Tempered chocolate, thickened caramel, even ice can all be used to produce a container (aka cup, mug, glass) for a liquid which, after drinking, can then also b
Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemi
Do I have to use a mason jar to ferment veggies? Or would any jar do? In case of the latter, does it have to be air sealed?
Would the cooking time change if I microwave some food in a porcelain or stoneware container rather than plastic? More details (if you have time to waste) I g
What is the standard for kitchenware tray and container sizes in the USA, that is the analogue of the Gastronorm standard in EU? For instance the standard sizes
I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixtu
I like to eat off silicone containers. I've noticed that if I rinse them right away after eating, there will be basically no visible residue left on the surface
I have bought a 5l container of olive oil which is impractical for daily use. I intend to decant it into something smaller but I'm not sure what to buy. I know
How do I open this cap? It is from a bottle of Bombay gin. (click to enlarge)
This is a common pack of Lavazza ground coffee: but at the bottom there is this symbol: What does it mean? And what is specific about France here?