Culinary Equipment

Where can I find recipes for a home sous vide machine?

Home sous vide machines are still extremely rare, and as such most recipes and information is written with chefs in mind.  Sous vide is a technique particularly popular with the “molecular gastronomy” movement at the moment, so you’re likely to
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What is a chinois?

A chinois (aka chinoise)  is a finer meshed version of a china cap.  They are used for straining soups, stocks, and sauces, usually to remove as many particles from these liquids as possible for a smooth, clearer result (although for “perfect”
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What is a spider?

Spiders are a chef’s tool used to fish items out of liquids (often water or oil in the fryer, they’re a great tool when cooking delicate artisanal pasta).  They look like a shallow sided, wide cup made out of mesh
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What is a china cap?

A china cap is a tool used in many restaurant kitchens.  It is a large holed (like a colander) strainer with a stick-shaped handle on one side.  It is significantly larger than the strainers found in most home kitchens and
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What’s the best way to clean cast iron cookware?

Cleaning a cast iron skillet can usually be done with a stiff brush or sponge without soap.  Using soap can remove the cast iron’s seasoning, which is important to protect because it imparts flavor, improves browning, and gives the pan its
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What is a potato ricer?

A potato ricer is a kitchen tool that forces cooked potatoes through a bunch of small holes.  It works similarly to a garlic press, just on a larger scale. Why would you use a potato ricer? Pressing chunks of boiled
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What are some good ways to use a 4-piece multi-cooker steam pot?

Multi cooker steam pots (for those who aren’t familiar with them) are a common pot set including: 1.  a large deep pot (often called a stock pot by home chefs), 2.  a metal strainer insert that sits just inside that
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What is a food mill?

A food mill is a hand-crank driven device that home chefs used to use before the food processor became popular.  Their job is essentially breaking food down into smaller pieces without turning it into a puree.  Commercial chefs still use
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What is a mandoline?

To a chef, a mandoline is not a musical instrument (“mandolin”), but instead a bladed device used for slicing things thinly and evenly (primarily produce).  Using a mandoline involves pressing the item to be cut against the back of the mandoline (made of
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