A majority of fires in the home start in the kitchen. It is in the kitchen where most electrical outlets are because of the cooking utensils and appliances. As a homeowner, you must be wary of the electrical wiring in order to avoid shortages from taking place.
1. Keep the electrical cords from trailing. A wire must be straight and never crooked. Once in a while check whether there are any damages.
2. Don’t hang towels or wet clothes near cookers.
3. Keep the grills and the oven clean. When cleaning the oven, don’t use a wet rag. Use a dry one instead. The build up of water in the oven might ignite with the gas in the range and could blow up the next time you turn it on.
4. Never put anything metallic in the microwave. Just make sure that whatever you put in it is microwave friendly. Cover the dish or the bowl with tissue paper or a paper towel in order to avoid splatter.
5. As lazy as you can get, never dry clothes in your microwave. Microwave is there to heat your food and not to serve as dryer.
6. Don’t put electrical cords near water, be it sink or drinking area. Don’t put plants or anything wet near an electric appliance.
7. The toaster must be kept away from the curtains.
8. Don’t overload your outlets. The general rule is one plug for each socket. This is for your safety. If you can hire a professional for a day, let him come to your house and check the wiring.
9. Extension cables shouldn’t run across the floor because they can get easily worn out. Electrical appliances like washing machines must be serviced once every couple of years.
10. Turn washing machines and dishwashers off at night. The only time these should be on is when you are using them.
11. Have a smoke alarm in your kitchen. Get one that has a hush button so if ever it goes off by accident, you can turn it off quickly.
12. Have a fire blanket and first aid kit in your kitchen just in case an accident happens while you are cooking.
13. When dip frying, don’t fill the chip pan up to the third of oil. You must always consider the thermostat in order to control the fryer.
Above all, don’t leave your cooking. You have to attend to it fully. The phone or the doorbell may ring, let some one else get it. Fire begins where attention ends.
Tuesday, October 28, 2008
Tuesday, October 21, 2008
Seven Important Things Why Cooking Measurement Spells Success
There is a special reason why recipes are very specific with ingredient and temperature measurements. It is the key to making the cooking experience a success. However, don’t be too strict on this because a little deviation won’t hurt. What are the things that you should know about cooking measurements? Keep reading to find out.
1. Accuracy in measurement is good but every good cook knows that slight deviations may actually improve the taste of what you are cooking. However, there are some recipes that require the exact measurement for cooking to be considered a success. Following exact measurements helps for a smooth performance of the cooking process.
2. One of the best ways in measuring cooking ingredients is to measure at home by putting all the ingredients in plastic bags. This only works for dry ingredients.
3. Liquid is measured in volume as well as some solids like sugar, flour, salt and spices. Meats are measured in mass or counts.
4. It is important that you know the conversions of cooking measurements. In case you don’t have some of the utensils, it is easier that you know the conversions so you can make the necessary adjustments. This is also true when you have to multiply the amount because you are serving more people. For example, use cups instead of teaspoons by converting the measurements.
5. Following the exact temperature of a utensil to be used is important. It is the cooking surface that requires a certain temperature and the problem is, it can’t be readily measured as in the case of heating plates or burners. But thanks to technology, you can now do the exact measurements with utensils that can be bought that come with thermostats that regulate temperature.
6. Measuring utensil temperature indirectly can be done by doing the measurement on one side of, for example, a waffle plate or pan. This is important when cooking meat. The reason for this is that, the exact temperature will yield the best taste and will assure that all the microorganisms are killed.
7. When using teaspoons, it is good to know that measurements in the UK are quite different in the US. Basically, modern measurements have an equal amount in teaspoons, meaning a level teaspoon in the US is same as that in the UK, approximately 5 ml. However, old UK recipes use heaping teaspoons rather than level teaspoons. I’d find out first, if I were you.
Cooking measurements are very important. If you are serious about the art of cooking, you must be aware by now that you need to know the different conversions and measurements you need to ensure food safety and success.
1. Accuracy in measurement is good but every good cook knows that slight deviations may actually improve the taste of what you are cooking. However, there are some recipes that require the exact measurement for cooking to be considered a success. Following exact measurements helps for a smooth performance of the cooking process.
