Which kitchen appliance was invented by Denis Papin in 1679?
"and worked with Robert Boyle from 1676 to 1679, publishing an account of his work in ""Continuation of New Experiments"" (1680). During this period, Papin invented the ""steam digester,"" a type of pressure cooker with a safety valve. He first addressed the Royal Society in 1679 on the subject of his digester, and remained mostly in London until about 1687, when he left to take up an academic post in Germany. As a Huguenot, Papin found himself greatly affected by the increasing restrictions placed on Protestants by Louis XIV of France and by the King's ultimate revocation of the Edict"
"Papin, better known for his studies on steam, invented the ""steam digester"" in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water's boiling point, thus cooking food more quickly. In 1681, Papin presented his invention to the Royal Society of London, but the Society's members treated his invention as a scientific study. They granted him permission to become a member of the Society afterwards. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron. In 1918, Spain granted a patent for the pressure cooker to"
"Thomas Newcomen was a merchant who dealt in cast iron goods. Newcomen’s engine was based on the piston and cylinder design proposed by Papin. In Newcomen's engine steam was condensed by water sprayed inside the cylinder, causing atmospheric pressure to move the piston. Newcomen’s first engine installed for pumping in a mine in 1712 at Dudley Castle in Staffordshire. Denis Papin (22 August 1647 – c. 1712) was a French physicist, mathematician and inventor, best known for his pioneering invention of the steam digester, the forerunner of the pressure cooker. In the mid-1670s Papin collaborated with the Dutch physicist Christiaan"
"in one side and air in the other. When the gunpowder was lit in the air-filled side, the rise in pressure would drive the water up the other side. Like early steam engine designs, these engines used the air or vacuum created by gunpowder to directly lift the water. There were no mechanical parts in the manner of modern engines, which translate the power in the gas pressure into any needed mechanical form. In 1671, Denis Papin was given a job at the Academy of the Royal Library in Paris, where he worked under the Curator of Experiments, Christiaan Huygens."
"Charles Chamberland in 1884, although a precursor known as the steam digester was created by Denis Papin in 1679. The name comes from Greek ""auto-"", ultimately meaning self, and Latin ""clavis"" meaning key, thus a self-locking device. Sterilization autoclaves are widely used in microbiology, medicine, podiatry, tattooing, body piercing, veterinary medicine, mycology, funerary practice, dentistry, and prosthetics fabrication. They vary in size and function depending on the media to be sterilized and are sometimes called retort in the chemical and food industries. Typical loads include laboratory glassware, other equipment and waste, surgical instruments, and medical waste. A notable recent and"
"Jean Mantelet is forced to join his father at his small hardware store. In 1929, he opens a small workshop at Bagnolet where he makes hand-powered kitchen equipment, the Manufacture d'Emboutissage de Bagnolet. Jean Mantelet Jean Mantelet (1900–19 January 1991) was a French inventor and industrialist who founded the kitchen appliance company Moulinex. He studied at HEC Paris and in 1922 Jean Mantelet establishes himself as a manufacturer of hand pumps and agricultural sprayers. In 1932, Mantelet invents prize-winning the ""Moulin-Légumes"", a hand-crank food mill for mashing and puréeing vegetables. The design is considered a forerunner to the modern food"
"Gottfried Leibniz (1646–1716), building on Pascal's work, became one of the most prolific inventors in the field of mechanical calculators; he was the first to describe a pinwheel calculator, in 1685, and invented the Leibniz wheel, used in the arithmometer, the first mass-produced mechanical calculator. He also refined the binary number system, foundation of virtually all modern computer architectures. John Hadley (1682–1744) was the inventor of the octant, the precursor to the sextant (invented by John Bird), which greatly improved the science of navigation. Denis Papin (1647–1712) was best known for his pioneering invention of the steam digester, the forerunner"
