Hot answers tagged

55

It's a double bubble shot glass designed for a shot (on top) and the chaser of your choice on the bottom. It is just a novelty and fancy way of presenting special drinks. Here's a video showing how it's used.


31

While an oven preheats, the heating element or gas burner will be running at full output. For an electric oven in particular, this will generate a great deal of radiant heat. Radiant heat increases the temperature of the objects it shines on, without directly changing the air temperature. So, if you place a pyrex dish in a cold oven and then turn it on, ...


22

I specifically would like to know if anyone has used a (verified) borosilicate glass pot on a gas burner stove top I have used borosilicate glass vessels on a number of different heat sources, both in laboratory circumstances and on a standard home gas stove. and if it is safe for regular use, and by "regular use" I would specifically mean: ...


21

No, you can't. You should always assume glass is not safe to use on the stovetop. Essentially none of it is, and while there are a very few exceptions, they'll say so explicitly. (For example this set says stovetop-safe in the description.) That bowl is nothing special, definitely not stovetop-safe - it'd shatter under the thermal stress. If you look ...


15

It would depend on the type of glass. If the oven is say 300 F then starting from 40 F (fridge) versus 70 F (room) is not a big difference. If the glass is oven safe then that 30 F difference should not cause failure. 70 F to 375 F is a bigger difference than 40 F to 300 F.


14

Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker. If you want to be sure, ...


14

I would absolutely not recommend heating Pyrex with any type of direct heat, ever. That stuff goes off like a hand-grenade, highly dangerous - not to mention messy. I've seen it happen too many times for it to be even vaguely worth the risk; even when accidentally placed on recently switched-off hobs. Pyrex is a low-expansion glass. However, low-...


13

First off I want to point out the term "fresh". While some containers might keep milk from spoiling for longer, it may not taste as nice. Several things might be why: 1.) Plastics leach flavor and odor into the milk. Cardboard cartons are also lined with plastic, not wax since about the 1940s. I would say this is likely the biggest impact-- I've always ...


9

If your jars aren't in the refrigerator already, I highly recommend unscrewing the lids as soon as possible...unless you want to be able to share stories about how you found glass shards and the smell of kimchi everywhere in your kitchen one day. Depending on when you mean to eat them, I'd recommend a mix of room temperature ripening and fridge storage. ...


9

It looks exactly like a vase for growing hyacinths to me. Edit: This is wrong. As noted in comments, a hyacinth vase has a larger hole. Search for "bubble shot glass" images to see the OP's object. Previous answer continues below... The bulb sits in the top and roots grown into the water below (you have to let the water touch the bulb until the roots ...


8

How, and if, you clean your tea pot depends both on what your tea pot is made out of, and your personal preference. The only time I've ever seen it recommended that you avoid cleaning agents entirely when cleaning a tea pot is if it is made out of clay. The reason for using only water is because unfinished clay pots, like Yixing / zisha pots, have very ...


8

First, the short answer: There's a lot of erroneous information circulating concerning glass bakeware, and very few reliable sources or repeatable experiments seem to be cited. In general, I'd say that the variance among different metal pans of different materials, colors, thicknesses, and coatings will have more significant effects than the difference ...


8

What you want to do has been done successfully. There is a video and instructions here: Guinness Cake baked in Guinness glasses I believe the greatest risk of thermal shock would come when you remove the cakes from the oven. Do not take the glasses out of the baking pan and place on a cool counter top (doing this can break some heat safe glass). Cool in ...


8

Mine are (British/European) PYREX, which is borosilicate and has better thermal properties than US soda-lime pyrex. It would almost certainly be OK, but to be on the safe side I'd put it on a room temperature baking sheet (ideally quite a thick one) before putting it in the oven. This will avoid the thermal stress caused by the bars of the shelf. Note ...


8

Assuming that you are talking about a tempered glass bowl that is marketed as microwave, dishwasher and oven safe, there should be no problem in the pressure cooker. For glass vessels, the most critical uses are rapid temperature changes and uneven heating, the surrounding pressure isn’t an issue. I recommend the following safety measures: Before every ...


7

While @Brendan's answer is the correct one as it comes directly from the manufacturer, the risk with glass and other ceramics is not that it will start to leach chemicals into the water, but rather that the glass has been subjected to heat in an abnormal and uneven fashion (the heat is at the bottom and localized, the top will be coolish). This uneven ...


