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12

How nice to have a question I can just answer. I remember the ads for that thing. You can still buy it, it is called The Miracle Thaw. Now there are knock offs. I am so pleased that you didn't ask how. It's too close to my bedtime for that.


8

reference: http://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html Let's take a moment to look at the heat transfer equation. Looking at it, we can see the ways to get more efficient heat transfer q / A = k dT / s q / A = heat transfer per unit area (W/m2) k = thermal conductivity (W/mK) dT = temperature difference (oC) s = wall thickness ...


4

This is a pretty intricate question and my answer is based on what I have read and personal experience. If I understand correctly, knives with dimples or scallops are supposed to create more air space between the knife and the food, thus reducing adhesion and making release of the food easier. This seems to be the reason most stated for an advantage of this ...


3

I'm taking a stab here, but since you're accustomed to making mayonnaise in a food processor, you probably already have a habit for how you pour in the oil. Since a food processor moves so fast, it can emulsify quickly, so you can pour the oil in relatively quickly. A mixer is much slower, like using a whisk, you need to pour the oil very slowly, so every ...


2

Just as a prelude, I've heard these referred to by a huge number of terms: "waiter's friend", wine opener, combination corkscrew... on and on. I'm going to call it a wine key below simply because that's how I first heard it described. I have always found hinged versions to be much easier to use, and they do help with rounded tops as you describe here. ...


2

If you can't get any pressure, it's something more than just the nozzle at the end of the tube ... it's something deeper in the mechanism (triggering the over-pressure release), or an issue with the gasket and threaded top. Try turning your sprayer over for a few seconds, then back right-side up and pump to pressurize the sprayer quickly about 2x more than ...


2

It also helps you tell if your oven's actually working. If you're a good judge of temperature (or if you have an oven thermometer), you can also judge if the oven's keeping the correct temperature before you close it up and ignore it for a lengthy period of time. (from Pork shoulder put in broken oven for 10 hours, safe to eat?)


1

I've put regular ceramic bowls under my mixer before (also a Kenwood, but that doesn't really matter.) The only things you have to look out for are: Does the paddle scrape the bottom? If so, raise it up until it doesn't (paddle height is adjustable.) Does the paddle hit the sides as it rotates? If so, your bowl is not wide enough. Get a wider bowl. If ...


1

As @Jolenealaska said it's a defrosting tray like a miracle thaw or the like. There's nothing magic about it, it's simply a piece of metal that has high thermal conductivity. Materials that have a high thermal conductivity transfer heat more efficiently than those with a low conductivity. Aluminum is cheap and has a high thermal conductivity relative to ...


1

I tried MAPP gas and got a sooty residue. Not recommended. I have used propane, esp. when melting cheese, with great results.


1

Baking! I learned this on Good Eats and have used it to cook for a dozen people and it's as easy as working with a rice cooker. The recipe linked is for brown rice, but I've used it for sushi rice as well which would just call for different proportion of water and shorter cook time. Also, skip the butter, of course. The recipe also mentions a glass dish, ...



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