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1

I've had success with 2 methods .. 1: Tap the lid on the edge of a worktop, working all the way round. 2: Either hold the top of the jar under running hot water or stand jar upside down in a bowl of hot water for a couple of minutes. (failing that I shout for son or husband!!).


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You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as good as you'd have got in the first ...


2

My sprayer never clogs. I put my dried herbs & peppercorns in a small cheese cloth bundle. No debris from the spices and aromatic oil with every spray. I too clean my unit with inexpensive alcohol such as rum or vodka, every 6 weeks. I stay away from water, for cleaning, it tends to spoil the oil over a short amount of time.


4

Kartoffelreibe Is the German name for it I just try to find one to buy but they on ebay and the shipping is unexplainable high, for the Kartoffelreibe about 10 they charge 80 for shipping. Would settle for a used one.


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Pasta dough should be smooth in texture and be only slightly sticky. When kneading it out and folding it over onto itself, it should not readily re-stick to itself, but rather require a bit more kneading to do so. It should feel slightly tacky (less so than a post-it note) but not aggressively stick to your hands or the counter. If you get it too dry and ...


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The best way to clean it is with timing. Use your spray nozzle as soon as you are finished using it so good doesn't have a chance to setup and glue to your mandolin.


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Add few drops (2-3) of water into coffee beans right before you start to grind it. Works like magic. Here's a video in case you need to see how to do it. Hope this helps.


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I recently cooked eggs sunnyside up in my nonstick pan, for 15 minutes. Once the smoke cleared, I noticed carbon deposits on the pan. They look remarkably like what you have on yours. Boiling a strong solution of baking soda in the pan for 15 minutes, then letting it sit til cool let me get the carbon off with a plastic scrubby. Sadly, although it looked ...


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I had (actually still have) the same problem. I have a non-stick teflon frying pan. Scrubbing with the rough side of the sponge didn't help and I could scratch the oily residue with my nails off the pan. The solution I had is to rub very gently the polymerized oil with steel wool off the pan. It was easier if the pan is absolutely dry. There is a chance ...


4

Let's just mention that there are health controversies about using a broken nonstick coating and/or bare aluminium surfaces, and see them as controversies that are off topic here. Non-stick wise, this pan is wrecked. There is no practical way to fix a modern nonstick coating to original state yourself at home. It seems that some spray-on products used to ...


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I don't think there is something readymade which you can substitute. Other dishes, plates, etc. as suggested in other answers are somewhat usable, but tend to 1) not fit well, and 2) not have handles. The result is that, when you are taking the hot pan out of the oven, you risk a hot porcelain plate sliding and landing on the floor breaking, or on your lap ...


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I usually using a big plate for this (but make sure it can handle the heat or slowly heat it up) or as previously suggested use a bigger lid. Sometimes a flat baking form like for a quiche does work as a lid as well (a friend of mine even used a frying pan once). Just be creative and look for something that is heat resistant and large enough to cover the ...


1

One "hack" to try is to put a larger glass baking dish on top (e.g. 9"x13" over an 8"x8"). It is heavy enough to make a moderately decent seal.


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I could imagine problems with too little filling capacity when making small pies in the spherical ones, and problems with uneven cooking with massive batters - to think of the extremes, spherical will have about the same thickness of batter from heated surface to the center from every angle, flat and wide bottomed will be far from that... and heat transfer ...


2

Did you clean the manufactures clear coat sealant off before you started seasoning it? I actually have a nice wok sitting waiting to be seasoned, because I haven't had time to scrub the clear coat off of it yet it takes a bit of time! You just need a brillo pad or such, then heat add oil wipe out with paper towel till there is no more brown color on the ...


2

I don't know if I'd qualify is as a machine, but they're called either a 'proofer' or a 'proofing box'. You'll need to check the description, as some boxes are just plastic and are intended to go into a larger proofing room.


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I use a wad of crumpled aluminum foil. Works great. I am going to try adding salt and oil after reading these.


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Yes it exists! Clean Baking Products is a company, specialized in baking moulds made off the best, innovative composite material. This material can resist temperatures from - 40°C till 250°C. Advantages: 40°C - 250°C for the oven no oxidation no deformation light-weight less use of butter Check out for more information: www.cleanbakingproducts.com


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Most santoku, and certainly nakiri/usuba, knives are not good at supporting cutting styles that rely on the tip rolling smoothly on the cutting board; santoku tips tend to offer a more limited angle before the tip catches into the cutting board instead of rolling - while this seems to support the knife very firmly, it can very abruptly stop doing so, ending ...


2

My preference for sugar work is to either use a pair of rubber-coated cotton gloves like this: or to use basic cotton gloves and put latex or nitrile disposable gloves over them.



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