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24

reference: http://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html Let's take a moment to look at the heat transfer equation. Looking at it, we can see the ways to get more efficient heat transfer q / A = k dT / s q / A = heat transfer per unit area (W/m2) k = thermal conductivity (W/mK) dT = temperature difference (oC) s = wall thickness ...


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 ...


13

Is the liquid inside the handle? Some ice-cream-scoops are hollow and have a liquid on the inside to help heat conduction - this helps melt the ice-cream and prevent it from freezing to the scoop. Here's an example: http://www.amazon.com/Zeroll-1020-Original-Cream-Scoop/dp/B0002U34EW/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1407359424&sr=1-11 Note ...


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.


12

How nice to have a question I can just answer. I remember the ads for that thing. You can still buy it, it is called The Miracle Thaw. Now there are knock offs. I am so pleased that you didn't ask how. It's too close to my bedtime for that.


11

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.


9

One reason could be that dishwasher detergent significantly affects aluminum items. I learned early on that aluminum pans lost their shine and had a dark residue on the surface. Not 100% sure, but it seems like oxidation. With a good cleaning the shine can be restored. However, I no longer put any aluminum items in the dishwasher and no longer deal with this ...


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 ...


8

This is a collection of identifications from existing answers. If you know what something is, please add it here, rather than adding yet another answer - and remember to explain how you use it! 1. 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 ...


8

reference: http://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html Let's take a moment to look at the heat transfer equation. Looking at it, we can see the ways to get more efficient heat transfer q / A = k dT / s q / A = heat transfer per unit area (W/m2) k = thermal conductivity (W/mK) dT = temperature difference (oC) s = wall thickness ...


8

I've accidentally run my scoop, a Zeroll with conductive fluid inside the handle, through the dishwasher. I don't know this for a fact because I didn't cut mine open to check, but I believe what happened to mine (and what's happened to yours) is that the fluid is meant to work at normal body temperature and when it gets too hot, like in a dishwasher, it ...


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.


6

Use a longer spoon? Stir, then set on spoon rack next to pan?


6

The obvious solution is to not let the spoon in the pot. While you may just let it rest on the pot, you can also use a spoon rest, as I do. Spoon rests I always let one of those on the oven so that I can avoid making a mess of my kitchen when I am finished using my ustensils.


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 ...



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