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I don't usually freeze the fish I catch, but here are two trout that I wanted to save for my daughter to taste: I remember Julia Child saying that fish should be defrosted slowly, so the ice crystals in the flesh don't make the fish mushy. I'm thinking I'll defrost them by moving this to the...

I would like the simmer burner on my gas stove to be weaker. Even at low, things boil pretty strongly. I bought one of these: but it doesn't seem to make a big difference. Any other suggestions? Put pot off-center? Put a frying pan under the saucepan? Thanks.

I've had the electric Chef's Choice 100 knife sharpener for over fifteen years. I have the feeling it's not doing much to sharpen the knives these days (Chicago Cutlery). Do they wear out? How can I tell if it's doing anything? Can I fix it in any way? Thanks, Al

Our new range has very big burners. Here's one in action with my largest saucepan: It seems that the flames are really just heating up the outer edges of the pot. Is that reasonable,or should I use the smaller burners in the back? Thanks.

My wife often puts a loose layer of aluminum foil over the meat (e.g. a chuck steak) in the slow cooker. Since there is no kind of seal, I don't think this makes any difference. What do you think?

I know the title seems strange, but here's my issue: We make ice cream using the recipe below. It's basically just heavy whipping cream with the sweetener and flavorings. It tastes great. However, if we put any of it in the freezer for eating later, it's hard as a rock. True, we can defrost...

I'm considering buying this used All-Clad 4-qt saucepan. Do you think that with tons of elbow grease, I could get it shiny and almost new looking? Thanks.

My wife and I often whip up one or two servings of unsweetened whipped cream. We've done it three ways: Big nitrous-powered cream whipper, standard stick mixer, and small 2-AA-battery-powered milk frother (Aero-latte). The problem with the first, is that by the time we finish the cream that is...

I like using these types of sponges: But they hold on to particles of food -- chia seeds, bits of scrambled eggs, etc. We put them in the dishwasher with every cycle, but it's still gross to me. I tried some of these, but it's just like a regular sponge with non-porous plastic on one...

Ten years ago, in a knife store, I saw a knife block that was like this: But it was just a wire frame. The advantage, especially in our humid (moldy) climate, is that you could put a knife in it when it was still wet, and it would air dry. It was $50, so I didn't buy it. Now, I'd like...

The first time I used my Cuisinart roasting pan, it warped, as you can see here: I cooked a 10 pound turkey in a roasting bag in a 350 degree oven, and boing. So, is there any way to warp it back? If it warped up into the pan, then at least it would sit flat on the counter. The obvious is...

I have four meat thermometers. And electronic, a "leave in" and two instant reads. I've calibrated them all using boiling water. I put them deep in the thigh meat or the breast meat (turkey or chicken), but have had instances of the thermometers reading 180 degrees, yet there still being some...

I plan to cook the Christmas turkey in a Reynolds oven bag. I did a trial run with a chicken yesterday. Questions: 1. The bag didn't really "inflate" as I expected it to. It said to cut six half-inch slits, perhaps I cut them too big. Should it have inflated? 2. The chicken didn't brown...

I lost the rotisserie rod that came with my old Farberware rotisserie. The original seemed to have some chrome-like outer coating. I bought a new steel rod from a metal shop. It works fine. I think I can keep it from rusting. So the question is: is it safe to have the chicken contact this...

We want to get a real nice ham for Christmas. We like the fancy spiral cut hams, but there's always way too much, and we end up discovering freezer-burned chunks of leftover ham in the freezer around Easter. How could I get some good ham that comes in a small size (just a few pounds)? I can...

I got this at a garage sale: It works better than any other ice cube tray I've seen, and I can't find a source for it. I realize most of you have ice makers, but anyone know where I can get one of these?

Here's a funnel for putting oil in a car: It has slots on the side to allow air to flow out as oil flows in. Anyone know of funnels for the kitchen with this feature?

I want a nice solid roasting pan, stainless inside and out. It doesn't need to be longer than 15", because I never cook big turkeys. I'll be using it for 13 pound turkeys, and for ducks and chickens. I don't want it to feel flimsy, and I'd like to spend less than $100. Thanks!

Along with neck and liver I found this inside a duck that I'm about to roast. What the heck is it? Thanks, Al

I got this frying pan for $2 at a garage sale. The brand is DOURO, and it's made it Korea -- what do you think? I think it's lined with nickel. Here's a listing of one like it. My usual rehab procedures (metal polish, scrubbing with steel wool) haven't made it shiny yet... Thanks, Al

The wood handles on my old Chicago Cutlery knives absorb stuff and look grungy. I sometimes sand them down and oil them with walnut oil, but it doesn't last long. I'm considering coating them with varnish (i.e. polyurethane). Anyone done that? Other solutions? Thanks.

I like my stainless steel cookware, because I can always get it looking like new with a stainless steel scrubbie. Here is what my dedicated liver pan looks like after cooking. The bottom surface of the pan is easily cleaned with just a little scrubbing, but those spots on the side take a...

I've been substituting KCl for NaCl for about a year, with excellent blood pressure results: Although some people don't like the taste of KCl, I find it to be almost identical in taste to normal salt (and see below). I even replace NaCl with KCl in bacon, by soaking the bacon to remove the...

We have a cream whipper similar to the one shown below. The problem is that the cream goes bad quickly in the whipper. For example, we'll load it with ultra-pasteurized heavy whipping cream that won't expire for over a month. But after just a week, the whipped cream starts to taste sour. The...

Hi, Nice forum you have here. I bought this great copper saucepan (by Copral in Portugal). It was expensive: $2 at a garage sale. It works well for cooking, but I want to make sure that it's safe. I assume that it's tin inside. I don't see any copper showing through, but as you can see...