2011
11
07

FOLD IN COOKING TERMS : FOLD IN


Fold In Cooking Terms : Cooking 1 450 Guide.



Fold In Cooking Terms





fold in cooking terms






    cooking terms
  • can be a little confusing so I have provided this page of definitions for frequently used terms found in recipes.

  • Rustic Home > Food > Cooking Terms

  • Certain terms or phrases occur with regularity in egg recipes. Here are many of them along with an explanation.





    fold in
  • To combine ingredients with a gentle up-and-over motion–cutting down through and bringing up close to bowl then folding over before cutting down through again. Usually used to combine a mixture with beaten egg whites or whipped cream so that air is not lost from the whipped material.

  • The Mad Fold-In is a feature found on the inside back cover of virtually every Mad magazine since 1964. Written and drawn by Al Jaffee, the Fold-In is one of the most well-known aspects of the magazine. The feature was conceived in response to centerfolds in popular magazines, particularly Playboy.

  • To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing “J” movement whilst slightly lifting the utensil.











Stove-7-PNW Rocket-001.jpg




Stove-7-PNW Rocket-001.jpg





Prototype #7: “The Pacific Northwest Rocket”
I created the “Pacific Northwest Rocket” with the intention to have many of the advantages of a traditional rocket stove, namely very clean combustion with continuous feed wood source, but lose some of the drawbacks like heavy weight and requiring high quality dry wood. Unlike African deserts where wood is extremely dry but scarce, our Pacific Northwest wood is extremely plentiful, but typically wet or rotting. In combustion terms, this translates into needing a much larger combustion chamber and better draft, and a more direct way of lighting the stove. In addition, rotting wood creates much more ash after combustion than dry-aged hardwoods, so to burn this wood the combustion chamber cannot get plugged up by ash.

The stove must be usable in any conditions, including poor wood. Because of this, it is designed to operate in three distinct modes: Rocket, Single Batch, and Hybrid, with Rocket being the preferred mode.

"Rocket": During ideal operation, the wood drops through a gravity fed hopper and burns cleanly along a large single plane in the center of the combustion chamber. As this happens, the hopper acts both as a heat-shield to recycle lost heat and dry the damp wood before it reaches the combustion chamber. During operation steam and moisture boil out of the source wood. In addition, the air intake has a heat shield which also recycles heat and makes the stove resistant to wind.

"Single Batch": To be used in varying conditions as a backpacking stove, the stove has to be capable of operating, even if poorly, under the worst conditions. To accomplish this, the bottom of the stove is an open mesh with essentially a draft tube attached. For lighting or for use with really bad wood, you throw twigs and other wood in the top and light the bottom, the bottom combustion slowly dries the remaining fuel until the stove can be used to cook on. You can even place a candle under the fuel source for lighting. Once a small area starts to light, the draft tube pulls the hot air through your remaining wet fuel to ready if for combustion. If you have wood in the hopper, this wood will eventually dry out and also allow “Rocket” operation. As a third mode of operation to consume larger wood or yield higher output power, while operating in “Rocket” mode, you can throw a few very large sticks directly into the draft tube and burn these as well in "Hybrid" mode.

The “Pacific Northwest Rocket” stands 11 inches tall, has a 3-inch wide draft tube, foldable handle, and weighs 210 grams including pan holder.

Advantages:
•Unlimited cooking time and extremely clean combustion with continuous gravity-fed wood in Rocket mode.
•Direct access to bottom of combustion chamber for easy lighting, and Supports “single-batch” combustion if wood quality is extremely poor. Also allows ash to be shaken out during operation to keep air intakes clear.
•Burns wood segments as thick as 1-inch diameter, even larger pieces can be thrown in the draft tube for Hybrid operation.
•The hopper cooks and dries the source wood prior to combustion.
•Output power can be controlled by adding or removing fuel rods.
•Air intake is wind-neutral and heat recycling.
•Total weight 210 grams
•High output especially for a Rocket stove. Boil time estimated around ?? minutes per liter.
Disadvantages:
•Slightly bulky and does not compact, though mostly hollow so other small items can be stored in it when packed.
•Not as stable as it should be.
•Folding handle gets too hot to hold safely, though a minor redesign would resolve this.
•One additional heat shield along the handle-side of the stove may improve efficiency and safety.












No. 2 Folding Pocket Brownie, Model B, 1913-15, Flaps Open and Ready To Land ;)




No. 2 Folding Pocket Brownie, Model B, 1913-15, Flaps Open and Ready To Land ;)





The No. 2 Folding Pocket Brownie Model B was sold 1907-1915, when it was replaced by an Autographic model. This camera is from between 1913 and 1915 as it has the black bellows - earlier cameras had red ones.

The body is wood and in good shape- as are the bellows, shutter and lens. The two flaps open via hidden push buttons (i.e. the button is under the black covering material). The big red stain on the inside back is the signet of the original merchant who sold this Brownie: F.C. Chidsey, Optician and Photographic Supplies, New London, Conn.

This is a camera of threes: Three Speeds (Time, Bulb, Instant), Three Apertures (1, 2, 3), and Three Distances (100ft/30m, 20ft/8m, 8ft/2.5m).

Takes 6x9 pictures on 120 film.









fold in cooking terms







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