"Jean Mantelet Jean Mantelet (1900–19 January 1991) was a French inventor and industrialist who founded the kitchen appliance company Moulinex. He studied at HEC Paris and in 1922 Jean Mantelet establishes himself as a manufacturer of hand pumps and agricultural sprayers. In 1932, Mantelet invents prize-winning the ""Moulin-Légumes"", a hand-crank food mill for mashing and puréeing vegetables. The design is considered a forerunner to the modern food processor. In 1978 he was listed among the 25 top most wealthy people in France. From 1951 to 1973 he was a consultant on French foreign trade. He was a municipal councillor in"
"powered inventions, including a water pump for draining inundated mines. Denis Papin, a Huguenot refugee, did some useful work on the steam digester in 1679, and first used a piston to raise weights in 1690. The first commercial steam-powered device was a water pump, developed in 1698 by Thomas Savery. It used condensing steam to create a vacuum which raised water from below and then used steam pressure to raise it higher. Small engines were effective though larger models were problematic. They had a limited lift height and were prone to boiler explosions. Savery's engine was used in mines, pumping"
"to everyday domesticated household needs early on in the 19th century. Her invention was the pastry fork. Mangin got the patent for the pastry fork on March 1, 1892, in Queens, New York. The pastry fork is an attachment that electrically mixes without the need for arm work. This tool had many uses, including beating eggs, thickening foods, making drawn butter, mashing potatoes, making salad dressings, and most importantly, kneading pastry dough. This improved the lives of many women, and eventually lead to more electric mixing inventions that are used to this day. Kneading pastry dough by hand is a"
"and a lid, C, in which food could be cooked in water raised by a furnace, A, to the temperature due to any desired safe pressure of steam. The pressure was determined and limited by a weight, W; on the safety valve lever, G. It is probable that this essential attachment to the steam boiler had previously been used for other purposes; but Papin is given the credit of having first made use of it to control the pressure of steam. In 1787, Antoine Lavoisier, in his ""Elements of Chemistry"", refers to ""Papin's digester"" and discusses how the strong compression"
"in 1790 from a French confectioner, Nicolas Appert, when he found that by applying heat to food in sealed glass bottles, the food is free from spoilage. Appert’s ideas were tried by the French Navy with meat, vegetables, fruit, and milk in 1806. An Englishman, Peter Durand decided to use Appert’s method on tin cans in 1810. Even though Appert found a method that worked, he did not understand why it worked because many believed that the lack of air caused the preservation. In 1864 Louis Pasteur linked food spoilage/illness to microorganisms. Different foods are placed into jars or cans"
"could be quantified. This tool gave Gay-Lussac the opportunity to derive his law, which led shortly later to the ideal gas law. But, already before the establishment of the ideal gas law, an associate of Boyle's named Denis Papin built in 1679 a bone digester, which is a closed vessel with a tightly fitting lid that confines steam until a high pressure is generated. Later designs implemented a steam release valve to keep the machine from exploding. By watching the valve rhythmically move up and down, Papin conceived of the idea of a piston and cylinder engine. He did not"
"there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a"
"derive his law, which led shortly later to the ideal gas law. But, already before the establishment of the ideal gas law, an associate of Boyle's named Denis Papin built in 1679 a bone digester, which is a closed vessel with a tightly fitting lid that confines steam until a high pressure is generated. Later designs implemented a steam release valve to keep the machine from exploding. By watching the valve rhythmically move up and down, Papin conceived of the idea of a piston and cylinder engine. He did not however follow through with his design. Nevertheless, in 1697, based"
"Ramekin A ramekin (, ; also spelled ramequin) is a small glazed ceramic or glass bowl used for cooking and serving various dishes. The term is derived from the French ', a cheese- or meat-based dish baked in a small mold. The French term is derived from early modern Flemish ', which translated to 'toast' or 'roasted minced meat', itself apparently from ""ram"" 'battering ram' + ""-kin"" 'diminutive', but it is unclear why. With a normal capacity of , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including ""crème brûlée"", French onion soup,"
