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The Official Table of Drops, formerly issued by the British Home Office, is a manual which is used to calculate the appropriate length of rope for long drop hangings . Following a series of failed hangings, including those of John Babbacombe Lee, a committee chaired by Henry Bruce, 1st Baron Aberdare was formed in 1886 to discover and report on ...
Otoshi buta ( 落し蓋, literally: drop-lid) are Japanese -style drop- lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles. This reduces the mechanical stress on the food and ...
Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count . For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
The first voyage of James Cook was a discovery expedition to the south Pacific Ocean, with aims of observing the 1769 transit of Venus across the Sun [1] and seeking evidence of the alleged southern territories, named by that time as Terra Australis Incognita. [2] The ship chosen for the voyage was HMS Endeavour.
Instructions for the Cook is included as the first part of the Eihei Shingi, or Rules of Purity for Eihei-ji. Renpō Niwa, a former abbot of Eihei-ji, divides the texts into five parts. The first part is the preface in which Dōgen emphasizes the importance of the work of the tenzo, or head cook. He asserts that the position is only suitable ...
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
The whole rest of the book is taken up with instructions for cooking, with an introduction in each chapter to the type of food it describes. The first of these, on soups, begins "Lean, juicy beef, mutton, and veal form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as ...
High-altitude cooking. High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure.