Kitchen little things (2)

[Nonsense]

Nonsense, Natasha, it is the "silicone" ones that melt plastic in appearance and touch... Those are silicone like rubber, they never melt.

Girls, those blades that melt are nylon, not silicone.

Well, you confused me, poor! In stores they write "silicone", and I believe.

[Yuliya K]

Yuliya K, Is Julia suitable for induction?

suitable for induction?

Lilechka, I don't know, I have gas ..

For induction, I have two de Buyer steel pans from Metro.
Gorgeous! Before the first use, you need to ignite (have you seen the topic of patination?)
And that's all. Now I even took a picture, but for some reason I could not lay it out from the tablet.
Without any teflons :) I store one in the other, shifting it with a paper towel

Black soot is not so scary in real life, this is already a non-stick coating
By the way, they usually come to the Metro during Maslenitsa for an action, I've noticed it for a couple of years.

Girls, those blades that melt are nylon, not silicone.

Well, you confused me, poor! In stores they write "silicone", and I believe.

That's right, they are nylon. But for some reason, there are two materials for the blades on sale - "metal" and "silicone", sometimes wood. Well, here they are called silicone by article numbers, and they write on the price tag, but in fact they lie godlessly! Silicone is like rubber, everything else is NOT SILICONE,

[Twig]

Twig, I also bought such a steel frying pan in the subway, and only then I saw how it should be prepared for use. You have such a uniform coating, is it possible to do it at home on the stove? Since the question is off topic in a personal, please share your experience. Thank you.

[IrVas]

IrVas, so at home and ignited. A little oil and heat to smoke under a hood.
And then, when baking for the first time, it is necessary to periodically lubricate with butter. And then add enough butter to the dough.
I still have this firm deep. I don't like them. Too confusing, food should not be left in them, you must immediately wash, spread with oil. You can't cook with sauce in them, it's too confusing. And the pancakes are my favorites. Pancakes baked, wiped, and put away until the next pancakes.



A video from Chuchelka saw how she turns cheese cakes in such pans.

[Twig]

Thank you, Twig... I looked through the topic, saw it. I was embarrassed by what everyone was doing on an open fire, and I was upset, I have no such opportunity. I'll try it on the stove.

I have a Teskomovsky spatula for pancakes, I am very happy, nothing melted.

[Miranda]

Horror, not a spatula!
Melted on my new pancake pan when I tried to flip the pancake.

Miranda, I also somehow bought a cheap plastic one in "Pyaterochka" and was horrified how it melted right away, I no longer experiment. I don’t remember how many years I have been using an inexpensive plastic Ikeev spatula from the GNARP set (now such a set is 99 rubles) for pancakes - nothing happens to it:
🔗 (as nothing happens with the ikeevsky dish brush)

I don’t delete. I sort the important into folders. But something in the general heap and sometimes you have to search for a letter.

Twig, I also do not like cleaning, etc. mail and I like the letters to be sorted, so I immediately set up filters for incoming letters. Very comfortably. In Yandex and Mozilovskaya mail there is such an opportunity.

I also like the Ikeev's scapula. From a series of cheap and cheerful.

Teskom's scapula

And for me it was this one that burned the first time. I have already mentioned this somewhere, maybe here.

I also like the Ikeev's scapula.From a series of cheap and cheerful.

+1
I also constantly use their spoon-spatula with a blunt end - one of the most popular in my kitchen

[Olga VB]

Olga VBwhat kind of spoon-spatula?
I have the most running one - this is the Ikea spatula from the triple cheapest set and the Ikeev silicone spatula. Although she was on a leg, none of them jumped off.

Members of the forum, did anyone come across wine and champagne corks with a pump in stores? I would be grateful for the direction, in which store to look.

Good day!
Please tell me who uses what pans for an induction cooker (except for de Buyer)?

[vesna04]

vesna04, for pancakes? ...
Plain cast iron! Favorite !!!! That's just baked! Lace, thin ...

I don’t remember how many years I have been using an inexpensive plastic Ikeev spatula from the GNARP set for pancakes

Before that, I had no plastic at all - wooden, silicone and just a hundred years ago, iron - and somehow I did not think that it could melt. I have culture shock and psychological trauma

I would trust Ikeevskaya, yes.
Thank you for your feedback, maybe I'll buy it.

Girls, dropped in to take a look at Tescom's novelties, and fell for an oil can. Rather, I fell for the idea, now I think how to build a similar one from improvised means until I buy it.

The idea is this - without a refrigerator for up to 14 days, just on the table due to the water filter. And the butter does not disappear (though I can't believe it in the summer), and it is always soft.

[Elfa]

Elfa, if vacuum, then they are in the same ozone. Or do you need some special ones? For sparkling wines, only not with a pump, there is also gas.

[Seven-year plan]

Seven-year plan, and regular, and for pancakes. Cast iron is hard for me, I had to refuse ..

[Miranda]

Miranda, here the girls have already discussed French butter cans Oiler and below

Girls, dropped in to take a look at Tescom's novelties, and fell for an oil can. Rather, I fell for the idea, now I think how to build a similar one from improvised means until I buy it.

And I still remember the times when there were no refrigerators and oil was stored in water.

[kirch]

kirch, my mom reacted the same way.
Well forgotten old, beautifully packaged

[kirch]

kirch, I sometimes even now at the dacha store oil in salt water in a jar.

[Anchic]

Anchic, thanks, I subscribed to the topic of the oil can, it is necessary to google not only the one.

and just a hundred years ago the iron

Oooh ... I keep it tenderly, I adore it passionately. The last survivor ...



I have no idea what I will do if it suddenly breaks or gets lost. No matter how many shoulder blades there are in the house (and there are really "a million" of them, because I'm looking for everything absolutely comfortable and not relatively ), but better not. And stir the potatoes, and remove the cutlet, and turn the pancake, and put the cake on a plate - everywhere she is great.

I wonder why they don't do this now? What I don’t take in my hands - now thick, now wide, now somehow awkward ...

Oh, I also have a Soviet shoulder blade, bought by my mother, the most beloved and convenient.

what kind of spoon-spatula?

In these pictures, it is second from the left:

I don’t see this in their repertoire now

I saw such a slightly different design and from other materials, including in IKEA - they do not take root. Namely, this one really came to the court.

I have nothing else from this set.

What I don't take in my hands is thick

My favorite of the metal blades is some old cheese slicer. The rest is all thick.

[Olga VB]

Olga VB, I have never seen this. Or didn't pay attention. But I am a rare guest in Ikea :)

I have never seen this.

Now, unfortunately, this set has been reduced to 3 items, not the most interesting, IMHO. And "my" spoon-scapula is no longer in it.
Actually, I only use this spoon-spatula from this set, I donated the rest.
🔗

The tongs I have are from another series, which are also quite comfortable:
🔗

And so I use the whole set
And this spoon-spatula is very convenient to shift from the baking sheet

Finally, I read all the pages of both parts of this topic. Very exciting.
I try to treat all these bells and whistles roughly like a light. It does not always work.
Already bought something and made another list.
Although I suffered from this without visiting the site. For example, back in 2012 I bought a set of Microplane floats.
And the tender.

Everything works great - for the cheese, for the zest, and for the nutmeg. The tenderizer is excellent too. The only thing is that the double-sided grater is not very convenient - due to the fact that it is semicircular. And the plastic is also cracked. But I still use it - very sharp.

Need some advice. I want a dough knife that holds it together. Here are the options: metal, Tescoma and Aliexpress.
I wanted to insert pictures, but I am not allowed links.
Metal is bad for silicone, Tescoma - I don't know if it works well, and a knife from Aliexpress is generally a dark horse. What do you think?

Teskoma - I don't know if it works well

I have. It normally blinds (I cut the pasties with it), but at the end of a long seam, the cut dough may start wrapping over itself, which spoils the view and you have to stop, clean the wheel and cut through that end of the pastel again. But if you do it quickly. Slow and thoughtful resolution of the issue, looking after the naughty shreds, helps the case.

Cooking ravioli according to the Italian method did not really impress me, although it was for this that the wheel was bought.

in the italian way

and so, is there a lot of dough in raviolca? Yes, this is not a stuffed dumpling for us. We must also try with cheese or something ...