2. One of the best ways in measuring cooking ingredients is to measure at home by putting all the ingredients in plastic bags. This only works for dry ingredients.
3. Liquid is measured in volume as well as some solids like sugar, flour, salt and spices. Meats are measured in mass or counts.
4. It is important that you know the conversions of cooking measurements. In case you don’t have some of the utensils, it is easier that you know the conversions so you can make the necessary adjustments. This is also true when you have to multiply the amount because you are serving more people. For example, use cups instead of teaspoons by converting the measurements.
5. Following the exact temperature of a utensil to be used is important. It is the cooking surface that requires a certain temperature and the problem is, it can’t be readily measured as in the case of heating plates or burners. But thanks to technology, you can now do the exact measurements with utensils that can be bought that come with thermostats that regulate temperature.
6. Measuring utensil temperature indirectly can be done by doing the measurement on one side of, for example, a waffle plate or pan. This is important when cooking meat. The reason for this is that, the exact temperature will yield the best taste and will assure that all the microorganisms are killed.
7. When using teaspoons, it is good to know that measurements in the UK are quite different in the US. Basically, modern measurements have an equal amount in teaspoons, meaning a level teaspoon in the US is same as that in the UK, approximately 5 ml. However, old UK recipes use heaping teaspoons rather than level teaspoons. I’d find out first, if I were you.
Cooking measurements are very important. If you are serious about the art of cooking, you must be aware by now that you need to know the different conversions and measurements you need to ensure food safety and success.
Wednesday, October 15, 2008
Passion is Spanish Cooking
Chefs say that Spanish cooking is peoples cuisine. Who dislikes the popular and exotic tastes of Spanish cuisine? Spanish cooking has been admired by food lovers worldwide. So what is in Spanish cooking after all that makes us crave more? How can you go for such quality cooking?
The thing with Spanish cooking is passion, as what the common ingredients spell. Spanish cooking is actually all about spices and seasonings. It is about olive oil and garlic, the super duo of Spanish cooking.
Spanish cooking calls for a lot of olive oil and at times lard. A tip to having a more luscious taste to your food is using extra virgin olive oil. It will not only give the healthy taste but also the more delicious tang.
You must also make sure to always have garlic in your kitchen. This is the main reason why Spanish cooking is effective and Spanish cuisines delectable. When choosing your garlic check out the ones with firm and solid heads. The hollow and light garlic cloves aren’t advisable.
Other seasonings must also be included on your list like onion, parsley, rosemary, oregano, and thyme. Remember that onions, especially yellow onions, are used in omelets and viands, while red onions are for salads.
Parsley is also a must in Spanish cooking. Never forget to buy the flat ones and not the curly ones. Note that it is better to cut the bottom of the parsley and to put it in a glass of water inside the refrigerator, than to let it dry out.
Rosemary, oregano, and thyme are the common spices introduced by Spanish cookbooks. So to have the flare in Spanish cooking you must also learn to install these in you kitchen. It is actually better to buy fresh spices than dried ones because the second one only lasts for a year.
Spaniards were the ones who started cooking with wines. You may want to keep some bottles of red and white wine to have the Spanish flavor you are craving. The trick in storing wine is keeping it inside the refrigerator. Remember that the wine won’t change its taste until placed in a warm area.
With these seasonings and spices any Spanish cooking recipe you see is easy to prepare. The tip to Spanish cooking is all about regimens. So the next time you go to the grocery store save a lot of that onion and garlic because you’ll need them in cooking your food that will echo Muy Bien!
The thing with Spanish cooking is passion, as what the common ingredients spell. Spanish cooking is actually all about spices and seasonings. It is about olive oil and garlic, the super duo of Spanish cooking.
Spanish cooking calls for a lot of olive oil and at times lard. A tip to having a more luscious taste to your food is using extra virgin olive oil. It will not only give the healthy taste but also the more delicious tang.
You must also make sure to always have garlic in your kitchen. This is the main reason why Spanish cooking is effective and Spanish cuisines delectable. When choosing your garlic check out the ones with firm and solid heads. The hollow and light garlic cloves aren’t advisable.
