Scale
Also referred to as descaling, this process is the removal of scales from fish before cooking. Some fish have a layer of tough scales that need to be removed before cooking.
Kitchen Scale
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A fish scaler is a kitchen tool which is designed to remove the inedible outer scales from fish, leaving soft skin behind.
How to Scale a Recipe
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Product review of the Escali Digital Kitchen Scale
Cooking, and especially baking, experts agree, the best way to accurately measure is by volume. The Escali Digital scale makes volume measurements effortless.
Chile Pepper Heat Scoville Scale
Wondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912.
Scale Ingredients
To weigh ingredients rather than measure in cups or spoons for better accuracy and consistent results.
scale (Greek lepid, Latin squama) is a small rigid plate that grows out of an animal's skin to provide protection. In lepidopteran species, scales are plates on the surface of the insect wing, and provide coloration.
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SCALE
To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler.
Scale - A kitchen utensil used to accurately measure the weight of an ingredient, also the process of removing the scales from fish with a knife or a fish scaler.
Scant - Not quite up to full measure or slightly less than the required amount.
Scaler (food industry term):
A special hand tool with ridged teeth for scaling fish.
Scaling (food industry term): ...
Baumè Scale - See hydrometer
Bavarian Cream - A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. This cream may then be poured into molds, or used as a filling for cakes or pastries.
Kitchen scale. Matthew Amster-Burton swears by his kitchen scale, and he convinced us every household needs one.
Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head.
Scale - To weigh dough before making it into bread loaves.
Score - To make a series of cuts in two different directions on the surface of dough, the fatty covering of ham, and the fatty edges of meat.
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Scale/scaling: To measure ingredients by weighing; to divide dough or batter into portions by weight.
Scallop: A bivalve whose adductor muscle (the muscle that keeps its shells closed) and roe are eaten. Also, a thin slice of meat. (See escalope.) ...
"Scaled back to use 1/2 a wombak cabbage and with the exception of using crunchy peanut butter made as per recipe, to be honest I was worried that the..." more
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One upscale brand of non-dairy creamer, International Delight, (which comes in a wide variety of flavors, including Irish Creme, Amaretto, Cinnamon Hazelnut, Chocolate, Kahlua, Southern Butter Pecan, etc., etc.) suggests that not only can you use it ...
A gram scale makes preparing formula a breeze. It only takes seconds to get the exact amount needed. (The scale needs to weigh in increments of 1 gram. The accurate Tanita brands, are available from Children's PKU Network.
kitchen scale: A relatively small scale that includes some sort of container; designed for weighing various food items.
kitchen triangle: A working space in your kitchen in which you can move between the sink, refrigerator, and stove unobstructed.
Lorraine Pascale shares her baking know-how
Quick recipe finder
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast").
Báscula Scale
Batidora electrica Electric mixer
Batir To whisk or beat as in to beat eggs.?
Removing the scales from a fish, which is best done by first cutting off the fins and then, holding on to the tail, scraping away the scales in an upwards motion with the back of a knife, working towards the head, and followed by rinsing
Dim sum ...
écailler: to scale fish, also an oyster opener or seller
échalotes: shallots
échine: spare ribs ...
A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9.
fajitas
A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas.
A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/5.
chafing dish
A dish kept above a heat source to keep food warm.
Flavour: Black pepper is very pungent and fiery. Hotness Scale: 8
White pepper is less pungent. Hotness Scale: 7
Green pepper is milder with a cleaner, fresher flavour. Hotness Scale: 3 ...
Celsius Scale: The metric system of temperature measurement, with 0° C at the freezing point of water and 100° C at the boiling point of water.
Cheesecake: A sweet, cheese-based dessert normally the shape of a circle or pie.
Clean and scale the fish. Wash it well. Wipe and dry the fish.
Make four slits on either side of the fish with a sharp knife.
Apply the ground paste all over including the inside of the stomach.
Marinate this mixture for 8 hours.
ECHELLE DES CRUS (SCALE OF the VINTAGES)
Complex System of classification of the communes of Champagne according to the value of the grapes which are produced there.
drawn Refers to a whole fish scaled and gutted but with head and fins
left on.
drawn butter See clarified butter.
dredge To coat food with a dry ingredient such as flour, cornmeal, or
bread crumbs, shaking off the excess.
That is to say, a baker is not bound to sell a loaf weighing either 4 lb or 2; all he has to do, when a customer asks for a loaf, is to put one on the scale, weigh it, and declare the weight.
