Tips for Oven Safety

1. Always supervise for kids when using the oven. You may want to supervise for teenagers and older kids when they first begin. Eventually teens will probably want to “be on their own.” They always do.
2. Keep all plastic, paper and other flammable material well away from the oven. Remind kids of this. This includes pa per towels, kitchen towels and stuffed teddy bears
3. Always clean the oven after each use. Of course, this has to be done after the oven cools completely.
4. Use grease splatter guards. They are not an absolute necessity but they sure do help keep things cleaner.
5. Always use hot mitts, also called over mitts. I recommend getting several sets. Get a separate set for each kid. Get them into a routine of using them. Don’t try to touch the pan first to see if it’s really hot. If it’s been in the oven for any amount of time, it’s really hot.
6. Posting rules near the oven may help. Make sure you go over the kitchen and cooking rules frequently to see if any need revision.
7 Teach the kids to obey these rules at all times There are no exceptions. It’s possible the kids will remind you of them when you break them too. That’s a good thing. It means they are learning their lessons.
8. Remember to turn off the oven knobs after use. Remind your kids to look for lights on the stove or look at the knobs to make sure they are all off after use
9. Always tum pan handles inward. This will prevent the accidental knocking into the handle and spilling the contents. It may also prevent younger siblings from grabbing at the handles and potentially burning themselves.

Utensil Safety

Knives are an important part of cooking. But they can be potential hazards if left in the hands of a beginner. Teach your kids safety when it comes to cooking utensils.

That’s what you think. But these scanty ingredients are perfect for a Chinese-style stir fry that the whole family is sure to love.

Begin by gathering and preparing your ingredients. Scour your refrigerator and freezer for any meats or vegetables that can be combined in your stir fry. Don’t be afraid to go easy on the meats; a little goes a long way when cooking a Chinese stir fry.

Ideally, the stir fry should be served over rice; if you have rice in the house, begin cooking it now so it will be ready when the stir fry is. If you don’t have rice, pasta will work. Be sure not to overcook your pasta. Pasta should be boiled until it’s firm, but no longer crunchy

Cut carrots and celery into strips. Cut radishes into slices. Cabbage can be coarsely chopped or sliced. Turnips can be cut into cubes, or cut them into thin strips for added interest. If you have pineapple chunks, coarsely chopped nuts, or dates, you may want to add these. Lima beans should be steamed thoroughly before being added to the stir fry.

You will want to include two or three cloves of garlic, coarsely chopped, and a sliced onion. Be sure these are ready before you ever turn on the heat.

Once you have all your vegetables on the counter in separate bowls, take out a large skillet or wok and heat a tablespoon of canola oil on High. Add the garlic and onion, and cook, stirring briskly, until the onions begin to turn translucent and the garlic is a rich brown color.

Now I know that many of you probably won’t look at cooking as a career, but as a method of making the food you survive on something to look forward to. But in the spirit of the culinary patron, a little history can’t hurt.

I can’t possibly tell you how many times I go to a restaurant, even a sit-in diner, and overhear, “My compliments to the chef.” In these settings, more often than not I can assure you, the person preparing your meals is not a chef, but a cook.

There is a difference.

To become a chef a person must first have the resolve to take the heat, so to speak. It’s a tough job. Being vocational, there’s no sitting in a four year standard university like most students, it’s a real hands-on trial. It’s not enough to decide to want to spend your livelihood in the kitchen, but to decide what you’d like to specialize in: sweets, main entrées; side dishes? It goes further, suppose you become a pâtissiere –a pastry chef: would you like to focus on sugar sculpture, chocolate tempering, or maybe fruits are more your passion?

It’s detail within detail within detail. Speed and efficiency are paramount.

A cook is someone that has a recipe and follows it out with the sole purpose of it tasting good.

A chef is someone that has devoted their life to their craft to turn a meal into an experience. The plate a dish sits on is a stage, the garnish the ensemble; the main portion is the star of the show! This is not directly linked to the chef’s satisfaction. Rather, it comes from the customer that paid time and money to have such an experience, to taste a work of art. A poor critique can mean two things: the food was not to their liking, or they couldn’t appreciate the perspective of the piece. A good critique means that the message was taken to heart, and it was worth the trip.

While it certainly doesn’t do anyone any harm in a less formal setting to offer their “compliments to the chef,” it’s still largely misused. It would be more appropriate to thank the staff for a wonderful meal. –At least, this is what the so-called experts would say.

