Questions tagged [equipment]

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

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0 votes
1 answer
201 views

Can you wash a pop can or ( in my case ) a monster energy drink can in a dishwasher?

Can you wash a pop can That os recealable but empty in the dishwasher or will it degrade?
3 votes
3 answers
10k views

What is the best way to turn the chunks of jaggery into fine powder?

I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
5 votes
4 answers
5k views

How do we decide between gas, induction, and electric (ceramic) stoves?

I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed. We're going to be remodeling our ...
3 votes
2 answers
2k views

What Advantage Does a Meat Press Give You When Making Your Own Deli Meat?

This is the device in question: I've seen multiple videos online of people using this to make deli meat out of leaner cuts like chicken breast. They grind up the breast, season it, compress into this ...
2 votes
2 answers
242 views

Open-Source Stand Mixer (Kitchen Equipment)?

Where can I find designs for an open-source stand mixer? I'm generally looking for small-scale, industrial-quality kitchen equipment that's open-source. I'd prefer a set of machines that share the ...
4 votes
3 answers
163 views

"bags" for making potato dumplings

Two days ago, as the Belgian son of a German mother, I tried to make Grüne Klöße, a German potato dish, created from grated (?) potatoes. The potato flakes get squeezed, in order to get the water out, ...
8 votes
3 answers
4k views

My new convection/convention oven will not bake anything correctly

I just bought a KitchenAid oven which, has both convection and conventional settings with a convection conversion setting. I have been baking for over 40 years, and nothing I have made in this oven is ...
8 votes
5 answers
22k views

How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?

I've recently bought a really nice Santoku knife from Wüsthof along with a Japanese water sharpener, and since then I've been watching a lot of videos and reading a lot of guides about how to use the ...
8 votes
3 answers
1k views

Trade-offs of round vs square food storage containers (Cambro, Carlisle)

What are the trade-offs between using round vs square food storage containers? I'm looking to buy a supply of several sizes of commercial-grade (eg Cambro or Carlisle) food storage containers. I'm ...
1 vote
1 answer
212 views

Why do most egg tart molds appear to be blackened?

In all the videos of Portuguese egg tart molds I see on Youtube, they all appear to be fully black. Carbon steel doesn't seem to be as dark as that (although it could simply be lighting), and I'm not ...
8 votes
3 answers
16k views

Is there any way to salvage an old rusted wok?

Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my husband's house when I moved in - he ...
1 vote
5 answers
8k 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" ...
8 votes
5 answers
663 views

How do I efficiently measure viscous ingredients? [duplicate]

I often find myself preparing certain foods that contain viscous ingredients like honey and tahini sauce. For instance, one of my dressings contains both of these, which I currently measure out in a ...
4 votes
3 answers
2k views

double boiler (temp?)

It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will get too hot if it touches or is semi-...
0 votes
0 answers
63 views

Advice on commerical kitchen layout

I'm setting up a commerical delivery only kitchen and so far I have a flat top grill and fryers. Beside these under the hood i need to add induction hobs for cooking potatoes and pasta and rice ...
2 votes
1 answer
149 views

Bisquick waffle surface is inconsistent. Likely equipment or recipe problem?

I've been using the same waffle recipe and waffle maker for about 10 years. Lately, my waffles have changed a bit. Waffle iron takes quite a bit longer to indicate done. Previously I'd expect it ...
0 votes
4 answers
190 views

Is combination Microwave oven capable of doing all food types?

I am making a small 2 bedroom rental unit with kitchen but on tight space, and I'd like to understand, whether equipping a wall mounted Microwave Oven, instead of the usual Oven+Microwave, would ...
9 votes
3 answers
5k views

How are these positive candy molds used? (if that's what they are)

We bought a large lot of mixed equipment at an auction, and one group of items has us puzzled: they're something to do with candy, but they're positive, not negative. We're not sure if you use them ...
1 vote
3 answers
213 views

Superfine Grinder for table salt

I would like to use salt that is ground to a very fine / small grain size. What do I look for in a grinder to achieve this? Is there a grain size? I have seen coffee grinders, but their grain output ...
34 votes
13 answers
36k views

How to prevent liquids from spilling when pouring from measuring cup?

One problem I've had that I know others have too is when pouring from those Pyrex glass measuring cups. I just saw it happen in the Binging with Babish video: Is there any good way to prevent this? I'...
8 votes
6 answers
20k views

Are fluted knives a gimmick?

I haven't been able to find a post specifically on fluted knives, so hopefully this isn't a duplicate. I was wondering if fluted knives actually work. I came across a comment (possibly an Amazon ...
3 votes
2 answers
20k views

What are the swirling attachments for on mixers?

I have a hand held mixer similar to the one here, The egg beaters are straight forward, but what do people typically use the swirling attachments for? Do they put less air into the mixture??
7 votes
2 answers
2k views

Is there a device for separating the sediment from home made wine?

I'm thinking of a device that will probably look something like the image in this answer, a tube with a valve at the bottom. Then we could let the bottom sediment out, then collect the clean wine, and ...
4 votes
7 answers
14k views

How to bake cake and pastries without oven?

I don't have an oven and I am not planning to purchase one but there are lots of recipe that need an oven. My question is, is there any way I can get the same functionality on a gas burner stove by ...
4 votes
3 answers
1k views

Which way around should the inner pane of glass go in my oven door?

