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  • Large cooking vessels with both an inner and outer steel wall that cooks the contents inside by releasing steam into the space between the walls. This steam jacket typically extends from the bottom of the kettle to between half and two-thirds of the distance to the rim. Heat passes directly from the wall of the kettle into the food. Kettles are available in gas or electric models, as well as direct steam units. Most are made from stainless steel, and usually, the steam jacket is permanently filled with treated, distilled water. Many models have a tilting mechanism for easy removal of liquids. They can range in size from 6 gallons to 100 gallons. The steam kettles can be floor, countertop, or wall models.
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