6

Note: I am assuming this glass is kitchenware, like mixing bowls or measuring cups, not service ware like drinking glasses or teacups. Glass melts at about 1500 F / 800 C. There is no danger of melting the glass in any type of steamer, or realistically with any equipment you may have at home. The real issue is thermal shock: very rapidly cooling glass ...


6

I suspect that it's the source of the milk rather than the container. The shorter the supply chain from cow to your refrigerator, the longer the milk will last in your refrigerator. Mass-produced supermarket milk, which is generally (always?) sold in low-cost plastic containers, spends more time being shipped and distributed than locally-sourced organic milk,...


6

Don't use brass– I believe the vinegar cleans it by dissolving a thin layer from the outside. It looks like the 304 stainless steel tap should work fine. If the rubber seal is the same material that canning (e.g. Weck) jars use, it'll probably be fine. Weck only warns against overheating vinegar solutions, which can cause the seals to become distorted— they ...


5

No no no. I cooked a whole meal and had to throw it away because my casserole dish exploded! I was heating hot pan drippings to make a gravy on my stove top and after 5 minutes on low-med flame it exploded and glass (chunks and very fine pieces) flew 2 rooms away! Thank god no no one was hurt.


5

As Fabby says, it must have something to do with a sudden change in heat. An hypothesis: they misinterpreted the French original written by Pyrex. It says, again thanks to Fabby: Assurez-vous de toujours préchauffer le four avant d’y mettre votre plat en vitre. This means, "make sure to always preheat the oven before putting in your pan". It could be ...


5

Two things to be careful of: The bowl mustn't reach the water (or even be heavily splashed). In some cases the side of the pan (assuming the bowl is in a saucepan) can heat a ring of bowl. This probably isn't a good idea. Keeping the heat low and making sure the pan doesn't boil dry can help a lot. A thin insulating spacer (folded baking parchment or ...


5

Yes, it is safe. Just wash the bottle with dish soap and hot water. Unless you do not use the oil in the new bottle frequently, degradation from light should not be an issue; you could store that bottle in a cupboard when not in use (or get a dark glass booze bottle) Personally, I would try to use a small bottle than a 750ml bottle.


5

You can't use just any sheet of thick glass for your oven door. Glass for your oven has to be tempered to resist high temperatures. Untempered glass will likely crack pretty quickly with regular use. Moreover, an oven door usually made of glass which breaks into "rough pebbles" rather than sharp shards if it breaks, to decrease the risk of injuries if the ...


4

Update based on edited question: there are no issues of toxicity. It is a very poor idea to use glass cookware on a burner. Not all Pyrex is made from high quality borosilicate glass anymore, and even if you have some, the issue is thermal shock, not toxicity. If you heat or cool glass very rapidly, the internal stress caused by thermal expansion (or ...


4

Assuming you do not have access to the instruction manual, and/or the manual does not specify whether it is safe to use the glass in convection/grill mode, I would assume not. Are there any labels and/or writing embossed on the glass? As I described in this similar question, "regular" soda-lime glass is not heat safe. Given that the glass was obviously ...


4

Using drinking glasses, or even canning jars, risks the glass cracking, splintering, exploding, or shattering. Even a canning jar is not built to withstand oven temperatures higher than 120 C/250 F degrees. True, it's been done, baking cakes in a jar meant for preserving. Far safer would be to use tempered glass containers, which are designed to withstand ...


4

Yes and No. Soda lime glass is not resistant enough to thermal shock to withstand quick changes in temperature, if you pour boiling liquid into cool soda lime glass it is likely to shatter. If hot glass is suddenly exposed to cold it is also likely to shatter. This means to use soda lime glass with hot liquids you need to gradually warm them close to the ...


4

I haven't come across one for single servings, but this looks very much like a red wine decanter, used to improve the flavour of a red wine by aerating it. The top bulb is to pour your freshly opened red wine into. The wine passes through the intentionally narrow neck and flows down the inside of the glass in the lower bulb. This exposes as much surface ...


4

Some people might be inclined to think your glass is damaged rather than dirty, and that's why you can't get it clean. In a comment you say that the discoloration is raised, which suggests that's not the case. However cook tops are, by definition, heat resistant, and I'm also assuming you didn't let this fire rage out of control for an extended period of ...


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