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Kết quả tìm kiếm cho “Regenerative cooling” Tìm theo Từ | Cụm từ (1.182) | Cộng đồng hỏi đáp

Tìm theo Từ

Cook book

  • a book containing recipes and instructions for cooking.

Cook stove

  • a wood- or coal-burning stove for use in cooking.

Cook house

  • a building or place for cooking, esp. a camp kitchen.

Caramel

  • a liquid made by cooking sugar until it changes color, used for coloring and flavoring food., a kind of chewy candy, commonly in small blocks, made from sugar, butter, milk, etc., a yellowish brown or tan color.

Haute cuisine

  • fine or gourmet cooking; food preparation as an art.

Polenta

  • (esp. in italian cooking) a thick mush of cornmeal.

Garlicky

  • a hardy plant, allium sativum, of the amaryllis family whose strongly, pungent bulb is used in cookery and medicine., any of various other plants of the genus allium., the bulb of such a plant, consisting of smaller bulbs, or cloves, used in cooking,...

Hot plate

  • a portable appliance for cooking, formerly heated by a gas burner placed underneath it, now heated chiefly by an electrical unit in the appliance., a hot meal, usually consisting of meat, potato, and a vegetable, served all on one plate and usually at...

Chiffon

  • a sheer fabric of silk, nylon, or rayon in plain weave., any women's dress ornament, as ribbon or lace., (of dresses, scarves, etc.) resembling or made of chiffon., (in cooking) having a light, frothy texture, as certain pies and cakes containing beaten...

Kitchen

  • a room or place equipped for cooking., culinary department; cuisine, the staff or equipment of a kitchen., of, pertaining to, or designed for use in a kitchen, employed in or assigned to a kitchen, of or resembling a pidginized language, esp. one used...

Stuffing

  • the act of a person or thing that stuffs., a material or substance used to stuff something., seasoned bread crumbs or other filling used to stuff a chicken, turkey, etc., before cooking., informal . internal parts; insides, noun, to beat the stuffing...

Aroma

  • an odor arising from spices, plants, cooking, etc., esp. an agreeable odor; fragrance., (of wines and spirits) the odor or bouquet., a pervasive characteristic or quality., noun, balm , bouquet , fragrance , incense , odor , perfume , redolence , scent...

Wine

  • the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in religious rites, etc., and usually having an alcoholic content of 14 percent or less., a particular variety...

Prepare

  • to put in proper condition or readiness, to get (a meal) ready for eating, as by proper assembling, cooking, etc., to manufacture, compound, or compose, music . to lead up to (a discord, an embellishment, etc.) by some preliminary tone or tones., to put...

Stove

  • a portable or fixed apparatus that furnishes heat for warmth, cooking, etc., commonly using coal, oil, gas, wood, or electricity as a source of power., a heated chamber or box for some special purpose, as a drying room or a kiln for firing pottery., to...

Pearl barley

  • barley milled into small, round grains, used in cooking, esp. in soups.

Truss

  • to tie, bind, or fasten., to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking., to furnish or support with a truss or trusses., to tie or secure (the body) closely or tightly; bind (often fol. by up...

Dip

  • to plunge (something, as a cloth or sponge) temporarily into a liquid, so as to moisten it, dye it, or cause it to take up some of the liquid, to raise or take up by a bailing, scooping, or ladling action, to lower and raise, to immerse (a sheep, hog,...

Skewer

  • a long pin of wood or metal for inserting through meat or other food to hold or bind it in cooking., any similar pin for fastening or holding an item in place., to fasten with or as if with a skewer., noun, brochette , lance , pick , pierce , pin , prick...

Decoction

  • the act of decocting., pharmacology ., an extract obtained by decocting., water in which a crude vegetable drug has been boiled and which therefore contains the constituents or principles of the substance soluble in boiling water.
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