Well, partly yes, the test is too much. In a manual dumpling, we stretch the dough on the meat, in the dumpling maker we literally push the meat into the bottom layer, and then some kind of suspicious freedom is observed.

But I didn't like something else - a lot of air remains in the products. For some reason. Perhaps my hands are crooked and have no experience. But there was no particular desire to study.

a lot of air remains in the products

I don’t remember that, it happened a year ago. I just remember that I overdid it with the thickness of the dough, it strove to creep away from the minced meat and how long I tamped the strip with my fingers before passing the roller. On YouTube, everything is fast and dexterous, but my speed was almost like sculpting a dumpling with my hands (and I sculpt neatly, but not fast, there is no experience and will not be if I sculpt four times a year).
In short, I decided that this method for meat is not mine, but spicy feta cheese - the dough will not interfere with it, I would venture to repeat it. I have two of them, one roller, the second circle is die-cutting - never tested at all.

Members of the forum, did anyone come across wine and champagne corks with a pump in stores?

The wife ordered for Ali. They work great. Indeed, wine is stored for much longer without changes after opening.
Not suitable for champagne!

I don’t remember that, it happened a year ago.

Well, we almost do not press the dough to the filling, so it remains there in the intervals. And when cooking, these are not dumplings, but some kind of pontoons.)) They boil badly, then they strive to burst from excessive pressure.

I just remember overdoing it with the thickness of the dough, it strove to creep away from the minced meat and how long I tamped the strip with my fingers before going through the roller.

These rollers work best on silicone mats due to their softness and resilience.

we hardly press the dough to the filling, so it remains there in the intervals.

When I bend a strip of dough in half, somehow the upper layer to the lower one fits snugly enough No "pillows" are obtained.
I love this video, it is very convenient for me.

Teskoma - I don't know if it works well

but at the end of a long seam, the cut dough may begin to wrap around itself

well-well-well-kneaded and ripened, the settled dough rarely sticks to the wheel - I'm talking about unleavened dough, which does not exclude

Slow and thoughtful

rolling it over the dough.

These rollers work best on silicone mats due to their softness and resilience.

holds and cuts dough well on any hard and even surface.

Well, we almost do not press the dough to the filling, so it remains there in the intervals.

I put a little more dough on the lumps of minced meat, just so that the minced meat does not squeeze into the slices with the dough, it turns out such a not flat, familiar pot-bellied dumplings or dumplings. And it is cooked as usual - at first it puffs up a little, falls off in a plate and wrinkles appetizingly. The choux pastry does not wrinkle.

Members of the forum, did anyone come across wine and champagne corks with a pump in stores? I would be grateful for the direction, in which store to look.

I have them, Elfa. Two types (I showed them here Home bar # 35)

The green one is on sale in the "Seven Hills" network, and the set - look, I found you in Tyumen:

🔗

The wife ordered for Ali. They work great. Indeed, wine is stored for much longer without changes after opening.
Not suitable for champagne!

Igor, is the link to Ali preserved? If so, please, to order from a trusted seller and a trusted manufacturer; can be in a personal.
As for champagne: yes, I understand that pumps have a different principle for wine and champagne: for wine it pumps out, creates a vacuum; pumps air into the champagne. I have both options, very convenient, now I am looking for a gift.

look, I found you in Tyumen:

Larisa, thank you very much, went to study the options; for us usually shipping adds a lot.

Girls, how much uncorked wine with such a cork can be stored in the refrigerator? I probably also need to. Just the other day I had to pour out a very good wine, which was discovered in NG.

[Irina]

had to pour out very good wine,

Irina, and not a pity? And somewhere to use in meat? The alcohol is exhausted, but the whole bouquet has remained, which is what is needed for all sorts of dishes, well, when they are set on fire to burn out alcohols.

Just the other day, I had to pour out a very good wine, which was dug in NG.

I pour the leftover wine into ice bags and into the freezer, then use it in cooking

Sveta, here I am a brake Thanks for the idea! Still, such a wine deserves to be drunk. Maybe such a cork will help keep it for these purposes longer.

In fact, natural wine should turn into vinegar over time. And if not, then it is a surrogate.