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primeindustrialvalvesmfgco · 1 month ago

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Pioneering Excellence in Industrial Valve Manufacturing Since 1977

Introduction

Prime Industrial Valves Mfg. Co., established in 1977, is a premier manufacturer of industrial valves, headquartered in Ahmedabad, India. Over the years, the company has emerged as a leader in the industrial valve sector, known for its commitment to quality, innovation, and customer satisfaction. With a robust infrastructure, dedicated R&D capabilities, and a highly skilled workforce, Prime Industrial Valves Mfg. Co. continues to set benchmarks in the industry.

Vision and Mission

Vision: To be a globally recognized leader in the industrial valve manufacturing industry, delivering innovative solutions tailored to the evolving needs of our clients.

Mission: To provide high-quality, cost-effective, and timely solutions while ensuring superior customer satisfaction and environmental sustainability.

Infrastructure and Certifications

Prime Industrial Valves Mfg. Co. operates a state-of-the-art manufacturing facility in Ahmedabad, equipped with cutting-edge technology. The facility boasts an in-house casting unit renowned for its precision and excellence. A dedicated R&D unit drives innovation and continuous improvement, enabling the company to stay ahead in the competitive market.

The company’s commitment to quality and efficiency is validated by prestigious certifications, including:

ISO 9001: For adhering to international quality management standards.

NSIC Certification: Demonstrating our capabilities as a trusted MSME partner.

IBR Certification: Ensuring compliance with the Indian Boiler Regulations.

Product Portfolio

Prime Industrial Valves Mfg. Co. offers a comprehensive range of valves and related products, tailored to meet the diverse needs of industries worldwide. Each product is manufactured from high-quality materials such as Forged Steel, Alloy Steel, Stainless Steel Valve, and Duplex Steel. Here’s an overview of the product range:

1. Gate Valves

Used in water and sewage systems, oil and gas industries, and various industrial processes, gate valves ensure reliable flow control.

2. Globe Valves

Ideal for water and wastewater systems, chemical processing, oil and gas applications, and power plants. Globe valves are designed to regulate flow effectively and withstand challenging environments.

3. Ball Valves

Widely used in water and wastewater treatment, HVAC systems, oil and gas industries, and chemical processing, Ball valves offer durability and precise control. With advanced sealing technologies, they ensure leak-proof operation.

4. Butterfly Valves

Designed for water and wastewater treatment, industrial processes, and pipelines, Butterfly Valves provide efficient flow regulation and are available in various configurations to meet specific needs.

5. Check Valves

Preventing backflow, Check valves are essential for water distribution systems, pumping stations, and fire protection systems. Their robust design ensures long-term reliability.

6. Strainers

Used in water systems, HVAC systems, industrial processes, marine applications, and petrochemicals, strainers ensure the removal of debris and particles, protecting downstream equipment.

7. Needle Valves

Perfect for laboratories, hydraulic systems, fuel systems, and aerospace industries, needle valves provide precise flow control, ensuring accuracy in critical operations.

8. Piston Valves

Used in hydraulic and pneumatic systems, chemical processing, and water treatment, Piston valves are known for their reliability and ability to handle high-pressure environments.

9. Pressure Reducing Valves

Designed for water, gas, steam, and hydraulic systems, Pressure Reducing valves regulate pressure effectively, enhancing system efficiency and safety.

10. Knife Edge Gate Valves

Ideal for wastewater treatment, mining, pulp and paper, and chemical processing, Knife Edge Gate Valves are built for rugged environments and can handle slurry and viscous media efficiently.

11. Specialized Products

Moisture Separators: For steam systems and compressed air applications, ensuring dryness and efficiency.

Blow Down Valves: For boilers and pressure vessels, helping in the effective removal of impurities.

Flush Bottom Valves: Facilitating cleaning and maintenance in industrial processes, ideal for reactors and tanks.

Steam Traps: Enhancing efficiency in heating systems, steam boilers, and autoclaves.

2-3 Way Motorized, Cylinder & Pneumatic Control Valves: Offering precision control in automation systems, designed for advanced industrial needs.

Industries Served

Prime Industrial Valves Mfg. Co. caters to a wide array of industries, ensuring customized solutions for each sector’s unique requirements. Key industries include:

Oil and Gas: Valves designed to handle high pressure and corrosive environments.

Chemical Processing: Specialized valves for handling aggressive chemicals and high temperatures.

Water and Wastewater: Solutions for efficient water management and distribution systems.

Power Generation: High-performance valves for power plants and energy systems.

HVAC Systems: Components ensuring optimal flow and temperature control.

Food and Beverage: Hygienic and durable valves for stringent industry standards.

Marine and Petrochemicals: Robust valves designed for challenging environments.

Operational Philosophy

Prime Industrial Valves Mfg. Co. operates on the philosophy of "QUALITY, COST, and DELIVERY." This ensures that every product not only meets stringent quality standards but is also cost-efficient and delivered on time to exceed customer expectations. The focus on maintaining high standards across all operations has solidified the company’s reputation for excellence.

Research and Development

Innovation is the cornerstone of Prime Industrial Valves Mfg. Co. The R&D unit is equipped with the latest technology and software tools, enabling the design and development of advanced valve solutions. Recent innovations include high-efficiency sealing systems, corrosion-resistant materials, and automation-compatible valves. Continuous research helps the company introduce new products and improve existing ones, ensuring alignment with global industry trends.

Commitment to Sustainability

As a socially responsible organization, Prime Industrial Valves Mfg. Co. is committed to environmental sustainability. The company employs eco-friendly manufacturing practices and materials, minimizing its environmental footprint while maximizing operational efficiency. Initiatives such as energy-efficient production processes and recycling programs reflect the company’s dedication to a greener future.

Global Reach and Export Capabilities

Prime Industrial Valves Mfg. Co. has established a strong presence in both domestic and international markets. Key export regions include the Middle East, Southeast Asia, Africa, and Europe. By maintaining high-quality standards and offering competitive pricing, the company has successfully built lasting relationships with clients worldwide. Customized solutions and efficient logistics ensure timely delivery, enhancing customer satisfaction.

Conclusion

Prime Industrial Valves Mfg. Co. stands as a testament to excellence in the industrial valve manufacturing industry. With a legacy of over four decades, the company has consistently demonstrated its expertise in delivering high-quality, innovative, and cost-effective solutions. Guided by its core values of quality, efficiency, and customer focus, Prime Industrial Valves Mfg. Co. is poised to continue its journey of excellence and innovation in the years to come.

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#Youtube

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bharatmilling · 5 months ago

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Comprehensive Guide to Circular Knives and Circular Blades for Precision Cutting Solutions

At Perfect Knives, we specialize in manufacturing a full range of Circular Knives and https://www.perfectknives.com/circular-knives.phpCircular Blades to meet the diverse cutting needs across various industries. From Slitting Knives to Trimming Knives, our products are designed for durability, precision, and versatility, ensuring clean and efficient cuts for materials like paper, film, foil, tapes, cloth, leather, and rubber.

Types of Circular Knives We Offer

We provide a comprehensive range of Circular Knives and accessories suitable for all types of cutting applications:

Slitting Knives:

Top Knife: Available in Flat and Dished designs (Single Bevel, Double Bevel, Hollow Ground).

Bottom Knives: Options include Ring, Dished, Segmental, Multiple Edge, and Self Locking Burst Cutter.

Knife Holders:

Self Locking, Key Locking, Gang Slitting, and Bearing Fitted holders for precise blade positioning.

Slicing Knives:

Designed specifically for tape and roll slicing to ensure smooth and accurate cuts.

Paper Core/Tube/Cone Cutting Knives

Ideal for cutting paper cores and tubes with perfect perpendicular angles and clean edges.

Perforation Wheels/Cutters and Roll Slicing Knives:

For applications requiring continuous or segmented cuts.

Dividing and Notching Cutters

Used for precision slicing and dividing tasks in multiple industries.

Metal Slitting Knives and Precision Spacers:

Made with ground or lapped surfaces for enhanced performance.

Trimming and Notching Knives

Perfect for applications requiring precise material trimming.

We manufacture these Circular Knives using the highest grades of Alloy/Tool Steel, including High Speed Steel (H.S.S.), HCHCR (D2-D3), Stainless steel, Carbon steel, Tungsten Carbide, and Zirconia Ceramic.

Perfect Cutting Angle Geometry for Clean Cuts

Our Circular Knives are engineered with the PERFECT Cutting Angle Geometry, which ensures perpendicular and clean cutting of materials like paper cores, tubes, and cones. This geometry is crucial for producing burr-free, easily separable rolls, enhancing productivity in various industries.

To explore our complete range of Circular Knives and Circular Blades, visit Perfect Knives or call us at 9822050035.

The Manufacturing Excellence of Circular Knives and Blades

Our Circular Knives and Blades are crafted using high-grade steel that is precisely heat-treated, ground, and lapped for optimal flatness and parallelism. This process yields a longer life between regrinds, making our blades a reliable choice for any industrial application.

For industries like metal, plastic, rubber, food, pharmaceuticals, paper & pulp, conversion, and printing, we also offer non-standard knives tailored to your specific requirements.

The Perfect Knives Advantage

Perfect Knives stands out due to our commitment to quality and customer satisfaction. We use meticulously chosen materials to manufacture knives that provide the best possible performance across a variety of applications. Whether it's for metal slitting or food processing, our Circular Knives deliver superior cutting efficiency.

Send your knives to PERFECT ENGINEERING WORKS for re-sharpening, regardless of the make, to maintain their peak performance.

Invest in precision and reliability with Circular Knives and Circular Blades from Perfect Knives. Our expertly crafted products meet the highest industry standards, delivering consistent results across all applications. For more information on our range, visit Perfect Knives or call us at 9822050035.

#Circular Knives

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magiaesabiduria · 3 years ago

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With the knife so expertly held in his hand, Billy carved into the pumpkin, cutting the top off before he started scooping out the insides. He glanced down at the pumpkin for a moment with a smirk pulling on his lips as his dark eyes made contact with John. "Im rearranging yours next." He said as a warning in a so smooth and charming voice.