Other seasonings must also be included on your list like onion, parsley, rosemary, oregano, and thyme. Remember that onions, especially yellow onions, are used in omelets and viands, while red onions are for salads.
Parsley is also a must in Spanish cooking. Never forget to buy the flat ones and not the curly ones. Note that it is better to cut the bottom of the parsley and to put it in a glass of water inside the refrigerator, than to let it dry out.
Rosemary, oregano, and thyme are the common spices introduced by Spanish cookbooks. So to have the flare in Spanish cooking you must also learn to install these in you kitchen. It is actually better to buy fresh spices than dried ones because the second one only lasts for a year.
Spaniards were the ones who started cooking with wines. You may want to keep some bottles of red and white wine to have the Spanish flavor you are craving. The trick in storing wine is keeping it inside the refrigerator. Remember that the wine won’t change its taste until placed in a warm area.
With these seasonings and spices any Spanish cooking recipe you see is easy to prepare. The tip to Spanish cooking is all about regimens. So the next time you go to the grocery store save a lot of that onion and garlic because you’ll need them in cooking your food that will echo Muy Bien!
Thursday, October 9, 2008
Mexican Cooking is Caliente
When you regularly watch Ugly Betty, you will notice that Betty’s father Ignacio is always in the kitchen, concocting Mexican dishes. The Mexicans are known for their love of food. There are a lot of Mexican restaurants in the United States. Clearly, their culinary tastes have reached the border.
1. Molcjate is a mortar that is used in grinding chilies for salsa. It comes in various shapes.
2. Comal is a round and flat skillet that is used in order to blister the chilies which are perfect for making tortillas.
3. Masa is made from corn kernels that are dried and grinded, then mixed with water. It’s a thick dough that is flattened to make patties for the tortillas. These are stuffed with spices, fruits and meat to make tamales.
4. Chiles are the secret ingredient in most Mexican cooking. Mexican foods are often spicy simply because of the chilies. There are 60 kinds of chile peppers. They range from mild to very hot.
5. Jalapenos are the most popular of all Mexican chilies because they are widely used. Usually, Mexican tables contain small bowls of jalapenos which are flavored with escabeche, onions and carrots.
6. Salsa is the most basic dish and is often served as an appetizer. It is accompanied with chips and eggs serving as a prelude to the main course. Salsas are made from either fresh or cooked vegetables. Ask any Mexican chef and he has his own way of making salsa. Just like our palms, no two salsas are ever the same. The basic ingredients of salsa are chilies, onions, tomatoes and cilantro.
7. Tomatillos may look like green tomatoes. They are related to one another. These are used in sauces specifically the salsa verde and the green sauces.
8. Anchiote is a red paste that is from annatto seeds, lime juice, spices and vinegar. It is used on fish, pork and chicken.
9. Ceviche is from raw fish that is marinated till it is cooked and flavored with lime juice. It is served with saltine crackers or chips.
10. Avocados are healthy fruits often used in making guacamole. These are also sliced and served as the garnish to most Mexican meals. The avocadoes must be slightly soft.
11. Cilantro
It is also called coriander. It is a herb which jazzes up the salsa. It has a green color and often enhances most Mexican dishes.
12. Carnitas is made from pork that is simmered deep in fruit juices. These are sometimes baked or fried. They are served as tacos or burritos.
1. Molcjate is a mortar that is used in grinding chilies for salsa. It comes in various shapes.
2. Comal is a round and flat skillet that is used in order to blister the chilies which are perfect for making tortillas.
3. Masa is made from corn kernels that are dried and grinded, then mixed with water. It’s a thick dough that is flattened to make patties for the tortillas. These are stuffed with spices, fruits and meat to make tamales.
4. Chiles are the secret ingredient in most Mexican cooking. Mexican foods are often spicy simply because of the chilies. There are 60 kinds of chile peppers. They range from mild to very hot.
5. Jalapenos are the most popular of all Mexican chilies because they are widely used. Usually, Mexican tables contain small bowls of jalapenos which are flavored with escabeche, onions and carrots.
