I think any cook have came across these nasty stains. What is the best home method of removing them from cotton/wool cloths? I know that the best method is to act proactive and wear protective clothing, but this has happened by accident after the meal was ready.
A surprisingly good way to remove oil stains (even that have set in and gone through the dryer) is using dish soap. Rub it in, let it sit for a bit, and then wash it out.
Dawn dish detergent works really well, even if it has been through the dryer already! After all it's what they use to get oil off of animals after oil slicks. The best non-homemade remedy i have found is Soil Love, a miracle worker on grease spots!
Possible Duplicate: Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers? I find that when storing curries or tomato based sauces in the freezer they stain the tupperwear and also leave a lasting smell. Is there a tupperwear that avoids this and how do I best clean tupperwear to get rid of the colour and smell?
Possible Duplicate: How do I remove turmeric stains from metal/plastic cookware? I had tried detergents to remove some light turmeric strains off a plastic but after it failed then someone told me to keep the plastic affected with turmeric strains under sun rays in the afternoon. So, I kept it for 15 minutes and the strains were just vanished! How did it work?
glass" sounds OK at first glance, but I put the pans on a thick fluffy cotton wool pad, and it didn't even reduce the buzz, so it couldn't be the reason. As for the fan - the sound is present before... was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece? I found an explanation on the Internet...I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned
I use my vacuum flask to bring my lunch to work. I've been doing this almost every day for half an year or so. Now there are some sediments or stains in the bottom of the flask although I wash the flask almost always immediately after it's emptied. How can I get rid of the stain and smell inside the flask? I even used steel wool on a stick but could't make it clean 100% and I don't want to scratch it too much inside. Because I use it for food I am not sure if bleach is a good choice to go for. Update I have original Thermos made of stainless steel interior and exterior. Something like
I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting knives air-dry? Edit: We have Henckel full-tang knives. Rust is a real concern -- we had them sharpened, and the shop did a lousy job -- the edges are ragged.
Possible Duplicates: How can brown stains be removed from pots and pans? How to keep my stainless steel skillet clean? A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap
When I prepare homemade egg pasta (tagliatelle, fettuccine, spaghetti, etc), which is the better way to store it? I used to keep it in a cotton cloth, but sometimes it becomes moldy.
Which method extracts more flavors from the bean: espresso, french press/cafetiere, or another method? And, if I want to try different beans from different countries etc, is a french press/cafetiere the best coffee maker for this?, since a bean of any place or any roast can be brewed in it?
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now, and they oxidize, will this inhibit their caramelization? Would oxidation promote caramelization? It is possible to prevent oxidation of bananas and plantains with use of an acidulated water soak for three to five minutes, then pat dry..., if at all, and if the plantains oxidize, what would be the best method for caramelization?