Questions on selecting, maintaining, and using cooking tools and equipment.

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2
votes
0answers
15 views

underfilled whipper canisters

I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putting in 250cc of liquid but what if I put ...
3
votes
0answers
148 views

Whatever Has Happened to This Fork?

I left some dirty dishes over a summer internship. Now, cleaning up, I have found that some of the silverware has developed a rough surface. After sitting overnight in a soapy bath, it persists, ...
1
vote
0answers
19 views

Whip cream dispenser broken

When I screw the No2 charger in to the dispenser nothing happens but if I unscrew it all the gas comes out. How do i fix this?
6
votes
2answers
201 views

Ways to avoid headaches while cooking

I have recently started to learn how to cook. Whenever I am trying to make a chapati or to cook a vegetable, I start experiencing an acute headache, most likely because of the steam or maybe the flame ...
0
votes
1answer
48 views

Why would different types of pots/pans (made from different metal) give a different taste to food?

There's many types of pots and pans: from copper to stainless steel. I own several different types at home. I have been using them, and I've noticed a slightly different tastes each one give on the ...
2
votes
2answers
62 views

Technology improvements of microwave ovens for thawing and reheating

We own an 800W microwave oven that was bought in 1999. It still works fine but I am thinking about replacing it, specifically since I hope to benefit from technology improvements that may have ...
5
votes
1answer
104 views

Food Safe 3D printed Jello Molds

I am purchasing a PLA/ABS/etc. 3D printer for various projects and a friend asked me to make a Jell-O mold. I am aware that PLA degrades into harmless lactic acid and there are Food Grade varieties ...
3
votes
2answers
157 views

How do we decide between gas, induction, and electric (ceramic) stoves?

I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed. We're going to be remodeling our ...
2
votes
2answers
133 views

Old stone mortar and pestle cleaning

My roommate has an old mortar made from stone that had been outdoors for quite some time. She rinsed it thoroughly,put it in a big pot, and boiled it to kill any bacteria that could be crawling in ...
1
vote
1answer
40 views

How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20

In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low carb recipes for low carb bread ...
3
votes
1answer
48 views

My Bunn coffeemaker has started overflowing at the funnel

We recently moved to Indiana from Colorado. Our new house in Indiana has a water softener and I have read that soft water can cause Bunns to overflow. I have not read anything about how this is ...
2
votes
0answers
40 views

Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?

I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find that either the 7qt bowl is too deep or the ...
5
votes
4answers
2k views

Are cooking thermometers essential?

I've been watching some cooking shows, and they seem very keen on there thermometers. They have prob thermometers, oven thermometers, meat thermometers, confectionery thermometers, oil thermometers... ...
0
votes
1answer
88 views

How to reseason cast iron skillets using a fire

I was told to put my cast iron skillets in an open fire to clean. We did and now they have a red discoloration and look worse than before. How do I clean the red off and get them shiny again?
2
votes
1answer
75 views

Proper use of induction vessels

I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
4
votes
1answer
107 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
3
votes
1answer
104 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
1
vote
1answer
46 views

Rice pilaff preparation on bbq grill

I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap stone with Frame and then place a bowler ...
1
vote
0answers
93 views

Rust in my Moka Coffee Pot

Hi I have a similar pot (SS Stovetop Espresso Maker) and have been using it extensively. Recently I have noticed a few rust spots in the section where you need to add water. I am a coffee lover, ...
1
vote
2answers
184 views

How to bake cake and pastries without oven?

I don't have a oven and i am not planning to purchase one, but there are lots of recipe that need oven , my question is , Is there any way I can get the same functionality on Gas burner stoves by ...
53
votes
6answers
6k views

How Did I Explode A Saucepan?

I am a complete amateur when it comes to the world of cooking. My recent attempts to teach myself have unfortunately lead to me needing to ask: How did I explode my saucepan? I'd put some ...
2
votes
1answer
127 views

Are can openers like the original Swing-A-Way sold under a different name now?

Swing-A-Way can openers used to be made in St. Louis, MO. After the family sold out they finally ended up being made in China. The quality went away. I thought I came across some info that the ...
0
votes
0answers
25 views

Serving sets question

I'm looking for a serving set for smoked salmon, cream cheese, capers, and finely chopped onions. A small: fork, spoon, slotted spoon, and spreader. Do these small utensils come in sets?
0
votes
3answers
148 views

What device to use to chop/dice tomatoes?

I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking for a piece of equipment that will chop ...
0
votes
0answers
24 views

Cleaning Range Ventilation [duplicate]

I have a hood ventilation system that vents to the outside. It has removable grease traps, as pictured below. I've put them in the dishwasher, but the grease has polymerized onto them. I'm looking ...
6
votes
3answers
684 views

How does a typical electric rice cooker work?

