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23

In fact it's the porous nature of wood that make then ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate, in fact they die relatively quickly. Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous they do stain. It always makes ...


16

First of all, consider donating it to Goodwill or another charitable organization. Even if it is barely usable by your standards, it might help someone else out. Whether giving your knife away or throwing it out, I think it is sufficient to put some duct tape over the edge and then wrap it in a couple layers of bubble wrap.


16

I agree on the Goodwill thing, but it pains me to think of putting tape on a knife blade -- someone's going to have to clean it off, and that risks someone getting injured. Instead, find a piece of cardboard that's longer than the blade of the knife, and more than twice the depth of the blade with an inch (~3 cm) or more to spare. Fold the cardboard in ...


15

If its soaked in the spoon, I'd not risk it for an inexpensive wooden spoon. A soak in a bleach solution is the common treatment though. I'd buy a new one or replace it with a high temp silicone spoon (no unremovable mold issues in the future then!)


13

I cannot imagine that sanding and buffing a wooden spoon would have any useful culinary applications, although I suppose it might feel smoother to the touch. Generally when you season something wooden for food preparation, the purpose is to create a protective layer to avoid warping or impregnation. If I really wanted to season a spoon, I would season it ...


12

A grill basket perhaps? I've no luck finding the term for your specific description, but that seems to be an umbrella term for utensils that basically hold something so you can more easily grill it.


10

Two sous chefs, a camera crew in your face, and if you want to lose, an ice-cream maker? Honestly, if you're a "poor college student", wanting to cook like an iron chef is a pipe dream. You should be focusing on cooking good, decent food. The goal is a replacement for microwave burritos and takeout pizza, not 5-star cooking. College student could mean ...


10

One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the ...


10

I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is ...


10

It looks like one I bought a few years ago, it was suppose to cut corn off the cob. You put it around the small end of the corn and rotate in a downward motion. I didn't like the results and went back to using a knife.


10

Silicone utensils are extremely nonreactive, and thus do not have any impact on the taste of foods directly. Like most utensils, if they are cut or abraded, and soil remains, that may affect taste or performance, but that is not inherent to the material itself.


8

They Z shapes look like roasting spikes (or skewers) Used for odd shaped birds and meat cuts to make suitable for even roasting, especially on a spit-roast (rotating roast machine) The Z shapes spikes are used to hold out a flap, or to hold two parts together. The bend is used to lock it in place against another part of the meat, or against another spike ...


7

Check with your local recycling companies. We have a metal recycling facility that will accept kitchen items such as small appliances, utensils and dishes made of aluminum, tin, stainless steel, etc. It may be worthwhile to simply add the knife to their scrapheap where things will be melted down and recycled. Far better than disposal, in my opinion. (But ...


7

Short answer: I've only heard good things about the CCK #1 small slicer, and would suggest that. If you're new to the style of knife, pick up a cheap carbon-steel Dexter Russell one for like $20-25 at your local Chinatown. Long answer: Chinese slicer knives (more commonly called Chinese cleavers) are multipurpose knives, so they fill the same niche as ...


7

The spike stand in the background looks like a ticket puncher that you'd see in a cafe. As in, after you pay your ticket, the staff member pokes it through the spike to collect them all.


6

I really liked Joe's answer, but had a slightly modified list when I was in college: 1 10" chef knife - $35 1 large cutting board (plastic...I know, wood is better for the knife, but plastic was convenient and cheaper) - $20 1 10" deep non-stick skillet - $20 from Costco 1 3-qt non-stick pot - $40 Service for 2 - 2 forks, knives, spoons, plates, cups - $20 ...


6

You should be packing the jars while they are still hot, for rawpacked or hot-packed products. For hot-packed products, this helps avoid the risk of the jar breaking. For great instructions on how to can at home, see the National Center for Home Food Preservation.


6

I wouldn't pay much attention to this list. I would just get my cookware based on what functionality I need, not based on what my stove manufacturer says. The idea of not using cast iron on glass to protect the glass from scratches is as perverse as keeping a sunhat in the closet and going to the beach bareheaded to protect the sunhat from color fading. ...


6

Wash the scissors in hot soapy water after you've used them.


5

This isn't a perfect test, but a magnet won't stick to a silver utensil whereas it will stick to most other metal utensils (i.e., stainless steel).


5

It depends on where you live. Each country has different meat diseases and bacterium that you have to be careful about Traditionally in many western countries most meats are relatively safe raw though poultry is often not. But the definition of safe is not universal. Fresh chicken may have some salmonella etc, but unless this is allowed to grow to large ...


5

I am not sure if you are asking about pressure cooking vegetables or just using the pressure cooker to cook. If you are talking about pressure cooking the vegetables, I think a kadai is more suitable because it preserves the texture of the vegetable you are cooking. If you cook the same vegetable in the pressure cooker, it is difficult to control the ...


5

Pressure cookers are good for things that require very long simmering, like tough cuts of meat. There's no good reason to use them for vegetables; the amount of time you save will be insignificant, and you'll probably overcook the vegetables.


4

I seasoned a set of wooden utensils that I bought rough. Here's what I did: Sand with progressively finer grits up to about 1000 grit Wash VERY well to remove sawdust Melt paraffin wax in a double boiler and repeatedly soak in the wax, allow wax to drip off and utensil to cool, and then soak again Eventually this built up a nice layer of food-grade ...


4

This really should be a comment, as it doesn't directly answer the question, but it's kinda long ... I do the same thing, but I'll admit there are a couple of disadvantages: When you stir-fry, you will aresolize oils which will end up depositing on the utensils (and pot racks above your stove). Some things will splatter (eg, a long-simmering tomato ...


4

That's not a good place from a safety aspect - reaching over the hob will be hazardous during cooking. The gizmos will get coated with undesirable gunge unless all are in everyday use - a film will be picked up from cooking vapours, which will then trap dust and microorganisms. It is not a good idea ...


4

There are several aspects to this: first, consider the meat. Chicken from the supermarket, ground beef, or a piece of steak? Chicken is more likely to be contaminated - I treat anything that has touched raw chicken as contaminated and do not reuse it. A steak I am a little less worried about, partly because I like my steaks well seared on the outside so ...


4

#1 is an egg scissor. Lee Valley used to sell some as recently as this century. You hold it like scissors, open the blades, put the circle over the top of your hardboiled egg (which is sitting upright in an egg cup) and close the blades, neatly cutting off the top of the egg. The chicken motif reinforces the purpose. It's gold coloured because it's an ...


3

Commercial kitchens use one set for raw and one for cooked. You pick up the raw with one set and you'll move it around the pan but once it hits the oven you don't touch it again until it's 3/4 done and by that time you should be using the cooked meat tongs. With a stir fry, you'd toss items in using raw food utensils and maybe move it around slightly but ...


3

Just wrap in some newspaper and the tape the package up. This is how my knives always come back from a professional sharpen. It surprised me a little the first time I saw it, but it will render the knife harmless.



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