Bowl:
a round vessel used for preparing and serving foods, especially those with a liquid or semiliquid texture.
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Remove uncooked kernels from popped corn. Place popped corn in a very large bowl; lightly coat popcorn with nonstick cooking spray. Sprinkle popcorn with taco seasoning mix; stir lightly to coat. Stir in peanuts, raisins, and pumpkin seeds.
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Salad Bowl
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Each bowl now goes through a thorough inspection to make sure there are no cracks, weak spots, or imperfections.
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Winter Swiss roll bowl cake
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So easy, so stunning and no real cooking involved.
wan.. bowl (of soup)
waribashi.. throwaway wooden chopsticks.
wasabi.. very hot, green Japanese horseradish. ...
Copper Bowl
Copper bowls have been used in France since the 18th century to stabilize egg foams. The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites.
copper bowl Substitutes: ceramic bowl (drawback: beaten eggwhites won't hold their volume as long) Note: eggs beaten in aluminum bowls can turn gray.
escargot shell = snail shell ...
Finger Bowl - An individual bowl made of glass, metal, or china which is filled with warm water and perfumed with lemon. Used primarily to wash the fingers after serving shellfish or any other food eaten with the hands.
bowl of red
A bowl of chili con carne, so called for its deep red color.
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bowl, ceviche, cod, diet, fish, green-onion, halibut, jalapeno, latin, low-carb, low-carbohydrate, mahi-mahi, onion, peruvian, red-onion, scallops, seafood, shrimp, tilapia, tortilla, yellow-pepper, zest
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1 bowl rice flakes
1 onions, finely chopped
½ bowl peanuts, peeled and roasted
Salt and pepper to taste
A small plate tomato and cucumber
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A bowl and heavy, blunt instrument used to pulverize--or grind--herbs, spices, and other foods.
Mousse
1. French meaning "froth" or "foam."
2. A rich dish which can be sweet or savory; served either hot, chilled or frozen.
A bowl and blunt tool for pounding seasonings into a paste or powder. Often made of marble. The traditional method of making basil pesto is to place all ingredients into the mortar and blend.
Mos (food industry term):
See mode of shipment.
In bowl, combine turkey, celery, and cashews. In a small bowl, stir together yogurt, mayonnaise, chutney, and curry powder. Stir mayonnaise mixture into turkey mixture. Spoon 1/4 of filling on bottom of each croissant. Cover with croissant tops.
The bowl-shaped breads typical for Sri Lanka, called hoppers, are composed of rice flour, coconut milk, and yeast (traditionally, fermenting coconut sap is used).
In a bowl, combine crab, cream cheese, soy sauce, and sautéed vegetable mixture. Place about 3/4 teaspoon into the center of a won ton wrapper. Wet the edges of the wrapper, fold wrapper to make a triangle, and press to seal closed.
In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, sauté minced garlic and onion.
In a bowl, whisk together the steak drippings with the beef stock. Follow this by adding the mixture to a pan, adding the flour. Whisk together for two minutes or until the mixture thickens and is brown in color.
In a bowl, combine flour and salt, and add melted butter. Boil mahlab (mahlepi) in a little water, strain, and add the liquid to the flour.
(Alternatively, add 1 teaspoon of mahlepi flavouring). Add the eggs, mastic, sugar, and the risen yeast.
This bowl-shaped tool made from wire mesh is great for sifting or sprinkling powdered sugar or cocoa over foods, as well as for draining foods. Wire strainers are also known as sieves.
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In a bowl, cut dry ingredients and Miracle Whip together until mixture resembles coarse crumbs. Add nondairy creamer and water; stir until mixed. Spoon into four greased muffin tins. Bake at 425 degrees F. for 12-14 minutes.
Bread Bowl
A round loaf of bread; the top is sliced off, the center hollowed out and the crust and remaining interior is used as a bowl for soups, stews, or the like, with the bowl being consumed as part of the meal.
Bread Crumbs, Fresh ...
GRINDING BOWL (suribachi)
This traditional ceramic grinding bowl has a serrated inner surface and is used to make sesame paste. Toasted white sesame seeds are placed into the suribachi along with sugar and then ground into a paste.
The Best Bowl of Chili I've Ever Had...
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I ordered a bowl (which comes in two sizes) for 50 piasters, about 15 U.S. cents.
A heatproof bowl that is used to cook sweet or savoury puddings, eg chocolate sponge pudding or steak and kidney pudding. Pudding basins are available in a range of sizes and can be ceramic, plastic or glass.
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Arbol: (ARE-bowl) Skinny, small, hot; red or green when fresh; reddish brown dried; adds heat and flavor to tomato and tomatillo salsas.