@fxntasmagoria

John knew he would enjoy the Halloween festivities all the more this year because he had a significant other to celebrate with, someone to partake in all the activities he'd longed to do when he was a kid, wants that didn't go away even in adulthood. He hadn't expected that both of them would get just as invested in the activities though; Billy seemed to bring it up more than John did -- granted, John was sure that had more to do with the fact that Billy wanted John to have a good time and do everything he wanted to than because Billy himself wanted to.. but, in John's eyes that only made it all the more special. That they got to plan out and do these activities because Billy was wanting to spoil him and wanting to have a good time with him, to just allow both of them to be happy.. it was more than he could have ever asked for.

So when John brought up pumpkin carving, he wasn't the least bit surprised to hear Billy sound just as happy to partake as he himself was. He smiled at him, kissing him softly and setting up the plastic tarp so they wouldn't have to waste too much time cleaning up after the fact. John was planning on roasting the seeds and using the pulp for some desserts so they were emptying that out into a large pot. When he heard Billy start speaking, John looked up at him and felt a blush instantly spread from the apples of his cheeks and through his face until even his neck felt hot. The words coupled with the tone and the way Billy was looking at him, with the promise of the best kind of violence to come, had John shivering with want. He let out a soft whine at him.

"You planning on doing that while you slice me up too?" he teased back, feeling a heavy wave of desire roll through him and settle in his gut. John had long ago stopped worrying about whether or not his kinks were a little too ... out there; Billy had never made him feel strange for his wants nor had he ever pushed for more than what John was willing to do. John swallowed thickly, fingers trembling a bit as he shoved his hand in his own pumpkin and cleaned out the inside. He chewed on his lower lip for a moment but moved on to tracing his design on his pumpkin as he listened to Billy's answer.

They continued to shoot back teasing words and promises for later the entire time they were working on their pumpkin carving and John was achingly hard by the time they were actually finished -- which wasn't something he would have expected to come out of this activity before he'd met and connected with Billy. Clean up didn't take long.. mostly because they both decided to leave the separating and roasting pumpkin seeds for a later time.

John washed his hands and, before Billy could even get up from where he was still seated on top of the tarp, he straddled his lap. He threw his arms around Billy and pulled him as close as possible, hips grinding down against Billy's erection and he groaned softly. "I'm glad I'm not the only one that was affected like this," he said, panting already and almost whining when he felt Billy's strong hands travel along his body, groping and clawing at him as if he very much meant to tear John apart. "Fuck," he shivered and kissed Billy deeply, moaning into his mouth as he lifted himself up just enough to unbutton his pants and shove them out of the way. "I want you to," he said, words hot and heavy between them.

A soft squeak of surprise left him as Billy grabbed him and pinned him to the tarp, flat on his back. John's heart was beating faster than ever and his eyes were dark, gaze filled with the lust and love he felt for the man currently pulling out his favored blade from his pocket. He whimpered quietly as he stared up at Billy, legs spreading some once Billy tore his jeans off. Gaze followed the blade as Billy brought it closer to John's skin until it was right against his exposed collarbone and Billy was adding the least bit of pressure there. "Yes, make me bleed while you fuck me," he begged, not the least bit ashamed of what he was saying. John even reached for Billy's jeans, undoing them and shoving them out of the way until he freed his erection; John groaned softly and looked at Billy again, "I trust you, you'll take care of me after.. fuck, just please... please let me feel you buried deep inside me," he breathed out, trying to keep himself still even though he was vibrating with want.

#fxntasmagoria #usfw #〖 John :: drabble 〗#『 be your own hero | john :: fyv 』

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whitewitchdani · 5 years ago

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Laters, Baby: Chapter 8

Read Chapter 7 Here

Word Count: 1874

Pairing: Winchester!Sister x Lucifer

Warnings: angst, language, description of injury

A/N: Chapter 8! Let me know what you think and if you’d like to be tagged.

Laters, Baby Masterlist

Crowley took a deep breath before running through his rescue plan again. It consisted of teleporting into where he thought Y/N might be and kind of just winging it from there. Why was he doing this again? Oh right, to weaken Lucifer and save a Winchester.

Bollocks, this was a terrible plan.

With a snap of his fingers, Crowley teleported into the part of Hell he assumed Y/N was being kept. Turns out he was right; the chambers had been redecorated, however, and as he walked into the bedroom the youngest Winchester was fast asleep in the bed. He observed the red accents the room was covered in and smirked. How cliché of the devil, he thought to himself.

As he approached the huntress, he saw she had a black eye and a split lip, finger shaped bruises were also forming around her throat. “Bloody hope the Winchesters don’t blame me for this.” he whispered out loud. He felt a twinge of sympathy for the girl, spending quality time in Hell with Lucifer was probably no vacation.

He pulled the covers off the bed back and scooped the huntress into his arms when the room suddenly dropped ten degrees. “Bollocks.”

“You know Crowley, you must be a special kind of stupid to pop into Hell these days. May I ask why you have the baby Winchester in your arms?” Lucifer sneered as he waltzed into the bedroom.

“I was sent to retrieve her. Plus, if it pisses you off it tends to top my list of things to do these days.”

Lucifer’s eyes flashed red, “I suggest you put her down, demon. If you hurt her or even wake her up, you’ll have me to deal with. She belongs here with me.”

Crowley’s eyebrows shot up at his concern for her, but he remained focused. “Touching, really. But I’ve got two hunters and an angel who beg to differ, so I really must be going. Ta-ta now.” And with a snap of his fingers, Crowley and Y/N were gone. The roar Lucifer unleashed as a result shook the walls throughout all of Hell.

“Sam, I swear to God if you don’t stop pacing, I’m gonna break both your damn legs.”

Sam rolled his eyes and sighed at his brother but sat down next to him at the table. “Crowley should be back by now. Maybe you were right, this was a bad idea. We shouldn’t have trusted him.”

“Marvelous Moose, I should just return this to where I found it then?” The men turned to glare at the demon as he gestured to the unconscious woman in his arms. Sam and Dean scrambled from the table to approach their sister, Dean taking Y/N from Crowley’s arms. They moved to one of the beds in the motel room and laid her down.

Sam squinted at the wounds littering his sister’s face and neck, “What the hell happened, Crowley? She looks terrible.”

“That Moose, I do not know. She was like that when I arrived in Hell. I’m assuming spending quality time with Lucifer in his domain is no spa trip. However, I’m not sure Lucifer did that to her.”

Dean looked at the crossroads demon incredulously, “What are you talking about?”

“Lucifer seemed extremely protective when I showed up. He said she belonged with him”

“It’s beginning,” Castiel marveled.

Dean stood from his sister’s bedside and approached the angel, “What do you mean? What’s beginning Cas?”

Cas sighed, “The soulmate connection. Lucifer has spent time with Y/N and as a result does not want to be separated from her. It’s possible that she will feel similarly when she wakes. It’s not conscious thought, but a physical need to be near one another. I agree with Crowley, it is unlikely Lucifer caused those injuries.”

Dean moved to question Castiel further when a groan came from the bed. He turned and made it to his sister in two large steps, “Y/N/N? Hey are you okay?”

You groaned and slowly opened your eyes. You were shocked when, instead of Lucifer’s face, you were met with Sam on your right and Dean on your left. “Sam? Dean? What happened? How did I get here?”

“Hey are you alright?” Sam checked the bruises forming on your neck and grazed your split lip with his thumb.

You rolled your shoulders and sat up on the bed, “Yeah I think so. My throat hurts a little and I have a headache but I’ve had worse. How did I get here?”

“We’ll get to that in a second. What the hell happened, Y/N? You look like crap.”

You rolled your eyes, “Thanks for that Dean. And nothing really, I pissed off a demon and this was the aftermath. You know, typical Winchester things.”

Crowley laughed from across the room and Dean shot him a dirty look. “Yeah, okay, that I get but you should look much worse. You were in Hell and had no weapons; you should be a bloody pulp or dead. Why are you basically fine?”

You looked down and picked at your thumbnail, “Well I pissed off a demon and he decided to choke me to death, making up for losing one Winchester in Hell by killing another.” Dean cringed at the implication that his Hell-break was the reason for his sister’s suffering. “Well, right before I lost consciousness someone pulled him off of me. When I finally regained my senses and looked up, turns out it was Lucifer. And he was pissed. Dusted the demon right there.”

Dean tilted his head at you as a small smile appeared on your face when you talked about Lucifer. He looked at Sam and had one of their silent conversations about it. Cas was right; it was starting.

“So, is someone gonna tell me who busted me out of Hell? Because I know it wasn’t you two dopes and Cas can’t just waltz into Hell on his own,” you paused as you glanced to the crossroads demon in the corner of the room. “I’m guessing that’s where you come in?”

Crowley nodded and waltzed toward them, “Right you are Moosette. You were snoozing away in my former quarters when I popped in. Love what you’ve done with the place by the way.”

You rolled your eyes, “I didn’t exactly get a choice in décor Crowley. Red isn’t my color anyways.”

Sam’s eyebrows shot up, “You were sleeping in quarters? That were decorated in red? Y/N, what the hell happened while you were down there?”

You paused and contemplated how to answer your twin’s question. There was no way in hell you were going to tell them how you were feeling about the devil currently, that would get you immediate and permanent residency in Bobby’s panic room. So, you decided to tell the truth, mostly.

“Well, honestly? He treated me really well. He healed me when I first got there from Meg’s assault and then put me in that apartment-type thing. Which had no food in it, which is why I interacted with the demon and pissed him off, which resulted in the lovely array of bruises you see before you. Lucifer saved my life.”

You looked up to see four pairs of eyes staring back at you in disbelief. Sam looked confused while Dean looked flat out pissed, “Alright, we’re going to Bobby’s. We can do more research about this crap and the warding in the panic room should keep Lucifer and his lackeys from finding Y/N.” Dean stood and began packing everything back into the various duffel bags.