I removed the inner pane of my oven door in order to clean it. But I did not take care to note which way around it was, because it didn't occur to me in time that this might be a relevant concern. One ...
2 votes
0 answers
69 views

Deglazing pan with textured coating

I saw some frying pans in the store with unfamiliar nonstick coatings called Megastone, and Granite something. Both of those surfaces are not smooth but are flecked with slightly raised specks, ...
4 votes
4 answers
1k views

What is this "spatula fork" utensil's actual name?

We used to have this exact fork-like spatula but it recently broke. We are looking to buy a replacement but we don't know what it's called so it is difficult to look up to even know where to buy it. ...
4 votes
1 answer
2k views

Is MAPP gas safe for searing meat and Creme Brulee etc?

I'm looking to purchase a bigger gas torch that will double as a Sous-vide meat-searer and to finish off Creme Brulee as my small kitchen torch is just not up to the task. Rather than regular propane ...
9 votes
7 answers
4k views

Soft goat cheese as pizza topping without mess

I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons: Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
32 votes
9 answers
37k views

What is the proper way to dispose of a kitchen knife?

How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up real well.
2 votes
1 answer
180 views

Best way to store a stick sous-vide circulator after use

Having managed to send two sous-vide circulators to the great electronics graveyard in the sky, I am determined not to repeat the same mistake with my third and most recent acquisition (a Buffalo ...
2 votes
2 answers
8k 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 ...
8 votes
6 answers
727 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 ...
4 votes
1 answer
86 views

Inconsistent temperature recommendations on different roasting thermometers

I'm looking at two different roasting thermometers of the same brand and I'm wondering why they have different temperature recommendations for the same kinds of meat. For example, the first one (TFA ...
2 votes
3 answers
2k views

Any substitutes for a pizza peel?

I'm not cooking with a special pizza oven; I'm just using a regular oven with a pizza stone. However, I don't have a pizza peel. What can I use to put the pizza onto the stone? Any way I can make a ...
3 votes
5 answers
1k views

What kind of cooking knife is this?

In a show (One Piece), the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
2 votes
2 answers
237 views

How to use a carbon steel pot (not pan)

I found a very old pot in my very old house. I suspect it to be carbon steel, for the following reasons: It's rusty It's magnetic It looks a lot like the carbon steel pans that were stored with it, ...
2 votes
0 answers
656 views

Can my copper bottom pot be fixed?

My favorite copper bottom pot is finally losing it's bottom. In fact, everyone uses this pot. However, I've hidden it so no one can use it until I find a solution. I hate the thought of tossing it and ...
1 vote
2 answers
319 views

How tight should a vacuum sealed bag be? [duplicate]

From what I remember from new, my vacuum sealer doesn't seem to suck air out of the bag as well as it used to. While the bag does "Crinkle up", there seems to be more air inside the bag than ...
2 votes
2 answers
8k views

All Clad Copper Core - everything sticks, why?

I decided to splurge on a set of All Clad Copper Core. I have no problem with browning meats with this cookware, but I am having huge problems with many other kinds of cooking. For instance, this ...
1 vote
0 answers
87 views

Can a tool for cracking macadamia nuts be used for cracking hickory nuts?

Chinese hickory nuts (山核桃), or Carya cathayensis, are related to American pecans. Both are species of hickory, Carya illinoinensis. Here is an example of Chinese hickory nuts from Changbai Mountain (...
18 votes
2 answers
4k views

Cleaning a Sieve

Is there a better way of cleaning a sieve, other than stabbing at it with a brush, in a manner such as this ? I can't help but think there must be....
0 votes
1 answer
266 views

Why are brand new out of the box cast iron skillets black?

Iron is a grey metal. I read that when you cook it turns black from a reaction to the food. But this has never been used. I tagged utensils but technically this is not a utensil or is it.
58 votes
15 answers
44k views

What is the point of a salt mill?

Salt mills and pepper mills often come in pairs. I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma. But there is, to my knowledge, no such thing as a ...
3 votes
1 answer
483 views

Why do slow cookers have such a gap between the heating unit and the crock pot?

I've had a number of slow cookers in the past and all seem to be roughly the same in this regard: The outside of the unit is red hot to the touch when they're on The crock pot inside the unit can ...
7 votes
3 answers
6k 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 ...
10 votes
2 answers
12k views

How to take care of a wooden mortar and pestle?

How to maintain a wooden mortar and pestle? I just got it, and understood I need to first oil it to seal/protect it from keeping the taste of what I grind, which makes sense. But how to maintain it ...
7 votes
2 answers
215 views

How important is material thickness in really large cooking pots?

I need a stainless steel pot of 100 liters or maybe even bigger for cooking. They sell at different wall material strength at the wholesale, varying from 0.8mm to 1.6mm (they all have sandwich bottom ...
31 votes
8 answers
46k views

What are the different applications for differently shaped wooden spoons?

A while back I got a set of wooden spoons that contained 5 differently shaped wooden spoons. Take a look at the following photo to see the different shapes. I have mainly been using wooden spoon #1 ...
3 votes
4 answers
2k views

How to cook multiple batches in a wok without things burning

I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the second batch things are starting to get ...

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