I saw a stack of like 20 of them at a thrift shop for really cheap a few years ago. I saw that there would be a big potential with those for someone who knows what they are doing. Unfortunately, I’m not one of those people, lol.

You already have a lot of good responses, but one thing I haven’t seen mentioned is that you can cook on parchment paper. It’s obviously not a method for scrambled eggs, but something delicate like fish can just be put on parchment paper in a pan. Alternatively, you can fully wrap it in parchment.

It isn’t as good as teflon but it does get functionally close

Finally someone phrasing it right. Cast iron can’t possibly get as good as Teflon because even a perfect layer of seasoning can’t compete on a chemical level. It absolutely gets good enough, though.

The explosion of hops onto your ceiling is practically a right of passage for a brewer.

That looks to me like the shells of the drupelets of the raspberries that have been squashed, so all of the colored juice has come out. Presumably racking it over also liberated some co2 which caused it to float. I would refrain from opening the fermenter cause every time you do, you let in O2 and roll the dice on infection.

As it pickles, the contents will likely get a little softer, and the weight might drop down into the larger portion of the jar. If that happens, you’ll be able to rotate it out of the way, and get all your stuff out of the jar. Then you can actually stick your hand in and grab the weight and try to pull it out perpendicular to the opening. Odds are that the weight (and the jar opening) are not perfectly circular, so you can try rotating both to pull it out.

Borosilicate glass (which this probably is?) has low thermal expansion, so heat probably won’t help.

Slow cooking? How long does that take? I’ve used a pressure cooker to make applesauce really fast, but then obviously you’d have to evaporate off a lot of moisture to get butter.

I have one that’s bamboo, and it’s not that great, but i also have one that is probably maple, and it’s great. You don’t need it to be actually “sharp”, but i suppose there’s no reason I couldn’t sharpen it periodically.

Did you start from dried chickpeas? That’s the key

My only complaint about my immersion blender is that the part at the bottom is 100% metal, which sounds good, but it makes me paranoid to use it in my enameled pots for fear of scratching up the enamel. I wish I had one with nylon or silicone overmolding.

In terms of really simple “gadgets”, my favorites are wooden spoons that are flattened and almost sharpened like a chisel. They are great for scraping the bottom of pots/pans to get up fond.

In terms of more complicated stuff, I really like my Anova oven. It’s basically an overbuilt convection toaster oven that has a thermometer for wet-bulb temperature and a water tank to create steam. You can control temperature to the degree, and humidity in 10% increments. It also has a built-in probe thermometer. What this basically means is that you can set the oven to a strict temperature to hold with steam and convection, and you can cook a roast to an exact temperature for an exact amount of time (which they call sous vide, even though there’s no vacuum sealing involved). You can then set it to automatically ramp to a high temperature for browning.

It’s really nice for baking bread.

They made a new version at double the price with even more advanced features, but they’ve given it the nebulous “AI” treatment, so it might be enshittified.

Pressure ovens are a thing; I know someone with one. I think it has potential to really do some interesting stuff, but since they aren’t common, I figure it’s a lot of trial and error.

Meat is an obvious good use case, but i also use my thermometer to check the doneness of bread. Recipes often tell you a time/temperature, but it’s going to really depend on your oven/pans/the rise/etc, which is why recipes will tell you to insert a toothpick or something like that. It’s way easier to just stick a thermometer in.

I’ve found that you need to use an instant read for this, though, not a leave-in thermometer because bread has much less thermal mass and thermal conductivity than meat (which is mostly water), and the probe of a leave in thermometer will conduct heat into the bread, giving an arbitrarily high reading.

I also use my thermometer for checking the temp of leftovers because I hate when something is cold on the inside, and I don’t like jamming my finger into like 5 different spots to test to see if I heated something up enough.

So many people way overuse the term “sterilize”.

For anyone unaware, “sterile” means zero life remaining, not “really clean”. You serilize things with a pressure canner and strict protocols or an autoclave (which is essentially a pressure cooker). With steam, you need 15 minutes at 121 °C or 3 min at 134 °C. Dry heat requires 2 hours at 160 °C.
There are a handful of other ways (like tyndallization), but not common or convenient.

For fermentation, you don’t need sterile unless you are working in a yeast lab or something like that where you are trying to grow up pure cultures. Sanitization or disinfection is good enough. Basically you want to kill enough of the bad bacteria/yeast that the good stuff out competes it.

Trying to get jars sterile for fermenting peppers is pointless because the peppers themselves are host to a huge heterogeneous population of bacteria and yeast, and you aren’t operating under a laminar flow cabinet or something crazy like that.

Yeah, you want them clean and sanitized, but it’s really all about controlling the probabilities. Higher salt concentration helps, being really careful about keeping things submerged helps, using a good airlock and relatively small headspace helps, and rejecting any peppers that seem suspect helps. Also, resist the urge to open the jars a whole bunch of times. Every time you do, you let in oxygen.

Also, OP, buy some pH test paper. It’s nice to be able to double check that the pH is in the right range once you think it’s done.

And most importantly, fermenting takes fruit/vegetables/whatever, and turns sugars into lactic acid, reducing the pH and making it inhospitable to spoilage microbes.

That’s why cabbage spoils quickly, but sauerkraut lasts a very long time.

It’s really the fundamental mistake of thinking “I am a smart person, educated and trained in a specific discipline, and if I apply myself to a field where I’m an outsider, I’ll have a unique perspective that could disrupt the industry”.

There are obviously people who are multidisciplinary, and there are obviously multidisciplinary teams, but you can’t just step into a different discipline as an outside observer and come up with something that isn’t completely full of holes.

People who are good at multidisciplinary collaborations are really good at letting their inexperience show, but that requires a lot of humility. If you drop an MD or a college professor onto a construction site, and have them come up with a list of ways they would improve the process, 19/20 of their suggestions will be obvious garbage to even a new construction worker. The key is to actually bounce those ideas off the people doing the work, and then you get useful stuff. Again, though, that takes humility that is particularly hard to find in academia.

For most brewing salts, hot water works best to dissolve them. Gypsum specifically works the other way around, where it dissolves best in cold water (retrograde solubility). I always used to just throw the gypsum in before I started heating my strike water, and any other salts after it was hot but before grain.

Technically, dark brown sugar will be more acidic, and will therefore require more baking soda to balance it out, though I think that would have minor effects

Easy.

Hypothetically speaking:

• hybrid wheat produces enough to become an economical chemical feedstock like maize
• we all start fueling our cars with wheated whiskey instead of the usual corn whiskey and dino squeezings
• climates and terrains previously uneconomical to cultivate become economical, and natural areas get converted to industrial agriculture
• water usage, fossil fuel based and other non-renewable (phosphorus) fertilizer usage, and topsoil erosion all skyrocket in new areas
• like 10 guys get even bigger hyperyachts while everyone else suffers

Yup. Butyric acid, it’s what makes parm and Hershey’s chocolate taste like they do, but its also what makes vomit smell like it does.

I have a fancy one (mauviel), and i don’t really have any reason to think it’s any better than something 1/3 the price.

If you look at Mauviel vs something like Lodge, the design is pretty much identical, including the steel thickness. If you go from those thicker pans to something even cheaper, you can basically get 1/3 the price of even a Lodge.

For example, my Mauviel is $120, an equivalent Lodge is $40, and an equivalent Choice (restaurant supply store brand) is $12.

With thinner metal, maybe you wouldn’t want to really crank maximum heat on an empty pan like to sear a steak, but for most uses, I’m sure you’d be fine.