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Questions tagged [equipment]

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

9
votes
9answers
61k views

What can you do with an infrared thermometer?

Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary uses of an infrared thermometer in the ...
0
votes
0answers
47 views

I Bought A Special Black Garlic Fermenter

I just got my fermenter and my garlic came out hard and dried. It also tastes bitter. The machine I have is Homend 5L Black Garlic Fermenter Full Automatic Intelligent Control Garlics Maker Multiple ...
1
vote
1answer
109 views

Do any non-commercial gas range models offer linear burner response?

I don't understand why most ranges don't offer a linear flame response as you turn the dial up on a burner. They have "jumps" from low to medium-low, to medium-high, etc. The dials themselves turn ...
28
votes
9answers
80k views

What's the purpose of a bread box?

For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see ...
5
votes
6answers
228 views

How to separate meat from vegetables in a soup?

I love to make a nice chicken soup. I take some chicken legs, carrots, leak and celery, a few herbs and of course salt and pepper, and I just let it boil for like 4 hours. I then sift the soup to ...
7
votes
13answers
28k views

Sous vide without plastic bags?

I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
4
votes
2answers
97 views

Good qualities of ovens/microwaves for baking cake

My aunt wants to start her own bakery where she is planning to sell different kinds of biscuits, cakes, and desserts. But she cannot afford to buy an industrial oven right now as she wants to start ...
4
votes
2answers
1k views

Tool/shears for cutting the backbone out of turkey

Because I like the dark meat of turkey cooked differently than the white meat, this year I cut my Thanksgiving turkey into parts for cooking and it turned out great. I don't plan to ever roast a whole ...
2
votes
1answer
121 views

Where are the missing speeds in my KitchenAid mixer

I have an artisan KitchenAid mixer, model KSM150, everywhere on the internet, including in the KitchenAid site it says that there are 10 working speeds, but the speed selector on my mixer has only 6 ...
1
vote
2answers
115 views

How to achieve freeze dried strawberry flakes?

I was following this really cool recipe to make a kind of snack made mostly of granola, coconut flour and freeze dried strawberries. When done right, it seems to be really photogenic, here is a ...
0
votes
2answers
101 views

I burned some sweet potatoes in my new microwave- is the microwave ruined?

I put two small purple sweet potatoes in the microwave for 12 minutes and they burned in my new microwave. My dad claims I destroyed the microwave because I burned something in it just once. Is he ...
0
votes
0answers
34 views

XXL Silicon Bag for Autoclave Cooking

The premisse An autoclave that I own is originally intended to sterilize and pressure can food at 6 bar (which is higher than common pressure canners). The autoclave looks like a pressure canner, has ...
8
votes
4answers
31k views

Induction unit makes buzzing sound

I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned, ...
0
votes
0answers
131 views

Microwaving M&Ms produces sparks

Last week I microwaved some peanut butter M&Ms for 40 seconds, which is something I've done hundreds of times before to melt the chocolate on the inside. However, when I did it this time, there ...
2
votes
1answer
59 views

Does an activated carbon filter in a kitchen hood dry the air?

Clearly, an activated carbon filter can be expected to collect what comes from the cooking plate with the air. But what happens to the moisture, how much of it what gets sucked into the hood with the ...
3
votes
2answers
113 views

Keeping fondue warm

It’s chilly out. Fondue time! I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled ...
6
votes
5answers
5k views

What's optimal hardness for a kitchen knife blade?

Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC. What's the optimal hardness for kitchen knives? Do I always prefer the ones with ...
4
votes
3answers
18k views

Why have all of my quality pans started smoking at once?

Okay, I have a situation here that is blowing my mind and hopefully someone here can help me. The other night, I attempted to cook a burger on the stove. Smoke was coming up (eventually pouring up) ...
18
votes
4answers
51k views

How can I safely use a blender with hot liquids?

One instruction in a new barbecue sauce recipe I'm trying out is to take the pot of simmering sauce and run it through a blender or food processor. I have now learned the hard way that blending hot ...
3
votes
5answers
6k views

What is the fastest appliance/utensil to cream butter and sugar with?

I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix it for 10-20 seconds before starting to add ...
1
vote
2answers
75 views

How to compensate for high altitude when baking bread in a bread machine?

I have heard that high altitude can create bad results when making bread in a bread machine. I live at 7,000 ft above sea level. If I bought a bread machine, is there some way to compensate for the ...
1
vote
0answers
93 views

Should a cook be concerned about the type of symmetrical edge-grind from the manufacturer on a chef's knife?

Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock edge-grind on a chef's knife is any ...
7
votes
5answers
15k views

How deep do you need to insert the probe in a piece of meat to guarantee accuracy?

I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to ...
6
votes
3answers
3k views

Why do the inserts in pasta pots not go all the way to the bottom?

I love using a pasta pot/steamer where there is an inner "colander" pot so that you can pull all the pasta out easily. BUT... in all of the ones I've seen, the inner colander doesn't go all the way ...
14
votes
10answers
48k views

How do I keep the rice cooker from boiling over?

Possible Duplicate: Stopping water from bubbling over when cooking rice I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it ...
8
votes
7answers
12k views

Good way to prevent grease build up in kitchen?

