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Questions tagged [equipment]

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

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1answer
2k views

bleach cleaning on chopping board… dangerous?

I had used bleach on a sponge to clean a floor of paint. My boyfriend, then used said sponge to clean our wooden chopping boards. I remembered this today and decided to clean the board with soap and ...
2
votes
1answer
116 views

Sheet pan/baking tray convention outside the US?

In this video, a Frenchman visits New York and buys a half sheet pan, which he appears unfamiliar with (both the term and the device itself) despite being an experienced cook. So I'm wondering: is ...
12
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3answers
12k views

Why wait for some hours before filling any food into a new freezer?

User manuals of some freezers indicate that for the first few hours after switching on the new freezer, one should not put any food into it. For instance, I am looking at a specimen that requires me ...
1
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4answers
1k views

Is it possible to do slow cook things using a sous vide machine?

My question is the exact opposite of this one. I'm considering getting a sous vide tool like this one. I'm wondering what's preventing me to use it as a slow cooker? Like, would it make sense to use ...
9
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1answer
542 views

Does anyone know what kind of pan this is?

I have a friend who has this pan. What is it used for?
1
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1answer
266 views

Do these two types of mouli graters do the same thing?

I would like to know whether these two types of mouli graters found in the internet do the same thing, work the same way, or are actually used for different types of food. How do they differ in terms ...
3
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1answer
2k views

Is using a frying pan to boil water for pasta a good or a bad idea?

I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why I did not have a response. After some ...
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2answers
144 views

Optimal type of wine bottle opener?

The type of opener I typical use for wine bottles is the winged lever corkscrew type: The main problem I have with these is that they don't actually pull the cork all the way out. You have to lever ...
1
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2answers
171 views

Got a refrigerator?

Reading Butter cake creaming method reminded me of something I was taught in school, more years ago than I care to admit, but long enough ago to make it relevant... In many Asian cultures having a ...
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0answers
61 views

Repairing Minipimer knife blade

The knife blade of my beloved ancient Minipimer has become loose. What can I do to fix it tighter to the axle. Both the blade and the axle are all metal.
1
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2answers
671 views

Does Tomato Damage a Wok's Seasoning?

I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results. Recently, I have started cooking some Indian dishes, and because I like my wok, I just ...
1
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4answers
3k views

What is “Food Grade” Stainless-Steel or Aluminum

After a comment by @Blacksmith37 after the question Are trace amounts of lead in seasoned bakeware safe? (comment in response to answer given by @SomeInterwebDev) Blacksmith37 says: "Food Grade" ...
3
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3answers
463 views

How to 'stretch' tomato ketchup?

Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup. A full can of tomatoes costs me around USD$4.50 here. This means that 3.4 oz, or ...
5
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2answers
236 views

Roasting rack? I'm stumped as to what this is…Help! :)

A friend gave me a bunch of her old inherited cooking accoutrement and I'm not entirely sure what the function of this is. Anyone know?
4
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4answers
462 views

How to season a giant cast iron cider press?

How do I season an antique cast iron cider press that I just bought? It is substantially bigger than any stove, oven, or grill that I own, at about 48" diameter. I'd consider other food-safe finishes ...
8
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2answers
639 views

Will a metal dough scraper damage a granite countertop?

I have a brand new granite countertop, and a lovely metal dough scraper that a friend gave me. Am I likely to damage the counter if I use the scraper regularly directly on the granite surface? I have ...
0
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1answer
60 views

Meat Thermometer

Bought a new Food Network meat thermometer. Temperature never changes. Always stays at 160 even before use. What is wrong? How do I correct?
0
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1answer
725 views

Worms found around eggs [closed]

Two weeks ago, I stored around 20 eggs in a pot and sealed it (that was wrapped inside clean closed trash bag) for storing them safely and placing in the fridge (which I forgot to do...). The eggs ...
0
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0answers
409 views

Aluminium foil replacement for steam cooking [duplicate]

I use steamer every day to prepare my meals. I usually wrap the ingredients (mostly vegetables and chopped meat) with aluminum foil in order to keep them all in one place and to avoid melted fat ...
6
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1answer
208 views

Are hardware store themocouples food safe?

I recently finished reading The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes. The authors of this book put a strong emphasis on accurate measurements and measuring tools, ...
6
votes
3answers
575 views

Mesh size for straining yogurt?

Usually, I strain small batches of yogurt through a cheesecloth, but cleaning the cloth afterward is cumbersome. I'm thinking to buy an industrial stainless strainer (40cm / 16" diameter, 10cm / 4" ...
4
votes
1answer
814 views

problem with flame control in a natural gas grill

I have a natural gas grill and replaced the burners a couple years ago with generic adjustable length burners. Lately I noticed I was getting yellow flames so I adjusted the air flow on the burner and ...
3
votes
1answer
411 views

How to clean a copper kettle?

My GF bought a kettle with copper finish. Looked really nice until water stains started to leave marks on it. It is now almost entirely covered with those darker gray-ish marks which I assume are some ...
1
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1answer
569 views

Pound cake sticks to pan - need alternate solution

My pound cakes stick to the pan regardless of the efforts I take. I have used baking spray, olive oil, butter, butter & flour, and tin foil strips. I have cooled completely, placed in the freezer ...
6
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2answers
1k views

Using hardware store dowel as rolling pin?

