New answers tagged equipment
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I find them horrible. The wobbly top doesn't allow to put any pressure and instead of cutting into the vegetable, it flips and scrapes it or slides. The theory that it will follow the shape of the surface is flawed - to get it to sink under the skin you have to push and the flimsy construction feels like it were to snap. Also, the angle is good only for ...
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How deep a peeler cuts into vegetable matter depends on how big the gap is between the two blades.
If you're used to a narrow blade spacing, and switch to a wider one, you'll be horrified at the depth of the peel, Conversely, if you're peeling for stir-fry, a wide spacing, thick peelings, might be preferable.
So whether the pictured ceramic vegetable peeler ...
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Yes: I find they work very well on easy-peeling vegetables; for example on nice straight carrots or parsnips, I can trim a very thin peel easily and consistently.
No: But on more difficult vegetables, they aren't very good at dealing with tougher or rougher skin. For example on jerusalem artichokes or knobbly potatoes which need eyes removing, they fail ...
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The difference between that and what you already have is really just the position of the blade with respect to the handle. With that, you pull along the direction of the handle to peel, while with your current one, you push perpendicular to the handle. (Assuming I understood your description of your current peeler right, anyway.) Which of the two you prefer ...
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I find these the best and easiest to use:
And they shouldn't run you more than a few dollars.
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For some teas, the strainer does matter. For a particular variety of green tea that I was considering importing years ago, the producer recommended a certain type of fine mesh strainer for best results, as apparently the leaves were just the right shape to clog up the "standard" Kyuusu-style mesh strainer. (Kyuusu is a type of Japanese teapot with the handle ...
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I have used several types of integrated strainers and in my experience nothing is better than a wire mesh. The holes and slits in glass and plastic strainers are too small and too few to allow good water circulation, so you have to move the strainer around to get the tea to brew. Cleaning-wise, slits are the worst as their tapered ends trap leaved which can ...
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If you like the way a Damascus blade looks, it can be worth it.
If you like a certain manufacturer and their high-end knives are damascus-clad, it can make sense to get those instead of their cheaper lines.
A modern "damascus" knife is simply two sheets of laminated damascus wallpaper around a hard, knife-steel core*. This core layer is going to determine ...
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As a custom knife builder my answer is simple: Yes and no. Some damascus blades are cheaply made and consist of simple layered steel or flattened steel cable that is etched to produce the lines that many people find attractive. They are definitely not worth any extra cost and in fact are easily outperformed by regular modern kitchen knives of moderate to ...
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Not all French Presses are created equal; some have the obnoxious habit of getting creases at the edge of the filter, which lead to grounds coming up the sides. Other filters deteriorate more quickly.
My experience is that a fine metal mesh filter tends to last longer than nylon filters, and that I am always going to be unlucky when it comes to the French ...
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How long a French press will last depends on how long you use it, and the quality of the one you buy. I've had mine well over 10 years and see no reason to replace it, but my previous one was cheap junk and lasted less than a year.
Of course treating it right will help it last. Keep it clean, dry the screen after washing so it doesn't rust out, and don't ...
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In most cases, when packaged food advises you to preheat your oven (often giving a ridiculously long time), it's in the interest of having a “ready in 10 minutes” highlight on the packaging.
You can just put the food immediately, set the timer to the suggested time plus half your normal preheating time, and go spend your time on something more fulfilling ...
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You've got most of the big points, but I would be a little bit more specific about the handles. Stainless steel handles will allow you to put the pot in the oven, but they will also transfer heat very well and will make the pot harder to pick up after it's been on the stove for a while. If you decide to go with stainless steel handles, be sure to get a pot ...
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