Your eyes widened, “What?? Dean I’m not going to let you lock me up in the panic room.” You stood and walked over to your older brother, “What happened in the park was a fluke and I know you guys were worried but I’m fine. I am not going to hide in Bobby’s basement while you all act like my white knights. I’ll be alright.” Crowley took the impending argument as his cue and blinked from the room.

Dean took a step back in an attempt to calm himself some, “Y/N we can’t risk him finding you. I mean look at you; I can’t take the chance of you getting hurt again. In the panic room you will be safe and Lucifer won’t be able to hurt you anymore.”

“Lucifer didn’t hurt me in the first place! The opposite actually! He healed me AND saved my life-”

“Why are you defending him? He’s the devil! You aren’t thinking clearly and while it’s not your fault I’m not taking any chances. We are going to Bobby’s where you can hang out in the panic room until we can figure out what to do about this soulmate bullshit.”

You were fuming. You weren’t thinking clearly? You knew what was happening to you, but that didn’t mean you were helpless. You took a deep breath, “Do you think I don’t know that something is happening to me? Do you think that it doesn’t scare the absolute hell out of me? Because it does. Did you ever stop and think that this is why I was brought into your family? That fate brought me to you, the vessels of Michael and Lucifer, in order to maybe have a chance at stopping the apocalypse? Maybe if Lucifer and I-”

“There is no Lucifer and you! He’s not getting near you again Y/N, and that’s a promise. We will stop the apocalypse, but not like that.” Dean looked at Cas and sent him a silent prayer.

The angel looked at him like he was insane, “No. I will not render your sister unconscious to make your life easier.” Cas walked over and placed two fingers to your forehead and, instead of doing what Dean asked, healed your wounds. “I agree with what Y/N was saying; Father made her Lucifer’s soulmate for a reason and I do not believe we should interfere.”

“Yeah? What if it backfires Cas? What if Lucifer makes her go darkside?” Dean pointed to you, “That’s my baby sister and I’m not taking that chance. I will do whatever it takes to keep her safe.”

While your brother argued with the angel, you changed out of the clothes you’d been wearing for two days and into fresh jeans and a flannel, sitting to pull on your boots. When you stood, you went and returned your weapons to their rightful places on your person: knife in boot, gun at your back. You sighed as you finally felt like yourself after days of absolute craziness.

With no warning, Dean stomped over and picked you up, throwing you over his shoulder. He made his way out to the Impala as you punched and kicked against him.“Dammit Dean, put me down!” you continued your assault on your brother, “I’m serious! PUT ME THE FUCK DOWN NOW!”

He ignored your protests and made his way to the back passenger-side door, pulling you from his shoulder to toss you into the back seat.

Before you could argue, Dean grabbed your right wrist and handcuffed you to the car, “This is for your own good Y/N/N.”

As he slammed the door, he made his way to the front of the car where Sam was standing. Sam’s eyes were wide as he read your lips, watching you let out a stream of expletives that’d make Dean blush.

“Was that really necessary?”

“Being with Lucifer changed her, Sam. I can’t risk him finding her again. Dad gave me one job our whole lives, and it was to watch out for you and Y/N. This is me doing that. Now let’s go.”

Read Chapter 9 Here

Tag List: @lovesamwinchester @tomhiddleston-is-mischief @loco-latte @stuckinsaudi1 @sugar-nico @potato-extra-pot @humbledarkness

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elenasunshinemagazine · 4 years ago

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Carving: learning to make at home tools

Carving-means "carving on fruits and vegetables". This is a unique art form. Experienced craftsmen can create a masterpiece (sculpture or painting) from an ordinary pumpkin. Carving: learning to make at home tools. There are several ways to use carving in everyday life.

Vases for fresh flowers

A curious way of interior decoration: from fruits, vegetables, large berries (such as watermelon, melon, etc.), a core is cut out, in place of which a glass or can of water is inserted. Thus, this composition looks like a vase of fresh fruit, and inside it is hidden a container for a bouquet of flowers. Candlesticks made of apples and oranges will fill the house with a magical aroma and original decor: Masters offer to implement crafts from pumpkins in different ways – cut pumpkins, paint, make decoupage, perform inscriptions, cover pumpkins with sequins and rhinestones. Each fashionable type of pumpkin decor deserves special attention.

Cooking carving

In the culinary arts, carving began to be called artistic cutting of vegetables and fruits. Obviously, you have already realized that mostly carving is used for table setting and original serving of dishes — there is even such a thing as culinary carving. Of course, this is quite logical, because jewelry is created from food, and their place is in the kitchen, at a festive table, at a banquet or birthday party. The above examples of cutting out vegetables and fruits are quite enough to beautifully serve the most ordinary dish, the main thing is to try to do it yourself.

For cutting, it is better to choose fruits and vegetables with a flat and smooth surface, because they are easier to work with. The minimum amount of pulp and seeds will also facilitate the cutting process. Fruit is better to choose the most solid or even unripe. Do not use overripe fruit, otherwise the finished product will not hold its shape well. Citrus fruits with a thick skin are preferable.

Cucumbers and carrots are more suitable straight, tomatoes-plum-shaped, radishes and beets-spherical. Choose the most colorful vegetables and fruits to make the patterns on the skin look more effective against the contrasting background of the pulp.

For a festive table, you can make a basket with fruit from a watermelon — an incredibly beautiful dish will cause everyone's delight. To do this, divide the watermelon into two parts with a horizontal line, lightly drawing it with the tip of a knife. On the top of the intended watermelon basket, draw the contours of the future handle using a template made of thick paper.

Use a sharp knife to cut out the handle, remove the top quarters of the watermelon from both sides to a horizontal line, and scoop out all the pulp from the "basket" with a spoon, leaving about 0,79in ( 2 cm) of the pulp on the handle. Cut openwork patterns on the handle and make a spectacular side. Fill the basket with fruit and serve!

For beginners in carving, you can try to make a tangerine flower, and then create more complex compositions of vegetables and fruits. For the flower, divide the tangerine with a knife into six parts, drawing lines with the tip of the knife, and then cut the skin along the lines, without touching the fruit pulp. Bend the tangerine petals, but do not separate them from the base and cut small holes in each petal with a knife. You will get six tiny petals, from which you will have to lay out a flower and decorate the top of the tangerine with it. Fasten the petals with a toothpick, putting a grape on it, which will become the core of an unusual orange flower.

Practice carving regularly it will turn you into a master, just give yourself time. Good tools, high-quality fruit, useful tips from experienced cooks — and after a while you will learn how to carve real works of art for the joy of your loved ones!

The Secrets Of Carving

Dense vegetables, such as potatoes, radishes, radishes, and ginger are better to get out of the refrigerator first – they will be more plastic when they are warm.

Fruits that are prone to darkening (apple, pear, quince), pre-sprinkle with a solution of vinegar or soaked in lemon juice.

The knife can also be soaked in lemon when cutting. To prevent the carrot from breaking when working, it is soaked in salt water for 1-2 hours. Beets should be soaked in cold water before working.

Watermelons should be allowed to warm up at room temperature, because cold watermelons can crack during cutting. Cucumbers and tomatoes should be chosen the most dense, with a minimum amount of juice. Preparations of vegetables and fruits can be stored in cold water for several days. To prevent them from darkening, they are sprinkled with lemon juice and diluted gelatin.

Watery fruits are not soaked – when stored, they are only periodically sprayed with water. Carving on cooked vegetables is more difficult than on raw ones. Finished works can be steamed or deep-fried. Done things can be stored in the refrigerator for a day (in closed containers).

Tools for carving

You can learn carving at home, and you do not need to be a professional artist — just have a good set of tools for carving and know some of the subtleties of this science.

Decorative patterns on vegetables and fruits are cut with special tools. The main tool of the master is a Thai knife.

There are also:

carving knives (sharp, V-shaped, square, round, wide and narrow)

knife noisette (another name — knife-recess) round and oval

knife for fluting (drawing grooves-flutes)

engraving knife

and others.

Carving is not about longevity, it's about beauty, originality and self-expression. Try it yourself! Carving: learning to make at home tools.

https://elenasunshinemagazine.com/design-decoration/carving-learning-to-make-at-home-tools/

#ElenaSunshineMagazine #decoration #design #food #carving

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gotatext · 5 years ago

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hello, its nora (she/her, gmt) n this is the ethereal but spoiled alma olive putnam (she goes by all 3 names cos she’s pretentious as fuck). raised in a farmhouse in vermont, big horse girl energy. very hungry for everything life has to offer. wakes up and smells the success in her blood. luvs the smell of libraries and listening to french music from a tinny record player in knee socks. here is pinterest. bio is below the cut, like this post to be bombarded with plotting messages but i might forget tho so pls message me x

application template.

『ELLE FANNING ❙ CIS-FEMALE』 ⟿ looks like ALMA OLIVE PUTNAM is here for HER JUNIOR year as a CLASSICS student. SHE is 21 years old & known to be RESILIENT, MAGNETIC, CALLOUS & PROUD. They’re living in PERKINS, so if you’re there, watch out for them. ⬳ NORA. 24. GMT. SHE/HER.

aesthetics.

a red beret nestled on top of bright platimum locks, neck scarves tied around your throat the way they do it in french new wave films, running barefoot through the woods in feckless hedonism, china dolls with porcelain faces lined against the walls of your room, the mona lisa smile, knee-socks tugged over the hockey grazes on your knees, a forged botticelli drying on your easel, ophelia floating in the middle of a lake.

proceed w caution, tw for death, drugs, alcohol, violence

the short form.

— studying classics cos she thinks it makes her sound smart, but actually hates fuckin latin and just loves learning about feckless hedonism and the festivals of bacchus and writing about how all women in myth are literally forgotten. was expelled from princeton in her first year so her parents basically paid her way into radcliffe but she made an impression.... like... super fast and in her sophomore year she was upgraded to perkins accomodation n a paid scholarship bcos i think the governors kind of expect to see her in the supreme court one day or.

— born in vermont in a big old farmhouse. her great-great-grandfather moved to america as an immigrant and worked on a plantation, made his way up cos he could speak a lot of languages and therefore win more people over. for the last two generations, putnam men have owned the farm and do little of the dirty work. big in the meat industry.

