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1

You just need to have something to raise the mussels. Put a small dish upside down in your bowl, so that if grit/sand gets ejected it will not puddle in the dish. Put your colander or sieve on top of the dish. Fill with water put clams in the colander/sieve in the bowl.


5

Cook the meat in batches, 2, 3 batches so that the pan will stay at an appropriate temperature. When you add too much ingredients, meat, vegetables..., in a pan, the temperature will drop and instead of pan frying you will be pan boiling. I would do the following : Cut and marinate the meat. Cut all your vegetables. Portion the meat to have 2, 3 batches (or ...


0

Unfortunately not. The Delonghi/Kenwood mixers have a different attachment interface than KitchenAid, with a hexagonal shank and a different mechanism for retaining the attachment.


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Use a nagura flattening stone to remove as much material as required.


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I recently repaired a global knife with exactly the same kind of nicks. Too small to feel with your fingernail, but definitely felt when cutting paper. You'll need to re-profile the knife by using a coarse stone (even a brick will do). By holding the knife side perpendicular to the stone surface, and drawing from heel to tip, until the knicks are gone. This ...


1

Most people recommend A36 steel, which is a fairly common low-carbon steel. As far as I understand it (procured mine through ebay), you just need to work at scraping off the mill scale with some abrasive. Wash, dry, then season like a cast iron pan. After that you should be good to go.


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