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60

They look like the Dutch "mini pancake" pans... they're used to make poffertjes. There are nearly identical pans on sale here. The Wikipedia article talks about them more specifically: Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike American pancakes, they have a ...


30

That pan is identical to the one used to make a Thai dessert that is made out of a coconut mixture. I live in Thailand and see them almost every day. It is called Kanom Krok and is very popular throughout Thailand.


28

Tilt the lid. It will stay where you put it… approximately. See pan top left & pyrex bottom right; they will stay like that all day if needed If it really refuses to stay, then wedge a spatula [or any other bit of wood or plastic (& of course, not metal if it's going in the microwave) of any appropriate size]* in it, either from the edge, down the ...


24

Thin cut meat will curl if there is an outside perimeter of gristle or silverskin (which there usually is). Those things shrink faster than the meat, causing the curling. Take a pair of kitchen shears or a sharp knife and make tiny cuts (it shouldn't take more than 1/4 inch) every inch or so around the perimeter of the steak, just into the meat itself. That ...


23

Lining with foil works well with cooking methods like baking or broiling, where the food is not stirred or manipulated much, and so the foil can sit undisturbed. With stir frying, you are quite likely to break through the foil while doing the stirring, and have to clean up fully in any case. Also, you probably would not get as good a stir fry due the thin ...


22

Cook's Illustrated has demonstrated that different baking sheets can cook differently. They found that some of the sheets would cook unevenly or would even cook faster than other sheets, in the case of a double-layer one they tried. Their results were that finish (light or dark) was not as important in determining how a sheet behaved. More important was ...


18

I have a ceramic-coated pan too, and always treated it with care (plastic utensils, no overheating, etc.) It failed too, after some time (I think I've had it for 9 months now, and used frequently). Unlike a failed Teflon pan, it does not look or feel any different. But while at the beginning it was superslick, with everything gliding right off it in a ...


16

You can't effectively line a Bundt pan with paper. My favorite method is to mix cake release and keep it in the cabinet. It lasts for months and months. Just mix 1 part vegetable oil, 1 part shortening and 1 part flour (roughly, by volume). Brush that mixture in the pan, getting all the nooks and crannies. It doesn't make the mess that traditional flouring ...


16

Funny enough, I saw a little silicone gadget the other day when I was out shopping - those stick men called Lid Sid are designed to do exactly what you want. Granted, they are real unitaskers, but also kind of fun. Other manufacturers make similar items in other shapes - I have seen sheep, witches and others.


13

This review does not make sense as it's incompatible with the physical laws of the universe. A change in bakeware material or thickness may alter how quickly heat is transferred from the air in the oven to the food, perhaps enough to change cooking time in some cases but not significantly enough to burn things. Take for example a thick cast-iron pan versus ...


11

There are a couple of reasons, traditional and some functional: The home cultures where these recipes are indigenous use a wok, so many recipe authors go the same way Woks are usually made out of carbon steel, and are poor conductors of heat. This means that the strongest heat from the concentrated heat source is in the center/bottom of the wok. As you go ...


10

As others have already said, it appears to be polymerized oil. It happens when oil is left in the pan hot for a long period (temperature depends on oil), or smoking for not as long. However, lye probably isn't required to remove it. Bar Keeper's Friend and a bit of scrubbing will probably manage to take this off. As an advantage, while getting BKF on your ...


10

I would actually recommend the opposite of what was said above. Since the meat is so thin you may have much better results pan searing it in an extremely hot pan from slightly frozen. This way the outermost layer will start to undergo the maillard reaction long before the inside of the steak reaches a medium-rare temp and will give you a better chance of ...


10

This kind of pan seems to be used in many cuisines. In addition to the Dutch poffertjes, and the thai desert mentioned in another answer, an identical pan is used to make a south Indian dish called Puddu or Paniyaram. From the Wikipedia article: Paddu or Kuzhi paniyaram is an Indian dish made by steaming batter using a mould. The batter is made of ...


