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Most basic mills with steel grinders will be OK What breaks them are Overly aggressive grinding; just grind gently and your mill will last much longer Keep them dry; do not use a pepper grinder over a steaming pot. Grind pepper into a bowl or plate, and then pour into pot Old peppercorns; as they age and dry, they get tougher to grind, and wear most mills ...


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I assume you will be cooking the sauce. If this is the case, my recommendation is to cook the chillies first and puree them afterwards, as with traditional ljutenica or ajwar. In this case, you can either peel the skin off after charring it and then process the resulting soft flesh whichever way you want (it's very easy, leaves no chunks), or put them ...


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Another alternative is: Dig a hole the size of a dutch oven Fold a liner for the hole out of several layers of foil Remove the foil liner Put hot coals in the bottom of the hole Put the foil liner over the coals Add the food Cover the food with foil Add more coals on top if you need them The earth around the foil liner holds heat much like the dutch oven ...


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I use mine for anything that needs to be kept fairly cool, but doesn't necessarily need to be "cut" the way the blade of a food processor does. Anything that requires mixing meat, in particular. Burgers, meatloaf, etc. retain a better texture when the meat isn't warmed by your hands. Aside from those, we mix ground meat for jerky and meatballs in the mixer. ...


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I personally use squeeze bottles to store my citrus juices, including pre-strained lemon juice. They're nearly identical to these versions from Amazon (though more colorful) which I like because they have a built-in cap to keep the container sealed. There are a number of other styles sold, but know that most don't include caps. The small tips make them ...


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I would like this one. The two ounce size would be just right for the juice of one lemon. There would be no need to wash the sprayer between lemons as long as you never used it for anything else. In the fridge it would preserve the juice as well as anything. Once and while spray some hot water through it and shake some soapy water in the bottle. Joe ...


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It's the nature of a slow cooker as far as I know. We usually put a rimmed baking sheet under the cooker if it's going to be on for an extended period of time to keep the water from ruining counters.


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For the most part, you don't need to adjust your recipe.** For breads that you typically have to knead for a very long time, however, I sometimes need to add a bit more flour. I assume this is to compensate for the lack of bench flour getting worked in while kneading. I also have to watch it fairly closely, as I've had too many times when the dough starts ...


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Is there a reason a large capacity food processor couldn't be used? Not sure about the type of chili and if you need the seeds to be removed. Either way, this should work fine, just pulse until finely pureed.


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In my experience, the best cheesecake is made in a glass pyrex pan, 9 or 10 inches, if you can find it or most likely have it or your mom or grandma or aunt. Bake it on 300 degrees, making your own graham cracker crust with unsalted butter, vanilla, and sugar, using 16 to 24 ounces cream cheese, 2 to 3 eggs, one half to three quarter cups sugar, real ...


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I'd recommend using a food mill with the fine disc for this, personally. It will prevent the skin (if sufficiently tough) from making it through to the final result. After that, if it isn't fine enough (although I doubt that), you could always then blitz the result in a blender.


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If you push baking soda through a mesh screen it unclogs and cleans it really well too.


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Dave Arnold's Searzall was invented specifically for use with sous vide cooking, and for the purpose of eliminating "torch taste." I have one and use it frequently. Having said that, depending on the cut of meat, sometimes the best tool for the job is a blistering hot cast iron pan. In the picture below, I am finishing a sous vide burger with the ...



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