I don’t know if it has an official name, but it’s a spaghetti tool. The holes are for measuring portions and the tines are for stirring in the boiling water and for serving after it’s strained.


The handle of the round plastic object feels really distinctive to me. It would clearly work with a normal hammer-like grip, but it also has the thumb-print inviting the user to choke the grip up close and apply lots of force. I'm pretty sure it's for scraping. The metal tool is a bit confusing; it looks like it could cut, but it's clearly not a knife. ...


It's a lemon/lime wedge juice squeezer. Only place I've ever really seen them used is in British Indian restaurants. Pop a wedge in the gap, squeeze the handles, juice can be poured with reasonable accuracy from any of the fluted edges. No messy fingers. Image from Amazon


reference: http://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html Let's take a moment to look at the heat transfer equation. Looking at it, we can see the ways to get more efficient heat transfer q / A = k dT / s q / A = heat transfer per unit area (W/m²) k = thermal conductivity (W/(m·K)) dT = temperature difference (°C) s = wall thickness ...


My google-fu powers tell me that yes, it's indeed a mini cake divider. You put it on top of the cake and slice through the slits to get uniformly sized cake slices.


This is a single salad tong, as seen here Notice the way the two tongs connect at the handle, and how the nearer one has the same shape as the poster's image.


Not really an answer to your question, but a possible alternative - why not frozen garlic? I use a lot of fresh, but there are 2 different sorts of frozen I use too - one is Indian in origin & comes as a bag of 'cubes' of frozen paste. It loses some of the punch of fresh, but you can simply add more if required. UK pricing maybe £1.10 for 500g. The ...


I've accidentally run my scoop, a Zeroll with conductive fluid inside the handle, through the dishwasher. I don't know this for a fact because I didn't cut mine open to check, but I believe what happened to mine (and what's happened to yours) is that the fluid is meant to work at normal body temperature and when it gets too hot, like in a dishwasher, it ...


This is an ice crusher. You put some cubes (or use your ice pick to cut a hunk off from a large block), put it in the compartment, and squeeze it closed. Those gnarly bumps and teeth will crush the ice. I would personally consider it more "home bar equipment" for crushing ice for cocktails, though that's certainly not the only use. As mentioned in ...


How nice to have a question I can just answer. I remember the ads for that thing. You can still buy it, it is called The Miracle Thaw. Now there are knock offs. I am so pleased that you didn't ask how. It's too close to my bedtime for that.


Is the liquid inside the handle? Some ice-cream-scoops are hollow and have a liquid on the inside to help heat conduction - this helps melt the ice-cream and prevent it from freezing to the scoop. Here's an example: http://www.amazon.com/Zeroll-1020-Original-Cream-Scoop/dp/B0002U34EW/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1407359424&sr=1-11 Note ...


One reason could be that dishwasher detergent significantly affects aluminum items. I learned early on that aluminum pans lost their shine and had a dark residue on the surface. Not 100% sure, but it seems like oxidation. With a good cleaning the shine can be restored. However, I no longer put any aluminum items in the dishwasher and no longer deal with this ...


Assuming they are the same size as the other forks and spoons, they are most likely ice cream forks. Other possibilities are a terrapin fork or a ramekin fork (both are more specialized, and possibly less fun, than an ice cream fork).


I found a Swiss website that offers a similar set of tools, called «Ustensiles à courge», which translates to «Squash utensils». Squash utensils I believe that @ShapeOfMatter correctly identified the purpose, so I am givng that person the correct answer status...


The photo suggests you are using a knife that has serrations. Dirt can get trapped between the serrations. This is not likely to be metal from the knife, but the dirt.


Anything you want to make thin strips of. Green beans, carrots, something small enough to fit in there. You drag it through and it is split into thin slices. This is an "action shot" from a slightly more specialized version available on Amazon.


It looks like one I bought a few years ago, it was suppose to cut corn off the cob. You put it around the small end of the corn and rotate in a downward motion. I didn't like the results and went back to using a knife.


I have a definitive answer. I found a manual to the combination microwave oven, which is a Samsung C108STBC or similar. The accessories to this oven (which can grill and/or microwave) include: a roasting spit (also referred to as "roasting stand") which is the larger spike. The roasting spit is a convenient way of barbecuing a chicken, as the ...


This is a collection of identifications from existing answers. If you know what something is, please add it here, rather than adding yet another answer - and remember to explain how you use it! 1. An egg scissor. Lee Valley used to sell some as recently as this century. You hold it like scissors, open the blades, put the circle over the top of your hard-...


Silicone utensils are extremely nonreactive, and thus do not have any impact on the taste of foods directly. Like most utensils, if they are cut or abraded, and soil remains, that may affect taste or performance, but that is not inherent to the material itself.


There are several aspects to this: first, consider the meat. Chicken from the supermarket, ground beef, or a piece of steak? Chicken is more likely to be contaminated - I treat anything that has touched raw chicken as contaminated and do not reuse it. A steak I am a little less worried about, partly because I like my steaks well seared on the outside so ...


The spike stand in the background looks like a ticket puncher that you'd see in a cafe. As in, after you pay your ticket, the staff member pokes it through the spike to collect them all.


reference: http://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html Let's take a moment to look at the heat transfer equation. Looking at it, we can see the ways to get more efficient heat transfer q / A = k dT / s q / A = heat transfer per unit area (W/m2) k = thermal conductivity (W/mK) dT = temperature difference (oC) s = wall thickness (...


FOUND IT! From The Sweet Home The Zeroll isn’t dishwasher safe. Often you’ll see that fact associated with the heat conducting core of the scoop, but that’s not really the culprit. The folks at Zeroll were able to explain a bit to me about how the core of the scoop works, and why it isn’t dishwasher safe. According to Zeroll, the fluid is a “non-toxic, ...


If the glasses are at all damp, it may make sense to store them up-side-down. In bars and restaurants, you often see plastic mesh like this: That webbing lines trays, shelves and the area beside the sink for drying dishes. The mesh keeps the dishes or glasses, which may still be damp, from actually touching the surface they're sitting on. In the case of ...


I'm unsure about an English term, but in German it is a "Quirl", related to the "whorl" of twigs on a stem it was originally made of - for example from old Christmas trees: (source) Later versions mimicked this with a star-shaped wooden or porcelain "head" on a wooden handle, (source / source) the plastic head is a more modern twist: (source) In ...


The extra pivot does nothing to ease the hand force required. Coarsely chopping first can help, but not by a huge amount. I've seen (never used) something that should help a lot: a screw garlic press, either cheap or a bit more expensive (links are to arbitrary examples on eBay and Amazon). You'd want to make sure that the hand that's holding it (as ...


They Z shapes look like roasting spikes (or skewers) Used for odd shaped birds and meat cuts to make suitable for even roasting, especially on a spit-roast (rotating roast machine) The Z shapes spikes are used to hold out a flap, or to hold two parts together. The bend is used to lock it in place against another part of the meat, or against another spike ...


The obvious solution is to not let the spoon in the pot. While you may just let it rest on the pot, you can also use a spoon rest, as I do. Spoon rests I always let one of those on the oven so that I can avoid making a mess of my kitchen when I am finished using my ustensils.


The Chinese cultural norm is to eat rice with chopsticks. It would be very inconvenient to constantly switch back and forth between eating with chopsticks and a spoon depending upon whether you were eating rice or vegetables or meat. To get around the loose grain problem, you can use the shovel method. You pick up your bowl and use a shoveling motion with ...

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