As for myself, be it a cook or a chef, this matters little. Anyone, even those who haven’t picked up a saucepan in their life, can cook. Practice makes skill, same as anyone, but desire makes mastery.

You’ll come to find that if you cook only for yourself, to get by, to have something to eat after a long day, then you will hardly improve. But if you make it for the sake of another, even a snack in the hopes that it will be enjoyed not only for its taste but also with whose hands it was made, then your results will improve by leaps and bounds.

This is not about the cook at a diner in the middle of nowhere. This is not about a chef in a five star restaurant.

This is about you.

Do you cook for the sake of satiating yourself, or do you create for the sake of the satisfaction of others? Does is make you happier when things taste good, or does is make you happier when others think so?

The answer to these questions can determine which you are. It’s not something that people often think about, but if you’re just having a dry spell in your culinary world, or find yourself frustrated by a recent lapse in progress, a little change of perspective is sometimes in order.

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Now then, I’m not simply talking about your grandmother’s box –the one with neatly lined cardstock and equally neat handwriting. The modern era has made things far simpler for you and me –and in the hectic world we live in today, you won’t find me complaining!

Ladies and Gentlemen, I speak of the Internet. Websites such as allrecipes.com make finding, jotting down, storing, and looking up recipes easier than ever before. They’re only one Google search away! But no matter how easy the path to finding and obtaining a recipe is, some rules will apply every time.

1.If Pressed for Time: read through the entire recipe! I’ve held baking parties with friends before: each of us brings a new recipe to try out, and within the time we’ve all set aside for ourselves on that day, we prepare, make, serve, and devour our creations. A new addition to our typical group dropped by and warned us that she had very little (okay, absolutely no) cooking experience. As it turns out she only read as far as the ingredients list and bake time, neglecting the print in the directions: must wait two hours for dough to set in freezer. Thankfully this story had a happy ending, and rather than risk making peanut butter cookies, a cake was born.

Phew, quite a list, isn’t it?

I would have to say that if you intend to go into the kitchen the first time intending to make a five-star meal, just intending, you don’t even have to set foot in it! –You’ve already made a mistake.

My very first attempt at baking was a red current pie (why I thought this was a good idea, I had no clue. For those who don’t know currents are juicy berries the size of peas, and are just as, if not more likely, to be bitter and sour as they are sweet). I had no recipes, no books, and apparently no sense whatsoever. I threw in what I thought the crust should be made of (eggs, milk, and flour –already a massive error), and then the berries after that. I popped it into the often and, to my credit, at least it looked like a pie, but it was far from edible.

In the hopes that my mistake will not be repeated by any other person, I’ll set aside a few basic rules to test whether or not you’re ready to take on this challenge.

Never Expect Perfection

As I’ve mentioned at other points in my life, experts are experts not because of the successes they’ve had, but the mistakes they’ve made. As a beginner, expect to make plenty more mistakes than you might expect. In fact, don’t expect to do anything right at all. It’ll keep you humble during the learning process and even happier when things go right. Remember it’s not about graze or garnish or making it look pretty. The heart of every dish rests in its taste. If that doesn’t turn out right, then ask yourself what’s the use of making it look gorgeous if no one is going to eat it.

Follow the Recipe

As you grow in experience, deviations from recipes are allowed –even encouraged!- but if you’re just getting started, then please follow them to the letter. Since plenty of people (myself included) get recipes online, if that recipe has reviews, please read those as well. Usually other people leave additional tips on how to go through it. How does one know which tips are good if there are many of them? –one might ask. Simple: look for a pattern. If more than one person is saying the same thing, then chances are it’s credible. Plenty of these websites have a portion where it will show how many viewers found the review helpful, so this is also something to pay attention to.

Revere the Kitchen

This is probably the most important rule, as it involves your safety. The kitchen is not a playground (this is something that adults, as well as kids, should be reminded of). Chefs are experts at what they do; they have made their mistakes, you have not. Of course they’re going to make things look quick and easy, because they’ve had years of training. The kitchen is not a stage for you to perform upon, especially when you don’t know the steps to the dance you’re dealing with. Don’t play with fire, (literally and otherwise). You will get burned. The kitchen is a sacred place; a trial not for the faint of heart. Food is a necessity to live, and it is in the kitchen that it’s prepared. Treat it this way. No matter how long you’ve had it, and no matter how many times you’ve been in it, this doesn’t make it any less special or any less dangerous. Treat this place as you would yourself. Respect it and all things within it, and no major accidents should befall you.

