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What type of stone, lava, marble, granite? Bleach makes for a nice general purpose disinfectant, as it degrades on its own over time. Let the thing soak in bleach (1 part bleach 9 part water) for a few days then boil again, and you should be good to go; once you find a pestle that fits.


According to comments I found on the internet about diabetics discussing this same question using this same model, one person recommended this: I changed the crust selection to light and reduced the flour by a tablespoon and the problem was solved. You don't really need a recipe specific for this exact model, here is a low carb bread recipe designed ...


It's possible that the soft water is helping the coffee "bloom" (and eventually overflow past the top of the basket) more than when you were using harder/more mineralized water. All else held equal, there's a few things to try to solve the concern, as one or a combination of the following may work. Try: ...reducing the amount of water you place in the ...


correct wok rings have round sections cut out to stop excessive build up of heat and fumes.


This Le Creuset Skinny Grill is CAST IRON. All you have to do is soak it in water for fifteen minutes or fill it with same. Hot H2O will clean it faster. Then use a plastic bristle brush to brush out the residue. Don't even bother with soap, just plain water. Never in the dishwasher! And never put it away without cleaning it every time. Both sides. Keep in ...


You're over thinking this. Just toss it in the bin. There are plenty of other dangerous sharp things in bins already. Eg, broken glass, tin cans/lids, etc. Anyone going through bins (eg Freegans, garbage disposal workers, super spy's jumping out of buildings) knows to take precautions (or will learn quickly). Odds are that no one will go through your bin on ...


Which is better? Its very subjective and depends whats easiest for you personally. I prefer the straight type peeler. I've tried the perpendicular ones and I find that I'm only able to do short sections of peeling at a time with it since it knocks against my fingers of the hand im holding the veg with. No such issue with the straight one, I can do long ...


When I'm done cooking I heat the grill pan until the grease is burned off. When its cooled down, I use a really big flathead screwdriver to scrape the crud between the ridges, then to scrape the ridges themselves. A small chisel might work too. Just make sure to burn off the grease and lay out a lot of newspaper to catch the scraped bits.


I think the French oven might be enamel coated, while the Dutch oven isn't.


This largely depends on what you cook, and how picky you are about the results. If you cook steak and eggs type dishes, and aren't too picky about steak done-ness, then sure, skip the thermometer. Although I would definitely use one for steaks. But I'm very picky about how done my steak is. Larger meats, such as roasts, I would consider a thermometer ...


Before a thermometer in my low-price oven, I didn't know if it was well calibrated or not. My mom's was way off, explaining some burns. I also adjusted the pre-heat oven time, sometimes completely unnecessary. I also found out that steps of 30 C/50 F are enough to adjust up or down, ignoring smaller 10 C/25 F intermediate steps. Before a thermometer in my ...


Cooking thermometers aren't essential, but they sure are damn useful. They simply take the guesswork out of temperature, which is of course critical to cooking. Why guess when that expensive steak is done to your liking when you can stick a $10 digital doohicky in there and be certain? Why do something incredibly dangerous like drop water in hot oil when you ...


Thermometers are really practical when you do not have a lot of experience cooking things; it let you keep track of the proper food temperature. For example, I do not cook beef roasts often, so I will use a thermometer to not mess up my cooking and waste a good amount of money on a good cut of meat. Thermometers are essential for confectioneries where ...


Have they simply rusted? Clean cast iron or steel without oil (having been burned off in the fire) will rust at the least provocation. Steel wool and oil should clean that off (it also requires "elbow grease") - use whatever oil you intend to re-season them with.

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