PROPANE COOKING BURNERS. COOKING BURNERS

PROPANE COOKING BURNERS. DIRECTIONS COOKING. WHITE WINE FOR COOKING CHICKEN.

Propane Cooking Burners


propane cooking burners
    propane
  • colorless gas found in natural gas and petroleum; used as a fuel
  • A flammable hydrocarbon gas of the alkane series, present in natural gas and used as bottled fuel
  • This page provides supplementary chemical data on Propane.
  • Propane is a three-carbon alkane, normally a gas, but compressible to a transportable liquid. It is derived from other petroleum products during oil or natural gas processing. It is commonly used as a fuel for engines, oxy-gas torches, barbecues, portable stoves and residential central heating.
    cooking
  • The process of preparing food by heating it
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • Food that has been prepared in a particular way
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • (cook) someone who cooks food
  • The practice or skill of preparing food
    burners
  • A thing that burns something or is burned, in particular
  • (burner) the heating elements of a stove or range on which pots and pans are placed for cooking; "the electric range had one large burner and three smaller one"
  • A part of a stove, lamp, etc., that emits and shapes a flame
  • An apparatus in which a fuel is used or an aromatic substance is heated
  • (Burner (Breadwinner album)) Merge Records had released two 7-inch singles while the band was active, 1990-1992.
  • (burner) an apparatus for burning fuel (or refuse); "a diesel engine is an oil burner"

"Steamer-Canner"
"Steamer-Canner"
Chosen for EXPLORE, September 3, 2011! (Disclaimer: I am not a scientist or engineer, as the following description makes obvious!) The pan and its top, seen here, is the device we use for simple "hot-water-bath" canning (fruits, rhubarb and tomatoes and some pickles)--the high acid foods. The USDA and the home extension office in the USA do not officially approve this device, stating that 'not enough research has yet been carried out to know if it is safe'. [Do not confuse this device with a "pressure canner" which is a large pressure cooker that locks tight and raises pressure within, subjecting the food to temperatures well above boiling (and which is NECESSARY for preserving all foods other than those named above--most vegetables, meats, soups, etc.). ] ALWAYS FOLLOW THE ADVICE GIVEN BY YOUR RECIPE FOR USING THE CORRECT PROCESSOR, simple water-bath (as here) or locking pressure canner. The device seen here uses simple steam to "boil" the cans and their contents. It does not lock and does not build pressure within. I bought this "steamer-canner" at my local hardware store three years ago, and since then we (mainly my husband, George) have canned perhaps 150 quarts of tomato juice and have not had a single one fail to survive the winter in perfect condition. (And I have canned lots of other fruits, tomatoes, and preserves.) The advantage of this gadget, we think, over the large, deep kettle full of hot water normally used (and approved) is the smaller amount of hot water required by this one and the lighter weight of the all-aluminum top and bottom. The bottom seen here on the stove, requires about 2.5 quarts of water. When the lid that George holds goes on (it has two two small holes through which steam escapes), the water boils and builds a 'head of steam' within the tall top. No pressure builds--this is simple steam. The quarts of tomato juice, seen here, require 40 minutes at full steam at full heat. (Here, the work is done on the high burner plate of an Aga stove; if using a gas or electric range you'd choose high power.) When the recommended processing minutes are up, the contents of the jars will be themselves boiling, as they will have been doing for some minutes. This sterilizes the contents. If you can, you know the routine. Lift the jars out with a 'jar-lifter' and cool on a cloth-covered surface. Wait for the desired 'pong' sound that tells you the jar has sealed. We find this gadget easier to use than the old kettle method, which uses more water and is heavy and bulky. I have nothing to do with promoting this device. I just decided to share our experience, in case it is of interest to anyone. The one we own is made by Back to Basics, and is available online and in many stores. You'll find lots of reviews online by many cooks who have used them for more years than I have. I just wanted to share our experience with any other canners, or would-be canners, out there!! Happy canning and happy dining!!
19/2.2011 - i have real burners again!
19/2.2011 - i have real burners again!
when we moved, i left behind my beloved six-burner/2-oven smeg stove and even just typing that still hurts a little bit...but it just got a little bit better. a few weeks ago, in ikea, we spotted these burner units (framtid) where you could make the stovetop arrangement yourself. so we bought 2 2-burner units and one with a BIG center burner. we also bought one of those oak-topped trolleys (utby) to mount the burners into. while i was off in copenhagen this week, playing, husband got it all put together, so i can cook on a proper gas stove again instead of the horrible glass-topped piece-of-crap stovetop that came with this old falling down house we've got. what's great is this is hooked up to a large propane bottle and once husband puts the wheels on the trolley, this summer, i'll be able to wheel it outside to cook! 50:365

propane cooking burners
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