"Chafing dish A chafing dish (from the French ""chauffer"", ""to make warm"") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the ""fierce"" heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as ""bains-marie"" and help keep delicate foods, such as fish, warm while preventing overcooking. The Roman politician and writer Cicero described a ""kind of saucepan"
"high. It is then cut in wedges and served immediately on a hot plate, usually accompanying roasted meats. A special double baking dish made of copper called ""la cocotte à pommes Anna"" is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café"
"and 1953 Mantelet applied for 93 patents. Moulinex Moulinex is a Groupe SEB brand along with Rowenta, Calor Gas, All-Clad, Lagostina, Krups, and Tefal, all household products brands. The company designed and produced the Mouli grater. The company was founded by Jean Mantelet who in 1932 invented the Moulin-Légumes, a hand-crank food mill for puréeing vegetables. The design is considered an early forerunner to the modern food processor. Mantelet's business plan was to ""choose an industrial sector with a future, use mass production, keep prices low, manufacture in regions where salaries are low, reduce costs, reduce dependencies on suppliers, and"
"Grater A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine pieces. It was invented by François Boullier in the 1540s, originally to grate cheese. Several types of graters feature different sizes of grating slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to grate cheese and lemon or orange peel (to create zest), and can also be used to grate other soft foods. They are commonly used in the preparation of toasted cheese, Welsh rarebit, and dishes which contain cheese sauce such as macaroni"
"seemed to us as fine as if it came from the Viennese bakery on the rue de Richelieu"". By 1869, the croissant was well established enough to be mentioned as a breakfast staple, and in 1872, Charles Dickens wrote (in his periodical ""All the Year Round"") of ""the workman's ""pain de ménage"" and the soldier's ""pain de munition"", to the dainty croissant on the boudoir table"" The puff pastry technique which now characterizes the croissant was already mentioned in the late 17th century, when La Varenne's ""Le Cuisinier françois"" gave a recipe for it in the 1680 and possibly earlier,"
"inside and outside ceramic structure. The shape is mainly cylindrical, square, or rectangular, and the size also varies. Many varieties of shichirin are made for different uses. In North America, they are also known as ""hibachi"" or ""hibachi-style"". Early European portable stoves burned animal fat and polar explorers continued to use blubber as a supplement for cooking fuel into the early 20th Century. Modern portable stoves emerged from the mid-19th century. French-born chef, Alexis Soyer, became ""chef de cuisine"" at the Reform Club in London from 1837. He instituted many innovations, including cooking with gas, refrigerators cooled by cold water,"
"of Nantes in 1685. In Germany he was able to live with fellow Huguenot exiles from France. In 1689, Papin suggested that a force pump or bellows could maintain the pressure and fresh air inside a diving bell. (Engineer John Smeaton utilised this design in 1789.) While in Marburg in 1690, having observed the mechanical power of atmospheric pressure on his 'digester', Papin built a model of a piston steam engine, the first of its kind. Papin continued to work on steam engines for the next fifteen years. In 1695 he moved from Marburg to Kassel. In 1705 he developed"
"Nicolas Appert Nicolas Appert (17 November 1749 Châlons-sur-Marne (present Châlons-en-Champagne), present Marne – 1 June 1841 Massy) was the French inventor of airtight food preservation. Appert, known as the ""father of canning"", was a confectioner. Appert described his invention as a way ""of conserving all kinds of food substances in containers"". Appert was a confectioner and chef in Paris from 1784 to 1795. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed"
"""monnaie-du-pape"" plant. In addition, Majorelle employed Jacques Gruber to create the original stained glass for the house, and on the interior, the artisans created impressive painted friezes in the dining room, which contains a large ceramic Art Nouveau fireplace designed by Alexandre Bigot. In 1914, with the outbreak of war, Majorelle hoped to hold out and continue production in Nancy. Unfortunately, in an event apparently unrelated to the war, his factories on the rue de Vieil-Aître suddenly caught fire on the morning of 20 November 1916. The conflagration, no doubt spurred on by the fresh supply of lumber, unfinished furniture,"
