Tag Info

New answers tagged

1

Probably won't hurt the granite - but it can warp your pans, making them unstable on any stove and unusable on a glass top stove.


6

Granite is a naturally occurring volcanic rock so unless you've got tungsten kettles and a nuclear-powered stove, it should be very safe to put hot pots on there if its thickness is more then a few cm (>1"). ;-) If you don't know whether it's synthetically sealed, take an cotton bud and dab a bit of nailpolish remover on it and apply it to a small area on ...


0

It's not just marketing. It really does make a difference in the flavor. It's simply common courtesy to place salt and pepper on the dining table. Not everyone reacts the same way to the amount of seasoning in food. I often want more salt than my host has used to season a dish. Older people especially often need to use more salt as the sensitivity of ...


2

Most reference on the Internet say it is OK to put a hot pan on a granite counter. BUT. If the granite slab is thin (YMMV), it might break due to thermal shock. Personally, I never put my pan directly on the counter, always on a mat of some sort.


0

Pure polyamide is foodsafe at these temperatures, they make pan spatulas out of them, which are safe to about 200 Celsius. The problem is that we cannot know if your bag is 100% pure polyamide. It could be that the coloring is not food safe, or that it was contaminated with something inedible during production. So nobody can promise you that a nylon bag ...


0

Here is a link to the U.S. Food and Drug Administrations website regarding POLYMERS. They have done a lot of testing according to the documentation provided on this page, but you will need to match specs against the table they provide, to know for sure. Another suggestion, Submerge the bag in a very deep vessel with some purified water overnight, then ...


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.


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 ...


0

Only if you are cooking something in it. That's a pretty high temp and your stainless is going to get stained.


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 ...


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 ...


0

He probably didn't "destroy" them...all knives dull with use depending on what you are cutting, what you are cutting ON, frequency of use...etc. Whether you slice, dice or chop, you should get in the habit of sharpening and honing your knives regularly. Higher quality blades stay sharp longer (and take a sharpening better), but over time, all knives need ...


0

I found this video searching the web for sous vide videos. I found this video that reminded me of a question I posted on cooking.stackexchange on how to make a Sous Vide style cooking vessel. This is the YouTube video link explaining how.


0

Please Use Extreme Caution Looking at the item I would say use caustic soda lye. Place the item in a stainless steel pot or container and add 3/4 of the capacity with water and 2 tablespoons of caustic this should start to get hot. DO NOT use any aluminium or alloy container as this will be dissolved by the the solution. WEAR SAFETY PROTECTION ideally ...


0

Never had good luck with the combos; I would vote to stay away from. They seem to do neither job well. Have 3 or 4 brands now; you could have luck with that model? Limited space; I would get a top of the line convection and skip the microwave or get one of the mini's microwaves. Really depends on what your are looking for and your main use cases. My ...


0

You need to ask yourself what are you going to use more. If you truly will never use the oven except for occasional baking, then go for the conventional/microwave combo, but if you are like me and use the microwave mostly as a tool to warm something or reheat something in quick order, then go for a proper oven instead, even if it's only a half size single ...


0

I use the Lagostina stainless steel cleaner and a scrubbie (kind used to clean glass top stoves). get it wet, get the sponge wet and squeeze out a bit, sprinkle about 1 t cleaner and scrub away. You don't want it to be too watery, a thin paste works best. TTFN


0

In a word: no. Fries used in this machine taste a lot like oven fries. If you like oven fries, I guess that's perfect. If you don't, it's probably less than perfect.


5

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 ...


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


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 ...


0

Not that this is a direct answer to your specific question, but it may be a solution. A cast iron wok has a flat base, though the inside is still nice and wok round. It's a good marriage to glass top stoves. I use mine all the time.


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

I've used heat shrink tubing on a couple of my pieces of cookware. It comes in unshrunk diameters up to at least 1.5" (38 mm). Put the stuff over your handle, hit it with a propane torch or oven burner, and the stuff shrinks to fit snuggly. For more insulation, you can add multiple layers of the stuff. It's available at the usual online outles.


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 ...


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 ...


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 ...


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.


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 ...


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 ...


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 ...


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 ...


0

You would not have been able to open a fully charged ISI without some effort and a big mess, so I am going to assume that the gas never entered...or entered and released as you were shaking. Disassemble and fully clean your ISI...use the small brush that came with it to clean the nozzle. Check to see that all gaskets are present, particularly the large one ...


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 ...


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, ...



Top 50 recent answers are included