écailler: to shell crabs, or to scale fish
échalote: shallot
échauder: to scald
écrevisse: crayfish or crawfish (e.g.
This vegetable has small leaves that look like scales tightly packed near the tips, which are an especially popular part of the vegetable because of their soft to crunchy texture and mild flavor.
The development of rendering was primarily responsible for the profitable utilization of meat industry by-products, which in turn allowed the development of a massive industrial-scale meat industry that made food more economical for the consumer.
1880, and a method devised in 1890 by Stephen Moulton Babcock to determine the butterfat content of milk and cream gave impetus to large-scale production.
The root is usually grown on a small scale and is an expensive luxury. What is usually served in Japanese restaurants as wasabi, is really a paste made from wasabi powder. Wasabi is now being grown outside of Japan in Oregon, Taiwan, and New Zealand.
At the bottom of this grading scale is a tea known as ban-cha, which is typically available in supermarkets and restaurants.
There is a scale of heat in chillies from 1 to 10 and the habanero scores a whopping 10 out of 10, so beware! Try using them whole so that the flavour infuses dishes such as fish stews, chillies, jerk sauces and Caribbean curries.
Cultivation of watercress is practical on both mass scales and on the individual scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation and thrives in water that is slightly alkaline.
The term given to fish which has the scales, gills and viscera removed. The fins and tail should be trimmed with a scissors.
To scale your own fish, place fish on newspaper next to the sink.
It looks like a banana covered with green scales, which buckle and separate as the fruit ripens. Beneath the scales are kernels of pulp, which you scrape off like corn from a cob. The kernels have a pleasant tropical flavor and creamy texture.
Bragging rights aside, the true heat of a hot sauce can be measured by a scale referred to as the Scoville scale. The Scoville scale number reflects the amount of water needed to dilute the capsaicin to the point where the heat would be undetectable.
Quantities - you may have to scale down the recipe to fit your tagine.
Cooking time - you may find your recipe cooks more quickly in a tagine, so start checking for readiness at maybe halfway through.
For the essential oil business, highly scented rose varieties ('oil roses') are grown in large scale.
Fish without fins and scales
Amphibians and Rodents (such as frogs, mice, etc.)
Neveilah and Treifah (any animal, regardless of whether it had the 2 criteria to be kosher, which has died of its own accord, or been torn by wild beasts.
Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9.
Farfle Grated egg noodle dough used in soups. Can refer simply to food that has broken into small pieces.
Chowder is comfort food that can go upscale with a few subtle touches. From New England clam "chowda" to vegetarian versions with corn and potatoes, these easy chowder recipes are perfect for fast weeknight suppers.
Chicken Soup ...
a member of the lily family with an erect stalk and small, scale-like leaves along the stalk, capped by a ruffle of small leaves; a young stalk is tender with a slightly pungent, bitter flavor, an apple green color and a purple-tinged tip; ...
Usually a bright chartreuse, registers medium hot on the Scoville scale. These Hungarian Wax Peppers are in the mid- to low-end of the Scoville scale. They range from 5,000 to 15,000 SHUs.Ideal for pickling.
4 medium herrings (or 4 small trout) scaled, cleaned and backbones removed
100g coarse oatmeal
3-4 tablespoons milk
125g butter
Salt and pepper to season and lemon wedges to serve with the fish ...
The fat content of ice creams in general rank on the low end of the scale.
The black bream is a dark grey sea fish with tough scales that need to be removed before cooking; relatively inexpensive, it is delicious either as fillets, stuffed or baked.
Black butter ...
A term referring to a whole fish, with or without scales, that has had its internal organs removed. The term "drawn butter" refers to clarified butter.
Dredge ...
Basic Mayonnaise -To scale this recipe up or down, the ratio is one yolk per cup of oi
Ingredients ...
Ecailler - To open an oyster, clam or mussel or to remove the scales from a fish.
Ecumer - Remove the fat and/or foam formed on the surface of a liquid using a ladle.
Artichoke-Asparagus Salad
A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!...
Scallops with Artichokes and Tomatoes
A flavorful seafood sauté that's simple enough to throw together in a time crunch....
The massive scale of death in both the Muslim and Christian Mediterranean led to the expansion of a sylvan-pastoral economy because of the reversion of farm land to pasture.
More Appetizer Recipes
Many are easily scaleable to quantity sized recipes ...
Whole fish should look alive, with bright, reflective skin and red gills. If the fish has not been scaled, ask your fishmonger to do this for you.
Pretzel ...
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