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Similarly, the kitchen is where the most important meals of the day are had, where entertaining is done, and where food is prepared. Neither your bedroom nor the kitchen should be treated as a storage facility. Not only does it affect one’s ability to relax and familiarize themselves with their environment, but it also makes an opportunity for accidents, and worse, both can be health hazards.For any cook, from a simple man scraping by in a small studio, to a celebrated five-star chef, the kitchen should be considered sacred, and treated accordingly.

Maintaining the Kitchen

First thing’s first. When having a kitchen it’s a good idea to check the framework of it all. Be sure to check for any exposed hazards such as damaged outlets or gas leaks. They may seem inconsequential, but on occasion fatal accidents can occur because of a seemingly benign flaw. While this is a problem that typically crops up in older homes, it wouldn’t hurt to check around a newer building either. The reason professionals are professionals is because of the mistakes they’ve made, not the successes they’ve accumulated. Errors can still happen, however rare they may be.

Something important that you can check yourself are the water pipes. Take a wrench or similar instrument and gently tap along the surface of the pipes, checking for any leaks or breakage. Besides the obvious flooding that could happen with a broken pipe, even a break that doesn’t release water can be detrimental. Humidity in the space is altered and can also change the taste of the food being prepared, especially if it goes on over time. So if you’ve been following a recipe to the T many times and it never comes out right, this could be the culprit.

The Counter

This next thing to watch out for is something that my mother is especially guilty of: keeping the counters clutter-free. When she and I are in the same house I don’t care how many purses she has, paperwork her job wants done, or mail there’s been over the course of the month; the counter is NOT a display case. There’s no telling where all these items have even been or what they’ve touched; ask yourself if you really want to be cooking on a counter with something that could have potentially rested on the floor of the bathroom in a questionable gas station.

The rule I follow is to clean the counter thoroughly with disinfecting chemicals twice a month, but every time I cook I clean it as well with hot, boiling water. The heat kills the bacteria and there is no worry over any streaks that could be made like with a greasy cleaner. However you clean your counter is your business, but be sure to do it regularly, if not after every use. What you prepare on it is what goes into your mouth; the counter should be treated as well as you’d want to treat your own health.

The Dishes

Okay, I confess, I’m at fault when it comes to not always immediately cleaning my dishes. What I do end up doing is filling them with hot soapy water, and letting them soak (this can be a good thing, especially after eating something that sticks and dries very quickly), although I’m careful not to leave them like that for ever a 24-hour period. Germs can accumulateeven in soapy water, and many times the sink is just as crucial in cooking as is the oven or stove.

If you don’t believe me then just think about all the times you’ve had to rinse out utensils, pots, pans, boards and bowls over the course of one cooking session, or how frequently you have to wash fruits, vegetables, or any other ingredient before using it, or even how many times you have to wash your hands before going to work on your latest masterpiece. While you might not have to keep your sink as meticulously clean as your counters, at bare minimum, make sure it’s empty more often than not. It’s a labor of discipline more than anything else, but one worth doing.

The Oven and Stove

I’ve found that over the course of the years, the oven and stove, the very foundation upon which the kitchen is built, are the most frustrating appliances to keep clean. If I had a coin for every time something spilled on one of these things, I’d probably have a maid to take care of them for me.

At least I can dream.

The best way to keep these things clean, annoying as it may be, is to take a clean, wet rag, and wipe the spill while it’s still hot. Of course this doesn’t solve all our problems, but it’s a good a start as any. The biggest pains are whatever falls around the burners or beneath the heating coils. Wait until those are relatively cool (turned OFF –I can’t tell you how many people make that mistake) and again with a cold rag, clean it. If a stain or crust persists, then take out a stronger cleaning solution, and while not necessary, do try to turn off any gas or electricity that goes to these appliances to prevent unnecessary injuries.

That being said, while your kitchen doesn’t have to be Martha Stewart grade, these are the main points to keep up with. Making the food is only as important as the surface its assembled on.

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In a lot of ways, I think I took after my great aunt. She was the absolute stereotype of the large, kind-hearted, elderly woman. Our love of the kitchen was something that we held in common. There was only one problem.

We didn’t speak the same language.

I remember those days running home from school to see her messing around with the oven. I’d do my work at the table, always keeping watch from the corner of my eye. When I was finished, I’d sit there and point at various ingredients. She’d say a word and I’d repeat, or motion to a pot or bowl that it was soon going to fall into. That was how I spent my summer: learning the culinary language.