6. Salsa is the most basic dish and is often served as an appetizer. It is accompanied with chips and eggs serving as a prelude to the main course. Salsas are made from either fresh or cooked vegetables. Ask any Mexican chef and he has his own way of making salsa. Just like our palms, no two salsas are ever the same. The basic ingredients of salsa are chilies, onions, tomatoes and cilantro.
7. Tomatillos may look like green tomatoes. They are related to one another. These are used in sauces specifically the salsa verde and the green sauces.
8. Anchiote is a red paste that is from annatto seeds, lime juice, spices and vinegar. It is used on fish, pork and chicken.
9. Ceviche is from raw fish that is marinated till it is cooked and flavored with lime juice. It is served with saltine crackers or chips.
10. Avocados are healthy fruits often used in making guacamole. These are also sliced and served as the garnish to most Mexican meals. The avocadoes must be slightly soft.
11. Cilantro
It is also called coriander. It is a herb which jazzes up the salsa. It has a green color and often enhances most Mexican dishes.
12. Carnitas is made from pork that is simmered deep in fruit juices. These are sometimes baked or fried. They are served as tacos or burritos.
Sunday, October 5, 2008
How to Deal with Commercial Cooking Equipment
There are different factors to consider when you are choosing your commercial cooking equipment. There are certain questions you need to ask yourself before you consider anything to be ideal commercial cooking material. For one thing, it may not be exactly the same as that of home cooking equipment that you are fond of using, but the features are pretty much identical, except that commercial cooking equipment are used on a larger scale.
1. From home freezers, get used to colossal sized freezers fit for many forms of frozen food items. You can’t expect your favorite fridge to be able to handle all the various foods you need to freeze. Besides, not every type of food placed in the fridge will be consumed immediately. You will have to have room for both immediate and long-term storage.
2. Multiplicity in your stove's features will also prove to be of big help. Commercial cooking equipment in the form of ample amounts of hubs in stoves will help you cook more food in the shortest possible time.
3. Plates are no longer enough to hold everything. Have trays that are tough and easy to maintain as you transport food from one customer to another.
4. Count the cost. You must be able to include in your budget this aspect of your business. Commercial cooking equipment isn’t cheap, but that's fine as long as you are able to get favorable returns on your investment.
5. Recall your economics. Know and understand the nuances of depreciation and how it will affect your commercial cooking equipment, especially the ones you purchased for the longest time.
6. Fryers are also different. We aren’t talking about single chicken pieces here. We are talking loads of chicken that are at the mercy of the customer's demand. If you are after distributing cooked food for commercial purposes, make sure that you are able to meet the demand.
7. Dryers and cabinets are just as important even if they aren’t at all that significant to home cooking operations. When you are in the food business, it pays to be quick and able to hold large amounts of ingredients.
8. Harness energy saving equipment whenever you can.
9. Train your staff to use and master the functionality of each piece of equipment. Make sure that they are able to specialize in it.
1. From home freezers, get used to colossal sized freezers fit for many forms of frozen food items. You can’t expect your favorite fridge to be able to handle all the various foods you need to freeze. Besides, not every type of food placed in the fridge will be consumed immediately. You will have to have room for both immediate and long-term storage.
2. Multiplicity in your stove's features will also prove to be of big help. Commercial cooking equipment in the form of ample amounts of hubs in stoves will help you cook more food in the shortest possible time.
3. Plates are no longer enough to hold everything. Have trays that are tough and easy to maintain as you transport food from one customer to another.
4. Count the cost. You must be able to include in your budget this aspect of your business. Commercial cooking equipment isn’t cheap, but that's fine as long as you are able to get favorable returns on your investment.
5. Recall your economics. Know and understand the nuances of depreciation and how it will affect your commercial cooking equipment, especially the ones you purchased for the longest time.
6. Fryers are also different. We aren’t talking about single chicken pieces here. We are talking loads of chicken that are at the mercy of the customer's demand. If you are after distributing cooked food for commercial purposes, make sure that you are able to meet the demand.
7. Dryers and cabinets are just as important even if they aren’t at all that significant to home cooking operations. When you are in the food business, it pays to be quick and able to hold large amounts of ingredients.
8. Harness energy saving equipment whenever you can.
9. Train your staff to use and master the functionality of each piece of equipment. Make sure that they are able to specialize in it.
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