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The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil.
A hot plate or hotplate is a portable self-contained tabletop small appliance cooktop that features one or more electric heating elements or gas burners. A hot plate can be used as a stand-alone appliance, but is often used as a substitute for one of the burners from an oven range or a kitchen stove. Hot plates are often used for food ...
Pressure cooking. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.
ISO 3166-1 alpha-2 – two-letter country codes which are the most widely used of the three, [citation needed] and used most prominently for the Internet's country code top-level domains (with a few exceptions).
A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element. Halogen ovens are often noted for being more energy-efficient than a conventional electric oven due to their more effective heating of food and faster cooking times.
Like most meat thermometers, it captures both the internal temperature and cooking speed, but this one also has one of the widest ranges: From -22°F to 1,000°F.
Equivalents in Fahrenheit and Celsius. Gas mark 1 is 275 degrees Fahrenheit (135 degrees Celsius ). Oven temperatures increase by 25 °F (13.9 °C) each time the gas mark increases by 1. Below Gas Mark 1 the scale markings halve at each step, each representing a decrease of 25 °F. For temperatures above 135 °C (gas mark 1) to convert gas mark ...
Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. [1] [2] The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened. [2]