Definition, Betydelse, Synonymer & Anagram | Engelska ordet SKILLET

Definition av SKILLET

1. (köksredskap) stekpanna

Exempel på hur man kan använda SKILLET i en mening

• When the day's work was completed, the railroad construction crew, mostly all immigrants from neighboring towns, cooked their supper over an open fire and returned to their homes when the last "skillet was licked".
• Reit im Winkl is popularly known to locals and return visitors as Germany's own Tyrol, and boasts its own home-grown regional specialities such as Heumilch cheese (cheese made from cows fed exclusively hay pasture), heuschnapps (a liqueur in which mountain hay and herbs are soaked to produce a distinctive and sweet taste of hay) and Reiberdatschi (grated potatoes mixed with a little egg and flour and poured as a flat mass into a skillet and fried), popularly eaten with apple mousse.
• Grunts, pandowdy, and slumps are Canadian Maritimes, New England and Pennsylvania Dutch (Apple Pan Dowdy) varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings.
• One classic method is to use open-top cookware such as a cast-iron skillet, a frying pan, or a wok, the beans constantly stirred to obtain an even degree of roasting.
• Some of the grocery items included milk (which is often brand-name milk with a Price First label, as is Great Value milk), bread, granulated sugar, canned fruit/vegetables, boxed brownie mix, toaster pastries, elbow pasta, egg noodles, spaghetti, and skillet meals.
• The hoard consisted of: a silver skillet in which were a pair of silver-gilt trumpet brooches, one silver and five gold rings, one gold bracelet, two gold chains with wheel-shaped pendant, and a crescent attached, three silver spoons, another silver skillet, 280+ Roman denarii, and two first brass coins of Antoninus Pius.
• Oxtail is also very popular in South Africa, where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire.
• The primary factor that distinguishes Maryland fried chicken is pan-fried in a heavy (traditionally cast-iron) skillet and covered tightly after the initial browning so that the chicken steams as well as fries.
• If the skillet's temperature is at or above the Leidenfrost point, the water skitters across the metal and takes longer to evaporate than it would in a skillet that is hot, but at a temperature below the Leidenfrost point.

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