Spermaceti oil is valued for its high resistance to heat, and thus it is used in machinery where there is excessive heat.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
I don't have aluminum foil on my windows anymore.
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
When I grew up there wasn't air-conditioning or anything of that nature, and this old car had a wall thickness of about ten inches. So we had a little warmer house in the winter and a little cooler in the summer.
Is the mean temperature of the ground in any way influenced by the presence of heat-absorbing gases in the atmosphere?
I'm telling you, until I shaved my head, I never realized how much heat is lost through the top of the head. I walk out in winter and it feels like I have an ice pack on my head. Unbelievable.
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.
They shot the ball well early. What comes out of the microwave hot doesn't always stay hot. I know, because I eat bagels in the morning.
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.
Your cocktail shaker can be smooth chrome or hammered aluminum. It must both conduct cold and look sophisticated at the same time.
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
Of course, you’d warm up faster if you took your clothes off.
I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.
You can see these boxes which are covered with metal foils for thermal reasons, and they are also, most of the time, thermally controlled inside to keep reasonable temperature inside each of these containers.
I try to keep at least one or two of my firesuit designs every year.
Ever see a skinny guy on a cold day? You know they tremble like Chihuahuas. Then you see a fat guy in a tank top - nine degrees, he's sweatin'. Look at 'Titanic,' remember the boat goes into the icy cold waters? Little skinny Leonardo: dead. Final scene, Kathy Bates on a rowboat, coat open, eating a hotdog.
In the cold, all the blood rushes to your core to protect your heart, lungs, kidneys, liver, and brain. When you leave the water, the blood rushes back to your arms and legs, absorbs that freezing cold, and brings it back to the heart.
Borrowed garments never keep one warm.
There's a way of getting heat that works for you, and there's a way of getting heat that works against you.
Man can be in Sahara desert - but I'm still going to wear the jacket.
A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.
Let it them be put into any clean oven vessel of china or stoneware which should be wider at the top than at the bottom. so that there may be the largest surface above to favor the evaporation.
Don't build a glass house if you're worried about saving money on heating.
