33

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 (...


24

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.


21

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 ...


17

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.


16

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 ...


15

If its soaked in the spoon, I'd not risk it for an inexpensive wooden spoon. A soak in a bleach solution is the common treatment though. I'd buy a new one or replace it with a high temp silicone spoon (no unremovable mold issues in the future then!)


15

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 ...


14

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).


13

I always submerged mine in warm water and, bare handed, worked the cap until it came free. The water should dissolve the salt with the help of the mechanical action. That was with glass bottoms and metal tops. You should be able to brute force your full metal shaker with no ill effect as the metal will have a much higher shear strength than the salt that is ...


13

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 ...


13

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.


11

I would recommend using Whiskey Stones. They are used in whiskey instead of ice cubes. So they should be heavy, won't rust, and are supposed to be immersed in liquid that you'll consume. I think that probably meets all your criteria. Whiskey Stones Another alternative is to use a rack. This comes with the Sous Vide Supreme and I find it quite useful for ...


11

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.


11

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.


10

One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :) You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the ...


10

I wouldn't pay much attention to this list. I would just get my cookware based on what functionality I need, not based on what my stove manufacturer says. The idea of not using cast iron on glass to protect the glass from scratches is as perverse as keeping a sunhat in the closet and going to the beach bareheaded to protect the sunhat from color fading. ...


10

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.


10

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 ...


10

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 meat does ...


10

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-...


10

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 (...


9

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.


9

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 ...


9

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 ...


8

You can always go with steel pie weights.


8

Short answer: I've only heard good things about the CCK #1 small slicer, and would suggest that. If you're new to the style of knife, pick up a cheap carbon-steel Dexter Russell one for like $20-25 at your local Chinatown. Long answer: Chinese slicer knives (more commonly called Chinese cleavers) are multipurpose knives, so they fill the same niche as ...


8

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 ...


8

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-...


8

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.


8

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 ...


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