— both her parents had large personalities, so alma’s never really been shy around adults, even as a kid she’d speak to them in a forthright, confident manner, and because she was always surrounded by adults, she’s always seemed a bit wise beyond her years.

— very much a consolidation of every character in the secret history. has a morbid longing for the picturesque at all costs. obsessed with w.h. auden and the beat poets. — ”aestheticism is the only thing worth pursuing and even that is pointless” — is majoring in classical civilisation. can read ancient greek and latin. also speaks french.

— studies hard and plays hard. she gets top marks but it’s because academia is literally her life, she loves the smell of libraries, the ancient smoke of learning, of feeling like old wine in a new bottle reincarnated from the bones of some old, dead witchy woman who invented a cure for cowpox or somethin.

— isn’t a foward-planner, however. alma prefers to leave her options open, play the field, live in a spontaneous manner so her study style is mostly cramming a few days before a test, or staying up all night writing an essay on a massive adrenaline boost powered by red bull or probably adderall, scribbling (or typing) furiously into the night.

— pretentious motherfucker. loves poetry, especially the romantics, loves morbid ones too, edgar allen poe, sylvia plath, allen ginsberg, she just loves them all. can’t get enough. her favourite films are like…. wanky artfilm independent european cinema. especially french new wave. “what do you think of goddard’s work??” while snorting a line off someone’s sink at 5am on a school night, but you can bet she’ll make it to that 9am class. — very intelligent and beautiful and knows both of those facts. plays devil’s advocate. humanitarian, vegan. — judgemental but takes great care not to appear so. petty and vindictive

— obsessively devours mystery and thriller novels. she herself is a gillian flynn book waiting to happen. — tries to be an enigma. wants to be mysterious and unreadable because that’s what books have taught her makes women desirable and interesting and cool. very amy dunne in the way she expertly reinvents herself to suit her audience, when she wants to impress

— act like the flower but be the serpent under it. is a user. manipulative. leads people on. will throw another student under the bus to demonstrate her own intelligence and integrity — heavily involved in the theatre society. loves attention. — has an addictive personality. seems unable to do anything in a small dose, she has to let it utterly consume her. with sports, she’s fiercely competitive, runs track, played lacrosse at school, now is a cheerleader probably. with alcohol, it’s never a shot, it’s a whole bottle – wine or whiskey – she’ll be table dancing before the night’s up and making out with someone she’ll regret in the morning.

— her clothing style is like…. vintage thrift store but make it preppy. berets and cute hats, neck scarves, large fluffy cardigans or like those leathery jackets with big suede fringes on them, mini skirts (very 70s), and knee-high socks or boots. quite often she’ll be in sports kit, maybe a cute tennis skirt, n when she’s feeling casual she’ll wear like, a talking heads tshirt with a pair of mom jeans and converse, but otherwise, the library is her catwalk. — relates to ophelia from hamlet and sibyl vane in dorian gray. weirdly obsessed with women who commit suicide. loves jackson pollock paintings and abstract art. – likes old things. old books, old music, old houses, it reminds her of happier times like when she wasn’t alive. buys all her music on vinyl and has a gramophone because “the sound quality is better” kfdsjj.

plots.

here are some generic wanted plots but by all means message me so we can flesh them out more if any strike ur interest:

study buddies !! someone who is equally unprepared and so spends all night in the library with alma before a big deadline, maybe they even met in the library

if they’re from new england or vermont, then cousins . second cousins / extended family / family friends – probably spat volavons on your character once as children, omg childhood friends !

people who live in perkins n feel like they r constantly competing with one another to keep their place as one of the #elite only know each other from brief interactions in the lift or the canteen

honestly someone who is fully in love with her or crushing on her that she can just break would be sweet :/ or on the other hand someone she unexpectedly gets feelings for and actually wants to guage her own eyeballs out bc of it

frinds !! unlikely friends !! toxic friends !! former best friends separated by sporting or academic rivalries !

hockey / cheer friends who are on other teams but who she absolutely loves playin against!!!

fellow academics who like meeting up to discuss latin and greek ! gimme a secret society bonding by their love of ancient learning

i reckon she’s in a lot of societies, definitely the film club, maybe works as a projectionist at the uni cinema if they have one so give me ppl affiliated with that, give me fellow wanky pretentious art-lovers and poets and historians who will go to museums and galleries with her and listen to the velvet underground on vinyl

people she gets mortally fucked off her tits with at parties

people who think she is throwing her academic potential away by caving to hedonistic impulse

A SECRET SOCIETY !!! honestly i would die for a slug club esque thing in which the children of notable families are invited to dinners OR alma’s also an art forger, so maybe like a club of students set up to basically forge paintings and documents from the university special collections

people she has drunkenly made out with, hooked up with, or regularly sleeps with casually, maybe even a friend w benefits she is repressing feelings for, i love angst,

people she used to date or unrequitedly likes, but to them it’s just a physical thing, give me all the thirsty angst plots, and maybe some softness too, i need some religion in this girls life, she is a roman catholic after all

full biography.

alma olive putnam.

intro.

the girl is a knife. razor-sharp, double-edged, the bright shine of a two-faced, lovely thing. silver like the secrets you magpie thief from other heads. you’re a scavenger of knowledge, of tidbits, of gossip to lock away for later use and late-night re-inspection. a mind is like a clock if you get to learn the pieces. bit by bit, you dismantle the inner workings of the brains that tick around you – how easy it is to change it’s path, how words and their meanings can make a person laugh or cry in an instant. to have the power to control that is to be a god. it’s the power trip you crave wielding pom-poms in your hands; a possessive need for control that a younger you, small and weak, never had as a child. small lips, smaller smile, a doll clutched in your too-hungry fingers, hard enough to shatter the bones of a real infant. you cut your hair with your mother’s kitchen scissors before the autumn falls, rendering you out of season, unfit for the cold weather that beats against the nape of your neck, where a stick-and-poke marks the star you were born under ; the bull. “mama, when will i be a queen?” as soon as they find a crown small enough not to slip from your head.

biography.

if you get hungry enough, they say, you start eating your own heart. hands red, stained by pomegranate seeds, the empty pulp of its shell splattered on your thighs you find yourself wondering – what would it be like to want? in the beginning, you never knew hunger. twins, born under the same star, you first, him second – a nuclear family. never a sister to compete with, you were always the cherry pie of your parents’ hearts. white-haired, blue-eyed, beautiful baby of mine. the townhouse in vermont and the summer house in lyon, you wanted for nought, showered with attention, saddled with gifts - hardly a wonder you came to rely on such affection as a confirmation of your own worth.

at eight years old you first met death, blood on a gingham-print dress, a smear of it over your cheekbone and the pulp of a mangled animal at your feet murdered by the hands of a stable boy. “alma, my precious baby, you get away from that filth,” your mama would cry from the upstairs balcony – cigar in one hand and a bloody mary in the other – though whether the filth she referred to was the dead pig or the boy with a kernel of corn in his mouth, you never did find out.

your family earned their keeps in farming, great-grandfather wolfgang hildegarde a german immigrant, great-grandmother maura lisbon a prairie girl. they fell hopelessly in love between troughs and pig-shit, working for three dollars a day at a farm their descendants would later own, trade deals with the indians, vacations to calcutta, your father todd putnam in the kind of sheepskin coat his father’s father could only dream of owning. he worked hard so that you’d never have to. your mama once asked – you heard it through the window, rounding cartwheels across the picket-fenced lawn – could he not find a respectable career rather than selling shrink-wrapped pork for a dime a dozen? that blood money had no business raising a child. you look far back enough, edie, your father had said in his low, strong voice that could bring a civil war to silence, and i think you’ll find that all money is blood money.

language was never fickle on your tongue, french dinner time talk by the time you were out of your hush puppy shoes, your mama fixing the au pair a smile as she fixed herself another martini. you learned the clarinet at four and how to dance with the grace of a swansong at six, ethereal under a spotlight, an audience captive in the palm of your hand. by eight you knew that you’d always been destined to be loved. loved so hard they would want to taste you, bite into the soft plump of your cheek and eat you alive. that was how magnetic you wanted to feel. but mother hamsters eat their own young when penned in together too long, and soon you became too wild, too restless, another package on your father’s delivery invoice, box-shipped out to english boarding school.

fitting in had never been something you had to concern yourself with. you were always the shiny new toy the other girls wanted to play with, bright like a dropped coin from a magpie’s beak. wherever you went, you seemed to leave a trail of awe, pig-tailed harriet’s adoring you, imitating you, teachers forgiving your class-time chatter for the sake of your wild heart and the restless spirit you possessed. tell us what it’s like in the states, alma. they’d coo, enamoured by your hollywood drawl. does your father own a gun? you hardly knew. barely even knew the colour of his hair, for the scarce amount of times he’d stoop to kiss your cheek, though you’d tell silver-tongued tales if it’d guaranteed you an audience. when you learned how to smile at the right times, and that flattery would get you everywhere, it soon became apparent that charm would pave the yellow brick road to success even when your lack of drive couldn’t.

the road you followed – gum-snapping, roller-blading, friendship bands all up your arm – eventually led you to radcliffe. bright-eyed and gingham skirted, you’d always known you were more. there was a hunger in you to be something extraordinary, a want so adamant to be imagined and desired that it was almost savage. in leather-bound volumes and a circle of stones, you were helen of troy, the girl for whom they’d launch a thousand ships. but there’s so much rage within you, collecting like sawdust in cavernous parts. hockey helped. there was something grounding about the feeling of a stick clasped in your hands. sweat. stiff knuckles. feet pounding the earth. the smash of wood against flesh in the scram of a game, passed off as mere enthusiasm. “slipped, sorry.” hockey is the one thing you had that was yours alone – a feral instinct that motivates you to play; something primitive within you that sparks an energy like no other. on the pitch, you feel alive. you feel like a god.

