Hot answers tagged equipment
"Seasoning" on non-stick pans is quite different from seasoning on older frying pans made of things like cast iron or carbon steel. For something like cast iron, you are trying to create a durable coating of polymerized oil, essentially a "non-stick layer" of burnt oil. That process of seasoning can require a lot more effort and specific steps. Your ...
I don't have a definitive answer. But I can at least narrow down the time period a bit and likely manufacturing source with the help of Google Books. Unfortunately, there's only so much one can do here online, given copyright restrictions mean that almost everything from the 1920s-1950s or so is only available in "snippet view." But here are a few ...
A Scandinavian cheese slicer, like this one should do the trick. It's small, cheap, machine washable, and they last basically forever.
I have never heard of bleach harming stainless steel in any way. However, you may want to clean it with bleach and then run the cycle with nothing or with white vinegar afterward to rinse the bleach off. I would not run the dry cycle after either of these cycles, of course.
The C, J or spade hook is a dismal excuse, having an older "professional" (as you say, in name only) 5-quart Kitchen-Aid mixer that came with one. Per comment above one evidently cannot just swap to the spiral hook on that era of mixer due to the bearings being different. The C hook works against the sides of the bowl, while the spiral works against the ...
A utility knife does what a chef's knife does, but not as well, and is intended to paired with a different chef's knife than what 99% of home cooks use. It may sound redundant, but I think of it this way: a utility knife is cheaper, usually smaller, lighter, easier to use/sharpen/clean, and less intimidating for someone who isn't in the kitchen much. Chef's ...
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