My application is for juicing but I guess it would apply to fruit salads as well. I have an auger-style crushing juicer and roughly remove seeds I see before r
Chinese slicer knives look like cleavers, but are very thin and meant to chop foods that are reasonably soft, e.g. not bone. I've heard that Chan Chi Kee (CCK)
A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example i
A peel is the utensil used to transfer loaves into the oven: http://en.wikipedia.org/wiki/Peel_(tool)">Image source: Wikipedia I've done a couple of them us
Ideally I would like a set to build a kitchen around. Knives and the most vital and commonly used utensils. The best kit relative to it's pric
Any idea how I can facilitate the untwisting of this stuck salt shaker? I was thinking an oil filter wrench but that may break it. Should I try soaking it?
I have no idea what this thing is, and it appears to be a kitchen tool, but for what? I put up a YouTube video of it, and would love to see if anybody knows ex
I try to touch only the handles of my cutlery (as recommended here), but I have one doubt. After washing, I place the cutlery upside down in a plastic basket. T
When you put a steamer in a pot of boiling water and put vegetables inside the steamer, how do you get them out after they are done? What tool do you use?
I am in the process of upgrading my kitchen hardware. First thing's first: I need a better set of knives than what I currently have. Rather t
Does using silicone in place of metal, Pyrex or other materials have an impact on food taste?
Say I were to be cooking chicken in a pan, and I'm using tongs to flip the chicken periodically. By the time the chicken is done, how can it still be safe to us
i purchased sizzler plate last month. I am using it once or twice in a week. However it is getting lots of rust on it. within 5 minutes of was
I eat scrambled egg whites every morning, cooked over low or medium heat (they have better taste and texture over low, but sometimes I'm in a hurry) in a non-st
I’ve got some (partially glazed) clay dishes, the kind that are used often for Spanish tapas or as containers for some soft French goat cheese: The pro
I moved into a new home and found these spikes left behind in different drawers in the kitchen. I assume they are for cooking, but they are not items that I hav
My preferred method of cooking baked potatoes is to lightly coat them in olive oil, then wrap them in foil and skewer them before baking for a couple of hours.
Any easy ways to identify microwave friendly utensils? I know some basic guidelines like, "no metallic items", but am confused about certain kind of glass dishe
I often have to resort to prepared food from the local supermarket for a number of consecutive days because my parents are on vacation. This food is sealed in v
I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these: