Questions tagged [equipment]

Questions on selecting, maintaining, and using cooking tools and equipment.

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1answer
70 views

Are there “home” category powered refrigerated plates?

Consider this example commercial product, powered refrigerated cold plate It has A a compressor unit like in any fridge, B the piping and C a cold plate. These commercial units are three or four ...
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4answers
105 views

Grilling on an iron fire pit

While walking home yesterday, I found a discarded fire pit (I initially thought it was a portable grill, but then then realized that it had only a mesh cover). Some details: it's essentially an iron ...
18
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5answers
3k views

Which measuring scale should I buy?

I am trying to buy a measuring scale so that I can stop using cups and start measuring by weight. I’m personally not sure which to buy. Here are two options: Can some experienced bakers out there ...
1
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2answers
94 views

Name of this jar?

I love this jar for making sauerkraut. Its mouth is as wide as the jar which makes stomping sauerkraut much easier than Ball/Kerr jars. Its glass is thicker than Ball/Kerr jars as well. I bought it ...
1
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1answer
75 views

Cooking Turkey Legs and boneless Turkey breast in an electric roaster

Just two people for Thanksgiving. One wants to eat healthy (I bought a boneless Turkey Breast at Whole Foods) and the other wants Turkey legs (also from Whole Foods). My oven is broken so I just ...
2
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0answers
73 views

What is the difference using plastic or bronze mould for pasta maker?

I want to understand the difference in using plastic or bronze mould for my Philips 200W pasta maker. There is option to get a bronze or plastic mould for my machine. I have read the bronze will give ...
2
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2answers
86 views

What dough recipes are suitable for “shaping” with a piping bag?

I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatten technique is not great (the outcome ...
2
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4answers
148 views

Does this tool exist? Perforated disc for making stock [closed]

There's a piece of kitchen equipment (described below) that I frequently find myself wanting, but I can't find any sign that any such thing actually exists. Perhaps I've looked in the wrong place. ...
0
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0answers
27 views

Baking Pan Color Changed [duplicate]

After I used a baking pan to steam bake (in a moist environment) a cake part of it changed to this color. Why is this happening? Can I still clean it? (I tired soaking it with vinegar and scrubbing ...
10
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2answers
1k views

What other cookies/biscuits were traditionally baked in shell shaped forms like this one?

This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the double shell shape, it appears to be a ...
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3answers
3k views

What is the use of this device? Perhaps a potato masher?

It has holes on the bottom as well. Please inform me of all the uses (and the name of) this tool.
0
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1answer
100 views

Is there a tool to make bread balls?

I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thinner (since bread is much softer than frozen ...
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2answers
2k views

Can containers that held spoiled food be cleaned and be safe again?

Came home from trip to a broken fridge and spoiled food in both glass and plastic containers. All was a lukewarm mess. Can I clean the containers and reuse them, or should I throw them out?
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1answer
2k views

What is this hinged tool with a box full of wicked grooves and teeth?

Recently, while cleaning out my mother's kitchen, we came across this tool: When closed, it is about 8 inches long (the box at the end is maybe 2 inches by 2 inches by an inch or so). The two sides ...
28
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1answer
5k views

What is this oddly shaped hinged device with indentations?

What is this device? It's about 8cm long when closed, and has little indentations on the top piece and raised lines on the bottom. Possibly it could be used to crush garlic etc.?
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2answers
369 views

Saucepan Accessory

When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert to my saucepan that will keep the solid ...
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2answers
140 views

Can putting frozen food in a hot ceramic pan cause a thermal shock?

Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
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2answers
78 views

container for bulk fermentation/proofing

It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many ...
21
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7answers
7k views

Do modern ovens bake the same as the old ones? Is the new oven the reason popovers don't rise?

My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fashioned glass custard cups. Now with my new ...
19
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8answers
4k views

What tasks require or work best with a knife point?

Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring knife might look like the one on the ...
5
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3answers
370 views

What is this slicing (?) tool?

I saw this tool at a yard sale today. It appears to be some sort of slicing or cutting device. The construction however seemed fairly lightweight, I couldn't picture putting something dense, heavy, ...
0
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2answers
120 views

Food dye to simulate stained glass

I have a recipe for stained glass crepes, now my question is this:what food coloring could be used to simulate stained glass for said crepes? READY IN: 1hr 10mins SERVES: 4-7 YIELD: 7 crepes UNITS: US ...
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1answer
159 views

Are there small electric saws that can cut beef marrow bones?

To get bone marrow out of whole beef bones, and for serving bone marrow in a bone piece on the plate nicely, you need to cut the bone into slices. It is a lot of work manually even for one cut, even ...
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0answers
38 views

Choosing a blender that can puree hard fruit (like coconut) [duplicate]

I'm thinking about buying a blender since my food processor doesn't do a great job at pureeing tomatoes or blending my homemade almond milk. I'm considering buying a blender that can also puree fresh ...
4
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1answer
438 views

What is this Kenwood food processor attachment for?