I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever), a "Cooking" light and a "Warm" light. ...
1
vote
2answers
58 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
2
votes
1answer
228 views

All Clad Copper Core - everything sticks, why?

I decided to splurge on a set of All Clad Copper Core. I have no problem with browning meats with this cookware, but I am having huge problems with many other kinds of cooking. For instance, this ...
1
vote
2answers
127 views

What can I use as a manual hard cheese slicer?

I used to have an electric deli slicer (with the motorized rotary cutter) like they have in the supermarkets, though not so fancy for home use. But not any more, and now I do not have the counter ...
1
vote
0answers
51 views

Equilibrium Brining: how to use a salinity meter?

I'm interested in trying out equilibrium brining. I'm not 100% clear on how to use a salinity meter (e.g. when do I know the brining process is done, etc.). Does anyone here have suggestions on how to ...
1
vote
1answer
79 views

Sanitization, disinfection, sterilization of Dishwasher?

How to do more then just clean of dishwasher ? I mean: how to sanitize or even disinfect or sterilize ? "Many people are misinformed about the difference between clean, sanitized, disinfected, and ...
2
votes
1answer
193 views

Cooking on a Himalayan Salt Slab

I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to have a space between the heat source and ...
3
votes
1answer
89 views

Seasoning No-Stick Frying Pan

When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dishwasher cycles. I always wash my pan by ...
2
votes
1answer
311 views

What are the tradeoffs between spiral and C-shaped dough hooks?

I have misplaced the dough hook attachment for my KitchenAid stand mixer, and I'm debating what type of dough hook attachment to purchase to replace it, and specifically if there are performance ...
1
vote
1answer
107 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
3
votes
2answers
184 views

Collecting & using cooking profiles on foods like coffee roasters do

With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'cooking profiles' much like coffee ...
7
votes
4answers
1k views

Is it okay to put a hot pan on a granite counter?

Is it okay to put a hot pan/pot on a granite counter? Or will it burn it? I don't know if there's a sealer on it.
3
votes
2answers
202 views

Is polyamide food safe?

I got a nylon bag which is marked 'PA' in the label, which I think is polyamide. I plan to use it for mashing barley grains in homebrewing ( 62C to 78C, PH ~ 5, 90 minutes ). The bag is black and ...
1
vote
1answer
226 views

How to make sure teapot is safe after being on fire without water

I left my teapot on the stove for about 30 minutes by accident. By the time I noticed, all the water had boiled out. So, I turned off the stove and let it cool. When I went to put water in it again, ...
0
votes
2answers
607 views

Is it okay to use stainless steel in oven?

Its stainless steel dish so can I put it in the oven at 250c/482f ?
4
votes
1answer
233 views

What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?

A while back, I bought an ordinary-looking pizza cutter with a dull grey handle. However, I soon found out the hard way that the handle is made from some weird metal or alloy that reacts with water, ...
-1
votes
2answers
126 views

Will chopping hard destroy my new knives?

I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was using his two hands to hold the knife by ...
0
votes
0answers
48 views

where to find parts for a Betty Crocker electric pasta maker model BC-1393

Can parts for a Betty Crocker pasta maker still be found? The model is BC-1393. I need the pasta plates, the rotary enclosure, the wrench, rotary screw, stopper slide. Any help would be wonderful. ...
0
votes
2answers
183 views

Can microwave with convection replace an actual oven? [duplicate]

cross posted from diy -- people suggested I ask the question here. I live in a townhouse with a small kitchen and I am wondering if something like this item: ...
4
votes
2answers
227 views

What is a device used to slice tomatoes with in one motion called?

I worked at a restaurant for a month once and they had a device there. It was a rectangular box: you'd put a tomato in it, and there was a handle at the one end you could use to push the tomato ...
3
votes
3answers
160 views

Need help choosing burner for wok

I'm going to get a hand-hammered, round-bottomed wok through the mail in the near future. Trouble is, I have a glass top stove inside, so that's entirely off limits—not to mention completely useless ...
1
vote
0answers
62 views

Bunn starts brewing coffee long after it's done

I have a Bunn BT model that releases more water, up to two cups, up to 45 minutes after it stops brewing. I'm getting coffee all over my counter and don't know why!
3
votes
3answers
2k views

Caulk gun-like dispenser for whipped cream

What are some good solutions for dispensing whipped cream into swirls in a consistent fasion, maybe a specific shape etc.? I was envisioning something just like a caulk gun where you fill the ...
2
votes
3answers
288 views

Is it possible to heatproof (insulate) stainless steel pot handles?

I made a mistake of buying a Cuisinart 6 qt stock pot with two major downsides: opaque lid (can't see inside) and non-insulated, metal handles. I wasn't thinking about those features much as I was ...
0
votes
1answer
122 views

Do I roll sushi with or without gloves?

So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all over your hands as fast as it does when ...