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0
votes
1answer
20 views

What to use in pressure fermentation

I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day. I would like to make a whole cabbage at a ...
9
votes
1answer
2k views

What does the clock-like symbols under plastic containers mean?

Under many of my food storage containers of plastic, there are circles with numbers and an arrow in the middle pointing at one of the numbers. What does these symbols mean? Could it be recycling ...
1
vote
4answers
159 views

What's the best container to ferment vegetables?

I'm brand new to fermenting. Popular purchases are Ohio stoneware crocks and A German style air-lock ceramic crock for fermenting the harvest. (pictured in order below) I'm interested in smaller ...
1
vote
2answers
175 views

5 Gallon Drinking Water Container

I'd like to buy a 5 or 6 gallon container for drinking water. I don't like plastic. One option is a glass carboy. But it's easy to break a glass carboy. Another option is a metal container. I guess ...
1
vote
2answers
111 views

pb&j taste like soap

So I got some scented dish washer soap the other day and my wife used it the first time the other day in the dish washer including by sandwich container. Today when I eat my pb&j she made it ...
5
votes
2answers
187 views

Why not use a polypropylene dish with carbonated drinks?

I found a polypropylene (♷) measuring cup in my home today, of the sort that comes with an immersion blender for preparing drinks. Printed on it is the warning "not to be used with hot or carbonated ...
3
votes
3answers
601 views

How to open a can of olive oil?

I have a 900 ml can of Saloio olive oil. I lack any idea of how to open it. The top of the tin is more-or-less seamless (see photo), and lacks any sort of indicator as to how this may be ...
2
votes
1answer
299 views

I want to invest in some hotel pans for home cooking, what size and quantities should I buy?

When I watch cooking shows and observe equipment in restaurant kitchens, I see a lot of different size hotel pans. I see that various sizes can be used to hold sauces, hold mise en place, hold cooked ...