We've recently acquired a food processor, and can't work out for the life of us what this attachment does. The manual, and Googling, hasn't helped. Here's the attachment: And here's the food ...
1
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1answer
53 views

Canning jars seal then go bad

I have canned a lot in the past with with aa jar here and there. But the last year I have lost so much food to crowning of lids after they have sealed. I again lost 22 quarts of beautiful red beets. ...
1
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1answer
51 views

Water seal vs open crock pickles

I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a cloth over the crock. Searching for ...
6
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6answers
415 views

I'm not looking to learn a new skill; how do I make my knives better at cutting?

I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed they've become less good at cutting ...
12
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4answers
3k views

Ways/techniques to make things “fluffy/foamy” like whipped cream?

In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
8
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1answer
2k views

Old bread-slicing tool

Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105): What is this particular tool referred to as?
4
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1answer
131 views

USA analogue of EU Gastronorm standard

What is the standard for kitchenware tray and container sizes in the USA, that is the analogue of the Gastronorm standard in EU? For instance the standard sizes used in salad bars.
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3answers
240 views

How can I bake muffins without an oven?

In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have a microwave and an induction stove (and ...
2
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1answer
153 views

Brand new KitchenAid Professional 6500 makes clicking/ticking noise when under load

I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie dough. When mixing butter with ...
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3answers
183 views

How to unclog the stove

After cleaning the stove holes with some liquid detergent, one of them is clogged now. I used a sewing needle, without any effect. Did anybody run into this problem before?
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1answer
197 views

Do quiet induction burners exist?

I've owned and used a variety of counter top induction burners, ranging from 1200-1800 watts, including popular, well reviewed brands. Between the electronic whines and the fans, they were all ...
22
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2answers
5k views

What is this for? A burger-press?

I've "inherited" this thing a long time ago, and I have no idea what it is. It consists of a cylindrical porcelain bowl with the words "Mason Cash England" stamped in the bottom, a ...
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3answers
82 views

How can I find wire rack/sieve to put clams or mussels on top, in giant bowl?

I found instructions to place clams in a sieve or similar when purging to prevent them from taking up the sand and grit again. This makes a lot of sense, but I don’t have a matching sieve-bowl combo. ...
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1answer
68 views

Stir Frying Chicken, Correct Amount for 1 Pan

Goal Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on. Background The grocery store likes to sell packs of chicken breast that have about 2 pounds of chicken, ...
1
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1answer
84 views

De'Longhi 7 qt stand mixer

I have a De'Longhi 7 qt. stand mixer that I believe is now manufactured by Kenwood in America. I would love to make pasta but the attachment is no longer available. Can I use those made by KitchenAid? ...
2
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1answer
118 views

Where can I source my own food safe pizza steel?

I am looking to save some money and order a slab of scrap steel from a local company. My question is what kind of steel should I be asking for to ensure the steel is food grade quality?
1
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2answers
114 views

Can this silver-colored skillet be put and used in ovens for baking?

My grandparents own this silver-colored skillet. QUEENSENSE SENSHIN is the only printed on it, at the bottom. To save money and space, they desire to dual-purpose this skillet not only for cooking ...
7
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1answer
331 views

How fine is “Fine Mesh” for removing lumps from custards?

Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking up strainers and sifters I see a wide ...
4
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4answers
418 views

Do I need a specific pan for baking sourdough bread?

I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I have neither, can I cook the bread in an ...
2
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1answer
149 views

What are the vertical-edge plates called?

I'm assuming asking this question is ok since questions about kitchen equipment and cutlery are permitted. So far I've only found steel plates that have a vertical edge. Do these vertical-edged ...
0
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1answer
35 views

How can I remove discolouration on my ceramic dish?

I have some very pale blue/grey dishes that have (what looks like) specks of grease that have "burnt on". You will see why I put that in quotation marks in the photo. It looks like it would come off ...
1
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1answer
73 views

Is it common for slow cookers to heat unevenly?

I have a CrockPot brand slow cooker that is less than one year old. I have recently realized that it heats rather unevenly, being considerably cooler on the side near the controls than on the ...
3
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1answer
78 views

What are the different parts of a zester called?

Earlier I was trying to describe which part of a zester to use and realized I have no idea what the different parts are called. I fell back on google, and was surprised to find nothing, there are ...
0
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1answer
116 views

Kitchen Aid KSMC50S stand mixer attachments and dough hook

I inherited a Kitchen Aid KSMC50S stand mixer from my mother. It was purchased new around 1998 or so. My model has a sticker right above the accessory port that says "No attachments available for ...
4
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2answers
79 views

How to best zest a citrus fruit that was already halved and squeezed?

Zesting a citrus fruit is pretty straightforward with the fruit intact, but sometimes it happens to me that I absent-mindedly halve and squeeze the fruit and then remember that I wanted to zest it ...
0
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2answers
86 views

Gotham Steel Pans

I purchased two Gotham Steel 9 and 1/2” pans. I use an induction cook top. This was a match made in hell. Didn’t realize that I needed an interface between the cooktop and pan. What would be the best ...

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