  • Height: 246 mm
  • No of Pages: 48
  • Spine Width: 3 mm
  • Weight: 104 gr
  • ISBN-10: 1155548698
  • Publisher Date: 13 Aug 2011
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Double Boiler, Bain-Marie, Wok, Rice Cooker, Dutch Oven, Seasoned Pan, Griddle, Frying Pan, Chip Pan, Tajine
  • Width: 189 mm


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