I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally br
I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever
I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking f
Swing-A-Way can openers used to be made in St. Louis, MO. After the family sold out they finally ended up being made in China. The quality went away. I thought
I am a complete amateur when it comes to the world of cooking. My recent attempts to teach myself have unfortunately lead to me needing to ask: How did I expl
I don't have an oven and I am not planning to purchase one but there are lots of recipe that need an oven. My question is, is there any way I can get the same f
Hi I have a similar pot (SS Stovetop Espresso Maker) and have been using it extensively. Recently I have noticed a few rust spots in the section where you nee
I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap st
I noticed a trivet at Aldi going for quite cheap and picked one up. My understanding of a trivet is that it's something you use to diffuse the power of a burner
My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand th
European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not ex
I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
I was told to put my cast iron skillets in an open fire to clean. We did and now they have a red discoloration and look worse than before. How do I clean the
I've been watching some cooking shows, and they seem very keen on there thermometers. They have prob thermometers, oven thermometers, meat thermometers, confect
I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find tha
We recently moved to Indiana from Colorado. Our new house in Indiana has a water softener and I have read that soft water can cause Bunns to overflow. I have
In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low
My roommate has an old mortar made from stone that had been outdoors for quite some time. She rinsed it thoroughly,put it in a big pot, and boiled it to kill an
I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed.
I am purchasing a PLA/ABS/etc. 3D printer for various projects and a friend asked me to make a Jell-O mold. I am aware that PLA degrades into harmless lactic ac