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Corned Beef Knot
The corned beef knot is a binding knot usually made in small line or string. It gains its name by often being used for binding the meat of the same name while it is being cooked. Since corned beef shrinks during cooking, the knot needs to be tightened several times during the process. Tying A buntline hitch is tied to the standing part and moderately tightened. The binding itself is tightened as the meat cooks by sliding the buntline hitch on the standing part. The knot is finished by a half hitch around the ''working end'' only after the meat has fully shrunk. It is considered more secure and suitable for this task than the related packer's knot.Clifford W. Ashley, ''The Ashley Book of Knots'' (New York: Doubleday, 1944), 37-38. See also *List of binding knots *List of knots This list of knots includes many alternative names for common knots and lashings. Knot names have evolved over time, and there are many conflicting or confusing naming issues. The overhand knot, for e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Packer's Knot
The packer's knot is a binding knot which is easily pulled taut and quickly locked in position. It is most often made in small line or string, such as that used for hand baling, parcel tying, and binding roasts. This latter use, and its general form, make it a member of a class of similar knots known as butcher's knots.Clifford W. Ashley, ''The Ashley Book of Knots'' (New York: Doubleday, 1944), 36-38. Tying and variations A lightly tightened figure-eight knot is formed around the standing part of the line such that both ends emerge from the same point. Pulling on the standing part tightens the binding. After the desired degree of tension is reached, a locking half-hitch is added over the working end and pulled taut. Even without the locking half-hitch the knot will generally maintain tension while additional tying is accomplished, such as putting a second, perpendicular, wrap on a package.Ashley(1944), p. 337Gordon Perry, ''Knots'' (North Vancouver, Canada: Quantum Publishi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binding Knot
Binding may refer to: Computing * Binding, associating a network socket with a local port number and IP address * Data binding, the technique of connecting two data elements together ** UI data binding, linking a user interface element to an element of a domain model, such as a database field ** XML data binding, representing XML document data using objects and classes * Key binding, or keyboard shortcut, mapping key combinations to software functionality * Language binding, a library providing a functional interface to second library in a different programming language * Name binding, the association of code or data with an identifier in a programming language ** Late binding, name binding which is resolved at run-time rather than in pre-execution time Science * Binding problem, a term for several problems in cognitive science and philosophy ** Neural binding, synchronous activity of neurons and neuronal ensembles * Molecular binding, an attractive interaction between two molecule ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during Curing (food preservation), curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during Curing (food preservation), curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buntline Hitch
The buntline hitch is a knot used for attaching a rope to an object. It is formed by passing the working end around an object, then making a clove hitch around the rope's standing part and taking care that the turns of the clove hitch progress ''towards'' the object rather than away from it. Secure and easily tied, the buntline hitch will jam when subjected to extreme loads. Given the knot's propensity to jam, it is often made in slipped form. History Simple and effective, the buntline hitch dates to the age of sail, when it was used to secure buntlines to the foot of the sailsBrion Toss, ''Chapman's Nautical Guides: Knots'' (New York: Hearst Marine Books, 1990), 39.Clifford W. Ashley, ''The Ashley Book of Knots'' (New York: Doubleday, 1944), 310. on square-rigged ships. That the buntline hitch was the preferred knot speaks to its security and reliability.Geoffrey Budworth, ''The Complete Book of Knots'' (London: Octopus, 1997), 51. Once set, repeated jerking and slatting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Half Hitch
The half hitch is a simple overhand knot, where the working end of a line is brought over and under the standing part. Insecure on its own, it is a valuable component of a wide variety of useful and reliable hitches, bends, and knots. Two successive half hitches tied around an object makes up the common clove hitch. Two successive half hitches tied around the standing part of a rope is known as two half-hitches or double half hitch. One instance where a half hitch stands on its own without additional embellishment is when added to a timber hitch to help stabilize a load in the direction of pull. A timber hitch is tied on the far end of the load to bind it securely and a half hitch made at the forward end to serve as a guide for the rope. In this instance, the half hitch combined with a timber hitch is known as a killick hitch or kelleg hitch. The knot is attractive to the eye and so is used decoratively for French whipping which is also known as ''half hitch whipping''. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Packer's Knot
The packer's knot is a binding knot which is easily pulled taut and quickly locked in position. It is most often made in small line or string, such as that used for hand baling, parcel tying, and binding roasts. This latter use, and its general form, make it a member of a class of similar knots known as butcher's knots.Clifford W. Ashley, ''The Ashley Book of Knots'' (New York: Doubleday, 1944), 36-38. Tying and variations A lightly tightened figure-eight knot is formed around the standing part of the line such that both ends emerge from the same point. Pulling on the standing part tightens the binding. After the desired degree of tension is reached, a locking half-hitch is added over the working end and pulled taut. Even without the locking half-hitch the knot will generally maintain tension while additional tying is accomplished, such as putting a second, perpendicular, wrap on a package.Ashley(1944), p. 337Gordon Perry, ''Knots'' (North Vancouver, Canada: Quantum Publishi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Binding Knots
A binding knot is a knot that may be used to keep an object or multiple loose objects together, using a string or a rope that passes at least once around them. There are various binding knots, divided into two types. Friction knots are held in place by the friction between the windings of line. Knotted-ends knots are held in place by the two ends of the line being knotted together. Whipping and seizing are binding knots, but are more complex since they contain many turns, like a lashing. This is a list of binding knots. * Boa knot *Bottle sling * Constrictor knot * Corned beef knot *Granny knot *Ground-line hitch *Miller's knot *Packer's knot *Reef knot * Strangle knot *Surgeon's knot *Thief knot *Jamming knot *Sheet bend *Sheepshank *Common whipping See also *List of bend knots *List of knots *Rope splicing Rope splicing in ropework is the forming of a semi-permanent joint between two ropes or two parts of the same rope by partly untwisting and then interweaving the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