#screeches from the rooftops like a banshee #radintro

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sweetseda · 5 years ago

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Canning 101: Everything You Need for At-Home Canning

Ever found yourself with a mixer full of cheesecake batter—but no springform pan to bake it in? Bought all the ingredients to make your favorite frittata—but every pan you have is too small? Welcome to Everything You Need, where the goal is to prevent these problems from ever occurring again.

Sometimes I daydream about having a cabinet filled with all my homemade canned concoctions—spicy chutneys, rich berry jams, pickles, and apple butter. Then I snap out of it and throw together a meal that takes under 15 minutes to come together. I want fulfill my preserved dreams and be someone who cans at home, but where do I begin?

A lot of people are in the same boat as me, so I got serious and reached out to someone who actually knows things. Enter Christina Ward, certified Master Food Preserver and author of Preservation: The Art and Science of Canning, Fermentation and Dehydration. "It’s quite easy to get wrapped up in purchasing lots of equipment," Ward explains. "When beginning, I always recommend starting slowly. Food preservation equipment can quickly take up valuable pantry space, so it's better to stick with multi-use tools."

She highlighted a slew of things to consider: replicating a fondly remembered childhood recipe is a great place to start; in the realm of food preservation, pickling is very manageable; taste should always determine what method of preservation you choose (are you after cold and crunchy or sweet and sour?); jams are less temperamental than jellies, and yes, jam is going to take that much sugar.

Read on for everything you need to can at home. Gather your unblemished fruits and vegetables ("if a strawberry or tomato has an imperfection or spot, cut if off and use the rest") and get started.

Amazon

Large Stock Pot

You can choose a specific canning pot or any stock pot tall enough to contain the rack, jars, and boiling water (so with a little extra room). "Use a heavy bottom pot for cooking jams to prevent scorching. Yes, French confiturers use copper pots but those require a bit of experience," says Ward. "Reward yourself with a beautiful Mauviel jam pot when you win first prize at the State Fair."

Amazon

Trivet or Canning Rack

The trivet or rack is what turns any old pot into a canning pot. Again, you can get a specific canning rack or find a multipurpose trivet to get the job done. Place the trivet or rack into the pot and ta-da! It's ready for canning! This item keeps the glass jars from coming in direct contact with the bottom of the pot and allows for the boiling water to circulate around the jars thoroughly.

Amazon

Canning Starter Kit

Instead of buying all of the necessary small pieces separately, just get a canning kit. This one includes long tongs to keep sterilized canning components sanitary before, during, and after use; a jar lifter to lift sealed jars out of hot water safely and securely; a magnetic lid lifter to safely remove flat lids from the hot water; an extra wide mouth funnel to guide food into jars with less mess; a jar wrench to seal lids on tightly; and a bubble popper to measure the head space in jars and pop any air bubbles before sealing.

Amazon

Chinois Strainer

"These are the best tools for removing seeds from small fruits. It’s a tool I regularly reach for when pulping tomatoes, pureeing cooked apples for sauce, and making grape juice. It’s my Swiss army knife."

Amazon

Wood spoons and paddles

"Pickling solutions are chemical solutions and will interact with metals. I keep a large stock of wooden spoons and flattened paddles in a giant Weck jar next to the stove. There's a local woodturner who keeps me supplied and laughs when I accidentally set them on fire."

Amazon

Cloth towels

"I have heaps of these too. They're useful for placing over a bowl of macerating fruit, wiping the rim of a jar, or resting under hot jars on the counter. Terrycloth towels are too heavy and paper towels too wasteful."

Amazon

Hand Blender

"A high-quality hand blender makes every sauce smooth. It's so much easier to give something a ‘whiz’ in the pot (off the heat) than transferring it to a freestanding blender. This tool is the secret to extra smooth jams."

Amazon

Five-gallon buckets

"Five-gallon food-safe buckets are a must have in my kitchen. I use them for large projects like cleaning a bushel of cucumbers or a full hod of strawberries. Much cheaper than purchasing giant bowls, buckets are versatile and easy to store. And they make ideal fermenting vessels for sauerkraut, kimchi, and half-sour pickles."

Amazon

Canning-specific jars

"Use canning-specific jars only, please. They're made of a specially formulated glass that can withstand multiple exposures to extreme temperatures. Brands I recommend are Ball, Kerr, Orchard Road, and Bernadin for North American styles, and Kilner, Weck, and Bormioli for European styles." The main takeaway in picking the jar comes down to the price, availability, and where it is manufactured—plus whichever name and logo you would like subtly molded onto the side.

All products featured on Epicurious are independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

This content was originally published here.

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heydenblog · 3 years ago

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Do you know the classification of self-priming sewage pump

Sewage pump is a kind of pump product which is connected with pump and motor and works underwater at the same time. Compared with general horizontal pump or vertical sewage pump, sewage pump has compact structure and small floor area. The installation and maintenance are convenient. Large sewage pumps are generally equipped with automatic coupling devices, which can be installed automatically. The installation and maintenance are quite convenient. According to different sewage discharge modes, sewage pumps can be divided into Self-priming sewage pump, submerged sewage pump, knife type sewage pump and automatic mixing sewage pump. The vertical sewage pump adopts a unique single blade or double blade impeller structure, which greatly improves the sewage passing capacity, and can effectively pass through the fiber material 5 times the diameter of the pump and the solid particles with a diameter of about 50% of the diameter of the pump. The vertical sewage pump, which can be moved or fixed, is used for the sewage, suction and discharge in construction, farmland drainage and irrigation, enterprises and institutions. In addition to conveying sewage, it is also suitable for drainage pump, pulp pump, irrigation, etc. However, the self-priming sewage pump can also be classified according to the action principle, which can be divided into the following categories: 1. Gas liquid mixing type (including internal mixing type and external mixing type) Working process of gas-liquid mixed Self-priming sewage pump: due to the special structure of the pump body of the self-priming sewage pump, there is a certain amount of water in the pump body after the pump stops running. After the pump is started again, due to the rotation of the impeller, the air and water in the suction pipeline are fully mixed and discharged to the gas-water separation chamber. The gas in the upper part of the gas-water separation chamber overflows and the water in the lower part returns to the impeller, Re mix with the remaining air in the suction pipeline until all the gas in the pump and suction pipe is discharged, complete self suction and pump water normally. 2. Water ring wheel type The water ring wheel type self-priming sewage pump combines the water ring wheel and the water pump impeller in a shell to discharge the gas with the help of the water ring wheel to realize self-priming. When the pump works normally, the passage between the water ring wheel and the pump impeller can be cut off through the valve, and the liquid in the water ring wheel can be discharged. 3. Jet type (including liquid jet and gas jet) The jet type self-priming sewage pump is composed of a centrifugal pump and a jet pump (or ejector). It relies on the injection device to create a vacuum at the nozzle to realize suction.

EVP's Dry Chlorine Liquid Ring Compressor

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fddfdsf · 4 years ago

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Smart Cooking Tools You Must Have In Your Kitchen

As smartphones and tablet sales rise, several companies are starting to develop products that work with your favorite electronics to deliver superior control. In 2013, the Smart Kitchen finally arrived and now new products and services are being introduced to the market to make it a reality. Whether it's a smart oven that lets you program a special cooking process or an intelligent dishwasher, now is the time to find out just how a smart kitchen is able to enhance your life.

Smart kitchen gadgets combine tech with traditional appliances and guide you through the cooking process to help make cooking easier. They also free up your schedule so you're not spending unnecessary time watching your meal cook — many of the appliances below pair with apps that let you monitor and adjust temperatures, cooking times, and power switches remotely.

Whether you're a novice who is typically afraid of stepping foot into the kitchen, or a seasoned cook who wants to multitask, the following smart kitchen appliances can help you create the perfect meal.

When it is about chopping veggies, if you are not quick enough, it may take a long time to execute the entire process. So, having a kitchen stocked up with smart mini chopper machines or tools will not only save your time and effort but will reduce the chance of getting wounded by using knives while chopping.

To maintain a healthy lifestyle, keeping few tools for juicing and blending is much needed. From making smoothies, juices to healthy smacks, these tools are pretty helpful. Also, when you are in the mood of baking, you must need smart kitchen gadgets to make the process easier.

When we talk about a juicer, we mean an appliance that either crushes or pulverizes fruits or vegetables to separate the pulp from the juice, leaving you with a liquid that may be frothy with a little pulp.

A blender could be a personal blender or a super cutter and blender that blends whole fruits or vegetables to create a thicker smoothie.

Whether you opt for a blender or a juicer depends on what you'd like to use it for. Blenders are a more versatile appliance – as well as smoothies, you can use them to make everything from milkshakes and frappes to soups, salad dressings and nut milks (or, if it's a high-performance 'super blender', even pestos or nut butters).

Meanwhile, juicers usually just make, well, juices. That's not to say there's not something to get excited about on the juice front.

A kitchen soap dispenser can come in various designs, ranging from the standard pump mechanisms and infrared sensors to foaming or built-in dispensers. A plastic dispenser is one of the most common choices as it is economical. Glass kitchen dispensers will be a much more sustainable option as compared to plastic and stainless steel dispensers will provide maximum durability. Having a high-quality dish soap dispenser will ease your daily chore of washing dishes and will also make your sink area much more presentable. While selecting a product, go for a type that is both easy to use and sturdy to weather multiple usages. The best kitchen soap dispenser should suit your kitchen’s look as well as your preference of mechanism.

We know, knife sharpeners aren’t found in most kitchens. People usually throw away knives the moment they become dull, which leads to unnecessary waste and additional expenditure. This makes it all the more important to own knife sharpeners, as they help your blades perform their best and look brand new.

A long day of cooking can often result in a messy kitchen—splatters of sauce here, pots and pans with crusty bottoms there, a full dishwasher and a sink that’s starting to fill up, too. But with the right tools, you can make your clean up a little bit easier. There are scrubbers specifically designed for cleaning cast iron skillets, and crumb scrapers to help you get debris off your table.