10

The specks are corrosion pits. Austenitic stainless (aka- 18-8 , 304 , and several other numbers) are notorious for pitting in salt (halides). The 316 and 317 with molybdenum are more resistant but I doubt any cookware producer would go to the extra expense to use these alloys. However, I expect sitting for a couple days with salted water would be needed for ...


9

I'm going to assume that this is a non-stick coated aluminum (maybe s/s) pan and specifically Teflon or one of the common knock-offs; those are the only types of pans I've seen that are white under the black coating. If you had well-seasoned cast iron, it would be grayish colour (well, iron). It's not unsafe in the same sense as eating raw meat is unsafe, ...


9

Ensure that you're not washing them until after the pan has cooled - the cooler water can cause warping if you do like my fiancee and take them right off the heat into the sink to soak.


9

That is a Holzit pie pan, used for making berry pies, where the filling may expand and run over the side of the pie during baking.


8

This looks like half-polymerized oil. It happens when you overheat a layer of oil in the pan. It won't come off through scraping. If you insist on removing it mechanically, you will have to try a polishing brush on a Dremel or something similar. I remove these chemically. Make a lye concentrate in the pot and let it sit overnight. Rinse very (!) thoroughly....


8

Induction cooking works by generating an electric current in the metal cooking vessel and converting that current into heat, which requires a resistive material (i.e. a poor conductor). It's a bit of a catch-22, because you need a good conductor to actually distribute that heat. This is why some of the best induction cookware is clad metal - two layers of (...


8

The simplest way to remove kidney cores is to cut the kidneys in half (horizontally) then snip the cores out with a pair of sharp scissors. With practice this can be done in two or three quick cuts.


8

No. Neither plain stainless steel nor non-stick pans (which yours is as it's coated with Teflon) need to be seasoned. Not only is seasoning unnecessary, but it will only cause your pan to look dirty. It would do no good at all. Seasoning is all about preventing rust and sealing "pores", making the surface more resistant to sticking. Neither of those things ...


8

If anything is leeching, it would be stuff leeching onto your frying pan, not the other way around. It looks like the spots on the inside bottom of your pan are hard water deposits, maybe combined with residue from food cooked in the pan. Yes, at least in the photo it does have kind of a brownish tint to it, but I don't think it is rust, as stainless steel ...


8

A different option is to use a silicon lid. You don't have to leave it open, you just cover the pot fully and it bleeds off steam on its own just like a tilted solid lid.


7

Structure is the main reason a tube pan is used for angel food cake. Angel food cake rises a lot, but does not have much of any gluten network or other means of supporting this structure. The egg whites can hold the air bubbles initially, but will lose them eventually. (Hence you should not delay baking after the batter is mixed, and you should treat the ...


7

It looks possible that the two pieces don't actually go together. The patent referred to is number 625702, for an enameled chafing dish with a domed lid. (It's kind of hard to tell, but I think the innovation being claimed is the lip/indentation which allows the handle to be attached without damaging the enamel.) The patent does mention the inventor's ...


7

Liquid naturally comes out of all meats as they cook. If you're using high heat and a frying pan, you don't really notice it because it evaporates quickly. That brown stuff you see in a frying pan after cooking meat on high heat are the evaporated juices. If you're baking them at around 350 F, you'll also notice water being released. This is amplified if ...


7

50% seems a big difference to me, but if you're comparing against a baking tray that keeps the bottom of the cake cool for several minutes, then switching to one that heats through very quickly will certainly mean the cake has less time-to-live in a hot oven before it starts to "burn". If you're only baking for a few minutes anyway then the time the pan ...


7

Thermodynamics indicates heat transfer through contact (conduction) is the most significant means of heat transfer. Rate of heating via conduction is a factor of type of material and thickness of material. Law of thermodynamics applies to "sideways" distribution as well as through heating. So let's take an extreme case: Starting from room temperature, with ...


7

If by "paper tape" you mean "strips of (food safe) paper or parchment" then yes, it's possible. But before we talk about the how, let's have a quick look at the why first: Most cooks want to match the size of the bun to the size of the patty or vice versa. Unfortunately, some recipes can be a bit unpredictable as far as the rising and expansion of the buns ...


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