Category "equipment"

Technology improvements of microwave ovens for thawing and reheating

We own an 800W microwave oven that was bought in 1999. It still works fine but I am thinking about replacing it, specifically since I hope to benefit from techn

How to select a good non-stick pan, price point wise?

I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some mor

Why would different types of pots/pans (made from different metal) give a different taste to food?

There's many types of pots and pans: from copper to stainless steel. I own several different types at home. I have been using them, and I've noticed a slightly

Is it safe to use non stick cookware over a flame? [closed]

I have recently started to learn how to cook. Whenever I am trying to make a chapati or to cook a vegetable, I start experiencing an acute hea

Whatever Has Happened to This Fork?

I left some dirty dishes over a summer internship. Now, cleaning up, I have found that some of the silverware has developed a rough surface. After sitting ove

underfilled whipper canisters

I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putt

How to inject carbon dioxide into hard candy, to make popping rocks?

I have a great idea for a unique candy recipe, but to achieve this I need to be able to make pop rocks. The pop rocks would be inside the candy. Doing some re

Why is there a small piece of iron sponge in my electric water boiler?

My electric water boiler has a small, yet dense bit of iron sponge, about the size of a Brussels sprout. I think it is something to prevent the water from super

Siphon for testing new recipes: 250ml or 500ml? [closed]

I already own two 1 litre ISI siphons but they are too big when I'm developing a new mousse or recipe in general. I don't have a restaurant, I

Why would a steam rice cooker suddenly make my dad sick? [closed]

My dad has owned the same rice cooker for years and it always worked fine. Recently, every time he makes rice, which is all it has ever been u

An electronic tool for mixing while the pot is on the fire

When cooking a pudding cream, we need to constantly mix the cream while it is on the fire, in order to prevent chunks from forming and keep the cream smooth. It

What are the pros and cons of various woods used in wooden utensils?

Looking up wooden utensils on amazon, I've found bamboo, maple, olive wood and birch wood spoons/kitchen utensils. Is there any clear benefit to one wood over

Making high-quality frozen-food at home?

There's a french chain, picard, which sells gourmet frozen food , for the french. And they really like it - so it must be really tasty. But it's expensive. On

iSi Gourmet Whip Plus - 0.5l or 1l?

I'm buying a iSi Gourmet Whip Plus and I'm not sure which size to go for. The difference in price is only $4 so cost is not a factor. I'm a home cook and mostly

Do Ice Wands have an advantage over a homemade solution?

It's recently come to my attention that I've been flirting with disaster by regularly cooling large pots of stock (~2 or 3 quarts at a time) by moving them stra

Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?

I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the f

Should I bake cookies with the oven heated from the top or the bottom?

Last time I made a chocolate chip cookies, my cookies became black because I did not know which side of heat to use. Should I heat the oven from the top or the

separating almond flour from almond meal

I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from

Should I season my paellera?

I bought a carbon steel paella pan. I've looked up if people season it (link) but on Wikipedia I've read: As with other cast iron vessels, a seasoned pan or

Why is the handle of sauce pans tilted and not horizontal?

Why is the handle of a saucepan tilted upwards now-a-days rather than the old fashioned horizontal handles?