Banana: Fresh, can be mild or slightly hot; roast on the grill to eat or use to season tacos.
wok: A large, bowl-shaped pan (originating in China) with a rounded bottom that sits inside a disk that fits over your heat source.
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A mortar is a bowl-shaped tool, sometimes made of stone or marble, and a pestle is the round instrument used to grind ingredients in the mortar.
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Because of the bowl-shape leaves of head lettuce, it makes a perfect wrap, especially handy for those watching their weight. Leaves can be used instead of bread, buns or tortillas for wrapping burgers, fish, beans, meat or soy-based alternatives.
Orecchiette is bowl or ear shaped pasta.
Ossobuco
Osso buco is a regional dish from Piedmont in Italy. Osso buco translates literaly to bone hole a reference to the marrow which gives the dish its distinctive flavour and body.
Grease a large bowl (twice as large as the dough) with shortening or cooking spray. Add dough, turning so all sides are greased.
Cover the bowl with plastic wrap.
Set covered bowl in a warm, draft-free place.
Sopera Soup bowl
Sopes See antojitos.
Taco (and types of tacos) See antojitos.
Wok - a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.
Work - in cooking, this means to knead or mix gently with the fingers.
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Mortar and Pestle A bowl and heavy, blunt instrument used to pulverize--or grind--herbs, spices, and other foods.
Mousse A frozen dessert made mainly with whipped cream, sweetening, and flavoring ...
donburi (Jap.) A bowl of rice topped with a mixture of leftovers.
dong gu (Chin.) Dried black mushrooms with a strong smoky flavor.
Doppelbock (Ger.) Extra strong Bock beer.
dorage (Fr.) See dorure.
Donburi A large bowl used for noodle and rice dishes; dishes that are prefixed or suffixed with "don" are served in this type of bowl. These dishes typically feature a topping on a bed of rice.
The apples are nestled in a bowl held by the crust.
Biscotti: A Italian cookie generally containing nuts or flavored with anise.
Bain marie Melting or cooking very gently by placing the ingredients in a bowl over a saucepan of simmering hot water. Baste Moisten meat by pouring its own gravy or fat over.
petite marmite, small marmite-shaped pot used as a soup bowl; also a simmered dish, like a pot-au-feu)
Maroilles: strong flavored washed-rind cow's milk cheese from Flanders
marron: chestnut (e.g., marrons glacés, chestnuts in heavy syrup) ...
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.
There’s not a stitch of work involved; just open the bag, pour a handful of peas directly into a bowl, and let ‘em at it.
Make sure the bowl and beaters are clean and free of grease to obtain maximum volume. Superfine sugar makes for a smoother meringue as it is easier for the sugar to dissolve.
cream: to rub softened fat such as butter or shortening and sugar against sides of bowl with a wooden spoon until light in color and creamy. Or use electric mixer.
crisp: to make firm.
Break the egg and use your fingers to strain out the yolk, while the whites run into the bowl below. This is very quick but messy.
In large bowl combine potatoes, carrots, parsnips, and fennel; toss thoroughly with 2 tablespoons oil, melted margarine, 1 teaspoon salt, and pepper.
Put the cut tomatoes in a sieve above a bowl, and salt liberally. Leave in a cool place for an hour or more. The salt will draw liquid out of the tomatoes, which will collect in the bowl.
In a large bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, using the edge of a rubber spatula, cut down through the middle of both mixtures, across the bottom of the bowl and up the near side.
To wash Brussels sprouts, place them in a bowl of lukewarm water for about 10 minutes (this eliminates any insects hiding in the leaves), then rinse thoroughly.
Later they were placed in a buttered bowl, covered with a cloth, and steamed. The baked or chilled puddings evolved even later.
From this came the custom in England to drink a toast of "wassail" or "health" from a great punch bowl filled with hot ale spiced with nutmeg, cloves, and ginger. Traditionally it was served in wooden bowls and loving cups or poured from "Susans.
When you see eggs are to be separated, usually the whites go in a deep medium bowl to be beaten to soft or stiff peaks, the yolks go into a large or small bowl to be added to the batter or beaten with the sugar.
Easy to make by slowly melting butter in a bowl until the solids settle to the bottom. Then chill until hardened, turn over, and skim off the solids.
coddle Slow cooking of eggs in hot water.
A motion commonly used to fold the ingredients involves starting at one side of the bowl, moving downward and then across the bottom to the opposite side, ...
Glowing charcoal is placed in a small katori, or bowl, cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. This smoking adds a delicate flavour to the prepared meats.
 See also: Cooking, Water, Sauce, Cream, Vegetable
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