My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?
6
votes
4answers
27k views

How do I clean a pasta maker?

I am experimenting with a home pasta maker, and after all the fun comes the cleaning up. My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every ...
59
votes
4answers
8k views

Why does plastic never dry properly in a dishwasher?

Whenever I get tasked with unloading the dishwasher, I'm always amazed at the amount of water that's still stuck (always in droplets) to our plastic kitchen utensils and storage containers. We have ...
3
votes
1answer
90 views

How to recover cast iron skillet with melted fiber on it

So I decided to try seasoning my cast iron skillet in the oven. After a few hours I made the mistake of thinking I could take it out and look at it with some pot holders. It turns out pot holders than ...
0
votes
2answers
159 views

How can one make a reasonable curry with limited spices and poor quality equipment? [closed]

When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and frying pans that have lost any non-stick coating (maybe ...
3
votes
0answers
87 views

Looking for 10" bamboo steamer that will last!

I've owned quite a few different bamboo steamers. First one I bought many years ago and it lasted many years. Last few I have purchased did not. We're talking normal use, hand washing only. Seems like ...
1
vote
1answer
54 views

Microwave stopped working/works again

I spilled coffee on my counter top and it went under my microwave. It did not appear to me that it went inside the unit at all. When I went to use it several hours later there was obviously a ...
2
votes
2answers
171 views

What kind of cooking knife is this?

In a show, the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
5
votes
8answers
25k views

Fissler frying pans. Are they worth the price?

I just saw a good deal on frying pans from Fissler. The two pans included in the deal are the "crispy" and "protect" models. However, it is still a lot of money (169 €). Before I place an order I am ...
0
votes
1answer
92 views

Do I need to put blood in a vacuum sealed bag to cook it sous vide in this type of appliance?

If I used this type of appliance... https://www.amazon.de/dp/B01N1PQTIV/ ... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://www.chefsteps.com/activities/blood-sauce), ...
4
votes
0answers
95 views

Equipment: Intense candle for nabemono. What is it?

I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel I've seen used elsewhere, they had a ...
0
votes
1answer
59 views

Technical terms for an oven that would resist to cleaning products wipping out painted symbols?

Hi not sure if anyone could help with this but I aim to buy an oven that would keep its settings symbols for a decent amount of time. Would be great if ovens had a technical term(s) that would ...
1
vote
0answers
72 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
6
votes
2answers
86 views

Is there a multipurpose cooking appliance that can be used to make natto?

I want to try making some of my own natto, since it is a bit pricey getting it from the store. Looking at online recipes (such as this and this) it appears that at one point it is necessary to ...
4
votes
1answer
7k views

Does it matter if I make waffles in a frying pan?

I have some waffle batter ready (here is the recipe) but I don't have a waffle iron. Is it okay if I make it the way I make pancakes, by pouring batter in a frying pan?
1
vote
1answer
111 views

Would trying to boil blood that's been treated with an anticoagulant in an electric kettle break the kettle?

I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there are electric kettles that can boil milk....
2
votes
1answer
87 views

Should sharpening nicked knives with whetstones leave the nicks in the blade?

This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt the answer here would be to just throw ...
5
votes
3answers
16k views

My KitchenAid mixer head will not lock in the down position. How can I rectify this?

It will lock with the head raised. There doesn't appear to be anything obstructing it from sitting flat, but it doesn't want to lock.
38
votes
27answers
35k views

How do you reduce static in a coffee grinder?

Is there a way to reduce/eliminate the static buildup in a burr grinder? I've tried a few different coffee grinders and inevitably on removing the grinds bin, I get a spray of coffee all over the ...
5
votes
5answers
14k views

Are plastic (vs metal) immersion blenders safe for hot mixtures?

I have a braun stick blender that I bought about 10 years ago. I love it because it's really versatile and I can make puree soups, etc. I usually will stick the immersion blender into the pot of hot ...
31
votes
12answers
17k views

Why not put knives in the dishwasher?

What is it about the dishwasher that harms knives? The only reasons I've found are: You could get cut... I personally have a greater change of getting cut by trying to wash them by hand. The blades ...
8
votes
6answers
2k views

Dutch oven instead of oven?

I'm moving into a small apartment with no oven. Before, I had a 16" oven stone to bake my bread and I'm looking for something to keep baking. Would a duch oven over a gas kitchen work? I can't use ...
2
votes
1answer
78 views

High powered blenders (e.g. KitchenAid, 1800watts, 3.5 HP peak)

I'm not technically minded, but if the friction of the blades in high powered (& expensive) blenders creates the heat when making hot soup, why when making smoothies are the smoothies not hot?
5
votes
2answers
104k views

How do I know if my meat thermometer is ovenproof?

Ever since a supposedly "ovenproof" thermometer shattered glass on my turkey Thanksgiving 2006 I have been afraid of these things. Is it generally safe to use them? Any maximum temperature I should be ...
5
votes
9answers
23k views

Cooking food directly on oven rack

Is it common to cook food directly on the oven racks? I often do this (with a container for drippings) and was wondering if this is common or if there is a better solution. It has worked out fine ...