"Crepe cooking machines are commonly referred to as crepe makers or crepe griddles. They are also known as ""billig"", mainly in Brittany, France, where crêpes originate. ""Billig"" is a mutated form of the breton word ""pillig"" meaning ""crepe maker"". Crepe maker A crepe maker is a cooking device used to make crepes, galettes, pancakes, blinis or tortillas. It should not be mistaken for a regular pan or a crepe pan. Crepe makers were originally large cast-iron plates set over the fire to cook cereal-based batters. The machines have since evolved and the cast-iron plates were set on top of stainless"
"association celebrated its 11th lustrum. Nicolas Appert Nicolas Appert (17 November 1749 Châlons-sur-Marne (present Châlons-en-Champagne), present Marne – 1 June 1841 Massy) was the French inventor of airtight food preservation. Appert, known as the ""father of canning"", was a confectioner. Appert described his invention as a way ""of conserving all kinds of food substances in containers"". Appert was a confectioner and chef in Paris from 1784 to 1795. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork"
"physician Gilbert Blane's ""On the Comparative Health of the British Navy from 1779 to 1814"", the efficacy of portable soup for promoting the health of sailors was found lacking. Opinion shifted in favor of canned meats, by a process invented in France in 1806. A similar product, portable gelatin, was developed by American inventor Peter Cooper in 1845, as a staple meal or dessert for families. Portable soup Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food."
"a porous substrate for storing gases, Agamassan. Forced to stay at home, Dalén discovered that his wife was exhausted by cooking. Although blind, he set out to develop a new stove that was capable of a range of culinary techniques and easy to use. Adopting the principle of heat storage, he combined a heat source, two large hotplates and two ovens into one unit: the AGA Cooker. The cooker was introduced to England in 1929, and were manufactured there under licence in the early 1930s. Their popularity in certain parts of English society (owners of medium to large country houses)"
"Anna M. Mangin Archives. (n.d.). Retrieved March 23, 2018, from https://blackthen.com/tag/anna-m-mangin/ Anna Mangin Anna M. Mangin was an African-American inventor and women's rights campaigner. She invented a kitchen tool she called a pastry fork in 1891. This was different from the eating utensil also known as a pastry fork. It is believed that Anna M. Mangin was born in October of 1854 in the state of Louisiana. A 1900 census noted that she was married to A.F. Mangin, a coal dealer, and that the couple had two sons, only one of which was still living. All of the family members"
"jars of fish in boiling water. During the first years of the Napoleonic Wars, the French government offered a 12,000 franc prize to anyone who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Appert submitted his invention and won the prize in January 1810. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage. However, glass containers presented challenges for transportation. Shortly"
"practice of separate courses at meal time (""service à la Russe)"", each ""entrée"" entering from the kitchens with an air of ceremony. Soup remained the first course of most meals, from the king's table to the peasant's, and the soup tureen on its serving platter provided the opening ceremony. Tureens naturally tended towards the impressive; the world's record auction price fetched for a single piece of silver was achieved by a silver tureen made in 1733 by the Parisian silversmith Thomas Germain, sold at Sotheby's New York, 13 November 1996: at US$ 10,287,500, tripling the former record. Most seventeenth-century French"
"Duralex Duralex is a French tempered glass tableware and kitchenware manufacturer located in La Chapelle-Saint-Mesmin in Loiret. Using a technique developed in the 1930s by Saint-Gobain, molded glass is heated to 600 degrees Celsius, then cooled very quickly, giving it an impact resistance twice superior to normal glass. The ""Picardie"" tumbler and the ""Gigogne"" glass are two of the company's best-known products. The Gigogne glass is in the permanent collection of the Paris Musée des Arts Décoratifs, Paris. The magazine ""This Old House"" called Duralex’s OvenChef glass baking dishes one of the best new home products of 2014, citing the"