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A Pot or Pan used for cooking that contains a basket for holding foods to be blanched. The foods are placed in the basket which is then lowered into the pot filled with water that will be heated for the blanching, boiling, or steaming process. A Blancher or Blanching Pot and Pan may hold as much as two gallons of water, so the water level can be varied depending on the type of cooking procedure that is required. However, a Blancher Pot or Pan may also be much smaller so it can be used to prepare smaller quantities of food.
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USDA Nutrition Facts |
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| Serving Size 1 slice cooked |
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| Calories 541 |
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| Protein 37g |
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| Total Fat 41g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 565mg |
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| Sodium 1030mg |
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| Cholesterol 110mg |
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| Serving Size 1 serving ( 3 oz ) |
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| Calories 277 |
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| Protein 26g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 354mg |
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| Sodium 93mg |
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| Cholesterol 89mg |
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| Serving Size 1 serving ( 3 oz ) |
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| Calories 248 |
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| Protein 23g |
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| Total Fat 16g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 322mg |
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| Sodium 87mg |
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| Cholesterol 83mg |
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Blancher Pot or Pan term - Related Content |
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| A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a ... |
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| Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ... |
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| The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton. When made, the traditional Pot Sticker begins as a thin, ... |
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| A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven. It is similar ... |
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| A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking. Hot metal handles on ... |
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Proper pan preparation will result in easy removal of the finish baked goods. There are several preparation methods that work well. Read the recipe carefully to identify ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, ... |
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| Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' ... |
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Pot Roasts
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ... |
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| Pan roasted fillets are topped with a creamy scallion studded sauce. |
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| A simple marinade gives these lamb chops an elegant taste. |
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| A rich, smooth gravy, made from the meat drippings, that will provide a savory sauce to enhance the flavor of any meat or potato dish. |
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| This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks. |
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| Delicious, old-fashioned version of the all-time favorite – the perfect dish for a cold autumn or winter evening. |
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