Parchment-paper

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

The largest use of zinc chloride in the United States is in wood preservation, fluxes, and batteries (see Batteries). Zinc chloride solution dissolves vegetable fiber and is widely used in mercerizing cotton (qv), swelling fibers, as a mordant in dyeing, parchmentizing paper, etc (see Fibers, vegetable ... 

Pergamentierung, /. parehmentization. Pergament-leder, n. vellum, -papier, n. parehment paper, -schlauch, m. parchment-paper tubing. 

With its black concrete bar, parchment paper sconces and walls of grass cloth and glazed tile, the place has the kind of relaxed ambi-... 

The book is printed on 241b. parchment paper and bound with metal Chicago screws". Appears to be a special printing of the work, possibly a one-off. Publisher name is his/her ebay name... 

These are doughnuts made from choux pastry. They appear to be an American product. The choux pastry is shaped into a ring on parchment paper. The rings are allowed to set and the parchment is dipped into the fat and the dough is loosened. Alternatively, the dough can be deposited by a specially shaped cutter. The finished product is less dense than other doughnuts and is sometimes glazed. 

The wrapping of the explosive charge, e.g. paraffined paper, parchment paper, tinfoil etc. (this factor was tested over a long period and some of the results are discussed further on p. 424). 

Obtain two cartridges of the explosive to be analyzed and place one of them on a 2-f t sheet of heavy dynamite paper (or waterproof tracing paper or parchment paper)... 

It was a Scot, Thomas Graham, who explained colloids, in 1862. He noticed that some solutions passed through parchment paper, others didn t. lie discovered that most of those that filtered through were of chemicals that formed crystals — he called them "crystalloids. The others he called colloids — from Greek kollodes, glue-like. 

An apparatus lor carrying out a dialysis usually consists of two chambers separated by a semipermeable membrane of parchment paper latex, animal lissue. or oilier colloid. In one chamber the solution is placed, and in Ihc other, the pure solvent. Crystalline substances diffuse from the solution through the membrane and into the solvent much more rapidly than amorphous substances, colloids or large molecules. 

Sampling.—Whole loaves should be taken, weighed immediately and wrapped in parchment paper, note being made of the time at which the bread left the oven and of that at which the sample was taken. 

Saxonites were packaged in parchment paper cartridges and initiated by a detonator not weaker... 

Another useful compound is zinc chloride (ZnCl2), which is used as a wood preservative, as a soldering fluid to remove oxides from metallic surfaces, and in the production of parchment paper. 

TO PREVENT YOUR CAKES FROM sticking, always butter or spray your pans, then sprinkle a pinch of flour over them to coat the sides and bottom. (For chocolate cakes, you can substitute cocoa powder for the flour.) I trace the bottom of the pan on a sheet of parchment paper, cut it out, and place the paper in the bottom of the pan. The cakes will slide right out of the pan once they ve cooled. 

Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside. 

Preheat the oven to 350°F. Butter the bottom and sides of a iO-inch round cake pan, and line the bottom of the pan with parchment paper. Set aside. 

Preheat the oven to 350°F. Butter two 8-inch round cake pans, and line the bottoms with parchment paper rounds. Butter the parchment, dust with flour, tap out the excess flour, and set aside. For cupcakes, you will need 3 muffin pans for 30 cupcakes either bake in batches or if you have 3 pans, use them at the same time. For the tray that is incomplete, fill the empty cupcake spaces halfway with water to prevent the cupcakes in that tray from overbaking. 

Extra slices, placed between pieces of wax or parchment paper and placed in an airtight container, can be frozen for up to 2 weeks or refrigerated for I week. 

Preheat the oven to 350°F. Butter and flour two cake pans—an 8 -inch and a 6 -inch pan, both at least 3 inches high. Gut out parchment paper and place on the bottoms of the pans to prevent the cakes from sticking. Set aside. 

Let the cakes cool in the pan for 15 minutes, then turn over onto a wire rack, remove the parchment paper, and let cool completely. 

TO MAKE perfect rolled COOKIES, such as sugar cookies, cut two sheets of parchment paper the size of a baking sheet. Place half the cookie dough on one sheet of parchment paper and cover it with the second sheet. Use a rolling pin to carefully flatten and even out... 

Preheat the oven to 350°F. Line 2 baking sheets with Silpats or parchment paper and set aside. 

Place the dough on a sheet of parchment paper, or Silpat, with a sheet of parchment on top. Chill it in the refrigerator for at least 30 minutes. 

Roll the dough to a V2-inch thickness, sprinkling a little flour on the dough so it doesn t stick. I like to cut shapes out directly on the Silpat or parchment paper as the cookies can become misshapen if moved. To do this, cut out all your shapes, chill for 5 minutes, then peel away the excess dough surrounding the cookie cutouts and reuse. Arrange the cookies at least I inch apart on the prepared baking sheets. 

Meanwhile, preheat the oven to 375°F- Line a baking sheet with a Silpat or parchment paper. 

If the wrappers don t cover the entire pan, you can easily cover the extra space with parchment paper.) Set aside. 

While the Goldies are chilling, prepare the Melted Chocolate Ganache. As it cools, set up a work area by covering a baking sheet with parchment paper. 

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