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I've had this discussion on more than one occasion with my mother. All else being equal, our experience has been to get a coffee maker optimal to the size of pots you will be brewing. By getting a maker too large, the grounds will not receive the hot water in the rate or pattern that is intended for that size. Having a basket of grounds filled only ...


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You can bake in a pizza oven or brick oven or double boiler without water, but when you use pots with closed bottoms you'll end up with smoke and blacken the inside of your large pot. If you can find a large pot and make a hole at the bottom so that flames can pass through, that will be better. Use a rack at least 5 inches above the open fire. That's where ...


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High torque and continuous duty motors definitely help, so you won't burn out your grinder. Also be sure to look at how much it can hold; if it's too small you'll have to do a lot of batches. I have been using a Bamix immersion grinder for over 10 years and wore out 2 grinding attachments. It will make creamy or coarse nut butter, depending on how much you ...


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Used an oven cleaner, brushed it off with warm sudsy water, dry with patting (paper towel), re-oiled it with Veg oil, baked in oven at 300.


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http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html Read this. Great advice. Woks CAN work great on an electric range. But you have to buy carbon steel, not non-stick. Don't listen to the nay sayers. It works great. Try it!!


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It is not originally for camping but for using with a real flame or fire. Used it for years. It is the only kind I have. Works great on gas stove burners.


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when it comes to even heating nothing beats cast iron! its better for you adds and retains flavor and iron which is a common defiecency. other skillets have there place in the world. i was given fourth generation iron skillets griddle the works. I only have 3 steel sauce pans and one teflon egg skillet. i know cast iron is out of style but if you maintain ...


2

I highly doubt that this practice would damage your macchinetta. It's a relatively simple device, and with simplicity comes durability. If finely-ground coffee won't plug the baskets and filters inside, then it's doubtful that much larger tea leaves will. As with normal (i.e. coffee) use, just ensure that the pressure release valves are unobstructed (you ...


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By leaves, I would imagine you mean something like this: Will it damage the macchinetta? Quite possible. Depending on how much tea you put in the holding chamber, you might create a blockage in the moka pot which will lead to excess pressure build up in the water chamber and possible damage to the moka pot as well as shrapnel flying about. Is it going ...


2

I usually grate my jaggery block on a microplane grater although your standard cheese grater will work too. I haven't tried a food processor yet, although that would probably work. Next time I'm going to get granulated palm sugar as I've found working with a jaggery block too much hassle.


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I dont know if it's common, but I use my racks to grill pork chops and steak. I don't like the grilling outside taste so this works for me!


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After you dunk the dough twists in your alkaline solution, transfer them to a cooling rack to allow the excess liquid to fully drain from the dough before transferring them to your baking sheet. Give them 5-10 minutes to shed as much of their bathwater as possible. And regardless of what type of pan you choose to bake the pretzels on, spray the pan ...


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You can avoid the tray altogether and bake them on a steel rack. Lye doesn't react with stainless steel (or with carbon steel, for that matter). It will stick lightly to the rack, just like anything else on stainless, but due to the small surface, you should be able to separate them. The second way would be to just use enough rock salt on a steel tray so ...


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When you say wax paper, I'm assuming you really mean parchment paper (since wax smokes like crazy in the oven). Have you tried nonstick aluminum foil? It works really well for keeping stuff from sticking. Or what about greasing the pan or using ceramic pans? They make ceramic baking pans (like cookie sheets).


0

You need a Silpat! I recommend a half sheet size Silpat and a Stainless Steel Half-Sheet Pan. A Silpat is a silicone mat. It's the most non-stick way to bake anything, and they're quite durable. Buy a couple of mats and you can just swap them out when baking multiple batches. According to folks at The Fresh Loaf the silicone shouldn't react at all with ...


1

Mix 3 parts coconut oil with one part beeswax and melt together - that's it. The beeswax 'hardens' the coconut oil and gives a better, more water-resistant finish. Wipe it on, leave it half an hour, wipe it off. Good for your hands, too ;)


7

There is really no advantage or disadvantage to using a sandwich press. This is more a choice of preference from person to person. For me, a sandwich press is preferable as it toast the bread on both sides simultaneously, so you get an even toast on both sides, and it also presses the sandwich together so that it does not fall apart. A sandwich press also ...


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I like Watco cutting board oil and finish or simple mineral oil from the pharmacy. The Watco seems to seal the boards better and really makes them maintance free for a long time before needing oiled. Just my experience.


1

Amazon has some individual brownie pans that are, I believe, what you may be looking for. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=individual%20brownie%20pan


2

If you have a large amount of rust, the one thing which removes it really well is lye. Just be careful when handling it. Leave it for a while in a fairly concentrated NaOH bath, then scrub off. Proceed with seasoning as usual. We have several questions about seasoning pans and woks, this one is probably the most interesting for you: Wok preparation and ...


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@LeighAnne: Regarding the selection, maintenance, and rejuvenation of woks, I recommend that you read pp. 43-48 of The Modern Art of Chinese Cooking: Techniques and Recipes by Barbara Tropp. Detailed instructions for seasoning a wok are on page 47: . Check Worldcat.org to find a library near you that has it: ...



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