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BEAUTY AT WELLNESS
CRAFTS
KULTURA AT KASAYSAYAN
LIBANGAN
KAPALIGIRAN
PAGKAIN AT INUMIN
REVERSE ENGINEERING
AGHAM
ISPORTS
TEKNOLOHIYA
MGA WEARABLE

Pagkain

200 blueprint ang available • 15 subkategorya

Mga Blueprint (200)

The Apple Parer: A Crank, a Fork and a Knife on a Spring

The Apple Parer: A Crank, a Fork and a Knife on a Spring

ni TheChefDK

PAGKAIN AT INUMIN

39
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The Potato Ricer: A Perforated Cup and a Lever-Worked Follower

The Potato Ricer: A Perforated Cup and a Lever-Worked Follower

ni TheChefDK

PAGKAIN AT INUMIN

30
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The Dough Kneader and Roller: Corrugated Rolls, Then Plain Ones

The Dough Kneader and Roller: Corrugated Rolls, Then Plain Ones

ni TheChefDK

PAGKAIN AT INUMIN

34
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The Cherry Stoner: A Hopper, a Basin and a Fork of Needles

The Cherry Stoner: A Hopper, a Basin and a Fork of Needles

ni TheChefDK

PAGKAIN AT INUMIN

38
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The Pressure Cooker: A Lid the Steam Holds Shut

The Pressure Cooker: A Lid the Steam Holds Shut

ni TheChefDK

PAGKAIN AT INUMIN

33
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The Meat Mincer: A Screw That Feeds a Knife

The Meat Mincer: A Screw That Feeds a Knife

ni TheChefDK

PAGKAIN AT INUMIN

12
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Reading Spoilage: Ferment Three Brines and Watch the Acid Line

Reading Spoilage: Ferment Three Brines and Watch the Acid Line

ni TheChefDK

Pagkain

36
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The Curing Chamber: Cold, Damp, and Moving Slowly

The Curing Chamber: Cold, Damp, and Moving Slowly

ni TheChefDK

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46
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Weight Loss Is the Clock: A Dry Cure Is Finished by the Scale, Not the Calendar

Weight Loss Is the Clock: A Dry Cure Is Finished by the Scale, Not the Calendar

ni TheChefDK

Pagkain

40
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0
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Cold Smoke and Hot Smoke: One Cooks, the Other Does Not

Cold Smoke and Hot Smoke: One Cooks, the Other Does Not

ni TheChefDK

Pagkain

37
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The Acid Line: Why Canning Splits at pH 4.6

The Acid Line: Why Canning Splits at pH 4.6

ni TheChefDK

Pagkain

34
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Nitrite: What the Pink Salt Is Actually For
Mapanganib

Nitrite: What the Pink Salt Is Actually For

ni TheChefDK

Pagkain

36
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Equilibrium Curing: The Meat Cannot Get Saltier Than the Salt You Gave It

Equilibrium Curing: The Meat Cannot Get Saltier Than the Salt You Gave It

ni TheChefDK

Pagkain

32
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Water Activity: Honey Is 17% Water and Never Spoils

Water Activity: Honey Is 17% Water and Never Spoils

ni TheChefDK

Pagkain

41
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Taste as You Go: The Five Dials You Can Actually Turn

Taste as You Go: The Five Dials You Can Actually Turn

ni TheChefDK

Pagkain

37
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Stock: Why It Must Not Boil, and What the Scum Is

Stock: Why It Must Not Boil, and What the Scum Is

ni TheChefDK

Pagkain

42
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Emulsions: Oil and Water Held Apart by Something Standing Between Them

Emulsions: Oil and Water Held Apart by Something Standing Between Them

ni TheChefDK

Pagkain

25
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Doneness Is a Temperature, Not a Time — and Carryover Is Real

Doneness Is a Temperature, Not a Time — and Carryover Is Real

ni TheChefDK

Pagkain

35
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A Knife Does the Work: The Grip, the Claw, and Why the Blunt One Cuts You

A Knife Does the Work: The Grip, the Claw, and Why the Blunt One Cuts You

ni TheChefDK

Pagkain

33
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Heat Control: The Pan Is Not the Hob, and It Does Not Follow the Dial

Heat Control: The Pan Is Not the Hob, and It Does Not Follow the Dial

ni TheChefDK

Pagkain

49
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Browning Is a Reaction, Not a Colour: What Stops It, and How to Stop Stopping It

Browning Is a Reaction, Not a Colour: What Stops It, and How to Stop Stopping It

ni TheChefDK

Pagkain

33
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Salt: Measure It by Weight, and Add It Early Enough to Travel

Salt: Measure It by Weight, and Add It Early Enough to Travel

ni TheChefDK

Pagkain

51
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Gravlax

Gravlax

ni TheChefDK

Mga Pampagana

42
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Gluten-Free Bread

Gluten-Free Bread

ni TheChefDK

Walang Gluten

42
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Ipinapakita ang 24 sa 200