Stockpot - A deep pot with straight sides and handles used to cook stocks.
Strain - To pour liquid through strainer or colander to remove solid particles.
Straw Mushrooms - Small, tan mushrooms with a mild flavor.
Stockpot: A large, straight-sided pot that is taller than it is wide. Used for making stocks and soups, Some have spigots. Also called a marmite.
In a stockpot, combine apples, pears and 4 cups water; bring to a boil over high heat. Reduce heat to medium; add sugar, cinnamon stick and lemon juice. Simmer mixture for about 15 minutes, stirring to prevent scorching.
Bring the stockpot to a boil, covered, and then allow it to simmer for around 30 minutes, until the apples have softened. Remove the cinnamon sticks and puree. For a more chunky applesauce, use a potato masher or a big wooden spoon.
Fill 8-quart stockpot with enough water to cover lobsters. Cover stockpot; bring water to a boil over high heat. Meanwhile, to make Burned Butter Sauce, melt butter in medium saucepan over medium heat.
marmite: Stockpot
mask: To coat with sauce (see also nappé)
mayonnaise: A cold sauce emulsion consisting of egg yolks, vinegar, seasoning and a good quality oil ...
Trimmings, scraps, vegetable peelings and herb stalks can all be incorporated in stocks but remember that the stockpot is not a substitute for the bin: ingredients should still be of good quality and clean.
It is used for saute pans, stockpots, saute pans, roasters, and dutch ovens.
Fill a large stockpot with salted water about halfway. Bring to a boil and drop the lobsters in claws first. Cover and boil until the lobsters are bright red. A 1 1/4 pound lobster will take about 10 minutes.
To prepare it, boil it in a stockpot, then plunge it in cold water and peel off the skin and trim the base of gristle and fat. You can then cut it into thin slices and serve it hot or cold.
Place them in your 1-quart stockpot and stir in the lemon juice, lime juice, 2 tablespoons of honey, and 1 tablespoon of butter. Heat this over medium heat for 5 minutes or until the peaches soften slightly and the juices thicken.
Common Mexican pot which is tall and tapered inward on the top; it is shaped especially for cooking beans; stockpots and saucepans are good substitutes.
Oloroso: ...
One 16cm saucepan with lid
Two 18cm saucepans with lids
One 20cm saucepan with lid
One 14cm milk saucepan
One 24cm frying pan with lid and splatter guard
One stockpot with lid
Steamer insert for one saucepan
Colander and sieve ...
A boil-up is a colloquial term for a method of cooking used by the MÄori peoples of New Zealand. A simple method of cooking, a Boil-up is literally the boiling of different foodstuffs in a large pot (usually a stockpot) together to create a sort ...
To make a long story short, as she was about to put them in the stockpot for soup, she looked at them and said, "It's a shame to put such beautiful wings in a stock pot." So she battered and then deep-fried the chicken wings. The rest is history! ...
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Since the height of the Asparagus Cooker is approximately 6 inches and the height of the asparagus will add several more inches overall, the Cooker Rack and asparagus can typically be placed upright to fit in a stockpot that is 8 quarts or larger in ...
 See also: Stock, Cooking, Water, Sauce, Vegetable
  
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