Nowadays we’re back on our respective sides of the ocean, but in the years that have gone by we’ve fine-tuned our prowess in the kitchen. Her lessons still live on in every pie, custard, sauce, and fillet I make.

Here are a few ingredients she taught me about that many people take for granted, but have an incredible use in any baking endeavour.

Butter

When a person hears the word “baking”, the first thing that often comes to mind is a sweet confectionery, not always a casserole,

lasagne, fish, or other hearty meal. Essentially, anything can be baked, and one of the most common staples of baked goods is the butter that goes into them. The key to moist meat? Butter under the skin and in the cavity. The key to a glossy surface? Butter brushed where the shine is desired. The key to a non-stick mess? Butter in the pan. It’s paramount to use the unsalted variety, or else you’d think you’re having something that was marinated in the Dead Sea. For me, that lesson was learned the hard way.

Flour

Ahh, flour, the best friend of patisserie everywhere! A lot of people, when putting oil in a pan, can’t tell when it’s hot enough to start cooking in. The solution? Sprinkle a few granules of flour, and if the oil starts popping, it’s good to go (water isn’t recommended because of how volatile it can be). When it comes to making dough, and rolling it into balls, flour on the pin, the board, and your hands will keep them stick-free, and also easier to maintain the shape of whatever it is you’re handling. To thicken sauce, like the brown sugar mixture that’s poured into apple pie before baking, add flour to the desired consistency. A spoonful of it goes a long way.

Brown Sugar and the Sugar Family

I’ve heard this question asked more times than I’d care to admit: what’s the difference between brown sugar and regular processed white sugar? Beyond the fact that the colors are different, brown sugar maintains more of its original molasses-like taste. It’s also healthier than its white cousin, which had to go through a different processing technique to give it the texture and flavour it’s known for. Brown sugar can bring out the sweetness in foods much easier than white sugar as well. If having something liquid-based, such as tea with a sugary snack, I’d recommend forgoing the sugar entirely, and use a teaspoon of honey instead. Stores such as Teavana also have German rock-sugar available in large glass containers, a personal favourite, which is great for sweetening anything from muffins to drinks. Keep in mind that when using brown sugar, you have to pack it into a nestled cup, or whatever measuring device you’re using, or else it will be much less than what the directions on a recipe calls for. Plenty of people have also taken to using artificial sweeteners, and while labels on the bag may say “all natural” –or something to that effect, my call on that is to just not use them. Even popular brands have Aspartame, or a similar compound that could turn into it when mixed with other ingredients or used for a prolonged period of time. It’s a chemical compound that’s harmful to the human body. Some brands may genuinely be free of such ingredients, but whatever the case, if you’d like to try it anyway then please consult your physician first.

Eggs

I’m sure most people have heard of this one: What came first, the chicken or the egg? Honestly, I’d leave that one up to a coin toss, but all I can say for sure is that eggs are a lifesaver. Eggs added into dough are great for thickening it, but be warned, the temperature on the oven may have to be adjusted accordingly: the more eggs in the mixture, the harder it will get when done. Sometimes recipes, such as that for angel food cake, will call for egg whites. The best solution there is to crack the egg down the middle, and roll the yolk between the two ends of the shell while letting the whites fall into a separate container. If you have an excess of yolks, rather than throw them away, it’d be a great idea to incorporate them into another recipe, such as eggnog. Eggs are also great for breading items. It’s a time saver to mix spices into whisked egg and then dip both sides of whatever you’d like to bread into it, and then do the same with the breading. This ensures an even and solid coat of crumbs every time. Just like sugar, egg has a substitute trying to steal its thunder: the egg beater. In the health-conscious late 1990s and early 2000s, people everywhere were swapping the egg for the beater over uproar on how much cholesterol it contains. There is a difference between good and bad cholesterol. The egg is a veritable superfood in its own right, and I’d rather have an omelet than Cheerios any day of the week. Its protein also makes it a staple of any weight-conscious or athletic individual, since protein is the key component to muscle growth and maintenance. The maths behind that is simple: more muscle equals more fat burning. How egg-tradorinary is that?

That being said, these four items, so commonly overlooked, deserve a lot more praise than they’re being given on a regular basis. How often can a person bake without them? And I’m not talking about instant meals. That’s right, Betty Crocker, I’m calling you out.

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