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14

My suggestion would be to use a piping bag. You can get various tips so you can change up the swirls and lines as you like. Added by Jolenealaska: I hope you look at the comments and all of the answers here. I have used both pastry bags (many times), and a caulk-gun thing once before I threw it away. Disposable bags are not expensive unless you use a lot ...


8

The chaulk gun for kitchens is called cookie press and looks like this: I know that some use it to decorate cakes and with whipped cream, too (some come with decorating tips, some don't), but IMHO it's a wiser idea to learn how to handle a pastry bag - the results will be better with sufficient practise. But if you should have problems with your hands or ...


5

It's probably just limescale stuck to the bottom of your pot that blackened. I don't think burnt limescale is harmful, but it shouldn't be too hard to remove. You can try cleaning it using standard means to remove scale from kettles, like using vinegar.


4

As the comments already cover, thou shalt not trifle with the sanitation department rules if you want to stay in the business. You might try tighter gloves or gloves of different (but still acceptable to the sanitation department) plastics/rubbers, or with different surface textures. Many "food service gloves" seem to the purchased on the one size fits none ...


4

Yes, believe it or not... called a tomato slicer but they are also some times referred to as a tomato saber which is a product name originally from the commercial company Price Castle. Although I agree with Stephie and janeylicious just include the additional keyword 'commercial' with your search. Another option is that you can try the keyword 'tomato ...


4

While a cookie press would at least have the nominal excuse of being multi-purpose1, it's... awkward to use for icing/whipped cream. What you might have been thinking of is an icing syringe (aka piping syringe, cake decorator press, or various non-informative names like "Dessert Decorator Pro").     While a decorating bag is vastly more ...


3

Mystery solved! At Catija's prompting, I managed to dig up the cutter on the website of the shop I bought it from, the Chef's Hat in Melbourne, Australia: CUTTER PIZZA W/ALUM HANDLE 95MM S/ST ($6.60) So turns out the handle is aluminum (aluminium), which can be discolored black if the alloy is not dishwasher-safe, which this clearly wasn't. Time to ask ...


3

There are a variety of heat resistant silicon accessories that will serve your purpose. Here a couple from Amazon.com* Duncan-2-Piece-Short-Handle-Holde JAZ Innovations Cool Touch Lid Handle Cover Not an endorsement of either Amazon or these products.


3

A tomato slicer! If you're looking to buy one, you may want to add 'commercial' onto a search. This is what I use at my restaurant: http://vollrath.com/ProductFamily/Food-Preparation-Equipment/Redco-Tomato-Pro.htm


2

You could probably do it on the cheap, but the temperature precision might suffer in the process: ($0-$3) A container for water that can handle being warmed up a bit. (recycle something or buy a 5 gallon bucket) (~$20) A small submersible garden pump. (I have no idea what temperature they're rated for, but I use one in my greenhouse hydroponics systems, ...


2

Two opposite things to try, depending on what the haze is (or what works.) Barkeepers Friend (mostly oxalic acid) or vinegar (acetic acid, not quite as strong as oxalic.) Baking soda and water paste (alkaline) or soak in hot water with baking soda. Actually, that brings a third to mind - mechanical - Bon-Ami - feldspar - abrasive but softer than glass ...


1

When you ask "can I put it in the oven?" you're actually not asking a whole question. Can you put it in the oven? Of course you can. Will anything happen to it and your food that you don't like? Ah, that is the other half, right? What might happen? the pan might warp (if it is thin) the food might scorch or burn (again, more likely if the pan is thin) the ...


1

(wrote this up in the middle of the night, and then forgot to submit it ... it still might be of use, though). I can't point you to that particular design, but I do know of one that might work: The Blackstone Tailgater It has a few design flaws**, but the way that the base unit is designed, there's four steel loops that don't actually meet in the ...


1

Welcome! Instead of searching for a turkey fryer burner, do a Google search for a propane wok burner. You will see that there are many to choose from and they are designed for just this purpose. Some even come with woks. Not sure if cost is a factor for you but this is one of the cheapest I saw, $53 at target.com. There are many types with different btu ...


1

I've used a product called CopyFlex in the past to do just this. It's a food-grade silicon rubber that's normally used for mold making, but it coats the handles of cookware just fine if you "rough-up" the surface a bit. It's a bit of a process, but the results will be quite cheap(if you use the product for more than one use) and you can replace the rubber ...


1

You have several possibilities to approximate sous vide cooking at home. Manually control a heater in a pot. Absolutely not recommended, needs constant babysitting and is never precise enough. But there are people who try it out as a step in the process of convincing themselves to spend the money. Beer cooler. Inexpensive (especially if you already have ...


1

The only "loaf pan with a lid" I'm familiar with is the "Pullman" pan. I have seen suggestions to use a board wrapped in foil or foil under a casserole dish set on top of a regular loaf pan if trying to emulate that form without the right pan. Foil alone would probably not hold. I don't own one and have never emulated it. I suppose if someone was using a ...


1

If you really like ice cream and you're prepared to spend the extra money and accept a larger machine then in my experience you'll get better and more reliable results with a machine that has its own compressor. I initially used an Andrew James machine without a compressor and top drive paddle and it only had enough freezing power for one 700 ml batch of ...


1

Glass tops can break. My wife dropped a small corning ware lid on our 2 week old glass top from a height of less than a foot. The lid hit on the edge of the cook top and splintered off about 6 inches of one corner. The lid was fine. Not even a mark on it. We now have a new glass top. Our "new" cook top is aluminum edged. (May not help, but it makes me ...



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