Is there any reason not to use the wood dowelling I always see in the hardware stores/wood shops for a rolling pin for pastry?
3
votes
1answer
75 views

What adhesive should I use to repair a glass and silicone cake mould

I have a silicon and glass cake mould with the round base made of glass with some silicone feet and a detachable rim made of silicone. One of the feet came lose and dropped off. What glue I can use ...
12
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4answers
2k views

I get black flecks on my butter when I grease my pan

I recently bought a Teflon-coated pan and have been using it without cause for concern, but while greasing it tonight I found the butter stick I used came away with grey flecks / residue. I typically ...
3
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1answer
185 views

When was the garlic peeler invented?

I've just discovered today that there is an instrument used for peeling garlic - it looks like a simple tube made of silicone or rubber. Here's a sample video with it. I have the feeling that this is ...
7
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2answers
282 views

What are these pans used for?

I have these 2 pans and do not know what to cook in them. The square one is non stick; the lid has holes in it and is curved to fit the hump in the bottom part. The second pan has a detachable handle....
5
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1answer
869 views

Differences between cloth, fiberglass and silicone baking mats?

There are various reusable baking/parchment paper substitutes on the market now, and a quick trawl through Aliexpress reveals at least three kinds: Cloth, reinforced with fiberglass (very cheap, from ...
4
votes
2answers
457 views

Material of my mixing bowl

I'm using a handheld mixer with a melamine mixing bowl. Lately I've noticed that the surface of the bowl at the bottom of the bowl feels irregular, and dark spots have begun to appear. Should I use a ...
36
votes
1answer
8k views

What is this cutting spatula with holes? (See photo)

What is this tool? What is it called and what is it for? It's like a steel angled spatula with a cutting end and holes on the tip. It's not big (see the finger for reference), little more than a ...
8
votes
3answers
1k views

“Universal” aka “Bristle” Knife Blocks: Blade Damage and Hygiene

Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles instead of the usual slots in the wood. I'...
55
votes
3answers
11k views

Mystery kitchen device with three finger loops, one attached to a sliding rod that passes through a ring

This is an oddball question but I am hoping someone can help me identify this device, which appears intended for use in a kitchen based on its location in a drawer full of other kitchen tools. As you ...
9
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2answers
191 views

Multi-nozzle piping rig?

I need to frost a ton of cupcakes (hundreds) for an event in a few months and I'm looking for something to help me do this. Has anyone ever seen a manual multi-nozzle (like 3 or 4-nozzle) piping gun, ...
1
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1answer
407 views

Why do you warm a Dutch oven up before baking bread?

I want to attempt to make bread in my Dutch oven. Most of the recipes that I have found say to warm your Dutch oven up before putting the dough in. I have found a few recipes that say you don't have ...
9
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4answers
34k views

Pyrex that can be used in an instant pot

What pyrex would be suitable for pressure steaming in an Instant Pot (also known as 'Pot in Pot' cooking)? I am a new user and want to make sure I have the correct cookware.
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0answers
59 views

Looking for parts for whipped cream dispenser

Where can I get O ring and gasket for an Useful whipped cream dispenser?
4
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1answer
400 views

Second quesadilla made on my panini press is not as crispy as the first

I like to make quesadillas on my panini press. I typically make two for a meal. Here is what I do: Preheat the panini press to medium-high. While heating, assemble the quesadillas. I typically add ...
3
votes
1answer
233 views

Glass bottle thickness ratings

I notice that the popular Bormioli Rocco stoppered glass bottles have numbers on the bottom. Some higher quality ones I have are numbered "18" and some more recently bought ones have the number "14". ...
3
votes
4answers
241 views

Is there any point in considering sous vide for unskilled newbie cook?

I was considering sous vide as a present for someone, but - being wholly unfamiliar with that cooking method myself except it being trendy - don't know how use(ful|less) of a present that is for them. ...
3
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1answer
139 views

Device to squeeze last yogurt out of carton

When you have a viscous liquid like yogurt in a tetra pak carton it is difficult to get the last of it out. What is the name of press which can be used to flatten the carton and squeeze out the full ...
5
votes
1answer
753 views

Pressure Cooker “Safety Fuse Plate” Bubbles During Use

I recently bought a 9.5 Quart Tramontina Pressure Cooker for the purpose of cooking dried beans and legumes since I've moved to an altitude that makes simple stove top cooking impractical. I've only ...
3
votes
2answers
515 views

Pyrex glass coffee pot

I have a very old Pyrex glass coffee pot that belonged to my grandmother. As a kid, I have a distant memory of her using it on a gas stove to boil water. The pot has a picture of a flame on the ...
0
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1answer
97 views

reusing utensil during cooking [duplicate]

When I'm cooking something, say boiling chicken in a pot or less commonly baking it, I may poke, shift, or stir it with a utensil while its cooking. Since it isn't completely cooked, my germaphobia ...
3
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1answer
646 views

How to know if a zip lock bag is safe for sous-vide (or boiling), without indication from the manufacturer?

The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food. Is it possible to know whether those bags are safe to put in water temps ...
8
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2answers
588 views

Does a splatter screen prevent grease build up in kitchen?

I love to stir fry. What I don't love is the sticky grease coating that over time accumulates on every surface near the stove, including cupboards, kitchen items and the floor. I don't have a range ...
0
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0answers
26 views

Need Advice kitchen items [duplicate]

I've been thinking of getting the Tojiro DP Gyutou - 8.2" (21cm) knife The King Two Sided Sharpening Stone with Base - #1000 & #6000 The Norton Flattening Stone for Waterstones. The Winware ...
5
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1answer
2k views

How hot is the bottom of a pot of boiling water?

I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a gas stove. I am worried that the ...
55
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9answers
12k views

How do I wash the “pokey” side of a box grater?

I have this box grater, and one of the sides is "non-directional" (not sure what this is called) -- that is, the pointy "blade" things are on every side of the holes: Close-up: The fibers you see ...