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Kitchen
Cleaning & Safety Tips
- Most of the fiery heat in a
hot chile peppers (such as jalapeño) is located in the
seeds and membrane -- carefully remove them first before chopping
and you'll tame the pepper's fire greatly without sacrificing
on taste.
- To prevent a serious chemical
burn on your hands that will literally last for hours, always
use plastic gloves when preparing raw hot chile peppers (which
contain capsaicin, the main ingredient in pepper spray). This
safety tip is especially important when preparing a large quantity...and
do keep your hands AWAY from your face, especially no rubbing
the eyes or chapped lips!!!
- To keep steel wool pads from
rusting in humid climates, store in sealed plastic bag in the
freezer after using. The next time you have to use it, just run
it under hot water and it is "thawed" out and ready
to use. The pads will wear out before they ever rust.- Tip submitted
by Bob Restuccia of Hyannis, Massachusetts USA.
- A squirt of nonstick cooking
spray can ease the drudgery of scrubbing the barbecue grill.
ALWAYS spray on a COLD grill.
- Easily remove burnt on food
from a skillet by adding a drop or two of liquid dish soap and
enough water to cover bottom of pan, and bring to a boil on the
stove top. Allow to cool and clean should be a breeze!
- When food boils over in the
oven, sprinkle the burned surface with a little salt. This will
stop smoke and odor and make the spot easier to clean.
- Spray plastic-ware with nonstick
cooking spray before pouring in tomato-based sauces. No more
stains!
- To aid in washing dishes, add
a tablespoon of baking soda to your soapy water, it softens hands
while cutting through grease.
- To remove the odor of garlic
from hands, wet hands with water and then rub them with a spoonful
of salt and rinse. Repeat, if needed.
- When stacking non-stick skillets
on cupboard shelves, place a paper plate between each to prevent
scratches. This prolongs the life of the skillet.
- Never put a cover on anything
that is cooked in milk, unless you want to spend time cleaning
up the stove when it boils over!
- After chopping garlic or onions,
rub a fresh lemon wedge over both the knife blade and the cutting
board to help remove the odor.
- For quick wipe-ups of small
spills, keep a box of plain white tissues near the stove and
use them instead of paper towels.
- Never wash a rolling pin, or
it may warp...and never let dough dry on it. Immediately after
rolling out dough, wipe the rolling pin clean with a towel.
- To safely clean coffee makers,
enameled cast-iron pots, and similar equipment, put 1 to 2 teaspoons
of baking soda in the pot and pour boiling water over it. A baking
powder solution is also great for scrubbing butcher blocks.
- After zesting and juicing an
orange, lemon or lime, grind the remains in your garbage disposal
for their refreshing scent.
- For easy cleanup, fill your
blender container with warm water, add a few drops of liquid
detergent, and blend 30 seconds; rinse well.
- To deodorize plastic storage
containers in which onions or garlic were stored, wash thoroughly,
then stuff a crumpled piece of newspaper in the container, and
snap on the lid. In a few days the smell will disappear.
- If something spills over in
your oven, first sprinkle it with salt and remove with a metal
spatula, then wipe with a damp sponge.
- You can remove burnt-on food
in pans by filling with a solution of water and a scant teaspoon
of dishwashing detergent. Bring to a boil, then simmer until
the residue loosens.
- Never pour water on flaming
fat or oil — you'll spread the fire. If the fire's inside
a pan, slap on the lid. If outside, turn off the heat and douse
the flames by tossing on a handful of baking soda or salt.
- It's easier to clean a grill
right after you've used it. While still hot, scrape off food
bits with a metal bristle brush to keep them from hardening and
charring next time you cook out. A little work a head of time
saves a lot of work later!
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