FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
Stó:lō teaching materials describe roofed racks in the exposed Fraser Canyon for wind-drying salmon. Xwísten describes a separate living St’át’imc practice at Bridge River; these sources do not establish one shared rack design.
A steam oven cooks with water vapour; a combi oven pairs steam with circulating dry heat. Their modes and temperature controls differ by model, so a documented yogurt programme cannot be assumed for every oven.
A probe thermometer measures the temperature of food at its sensing tip. It answers a different question from a kettle, oven or water-bath display, and from a pH meter.
A separate cooking box heats ripened eulachon so grease rises for skimming. Nuxalk sources describe wooden or cedar sides, a metal bottom and, in one setup, a fire trench beneath the box.