Getting dishwashing off from your to-do list can feel like the most relieving experience even though no one looks forward to doing it every day. If you are still using a single, dated scrub pad in the kitchen for all sorts of cleaning tasks, then you are about to be introduced to a whole new set of cleaning tools that can make this chore much easier and fuss-free. From efficient gloves that make scrubbing off crusty cookware easier to automatic washing soap dispensers, the soap dispenser brush set can upgrade your utensil washing routine.

The smart thermometer has an outdoor wireless range of 200 feet and sends you a notification and alarm when your meat reaches the set temperature. Through the app, you can see real-time temperatures and save cooking presets for your favorite recipes. The thermometer itself has an easy-to-read LCD display and the probes can be left inside the oven for the entire time.

A smart fridge that can help plan your meals

This fridge is more than a food storage appliance. Set expiration notifications so your food never goes bad, plan a meal based on the available ingredients in your fridge, and see the contents of your fridge from anywhere. You can share photos and synced calendars on the screen, plus control smart home devices like lights, thermostats, and doorbells, and stream music, all through voice commands.

Baking relies on ultra-precise measurements, so if you love baking, get this smart scale. It's easier and faster than using spoons and cups, and can make following even the most complicated recipes less intimidating. It also reduces clean-up time since you can just place all your ingredients in one bowl.

There are many common features between different smart appliances. They include familiar interfaces, such as glass-paneled, touchscreens and lighted displays, and an assortment of shared technologies.

Refrigerators, range hoods, and smart turntables may have interior cameras to give you quick and easy visuals of the food inside or above the stovetop.

Some are equipped with microphones and speakers. This provides voice-activation commands via the smart devices connected to the appliances. It can also allow the use of audio/visual media through any connected apps, whether a video chat while you cook, or to watch a step-by-step instruction video of a new recipe, or to watch TV in the kitchen.

These connected systems allow some appliances to email you alerts when it’s time for maintenance or to restock supplies. This can include access to helpful tips or customer service help.

Updating to a modern smart kitchen means finding the best kitchen appliances that fit your space and how your household uses it. Whether cooking-in after a busy day, or finally trying that baking recipe you found online, the smart technology behind these new appliances is designed to make it simple and even a little fun. Multitask by listening to music or podcasts, or even video chat with friends as you prepare or cook your favorite meals.

It’s a little like living in the future, but these new kitchen designs are already here. It’s up to you which futuristic features your household will use most, so take a look at the variety of choices already available.

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yunitwer · 4 years ago

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Fresh Mango Cake.

Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fresh mango cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Fresh Mango Cake is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. Fresh Mango Cake is something which I have loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook fresh mango cake using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fresh Mango Cake:

{Prepare 1 1/2 Cups of Plain Flour.

{Take 2 of Fresh Mangoes.

{Make ready 1/4 Cup of Coconut Milk.

{Get 3/4 Cups of White Sugar.

{Make ready 1/4 Teaspoon of Salt.

{Prepare 2 Tablespoons of Oil.

{Prepare 3/4 Cup of Unsalted Butter.

{Prepare 2 of Eggs.

{Make ready 1/2 Teaspoon of Baking Soda.

{Get 1/2 Teaspoon of Baking Powder.

{Make ready of Icing sugar for dusting (optional).

{Make ready of Cut up mango for decorations (optional).

Steps to make Fresh Mango Cake:

Preheat your oven to 160°C and butter a cake mould..

Purée your two mangoes, add water if it is too thick/lumpy.

Cream butter and sugar in a bowl. Add one egg at a time and whisk in..

Add coconut milk, oil and half of the mango pulp to the bowl, whisking to a smooth consistency..

Sift flour, salt, baking powder and baking soda into a separate bowl into the wet ingredients in batches and fold in. Before adding the last bit of dry ingredients, add the other half of your mango purée and then fold everything together. Do Not over mix otherwise you will lose the air bubbles and your cake won't rise..

Put the mixture in your greased cake mould and place into the oven for 1 hour- 1 hr 30 minutes/ until golden brown and a metal knife inserted does not come out with raw batter..

Leave the cake to cool in the mould for 10 minutes and then transfer to a wire rack to cool completely..

Dust with icing sugar/ decorations of your choice (optional)..

So that's going to wrap this up for this special food fresh mango cake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#Recipes

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sfbayautomaticgates · 4 years ago

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Comparison of Gate, Ball and Butterfly Valves

Valves, in a myriad of designs and sizes, are an integral part of piped systems that convey gases and liquids. They serve to control and regulate the flow of these substances in a safe, secure and prescribed manner. There are several types of valves that are in common use, including but not limited to the Gate, Ball and Butterfly valves. Maintaining such piped systems require the right type of lockout device that best suits the valve type, to ensure the safety of both the technicians and environment.

It's important to understand how these valves function, where and how they are used to help choose the right lockout device.

The Differences between Gate, Ball and Butterfly Valves

These three valves among themselves make up a major share of the valves that find use in industrial settings. There are, however, design differences that serve specific applications and need special lockout devices to ensure safe maintenance.

The Gate Valve - This valve functions very similar to a gate, a simple open/close movement, with the disc perpendicular to the direction of the flow. Available in Wedge, Knife, Parallel Slides and Pipeline slab designs, they serve a myriad of purposes. Discharge is usually complete with no residues left standing in the pipeline.

The Ball Valve - A rotary ball design is the main component of these valves. Quick to respond, these valves are also easy to use and maintain, and are ideal for clean operations.

The Butterfly Valve - Designed in the form of a disc or double or triple offset shafts that operate perpendicular to the flow direction, these valves ideally can control flow, but do leave some residual material in the pipes.

GATE VALVES

Variant: Wedge

Uses and Functionality: It is often used to either fully open up the pipe structure to enable free flow or completely cut off the flow when fully closed. It can function well across different temperatures and pressures; however, is susceptible to seepages under very high pressures, unless lined with special seat inserts to ensure a snug seal.

Applications: Gate valves are extensively used in large-scale systems that require uninterrupted bi-directional flow of liquids and gases, or uni-directional discharges at specific time intervals.

Operation Modes: Manually operated using round handles. Operations can be automated using electric actuators or pneumatic handles.

Construction Materials: Metal (steel) with special seat material if required.

Variant: Parallel Slide

Uses and Functionality: Parallel gates come with powered discs, separated using springs or spreading bar. More effective than wedges when responding to temperature changes.

Used in steam systems, to discharge or shut down the flow of steam.

Applications: High-temperature steam systems or those that convey saturated steam.

Variant: Pipeline Slab

Uses and Functionality: Available as a solid slab or two-piece expandable wedge slabs, pipeline slabs again can totally shut off or allow bulk discharge of material via pipelines.

Variant: Knife

Uses and Functionality: Suited for larger piped networks, knife valves can be effectively used to regulate or throttle flow under low pressure, as opposed to general use of gate valves.

With V-port and o-port options, these valves support single directional flow, and with resilient seat options, can offer drip-tight operations.

Applications: Used in large piped systems handling slurries, pulp, semi-solids, powders in bulk, as well as effluents.

BALL VALVES

Uses and Functionality: Ball valves have a relatively restricted resistance to temperature fluctuations, but fare well under moderate pressure differences.

Applications: Most widely used for all applications.

Operation Modes: Round or level-handled manual operations, or automated operations via hydraulic/pneumatic systems.

Construction Materials: Metal with soft seats, Teflon, polymer or elastomeric seals. Soft seats are often used in lower temperature settings.

BUTTERFLY VALVES

Uses and Functionality: Butterfly valves find use only in low pressure and low temperature flow systems. Lightweight and short face-to-face dimension, they can be used both for isolation and regulating the flow of material using their characteristic quarter turn rotating action.

Applications: Widely used for regulating large volumes of liquid and gaseous material. Disc designs are not advisable for hazardous, hydrocarbon or other inflammable substances.

Operation Modes: Valves can be operated using manual levers or energized hydraulic or pneumatic actuators

Construction Materials: Metal with metal or soft seats with polymer or elastomeric seals. Select styles have alternate metal and graphite layers sheets in the seal.

Valves are usually constructed using a range of metals that support specific thermal and corrosion resistant properties that make them ideal for select industrial uses. Common construction materials used are copper, bronze, graphite, tungsten, aluminum, brass, different types of stainless steel or fortified iron, as well as special alloys such as stellite, monel, colmonoy, hastelloy C, nickel with iron or bronze with aluminum or silicone.

The specific design considerations of these valves require special lockout devices that offer fool-proof mechanism to deactivate pipe systems during maintenance or repair services. We can provide valve lockout devices, from brands such as Lockout Safety, Master Lock and Brady, that will offer the best safety for technicians troubleshooting or maintaining such systems as those outlined above.

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stargategarage111 · 4 years ago

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Comparison of Gate, Ball and Butterfly Valves

It's important to understand how these valves function, where and how they are used to help choose the right lockout device.

The Differences between Gate, Ball and Butterfly Valves

The Ball Valve - A rotary ball design is the main component of these valves. Quick to respond, these valves are also easy to use and maintain, and are ideal for clean operations.

GATE VALVES

Variant: Wedge

Applications: Gate valves are extensively used in large-scale systems that require uninterrupted bi-directional flow of liquids and gases, or uni-directional discharges at specific time intervals.

Operation Modes: Manually operated using round handles. Operations can be automated using electric actuators or pneumatic handles.

Construction Materials: Metal (steel) with special seat material if required.

Variant: Parallel Slide

Uses and Functionality: Parallel gates come with powered discs, separated using springs or spreading bar. More effective than wedges when responding to temperature changes.

Used in steam systems, to discharge or shut down the flow of steam.

Applications: High-temperature steam systems or those that convey saturated steam.

Variant: Pipeline Slab

Uses and Functionality: Available as a solid slab or two-piece expandable wedge slabs, pipeline slabs again can totally shut off or allow bulk discharge of material via pipelines.

Variant: Knife

Uses and Functionality: Suited for larger piped networks, knife valves can be effectively used to regulate or throttle flow under low pressure, as opposed to general use of gate valves.

With V-port and o-port options, these valves support single directional flow, and with resilient seat options, can offer drip-tight operations.

Applications: Used in large piped systems handling slurries, pulp, semi-solids, powders in bulk, as well as effluents.

