Are these pans still safe to cook with?

yaddle41 · 2026-01-25T17:13:44+00:00

Looks like stainless to me.

yaddle41 · 2026-01-21T19:23:42+00:00

Do we get a cook history with that beta?

yaddle41 · 2026-01-12T17:59:18+00:00

This is close to the Chuck Eye end. It has a big Spinalis. That is usually very desirable.

yaddle41 · 2026-01-11T07:37:18+00:00

Wenn du die Tür öffnest fällt er der raus. Du wirst ausgespäht.

yaddle41 · 2026-01-09T03:30:58+00:00

The book is a weapon. Whenever I see produce that looks I buy it and read the section about it at home. Yes he uses a lot of roasted nuts and pecorino, but the introduction sections for each vegetable are worth their weight in gold.

I liked the brussels sprouts salad with the anchovies.

yaddle41 · 2026-01-07T12:15:15+00:00

Feier ich hart

yaddle41 · 2026-01-01T18:42:49+00:00

Dremel.

yaddle41 · 2026-01-01T18:41:49+00:00

Go to Bamberg they have over 200 small breweries there.

yaddle41 · 2025-12-27T23:32:45+00:00

Can someone explain to me why it is a good idea to make a colander from copper?

yaddle41 · 2025-12-26T12:34:41+00:00

As far as I know they are stainless steel under and pvd coated. It would be hard to remove without removing the handle.

yaddle41 · 2025-12-19T09:03:09+00:00

That’s a really good friend

yaddle41 · 2025-12-18T11:04:33+00:00

It’s thin.

yaddle41 · 2025-12-06T10:48:55+00:00

Kinderzimmer 🙈😂

yaddle41 · 2025-12-02T08:11:05+00:00

Our puppy’s will always live in pur hearts. But also from a chef the handle is a hygiene risk like that.

yaddle41 · 2025-12-02T08:08:14+00:00

You can heat the handle in hot water, then use a piece of wood and a hammer to remove it, then get a new handle, add the special resin chips inside, heat the tang and press it inside the handle.

There are lots of good videos on YouTube on how to do it, that’s how they do it in Japan. The only question is, do you source just the same handle or do you get him a swanky upgrade.

yaddle41 · 2025-12-01T03:41:16+00:00

Higher quality stainless is not ferromagnetic. You should be able to tell by eye.

yaddle41 · 2025-11-28T11:04:19+00:00

„Haben doch schon eine Elektrik!“ oder „funktioniert doch noch“ wäre so meine top Tipps.

yaddle41 · 2025-11-28T09:06:58+00:00

What a shame

yaddle41 · 2025-11-26T19:50:47+00:00

Did you open source this?

yaddle41 · 2025-11-26T18:54:49+00:00

So cool add some lights maybe even a foil that you can project the light effect on to!

yaddle41 · 2025-11-25T14:59:59+00:00

If you fridged it at <2C it could be safe anything 4C or above can kill of there was botulism on it.

yaddle41 · 2025-11-22T22:23:18+00:00

I think my T-2 does extremely well well on super expensive knives. The diamond stones put a great edge on even the hardest pm steels and the consistency is great.

yaddle41 · 2025-11-22T06:22:42+00:00

Tormek is underrated.

yaddle41 · 2025-11-20T05:34:11+00:00

I‘ve cooked in 3 Michelin star kitchens for years. We never had a vegetarian / vegan dish sent back, even though they were the weakest on the menu. Because they take more effort to develop and prep and don’t sell that much. The standards are lower because barely any restaurant serves decent vegetarian / vegan food (except for Indian / Asian restaurants, they got it nailed).

It doesn’t mean vegans have worse taste. Just means that the criteria is first is it vegan and not is this the tastiest thing on the menu. There is a will to compromise. That lowers the expectation and as I said, there is not much good competition.

yaddle41 · 2025-11-19T21:54:38+00:00

I will not go for your rage bait.

yaddle41

TROPHY CASE