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Thanks, Andy. Yeah, I took a few whacks at it, and decided that after using it for seven years, I deserved a better one. Today, I ordered this one: https://www.amazon.com/gp/product/B085SZCC5H I'm not a fan of nonstick anything, but other than that, that one looks good.

UPDATE: It's Still Warped and Annoying I've tolerated this pan for years now. The problem is still there. I can pop the bottom back up, but as soon as I put a turkey in it, it pops out again. The thing is, the pan still works, it's just a bit annoying to have it not sit flat, so I can't bring...

After a night in the fridge, there hadn't been much progress, so I put the block on the counter. By afternoon I could pull the ice away from the fish, and I put those bad boys back in the fridge. They were just right at dinnertime, and tasted just as good as fresh. Here's a Christmas Card for...

Thanks, Andy.

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.

No, but the two burners in the front are that size. IOW, for all but my biggest pots, I need to use the medium sized back burner or the simmer back burner. That's not how I would have designed the range. First world problems! ;)

They don't seem much sharper. I'm going to buy a manual sharpener.

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.

Right. The problem is lack of sugar. It doesn't stay soft in the freezer even overnight. And yes, it is fine if I let it defrost for a while.

Bad News: Alcohol Trick Won't Work I thank you all for the ideas and the vodka trick, but it looks like that won't work. The other day I made the recipe with 3 Tbs vodka. It never got hard in the ice cream maker (between soft-serve and soup), yet it still got too hard in the freezer overnight...

I added a tablespoon of vodka, but had the same result. Next, I'll try three tablespoons. I'll also try the xantham gum. This stuff tastes great however, and I can always defrost the left overs a little bit. 2 cups HWC .75 cup erythritol 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2...

While taking a nap, today, the idea came to me. I can't believe I didn't think of it before. I simply need to remove one of the beaters from a regular hand mixer. I tried it and it works fine.

He used to introduce his show with "... where we make a recipe hundreds of times so you only have to make it once." I sent him an email: "Have you really made a single recipe 200 times?" And he replied "Yes." I still don't believe it. Even making variations of a recipe hundreds of times...

Yes, I've found the temp of the bowl is critical. I get it as close to 0 degrees F as possible. Thanks again for the tips, looking forward to the vodka taste. Here's the mint chocolate chip, by the way: I just had some of the frozen stuff for my morning coffee break. Fifteen seconds in the...

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 passed on it, but it's up for auction again: All Clad Stainless Steel 4 Quart Saucepan with Lid | eBay I'd only want to buy it if I was sure that I could get it as shiny as my other SS pans. But I'm not sure I could spend that much just to have my pans match.

P.S. Not only is it hard, but if I chip some off, it flakes like plaster. I can defrost it on the counter for 30 minutes, and it's okay then, but I'd prefer it to work right from the freezer. So, I'll try the vodka thing and the other suggestions next.

I checked the freezer temp, and it was indeed a bit too low (about -8 degrees F--thanks, Andy), and I fixed that. And yesteday I made this, using erythritol instead of Splenda: Mint Chocolate Chip Ice Cream 2 cups HWC .75 cup erythritol 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2...

It's $75, so I'm having a hard time convincing myself to buy it. Sent from my Nexus 7 using Discuss Cooking mobile app

Excellent info. I'll try erythritol next time, and some booze if that doesn't do it. Sent from my Nexus 7 using Discuss Cooking mobile app

Ah, vodka. Nice idea. Yes, the freezer temperature is OK. Sent from my Nexus 7 using Discuss Cooking mobile app

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.