BALL VALVES

Uses and Functionality: Ball valves have a relatively restricted resistance to temperature fluctuations, but fare well under moderate pressure differences.

Applications: Most widely used for all applications.

Operation Modes: Round or level-handled manual operations, or automated operations via hydraulic/pneumatic systems.

Construction Materials: Metal with soft seats, Teflon, polymer or elastomeric seals. Soft seats are often used in lower temperature settings.

BUTTERFLY VALVES

Applications: Widely used for regulating large volumes of liquid and gaseous material. Disc designs are not advisable for hazardous, hydrocarbon or other inflammable substances.

Operation Modes: Valves can be operated using manual levers or energized hydraulic or pneumatic actuators

Construction Materials: Metal with metal or soft seats with polymer or elastomeric seals. Select styles have alternate metal and graphite layers sheets in the seal.

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thebibliosphere · 8 years ago

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HELLO FAM, GUESS WHO IS BACK

Time for a recipe, this one courtesy of @hardmakerstrawberry who was kind enough to gift me a 10lb bag of organic sugar my dentist is weeping. Also a big thank you to my patreon sponsors who allow me to do what I do, you guys are amazing :D

Today I’ll be showing you how to make candied lemon peel the ole fashioned way, something which is actually rather simple to do but a lot of people feel intimidated by, largely I suspect because a lot of recipes don’t explain the process of how candying works, so I will attempt to do my best. The ingredients you will need to make candied lemon peel are

2-3 medium sized unwaxed lemons

sugar

water

And that’s it. No other syrups or special ingredients needed. You will also need a knife, a chopping board, a medium to large sized pot and something to drain your pot with (I’m using my silicone colander because I’ve lost my sieve lol) and a wire rack for drying.

I will stress before we begin, I am working with extremely hot sugar water for this recipe, and you need to be really careful not to burn yourselves with it. Sugar boils extremely hot, and I’d hate for anyone to hurt themselves trying, so if you do want to try this, please be very careful <3

Post is as usual, image heavy, so click to read more.

Take your lemon(s) and give them a good scrub to remove any dirt/residue. I like to use my veggie scrubbing brush, it makes the bristles smell citrusy. Dry them off then take your knife and chop the ends off, then carefully cut the lemon into long quartered segments, like so.

Next you’ll want to remove the pulp while leaving the pith and outer peel intact, and there’s actually a really easy way to do this using a spoon. Take a teaspoon and wedge it just between the pith (white layer) and the pulp, and carefully prize the pulp free.

If you’re really careful you can usually keep the pulp whole, and use it for something else, either breaking it down for juicing, or throwing it into a roast dish to give your food a bit of zing. It will also keep pretty well in your refrigerator for another day or two, if you’re not ready to use it yet. Just make sure to keep it sealed and try to use it asap.

Next you’re going to start cutting the peel into strips.

You want them to be roughly about 1/4 inch thick, but you can do it thicker or thinner depending on what Aesthetic(tm) you are looking for. Just be aware that if you make it REALLY thin, it might actually dissolve during the sugar boiling process. It’s a learning curve. Once you’re done cutting, pop the peel into your pot, and cover with 2-3 inches of cold water, and bring to a rapid boil for approximately 10 minutes.

Now this is the important part, because you’re going to repeat this step two to three times depending on how sweet you want your peel to be. The reason we do this is is not only to make it soft and edible, but also to remove the bitterness from the pith as well. Boiling aslo helps to break down the natural pectin, which also helps to release more flavor and scent from the citrus oil glands in the skin, which is what you want.

After the first ten minutes are up, tip your water out and blanch the lemon peel in fresh cold water, then return the cold water pot to the heat again for another ten minutes. Rinse and repeat once more, and by then you should have a nice transparent pith going on, and soft peel which you can easily bite into without much resistance, like so.

Compare the colors of the peel and the pith, once you’ve reached a nice level of translucency you’re ready to take it off the heat and prepare your sugar syrup.

Using a ratio of 1 cup sugar to 1 cup water, bring to a boil. You’re going to want enough syrup to cover the peel evenly. For preserving the peel, you’re going to want to get it up to 220′f (my sugar looks a lot darker here cause I did not use white sugar but blonde sugar, but it can get a little caramelly at this stage too) if you’re not so much concerned about preserving it for long shelf life like I am (I make a lot in advance for cake decorations) and plan to use it straight away, just get it up to a good hot rolling boil, and add your peel. Let it boil for a few mins, stirring frequently, then reduce to a simmer for about 20-30 mins. I know some websites say 4 hours but honestly unless you’re making a huge batch I don’t think it’s worth it. I’ve accidentally created hard boiled candy more than once that way.

Incidentally this also works really well for making orange and lime peel too if you want to mix things up a little (grapefruit also but I am allergic so it doesn’t grace my kitchen). And you can do it all in one big pot too and get a really deliciously concentrated citrusy syrup at the end up.

Or if you hate yourself and don’t have a big enough pot, in lots of separate little ones, yay 👍👍👍 .

(top left is strawberry and was actually me making syrup not candy)

I will say however that for limes, I had to blanch them a few extra times before the became soft enough, so just keep that in mind if you decide to do them all in one big pot. Maybe blanch the limes separate if you do. Anyway where was I, right yes, molten sugar. Please don’t burn yourselves. It hurts, like a lot. I blistered my fingers making this tutorial when I almost dropped my phone into the pot and it was bad very not good do not recommend no siree. So be careful when handling the syrup.

After you’re done, remove your pot from the heat. If you want to keep the left-over syrup (and why wouldn’t you*) you can scoop the peel out using a slatted spoon (Apologies I don’t have any pics of this stage, it’s rather hard to work with boiling sugar and a camera at the same time.) and let them drip dry a little before rolling them in sugar and then leaving them to dry on a wire rack, like so.

*If you don’t want to keep the syrup, just drain it out into something like a sieve or a colander and try not to burn your fingers off as you pick the fruit out. I do like to keep the syrups, and incorporate them into my baking or add them into water to make flavored drinks:

(I’ll post the strawberry syrup soon but it’s basically all of the above minus the blanching, but I will say keeping the syrup adds a lot to home baking in terms of flavor, I like to sub it in in place of other syrups of sweeteners and it is 👌👌👌)

Also rolling the peel in sugar isn’t necessary, but I find it helps them to stop from clumping together during storage. Leave them to dry at room temp (I normally leave mine over night with a paper towel draped lightly over the top) for several hours, or if you intend to use them right away, wait until they are cool enough to handle and do with them what you will. Whether it’s baking them into cookies or decorating the top of a cake:

or eating them straight up like delicious candy:

(fair warning, it’s like eating an entire bag of sour gummies and will make your tongue raw if you eat too many)

And that, is how you make candied peels :D

#patreon #recipe #recipe post #candied lemon peel #gif warning #image heavy #tutorial

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044-eu · 5 years ago

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Recipes and typical dishes from Sardinia

Traditional Sardinian cuisine is a poor but very tasty cuisine. Typically land although there is no shortage of fish dishes being an island, but it is focused a lot on meat, especially pork. We will talk in this article about traditional Sardinian bread, CARASAU bread, known on the continent and indeed known in many parts of the world. As appetizers the MAZZAMURRO that is cooked throughout the island where you make different variants and panADAS, a kind of small fried savory cakes that depending on the place are stuffed differently. And apart from the first dishes that are as many as not to mention the famous Sardinian pig let's called PORCEDDU which is the recipe that most reflects Sardinian cuisine in the world. There is no shortage of fish dishes such as cod with nuts sauce and typical sweets.

CARASAU BREAD

The original Sardinian recipe is that of a unsit bread, kneaded with water, wheat flour or barley flour, crisp and light, with thin discs, for this is also called music paper because they rolled up just like music paper. It was preserved for a long time unaltered and was mainly used to soak it in water, broth or milk. According to tradition this is the typical bread of shepherds and sailors. It was eaten preferably with goat or sheep's cheese or with cottage cheese. A curious thing is that the bread paper CARASAU was used as a dish, which during the meal, was eaten little by little together with the companatic. Needed for CARASAU PANE To make PANE CARASAU you only need two ingredients: hard wheat flour Water That's why the doses are done at the time when we decide how many sheets to make. Preparing the CARASAU PANE Knead the flour with only the water, so much so that you get a rather consistent and soda smooth paste. The dough is flattened with a rolling pin until reduced to very thin sheets of circular shape. So these discs have to be fermented separate from each other by linen cloths, all covered with a wool cloth. After a few hours they should be baked in an already hot oven, wait until they refill, remove them from the oven, open them all around the edges with a sharp knife, then put them on top of each other to cool. Finally put them back in the oven to brown and roast them. This is the original Sardinian recipe as it was once done, now unfortunately with modern taste has changed to the addition of yeast or salt making it lose the characteristic of the uni. MazzaMURRO starter Necessary for the starter MAZZAMURRO 800 grams of stale bread 500 grams of tomato sauce milk, fresh cheese, grated fresh cheese and salt just enough. Preparation of THE MAZZAMURRO After cutting the stale bread into slices, soak it in milk and arrange it in a layered baking dish, interspersed with tomato sauce, grated pecorino cheese and a pinch of salt. Place the baking sol in the oven already hot at 180 degrees for five minutes, then serve hot.

PANADAS, IN

Necessary for PANADAS 600 grams of flour 160 grams of lard 600 grams of fresh pecorino cheese a few fresh mint leaves salt, oil to fry just enough Preparing PANADAS Knead the flour with lard on a flatbread, with a little warm water and a pinch of salt. It must be a smooth and compact dough that must be rested covered by a cloth for at least an hour. Meanwhile, prepare the filling by grating the fresh cheese in a bowl and adding the chopped mint leaves with your hands. Flatten the dough with the rolling pin and prepare many thin sheets about 8 -10 centimeters in diameter. With the filling make balls not too big to crush and lay in the middle of one half of the leaves. The other half is used to close. Weld the two parts now with a cogwheel. In a fairly large frying pan heat the seed oil and just below the temperature fry the panADAS, for a few minutes turning them halfway through cooking.

