Articles and guides about Equipment: cooking ideas, explanations and tips researched and checked by KitchenPause.
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
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A tray gives you a stable surface for baking and roasting, but results also depend on material, shape, oven position and spacing. Learn how to choose one without expecting the tray to do the recipe’s work for you.
A practical guide to cleaning and using hand, jug and stand mixers, while keeping in mind that every model has its own limits and attachments.
Before seasoning or cooking, identify whether your pan is carbon steel or stainless steel: they look similar, but their care differs. Learn to manage heat, reduce sticking, and clean the pan without mixing up the two materials.
Before seasoning or washing a pan in a particular way, identify whether it is carbon steel or stainless steel: their care is different. Learn to manage heat, reduce sticking, and clean each type without mixing them up.
Learn how to cook with cast iron, protect its seasoning, and avoid moisture and sudden temperature changes. First, tell uncoated iron from enamel-coated cookware.
A thermometer does not cook for you; it gives you a temperature reading to inform your decisions. Learn what that reading can tell you, how to measure food, and why appearance alone cannot establish safety.
A practical guide to using a kitchen scale and caring for it without assuming that one procedure suits every model.
A stable, suitably sized board that is washed after each use makes food preparation more orderly and helps keep tasks separate. Learn how to position it, organize your cuts, clean it, and spot signs that it may need replacing.
A chef’s knife is versatile enough for many everyday prep tasks, but it does not replace every other knife. Learn which cuts it handles well, how to use it with control, and when another blade is a better fit.
An oven tray does not by itself guarantee a particular result: it organizes food inside the oven, catches juices when it has depth, and affects the space left between pieces. This guide explains how to choose a flat tray, a deep tray, or a rack with a tray underneath; how to read cooking signals; and why food safety remains separate from texture.
Fresh boerewors grilled until browned all over and served in four portions.
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An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
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Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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