Is there any reason that a marble rolling pin would perform 'worse' than a wood rolling pin? My roommates recently bought a visually appealing marble rolling p
I have a cutlery set that came with 7 teaspoons. Six of them are the same, but one is different. In the following image I have three of the six on the left side
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a st
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?
Out of curiosity, I was reading about this Metallic Mold Blower Wok Range (1 Burner 1 Soup Pot). Here's another. Did I pin-point the Soup Burner correctly? Res
The batter doesn’t stick to the rosette when I dip it, it falls off. What am I doing wrong? I made the batter, heated the rosette for 15 minutes, and dip
There are these air bag openers that exists which are used in the food industry and assist with packing food: https://www.pack-secure.com/Bag-Opener-_c_513.html
I've seen recipes that require precise temperature control and had a potentially groundbreaking idea stem from it: how does the idea of fully-
What kind of equipment do I Need to turn dried chilli flakes into powder?
I have this weird spoon? I came across in a set of silverware from goodwill, it is shaped like a sidewise smashed heart, or maybe a lung? I tried reverse image
I am thinking of buying some induction ready cookware, but I still do not have an induction stove - I am planing to buy this sometimes in the future when redoin
What is the kitchen device shown here? I found it in the kitchen and it is about 18 inches long.
I bought 2 taco shell makers stoneware that have some hairline cracks in them. Will it be safe to use them? Here is a picture:
Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart
The air fry fan comes on automatically but the instructions seem to indicate I should push it off. Is it still convection cooking or is the Air Fry button for
I have been cleaning my stainless steel pan with Comet for quite some time now and have only now come to know that I shouldn't be using bleach on stainless stee
I currently have this on order and plan on using it for stocks, broths, and boiling grains/vegetables. My question is: what are the advantages of a dutch oven
If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina,
Hi folks. Can someone tell me what the markings are on this steel springform pan? I tried cleaning it with Bar Keeper's Friend already. Also interested to
In most recipes involving whipped egg whites or whipped cream, you are instructed to fold a the whipped mixture in parts (thirds) into the non-whipped mixture u