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0

Cheddar is generally not a problem for a wire to slice - not sure if that's what you mean by "band-type slicer" as I've never heard the term. Most images that come up for it seem to be of the rolling hand-held sort many of which would probably be too wimpy. What I use when I don't use a knife is a board with a wire supported on a frame and a lever arm ...


0

Some recipes for no-egg and/or non-dairy mayonnaise are very easy with a food processor with an emulsifying disk and very unreliable or difficult with other tools.


3

A Scandinavian cheese slicer, like this one should do the trick. It's small, cheap, machine washable, and they last basically forever.


0

I prefer a travel coffee mug that has handles and an easy to clean lid that comes apart. Screw-on lids are a joke. I've had several and have found if you don't get them tight enough, they will leak and if you tighten them too much, they won't seal and will drip too. I had one that was ceramic for over 10 years but it broke one day when I accidentally ...


1

A utility knife does what a chef's knife does, but not as well, and is intended to paired with a different chef's knife than what 99% of home cooks use. It may sound redundant, but I think of it this way: a utility knife is cheaper, usually smaller, lighter, easier to use/sharpen/clean, and less intimidating for someone who isn't in the kitchen much. Chef's ...


1

I have never heard of bleach harming stainless steel in any way. However, you may want to clean it with bleach and then run the cycle with nothing or with white vinegar afterward to rinse the bleach off. I would not run the dry cycle after either of these cycles, of course.


-2

Don't keep your bread in the fridge for goodness' sake. You lose a lot of flavor and freshness by doing that. It speeds decomposition of certain aspects of the bread even if it does make it last longer. A bread box is meant to be used to keep bread fresh and great tasting for 3-6 days which is about the longest u can expect fresh bread to last. There is a ...


4

"Seasoning" on non-stick pans is quite different from seasoning on older frying pans made of things like cast iron or carbon steel. For something like cast iron, you are trying to create a durable coating of polymerized oil, essentially a "non-stick layer" of burnt oil. That process of seasoning can require a lot more effort and specific steps. Your ...


0

I have one of each - I do a lot of general prep work with my stainless but prefer the Carbon for dismembering cuts of meat. The sharper blade tends to cut through ligament and tendon easier.


0

LET IT SIT! I've been having this same static issue since we got the Capresso infinity burr grinder. I read all the complaints. Then one day about two weeks ago I ground the coffee but forgot to put it in the coffee maker. I came back several minutes later (10-15 min?) and to my suprise, virtually all the static was gone. I tried it again a week and a half ...


0

http://ilve.com.au/wp-content/uploads/2013/11/24-Oven-Operating-Recipe-Manual-2013-V1-low-res.pdf something similar i`ve find here


0

If your receptacle is plastic and smooth you can try sanding it or scuffing it up with some steel wool. When you drag your finger across it, if it seems sticky (static friction), then you can sand the insides down. After you've sanded it, wash it with soap and let it dry. Next time you drag your finger across you will notice a big difference.


0

A blender will cut or shatter what you put into it while leaving the structure of the pieces relatively intact. A grinder or mortar will apply pressure, causing cell walls to rupture, so molecules in the food that were previously kept separate can react, and fermentation relevant microbes (which, if I remember correctly, are important for idly?) have good ...


0

Treated an inexpensive white ceramic coated pan like that (not knowing whether it would take that treatment, and wanting to find out), regularly cooled it under running water (first applied to the base) so i could clean and store it right after emptying. After 10-20 such treatments, anything that would stick to stainless steel would stick to the ceramic, so ...


3

I don't have a definitive answer. But I can at least narrow down the time period a bit and likely manufacturing source with the help of Google Books. Unfortunately, there's only so much one can do here online, given copyright restrictions mean that almost everything from the 1920s-1950s or so is only available in "snippet view." But here are a few ...



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