What's an efficient way of removing seeds from citrus fruits?

Question

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 ramming the orange/lemon/... pieces down the juicer chute. Unfortunately a few seeds escape detection and as I like to put the pulp back into the juice, I get a few crushed seeds in the juice. Not nice.

Are there any accepted utensils/techniques for removing the seeds beyond probing each piece?

Asked by jontyc

Answer

The best way I've found so far (for juicing) is to just thoroughly squeeze the pieces between thumb and forefinger over the flat part of the juicer chute so the juice flows down the chute and the seeds pop out for removal.

Answered by jontyc

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What kind of cookware is suitable for a glass ceramic stovetop?

Question

I have a glass ceramic stove surface. I need to buy some cookware, but I'm not sure what kind I need to buy.

The manual has the following opinions about what cookware I should use (paraphrased):

• Aluminum: Care must be taken when using aluminum because it can break, fuse to, or mark the stove surface
• Copper: May leave metal marks on stove surface.
• Stainless Steel: Uneven cooking results.
• Cast Iron: Not recommended.
• Porcelain-Enamel on Metal: Heating characteristics vary based on core material. Coating must be smooth or it will scratch the stove surface.
• Glass: Not recommended.

Based on that information, it seems stainless steel or porcelain-enamel on metal are the only two types that aren't going to ruin the stove surface, and that I'll get the best results while cooking if I choose porcelain-enamel.

However, I see mixed opinions all over the net about what is suitable for the glass ceramic stove surface. One article I found was here: http://www.ehow.com/how_4499460_buy-cookware-ceramic-glass-cooktop.html. Contrary to what my manual says, this person says I should include cast iron cookware in sets.

What kind of cookware can I buy that will not damage my glass ceramic stove surface?

Asked by Kappers

Answer

I wouldn't pay much attention to this list. I would just get my cookware based on what functionality I need, not based on what my stove manufacturer says.

The idea of not using cast iron on glass to protect the glass from scratches is as perverse as keeping a sunhat in the closet and going to the beach bareheaded to protect the sunhat from color fading. Your stove's purpose isn't to gleam, it is to cook. The manufacturer probably tries to shield himself from customer complaints: "your stove got scratches" "nothing we can do, you treated it against our recommendation". This would explain the overly cautious list.

I have an induction stove with a glass plate myself. I don't have cast iron cookware from the type common in the US (Lodge pans and similar), but I have a wrought iron pan, not seasoned on the outside (it developed black rust during seasoning the inside, as well as something which I suspect must be ferrous sulfide). It is smoother than cast iron, but rougher than a typical stainless steel pan. I regularly use it on my stove. Also, I regularly clean the stove with a mild abrasive (equivalent to Unilever's brand Cif) and once or twice, I had a baked-on spill which wouldn't go away with this cleaner, so I used a steel wool scouring pad instead. I worked gently, but still applied enough force to remove the residues. After cleaning and polishing with a glass-ceramic cleaner, my stove literally mirrors the ceiling. I bet it has less scratches than my phone screen. So, I think that all the stories about iron cookware damaging the stovetop are greatly exaggerated. But if you are really scared, you can sand and season the bottom.

The other claims are also dubious. Alu melts at 660°C, you probably won't reach it even if you forget an empty pan on high for hours. Nobody uses pure copper pans anyway, and if it is an inner layer of a sandwich bottom, there is no way it will leave marks. And so on. Only the glass warning is good - not because it would damage the stove, but because you risk the glass vessel itself to shatter.

Bottomline: Buy based on what material is best for cooking whatever you plan to cook. The stove should be able to take it. And if you are rough and it does get a scratch or two, then I don't see why it should bother you - it is a tool, not a fashion statement.

Answered by rumtscho

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Methods for seasoning wooden spoons?

Question

Any tips for seasoning wooden spoons? I found a couple different methods on the web but they vary quite a bit. What I've done so far is to sand the new spoons starting with 280, then 320, and finally 1000 grit sandpaper. Then I put it in water to raise the grain and sanded some more with 1000 grit. I repeated the last step 4 times and the spoon is nice and smooth. Is there a final step to season the spoon?

Asked by murisonc

Answer

I cannot imagine that sanding and buffing a wooden spoon would have any useful culinary applications, although I suppose it might feel smoother to the touch.

Generally when you season something wooden for food preparation, the purpose is to create a protective layer to avoid warping or impregnation.

If I really wanted to season a spoon, I would season it the same way as a wooden cutting board: Use a food-grade mineral oil and rub it in thoroughly with a cloth or paper towel, then repeat as necessary after it is dry.

Like hobodave, however, I have never done this nor heard of it being done. The cost of a wooden spoon is probably less than the cost of the mineral oil you'd need to season one. If your spoon starts to warp or take on strange odours, just buy a new one.

N.B. I can think of one exception, which is if the spoon takes on a fuzzy texture when you get it wet. In that case, sanding it would be done in the context of raising the grain. But once again, it's extremely rare that you'd need to do this with a cooking utensil - this is a far more common requirement for homemade (i.e. DIY) wood products.

Answered by Aaronut

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What can I do about scratched pots?

Question

I have a pot that is really nice, and I was silly enough to use a metallic spatula. It is not Teflon but looked ceramic, and it has scratches now. Can any repair be done?

