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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

They are different products, so identifying one as better would be a false comparison. In terms of producing a quality product, both excel as long as one is using correct ingredients, good technique, and quality tools. There is probably a lot of information on this forum on both types. Shape is not the only difference. Rolled pasta typically uses a ...


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 ...


3

Not trying to be flippant here, but perhaps the 5 minutes it takes to make your daily salad is not worth the added efficiency of a device of some sort. Vegetables like carrots and celery can be prepped during less hectic days of the week. Likewise, cucumbers can be marinated in wine vinegar, water & spices, to add a piquancy to the salad. Cherry or grape ...


3

You could chop all your veges with a knife once a week and put them in containers... If you are set on a machine, pick up a Food Processor (like a Cuisinart). It has attachments to slice or grate your veges quickly and uniformly, and has many other uses too (quick bread dough, sauces, puree soups, etc.) A Mandolin slicer will also work, and you can ...


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

I'm firmly in the mandoline camp. The break even point comes at about 200 g of vegetables for me, below that knife is quicker because of the cleanup time. It also doesn't add to your electricity bill and is by extension environmentally friendlier than running a 0.5 KW food processor daily. If your knife speed is different, your break even point will be at ...


2

I am absolutely of the opinion that the roller type makes better pasta unless you're considering hugely expensive commercial extruders. This is my pasta maker: I think I spent about $30 on it. I make my pasta dough in my food processor, and the pasta is as good as I have ever had. Yes, it requires that you knead; that's half the fun and it produces ...


1

If I could only have two pans, those pans would be a high quality 12 inch stainless steel skillet, and an enameled cast-iron Dutch oven. Both pans would have a lid. Tempered glass lids are nice on the skillet/fry pan, but the quality of the skillet is more important. Fantasy Skillet Fantasy Dutch Oven Dutch ovens come in a huge range of sizes. ...


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

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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