Adding a few drops of water helps to prevent the black soot sticking to the bottom of your cookware. Don't add too much though!
probably a Bunsen burner the thing that you attatch to gas taps with a tube, add a match on top of the gas and you have your " lab burner" =]
I've got a kenmore 4 burner with a rotisserie and a searing burner, but no smoker. I'm looking for simple.
if you add cornflour with water then heat it over a tri pod over a Bunsen burner in a beacker it turns to a crumbly sort of past with a clear goo at the bottom
1. Add water to the mixture and stir to dissolve the sugar. 2. Filter out the mixture, the water with the sugar in it will pass through, the sand will not. 3. Then, evaporate the water using a Bunsen burner if you want to do it quicker to leave behind the sugar.
you add acid to water
A Bunsen burner is a device that is used to heat materials in science. It uses a flow of gas and an air hole to regulate the temperature of the flame.
i did this in a lab using methods of solution, filtration and evaporation : add dilute sulphuric acid to the solid/solid mixture ..heat on a Bunsen burner till bubbles appear then filter the solution, collect the filtrate in an evaporating dish and heat on a Bunsen burner until most the water evaporates or half the filtrate has evaporated .....remove the dish from the burner and leave it on a flat undisturbed surface for 48hrs to allow crystallization.
the water can be removed heating the anhydrous.
Only add distilled water and never add tap water.
Actually, Chinese Woks usually come with a fire ring that sits on the burner. I'll add a link (to the left) to show you an example...
Never add water, add coolant, which is a 50/50 mix of antifreeze and distilled water. Add it to the overflow or recovery reservoir.
To reduce water activity, you can # dry the food # add sugar # add salt To increase water activity, add water.