Edit: I am including an image below

Asked by Vass

Answer

Laura is spot on on this one. Those scratches seem entirely superficial, and if they don't affect your ability to cook with this pot, you are best off doing nothing.

Enameled cast iron is a great material to cook with, but once it becomes seriously chipped or deeply scratched, you're pretty much SOL. There isn't a food-safe high-heat enamel paint or coating that would perform the same as the original coating, as far as I know. Luckily for you, your pot still seems completely usable.

I understand that the scratches may be "unsightly", but the best advice I can offer is to keep using it. If there's food in the bottom of the pot, you can't see the scratches! Problem solved!

Answered by heathenJesus

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Does 1 tea spoon correspond to half table spoon?

Question

I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?

Asked by Anisha Kaul

Answer

One tablespoon is three teaspoons, so no, it can't be considered half a tablespoon because it's one-third instead :)

You can use three teaspoons to measure out one tablespoon, but it might be tricky to measure the other way: as Rumstacio said below, the 1/3 is by volume, and it can be difficult to eyeball the volume of a semi-sphere (1.3 the height of the spoon is not 1/3 the volume because it's wider at the top).

Answered by Yamikuronue

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Difference between cooking vegetable curries in a pressure cooker and a wok?

Question

Is the difference only w.r.t time consumed?
Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker?

EDIT 1:
Q: Do the spices change their taste when cooked in Kadhai versus pressure cooker?

Answer

What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.

As for texture, use the one that you like.

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Is it wise to use vinegar to handle rust for cooking utensils?

Question

Sometime, the cooking utensils can be damaged by minerals in the food and cause some rust. Would it be wise to use vinegar to remove rust for cooking utensils or are there are better methods?

Answer

Vinegar wouldn't be harmful. The resulting reaction would create a ferrous salt which would be easily washed away. However, it was probably the vinegar and other acids in your food that cause the rust in the first place. Steel items stored in a acidic environment rust faster than those in plain water. Washing and storing dry is the best way to prevent rust.

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Is it safe to use the same cooking utensils for raw and cooked meat?

Question

So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure about.

Last time, I used the same utensil the whole way through. I know, many are likely cringing at the thought. But I was afraid of over-cooking so I was as attentive as possible to the steak.

I'm wondering if this is "safe". I'm guessing most will say it is not, and that's fine. I'd like to do better if it's not safe. I bought a pair of tongs since then (I was using a spatula to flip before!) but I still only have one pair. So, should I be placing the steak in the pan with the spatula, flipping with the tongs, and removing it from the pan with...something else?

Is it safe enough to use the tongs, and rinse them each time they touch meat before it's finished? Should I be scrubbing them with soap each time? Should I simply stick to different utensils? (In which case I might just stop cooking--I don't have that many utensils, don't plan on buying more for this purpose, and quite frankly I don't wish to clean so many utensils when I'm finished cooking)

I know there are other topics, but they haven't been quite as specific as the questions I'm asking here, so I hope I can get a good response on the subject.

Answer

Most chefs will use there fingers to put the meat into the pan, then wash their hands. Turning and lifting out, some will use a spatula, with the utensil touching only the cooked, bottom side of the meat, not the top. Thus only needing to wash the utensil at the end of cooking. I have seen some chefs use tongs, though I can't comment on their practice.

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How to remove mould from a wooden spoon

Question

One of my wooden spoons has mould on it (black spots, not able to be removed by surface scrubbing - I went on holidays without clearing the dishwasher...).

Is there a way to remove the mould? Or should I just buy a new wooden spoon?

Answer

If its soaked in the spoon, I'd not risk it for an inexpensive wooden spoon. A soak in a bleach solution is the common treatment though. I'd buy a new one or replace it with a high temp silicone spoon (no unremovable mold issues in the future then!)

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What is the proper way to dispose of a kitchen knife?

Question

How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up real well.

Answer

I agree on the Goodwill thing, but it pains me to think of putting tape on a knife blade -- someone's going to have to clean it off, and that risks someone getting injured.

Instead, find a piece of cardboard that's longer than the blade of the knife, and more than twice the depth of the blade with an inch (~3 cm) or more to spare.

Fold the cardboard in half, so it's now roughly larger than the size of the blade, and then place the blade so the back of the knife is against the fold (you can do it the other way, but you'll risk dulling the knife ... cutting paper isn't good for knives), then tape it down.

You want to make sure it's well compressed, so the knife is being held in by friction. You could always sandwich something rubbery in there with it to help with the friction.

(this is how I used to transport my knives when moving between apartments)

...

Another alternative, if you're really disposing of it, and don't mind dulling the blade, is to poke it into a piece of corrougated cardboard. Just find a piece that's longer and wider than the blade, set it on the edge of your counter, put a hand on top to hold it steady, and then slowly push the blade in.

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What is this teapot and where can I buy it?

Question

I recently watched this video and instantly fell in love with the shown teapot. As you can see, the strainer is movable and integrated in the handle very cleverly.

I tried searching for it with the little info that I have, but nothing came out. It looks like Bodum, but it's not. All search variations for "teapot with integrated strainer" return very interesting results, but none is the one I search for.

So if someone has any idea what brand it is I will be very grateful.

Answer

I think that I found the patent for the teapot, but was unable to find anything else about it. Here is what I have found so far:

http://www.freepatentsonline.com/6655261.html

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