I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie do
In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have
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
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 97808578355
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mou
I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed
I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a clot
I have canned a lot in the past with with aa jar here and there. But the last year I have lost so much food to crowning of lids after they have sealed. I again
We've recently acquired a food processor, and can't work out for the life of us what this attachment does. The manual, and Googling, hasn't helped. Here's the a
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
To get bone marrow out of whole beef bones, and for serving bone marrow in a bone piece on the plate nicely, you need to cut the bone into slices. It is a lot o
I have a recipe for stained glass crepes, now my question is this:what food coloring could be used to simulate stained glass for said crepes? READY IN: 1hr 10mi
I saw this tool at a yard sale today. It appears to be some sort of slicing or cutting device. The construction however seemed fairly lightweight, I couldn't pi
Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring
My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fash
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a
Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert to my
What is this device? It's about 8cm long when closed, and has little indentations on the top piece and raised lines on the bottom. Possibly it could be used t
Recently, while cleaning out my mother's kitchen, we came across this tool: When closed, it is about 8 inches long (the box at the end is maybe 2 inches by 2 i