FAVATA SARDA

This is one of the first traditional Sardinian dishes that was generally cooked for fat Thursday. Necessary for FAVATA SARDA 300 grams of dried beans 250 grams of Sardinian sausage 300 grams of cabbage or cabbage 40 grams of dried tomatoes a bunch of wild fennel 250 grams of pork rind an onion a carrot a celery rib a clove of garlic slices of toasted bread salt as needed Preparing the SARDA FAVATA Soak the beans from the night before. The next day, carve the peel and in a very large pot with about 3 liters of water. Cook over a very low flame with the pot in the pan, adding the meat cut into pieces, the cabbage leaves chopped tomatoes and chopped smells. Cook for about an hour and add the wild fennel when cooked, leaving it to cook for only 5 minutes. : The traditional dish is left to cool completely for a few hours. Before bringing it to the table, heat on the heat, place the slices of toasted bread on the bottom of the bowls, then pour over the soup and serve warm, accompanied to taste with grated pecorino cheese.

CICIONES, ALABAMA

CICIONES are dumplings typical of the province of Sassari. Necessary for CICIONES for dumplings: 500 grams of semolina a tip of saffron powder for gravy 400 grams of minced pork or veal meat 100 grams of chopped lard a small chopped onion 600 grams of chopped tomatoes pepper, salt and grated pecorino cheese as needed Preparing CICIONES Knead the semolina flour with a pinch of salt and the saffron dissolved in a tablespoon of warm water on a baking board. Add a lot of water to the dough until you get a smooth and compact mixture of a certain consistency. With the worked fingers of the pieces of this dough to obtain thin cylinders, about half of a finger, to be cut into chunks about one centimeter long. Meanwhile, prepare the sauce by putting on the heat a saucepan (better if of shard), the lard finely chopped in which to brown the chopped onion. Add the meat and after about 30 minutes of cooking over a low heat add the tomato pulp. Adjust the salt and pepper and cook for another 20 minutes. Meanwhile, cook the ciciones in plenty of salted water and serve seasoned with meat sauce and a sprinkling of grated pecorino cheese.

Sardinian maialetto or PORCEDDU

The Sardinian pig let's or PORCEDDU is according to Sardinian tradition a small pig that still takes milk from the mother, so as a rule does not exceed 5 or 6 kilograms. The cooking of the piglet, involves a real ritual made of special attention, according to traditional customs. For example, already during slaughter, when extracting the interiors, blood is preserved. The outer rind should be quickly dissolved to the fire, being careful not to burn the cits. Preserved blood is used to grease and clean the piglet. The ideal skewer is made of wood as well as the woods used for fire are special. The juniper, myrtle and bay leaf, are recommended to better flavor the meats. Necessary to make PORCEDDU on the spit a milk pig of 5 or 6 kilograms a little lard goes up just enough. Preparing PORCEDDU on the spit The piglet should be cooked very slowly because after sticking it in the spit, it should be placed about 2 meters from the live fire. During cooking the pork should be greased with the lard, making the fat from previously heated slices. Salt only at the beginning of cooking and at the end. After the meat is browned and then it starts to cook, then after a couple of hours from the beginning, approach the skewer by placing it near the grill, after you have sprinkled it with ash. The piglet will cook to perfection by taking a brown red color and browning the outer rind. It should be eaten warm, sliced and with rind.

Pork SPINU

Required for pork SPINU 1 kilograms of chopped pork chops 2 garlic cloves, chopped a tablespoon of chopped parsley 3 bay leaves two glasses of dry white wine 300 grams of black olives olive oil, salt and pepper, just enough Preparation of pork SPINU Peel the olives and cut them into very fine pieces. In a saucepan, brown the chopped pork chops with a few tablespoons of olive oil. Just browned add the chopped garlic and parsley and the bay leaves into pieces. Put salt and pepper and white wine that is allowed to evaporate completely over a low heat and the flesh of the olives. . Finish cooking by adding a little water if needed. It will take about an hour. Before removing from the heat, remove salt and pepper and serve very hot. A second of really special fish

Cod with nuts sauce

Necessary for cod with nuts sauce kilograms 1 of cod 2 cloves garlic, chopped 130 grams of walnut kernels a teaspoon of chopped parsley olive oil, salt and pepper just enough Preparing cod with nuts sauce The cod is almost everywhere ready and soaked and it is advisable to use the ready one as the process with the seasoned cod is quite long. The already soaked cod is cut into rectangular pieces that are not too large. In a saucepan, fry the chopped garlic and parsley in the oil. As soon as the garlic is golden, add the cod pieces, adjust the salt and pepper and simmer, turning the pieces occasionally. At about three-quarters of cooking, add the walnut kernels that you have coarsely chopped, stir and finish cooking. This recipe is preferred to taste almost lukewarm. Let's move on to the sweets

SEADAS OR SEBADAS

These sweets are typical sweets of pastoral life to the memory of the return of transhumance. They are nuremberg specialties. They are very easy to do, but you need to start the preparation at least the day before, if you have fresh cheese already sour. Otherwise the fresh cheese should be wrapped in a telo and left to rest inside a plate for at least two days. Time to acidify. Required for SEADAS OR SEBADAS For the pasta 600 grams of flour 60 grams of lard a pinch of salt For the filling 600 grams of fresh cheese already soured 30 grams of semolina the zest of a lemon or an orange olive oil for frying. To sweeten honey milleflowers or strawberry Preparing SEADAS OR SEBADAS In a pot melt the cheese with a little hot water, add the salt and grated lemon zest. Stir always to get a rather liquid sauce to which the semolina is added to dry. Cook again until the water is all reabsorbed and the cheese has created a thick cream. With this cream make discs about 4 - 5 centimeters in diameter and one centimeter high. These discs should be stored for a day separated by towels or cloths, in the refrigerator. Prepare the dough now by working the flour with very little salted water to which we will add lard, As soon as the dough is firm and smooth pack many thin disks in the center of which to put the cheese discs. Cover with another disc of dough and close the two ends well. Fry the SEADAS now in plenty of olive oil. As soon as they are browned on both sides remove them from the oil and dry them on paper towels. Cover the honey cakes and serve hot. Read the full article

#bread #cook #English #italy #kitchen #meat #recipes #sardigna

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danakboen · 5 years ago

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Drying Process of Passion Fruit

Passion fruit is also known as egg fruit, egg fruit the most appropriate growth temperature for 20℃~30℃, generally not less than 0℃ under the temperature of good growth, to -2℃ when the plant will be seriously injured or even die, the annual average temperature of more than 18℃ area is the most suitable for planting, easy to obtain high yield. Therefore, it is widely distributed in the warm and humid areas in southern China, especially in Hainan.

Processing procedure of passion fruit by Dryfree heat pump passion fruit dryer

1.Raw material collection: collect fresh, non-pest, non-spoiled, 6-8 mature passion fruits as raw materials; 2.Raw material cleaning: place the raw material fruit in the pneumatic cleaning tank for cleaning, to remove the sediment and other foreign matters attached to the peel; 3.Raw material treatment: cut and dig the raw fruit. The process is to use a knife to cut the passion fruit vertically and cut the fruit in half. Then use a spoon to dig out the fruit pulp, and then store in a 15℃ freezer with food-grade plastic barrels. 4.Boiling: use 90 ~ 100℃ hot water to boil the skin of passion fruit with a interlayer pot until it is easy to separate the cuticle and peel without rotting. 5.Remove the cuticle: use a quarter-size spoon to separate the cuticle from the peel. 6.Enzymatic hydrolysis: put 40ppm pectase into 40kg water to make enzymatic hydrolysate, then mix the enzymatic hydrolysate with 80kg passion fruit peel and stir evenly. Begin the enzymatic hydrolysis of passion fruit peel to remove the cuticle. Enzymolysis was carried out at room temperature for 30min. After enzymolysis, the water was filtered.

7.Color protection: use sodium metabisulfite solution with a concentration of 7‰ to soak the passion peel that has been enzymatic hydrolysis, soak for 10 minutes, and then drain the soaking solution; 8.Sugar stain: the method of segmenting sugar stain was adopted. The sugar liquid with the ratio of white granulated sugar to maltose of 5∶1 and the sugar degree of 40°Bix was used for sugar stain for 24 hours. In the second stage of sugar staining, the sugar solution with the ratio of white granulated sugar to maltose of 5∶1 and the sugar degree of 60°Bix was used for sugar staining, and the total weight of citric acid of 0.5% was added for 24 hours. 9.Fruit pulp processing: the pulp is thawed and then mixed with sugar, citric acid or sodium citrate. Specific raw material ratio is: summer egg pulp 50%, citric acid 0.1%, white granulated sugar 49.9%, winter egg pulp 40%, sodium citrate 1%, white granulated sugar 59%. Then use the wrapping ability of egg peel after cutting to embed the mixed fruit pulp into the sugar-stained egg peel, so that all the contents of egg fruit remain intact. Finally, place them on the baking screen successively, and place them in the heat pump drying room for drying. 10.Drying: drying process by subsection drying method, drying process for the first time is to keep the drying temperature was 60 ~ 65 ℃ drying 6 hours continuously, and then placed 12 to 14 hours at room temperature, the other side of the egg then peel turn it over to facilitate more uniform drying, drying, the second is to keep the drying temperature is 50 ~ 55 ℃ last bake 10 hours; 11.Cooling: place the product from the drying room in a temperature environment of 20 ~ 25 degrees for cooling for 12 ~ 14 hours, so that the moisture of the product can be fully balanced and the taste of the product can be more soft. 12.Packaging: sprinkle the cooled product with a thin layer of powdered sugar to keep it dry, then divide the product into packaging bags according to the amount.

Dryfree introduces the use of Passion Fruit dryer,heat pump Passion Fruit dryer,Passion Fruit drying time and other precautions.Welcome to contact us,it’s pleasure to service for you.Dryfree specializes in the production and sales of various types of solar dryers,heat pump dryers and solar+heat pump dryers.If you have any need, welcome to contact us. Read the full article

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