Questions tagged [equipment]

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

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1
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2answers
59 views

What's this brush for a reuseable stainless steel mesh coffee drip filter?

I saw this on Amazon. What does this brush do?
2
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1answer
166 views

Weird residue left on pan

When I cook this particular sauce in this particular pan it leaves this weird red (slightly purplish) reside that doesn’t wash off with soap but does come out in oil. The ingredients in the sauce are “...
0
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0answers
50 views

Paddles raising up off of shafts by dough during cycles causing uneven mixing [closed]

How do I keep the paddles from raising up off the shafts during the mixing cycles?
4
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1answer
60 views

Using muffin/cupcake pan for basque burnt cheesecake

I've seen images of regular cheesecake (crust + filling) baked in muffin tins, Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan? Here's the pan I'd like to use, each ...
4
votes
1answer
137 views

What accounts for Dutch Oven price variation?

I have recently been looking to buy a good Dutch Oven that will last a while, and I am a little lost since there is so many options at many different price points. I recall a few years ago I bought a ...
0
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0answers
17 views

Will adding salt to stainless steel steamer cause pitting? [duplicate]

I have bought a stainless steel pot steaming insert. Will adding salt to food (maybe frozen) when I start cooking it with steam cause pitting of the insert? Thank you.
5
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4answers
140 views

Oven features required/desirable for baking bread at home

I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake heavy rye bread (e.g., of the Danish kind)...
12
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3answers
2k views

How can I restore and keep a built-in cutting board in good condition?

I have somewhat recently bought a house that has a cutting board as a part of the counter. I have had no experience with this and haven't found anything online really. I know that there are ways to ...
0
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1answer
60 views

Commerial-grade packaging (long shelf-life) for my cookie-like pastry

I have a cookie-like pastry that I would like to put in a commercial-grade packaging so that it can sold in stores. How are products such as dates, nuts and cookies packaged so that they have a shelf-...
0
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1answer
56 views

What are multi-stage pastry molds called?

Like many amateur pastry chefs I love watching Amaury Guichon. There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous ...
0
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1answer
50 views

Chocolate molds in shapes of kitchen supplies

I am going to be making a gag gift for some friends. I want to make chocolates in the shape of pots, pans, and cooking utensils as they are in the process of closing on a new house. I have no issues ...
6
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3answers
338 views

Cooking Tasks for Children [closed]

One of the positive things about lockdown has been cooking more with my children (6 and 9). They enjoy the obvious tasks to give them peeling & washing veg, grating, picking leaves of herbs, and ...
5
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4answers
186 views

How to crack walnuts?

I got a large batch of walnuts and started cracking them using a standard hinged lever nutcracker (ostkaka from IKEA). It is pretty messy and either the whole thing gets squashed to pieces and it's ...
3
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1answer
40 views

Pumpkin Nitro Mousse?

I want to make little pumpkin mousse brûlée deserts, and I also want to play with my new whipped cream dispenser. Do you think pumpkin purée would do bad things to my dispenser? I swear I've seen TV ...
0
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0answers
23 views

My misti is not working properly [duplicate]

My misto sprays in a stream. I have cleaned it amd follow the instructions. What can I do to correct this problem?
1
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0answers
41 views

Globe 725L Meat Slicer Gearbox Grease

I have an old Globe 725L meat slicer. The gearbox between the motor and the blade had hardened gross grease in it, and I cleaned it out. I'm putting food grade white grease back in it. Just wanted to ...
1
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2answers
95 views

Uses for a sushi mat other than making sushi [closed]

I recently tried sushi for the first time by making it myself. While I loved the rice and insides, I sadly did not like the flavor of the seaweed. I don’t think I will make sushi for myself in the ...
-1
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1answer
84 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 ...
4
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4answers
174 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 ...
22
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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 ...
2
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2answers
118 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
78 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
82 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
94 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
153 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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3answers
2k 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 ...
5
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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
105 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 ...
4
votes
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?
15
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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
votes
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.?
1
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2answers
373 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 ...
1
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2answers
179 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?
0
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2answers
204 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
votes
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
votes
3answers
372 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
123 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 ...
1
vote
1answer
373 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 ...
1
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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
votes
1answer
460 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
vote
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
vote
1answer
54 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
426 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
votes
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
147 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.
0
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3answers
359 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
votes
1answer
283 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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