Question:
what type of flask would this be called?
for a science project we had to make an insulated cupi made it with a small plastic cup put into a pig one and the gap between them is filled with polyerster fiberfillthe outside of the small sup is surrounded by aluminum foilthe outside ad inside of big cup is surrounded with aluminum foil.what would u call this
Answer:
CORNED BEEF AND CABBAGE 5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef)Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionallyDuring the last hour, add the carrots and onions and cover againDuring the last 15 minutes, add the cabbageTransfer meat and vegetables to a platter and brush the vegetables with the melted butterServe with boiled parsley potatoes, cooked separately(The stock can be saved to add to a pot roast or stew instead of other liquid.) Serves 6, with meat left over for additional meals.
I do it the regular way- boil the corned beef first in the spices (there'll likely be a short direction on the meat packaging), and then add the veggies - I like to use small red skinned potatoes, green cabbage cut into quarters, a couple of onions (peeled and cut in half) and whole carrotsCook the vegetables with the meat for about 20 minutesThen, when it's almost done, put the corned beef, and the cabbage, potatoes, onions and carrots, is a roasting type pan and mix some Guiness stout with some good dijon mustard and brush it on the meatBaste the vegetables with melted butter, salt and pepper everything and pour the rest of the guiness over the whole pan (ah! don't forget to taste it, just to be sure you got a GOOD bottle/can) and roast it for about 1/2-3/4 hr(350°)It's SOOOOO good!
All of your preparations with aluminum and polyester fiber is designed to thermally isolate the internal cup from the external environment In chemistry terms, you made a calorimeter flask, or a dewarIn everyday terms you made a thermos/cooler.
I do it the regular way- boil the corned beef first in the spices (there'll likely be a short direction on the meat packaging), and then add the veggies - I like to use small red skinned potatoes, green cabbage cut into quarters, a couple of onions (peeled and cut in half) and whole carrotsCook the vegetables with the meat for about 20 minutesThen, when it's almost done, put the corned beef, and the cabbage, potatoes, onions and carrots, is a roasting type pan and mix some Guiness stout with some good dijon mustard and brush it on the meatBaste the vegetables with melted butter, salt and pepper everything and pour the rest of the guiness over the whole pan (ah! don't forget to taste it, just to be sure you got a GOOD bottle/can) and roast it for about 1/2-3/4 hr(350°)It's SOOOOO good!
All of your preparations with aluminum and polyester fiber is designed to thermally isolate the internal cup from the external environment In chemistry terms, you made a calorimeter flask, or a dewarIn everyday terms you made a thermos/cooler.
The best recipe is on the package except when the corned beef is done, coat it with a mixture of german mustard, and horseradish, then bake it at 350 while you cook the vegetables in the pan juices.
The best recipe is on the package except when the corned beef is done, coat it with a mixture of german mustard, and horseradish, then bake it at 350 while you cook the vegetables in the pan juices.
CORNED BEEF AND CABBAGE 5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef)Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionallyDuring the last hour, add the carrots and onions and cover againDuring the last 15 minutes, add the cabbageTransfer meat and vegetables to a platter and brush the vegetables with the melted butterServe with boiled parsley potatoes, cooked separately(The stock can be saved to add to a pot roast or stew instead of other liquid.) Serves 6, with meat left over for additional meals.
