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Crock (dishware)
A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot. Crocks, or "preserving crocks," were used in household kitchens before refrigeration to hold and preserve foods such as butter, salted meats, and pickled vegetables. Crocks are made from stoneware, which is a nonporous ceramic that is water-tight, even without glaze. Larger crocks (20-30 gallons) are used for curing meats. The meat is covered with a brine made of water, sugar, salt, and a small amount of sodium nitrate or salt peter. The meat is kept submerged in the brine by two semicircle weights designed to fit inside the crock. The crocks are then topped with a lid and stored in a cool, dry location. Smaller crocks (1-10 gallons) are commonly used for preserving vegetables such as cucumbers for pickles, and cabbage for sauerkraut. Preserving food in this manner allows people to keep summer veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3238 - Athens - Casserole And Brazier - Stoà Of Attalus Museum - Photo By Giovanni Dall'Orto, Nov 9 2009
3 (three) is a number, numeral and digit. It is the natural number following 2 and preceding 4, and is the smallest odd prime number and the only prime preceding a square number. It has religious or cultural significance in many societies. Evolution of the Arabic digit The use of three lines to denote the number 3 occurred in many writing systems, including some (like Roman and Chinese numerals) that are still in use. That was also the original representation of 3 in the Brahmic (Indian) numerical notation, its earliest forms aligned vertically. However, during the Gupta Empire the sign was modified by the addition of a curve on each line. The Nāgarī script rotated the lines clockwise, so they appeared horizontally, and ended each line with a short downward stroke on the right. In cursive script, the three strokes were eventually connected to form a glyph resembling a with an additional stroke at the bottom: ३. The Indian digits spread to the Caliphate in the 9th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottery
Pottery is the process and the products of forming vessels and other objects with clay and other ceramic materials, which are fired at high temperatures to give them a hard and durable form. Major types include earthenware, stoneware and porcelain. The place where such wares are made by a ''potter'' is also called a ''pottery'' (plural "potteries"). The definition of ''pottery'', used by the ASTM International, is "all fired ceramic wares that contain clay when formed, except technical, structural, and refractory products". In art history and archaeology, especially of ancient and prehistoric periods, "pottery" often means vessels only, and sculpted figurines of the same material are called " terracottas". Pottery is one of the oldest human inventions, originating before the Neolithic period, with ceramic objects like the Gravettian culture Venus of Dolní Věstonice figurine discovered in the Czech Republic dating back to 29,000–25,000 BC, and pottery vessels tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crockery
Tableware is any dish or dishware used for setting a table, serving food, and dining. It includes cutlery, glassware, serving dishes, and other items for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates. Special occasions are usually reflected in higher quality tableware. Cutlery is more usually known as ''silverware'' or ''flatware'' in the United States, where ''cutlery'' usually means knives and related cutting instruments; elsewhere cutlery includes all the forks, spoons and other silverware items. Outside the US, ''flatware'' is a term for "open-shaped" dishware items such as plates, dishes and bowls (as opposed to "closed" shapes like jugs and vases). ''Dinnerware'' is another term use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crock-pot
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). History Slow cookers achieved popularity in the US during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. The Naxon Utilities Corporation of Chicago, under the leadership of electrical engineer Irving Naxon (born Irving Nachumsohn), developed the Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. Naxon was inspired by a story from his mother whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
8 Antique Stoneware Crocks
8 (eight) is the natural number following 7 and preceding 9. In mathematics 8 is: * a composite number, its proper divisors being , , and . It is twice 4 or four times 2. * a power of two, being 2 (two cubed), and is the first number of the form , being an integer greater than 1. * the first number which is neither prime nor semiprime. * the base of the octal number system, which is mostly used with computers. In octal, one digit represents three bits. In modern computers, a byte is a grouping of eight bits, also called an octet. * a Fibonacci number, being plus . The next Fibonacci number is . 8 is the only positive Fibonacci number, aside from 1, that is a perfect cube. * the only nonzero perfect power that is one less than another perfect power, by Mihăilescu's Theorem. * the order of the smallest non-abelian group all of whose subgroups are normal. * the dimension of the octonions and is the highest possible dimension of a normed division algebra. * the first number ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beanpot
A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though some are made of other materials, such as cast iron. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while its deep, wide, thick-walled body facilitates long, slow cooking times. Beanpots are commonly associated with New England, in particular Boston, Massachusetts. This association is evident in the nickname Beantown, and the use of the name ''beanpot'' for Boston events such as the Beanpot ice hockey tournament. Beanpots resemble the Indian ''handi'' and the Spanish, Mexican or Native American ''olla'', and may be related to the latter vessel. Unlike the German '' Römertopf'' and the Japanese ''donabe'', they are typically glazed both inside and out, and so cannot be used for clay pot cooking. See also * Baked beans * Cassole * Guernsey bean jar * Handi * List of cooking vessels * Olla * Slow cooker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassole
A cassole ( oc, cassolo) is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat. Cassole originated from the French form of the Occitan word ''cassolo''. The earthenware was first made at Issel, near Castelnaudary, France. It is constructed as a deep bowl with a wide mouth and narrow bottom. A cassole often features a unique design etched into its body. The famous French casserole dish called cassoulet derived its name from the bowl. Cassoles are still made in the traditional way at Issel. Particularly, Poterie Not Freres is identified as the single enterprise that continues to produce the bowls, which are crafted by hand. See also *Beanpot * Güveç *Tangia Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. basically, it is prepared with lamb shank, one or more candied lemons, a few spices, ga . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harsch Crock
A fermentation crock, also known as a gärtopf crock or Harsch crock, is a crock for fermentation. It has a gutter in the rim which is then filled with water so that when the top is put on an airlock is created, which prevents the food within from spoiling due to the development of surface molds. Ceramic weights may also be used to keep the fermenting food inside submerged. See also * Sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ... External linksImage with cross-section through crock Cooking vessels Fermentation {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stoneware
Stoneware is a rather broad term for pottery or other ceramics fired at a relatively high temperature. A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. Whether vitrified or not, it is nonporous (does not soak up liquids);Arthur Dodd & David Murfin. ''Dictionary of Ceramics''; 3rd edition. The Institute of Minerals, 1994. it may or may not be glazed. Historically, around the world, it has been developed after earthenware and before porcelain, and has often been used for high-quality as well as utilitarian wares. As a rough guide, modern earthenwares are normally fired in a kiln at temperatures in the range of about 1,000 ° C (1,830 °F) to ; stonewares at between about to ; and porcelains at between about to . Historically, reaching high temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. Earthenware can be fired effectively as low as 600 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cazuela
Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the ''cazuela'' (Spanish for cooking pot) – traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together. Chilean cazuelas The cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey. One of the most important facts about Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving in the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Vessels
Cooking, cookery, or culinary arts is the art, science and craft of using heat to 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 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 and boiling of water, expanded cooking techni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
