A JuIcE ExTrAcToRFriday, February 9, 2007
Thursday, February 8, 2007
ClEaN KiTcHeNs
Clean Kitchens
The cardinal rule of safe food preparation in the home is: Keep everything clean.Some advice from the USDA Food Safety & Inspection ServiceThe cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen. Keep the work area clean and uncluttered. Wash countertops with a solution of 5 milliliters (1 teaspoon) of chlorine bleach to about 1 liter (1 quart) of water or with a commercial kitchen cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria. Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in hot water in the washing machine. While you're at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of 5 milliliters of bleach to 1 liter of water or a commercial kitchen cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth. Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 5 milliliters of chlorine bleach to about 1 liter of water. Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.Always use clean utensils and wash them between cutting different foods.Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used.Do not put cooked meat on an unwashed plate or platter that has held raw meat.Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary--and appropriate--use a small scrub brush to remove surface dirt.
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The cardinal rule of safe food preparation in the home is: Keep everything clean.Some advice from the USDA Food Safety & Inspection ServiceThe cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen. Keep the work area clean and uncluttered. Wash countertops with a solution of 5 milliliters (1 teaspoon) of chlorine bleach to about 1 liter (1 quart) of water or with a commercial kitchen cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria. Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in hot water in the washing machine. While you're at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of 5 milliliters of bleach to 1 liter of water or a commercial kitchen cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth. Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 5 milliliters of chlorine bleach to about 1 liter of water. Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.Always use clean utensils and wash them between cutting different foods.Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used.Do not put cooked meat on an unwashed plate or platter that has held raw meat.Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary--and appropriate--use a small scrub brush to remove surface dirt.
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FiTtEd KiTcHeN
Fitted Kitchens
When choosing fitted kitchens consider the many options and choices available in today's market. The cost of fitted kitchens can vary dramatically with introductory packages starting at around £3000. It is important when choosing fitted kitchens to first of all think about designing and planning the area to make the best possible use of the space available. Most retail outlets offer excellent design and planning services for fitted kitchens and in many cases this service is free of charge. Consider whether or not you will arrange for the installation yourself or if the work should be undertaken by the supplier's installation team. The latter may sometimes appear a more expensive option, but quite often in the long run the final total cost difference is often negligible. Consumers buying fitted kitchens generally speaking are far more pleased with the final overall result when installation is arranged by the retailer. When selecting your equipment try to be practical. Consider what the room will be used for, preparing food, cooking and washing or will it be used as a social area for eating, drinking and socialising with family members and friends. These are important points when deciding what purposes the space will fulfil. The choices of designs and styles available today have never been greater, from traditional wooden units to modern and contemporary styles. Latest choices include beech, maple and birch, while more traditional oaks and pines still remain popular choices. In addition to the furniture available take time to consider the purchase of new appliances, worktops and sinks.
Wednesday, February 7, 2007
TiPs Of clEaNiNg KiTcHeN
Clean Kitchen Tips
Hints for keeping that brand-new look.
Newness wears off. It's a sad reality that filters in (along with dust, spills and grime) all too quickly after your new kitchen is completed. Those pristine countertops become cluttered with magazines and spices, that stainless steel refrigerator is suddenly covered in pint-size fingerprints, and the much-anticipated first dinner party has left a mountain of dishes.
You don't have to have a dirt-filled destiny. A little planning before you make a mess, and the right tools to deal with whatever mess is made, will have your kitchen sparkling in no time.
During the remodeling process
That's right…a clean kitchen starts before it's even installed! Consider you choice of materials for style, function and sweep-ability. Visit the Kitchens.com countertop section to learn more about the properties of different surface materials—those prone to spills may want to take a pass on concrete; if you don't like showing fingerprints, take a pass on stainless steel.
Consider color as well. While white can provide an image of cleanliness, a white floor certainly won't mask dirt as well as a darker one. Ditto for cabinets: Darker wood grains won't show smudges as readily. Don't forget to plan adequate storage, as well. Clutter-free counters help bolster an image of clean.
Dreaded jobs
Don't put off the most dreaded job of all—cleaning out the refrigerator. Laura Dellutri, "The Healthy Housekeeper," is an author, cleaning expert, speed cleaning consultant and owner of the professional janitorial firm America's Cleaning Connection—which certainly makes her equipped to dish up advice on ways to keep your fridge from emitting strange odors. She recommends wiping out weekly, "to avoid all the stress of taking out the drawers;" wiping bottles off under water (like that Ragu jar with spaghetti sauce dripping down the side); and buying refrigerator liners: "They make cleaning a snap."
Is the inside of your microwave a splattered, caked-on mess? Fill a small bowl with water and a lemon and microwave for a few minutes (as a precaution, don't open the door immediately—there have been rare instances of the water "exploding"). When you do open it, the condensation from the steam will make it easy to wipe down, and the heated lemon will leave a delicate citrus scent.
Oven grease can be a formidable opponent. If you have a gas range, start by removing the burner grates and soak them in a mixture of warm water and oven cleaner. While they're in deep-soak mode, tackle the top (and sides!) of the range with an all-purpose cleaner (don't use an abrasive pad). If you own a self-cleaning oven, you'll save plenty of time and elbow grease. If not, whip out that oven cleaner and get down to business. Don't forget to clean the oven window—what's the point of a clean oven if it looks dirty?
Simple but important jobs: Cabinets
You can keep those hardwood cabinets looking brand new with some simple maintenance. According to the Hardwood Manufacturers Association, dust the exterior of your cabinets with a soft, lint free cloth. (Avoid using a dishtowel, which could contain traces of detergents and grease.) Cleaning the interior is as easy as giving it a quick wipe down with a damp cloth, then drying. To protect your wood from chemicals, clean cabinet glass by spraying cleaner onto a paper towel, rather than the cabinet itself.
Keep stainless steel shining
Its metallic surface can look great—when it's not covered in thumbprints and smudges. For sinks and countertops, daily cleaning is as simple as a quick wipe down with warm, soapy water, dried with a soft cloth. Never use a scouring pad or anything abrasive: It could scratch or permanently damage your surface. Dellutri recommends applying mineral oil and buffing it to repel water spots.
Banish bacteria
Sponges don't just harbor bad smells after a few uses—they harbor bad stuff, too. "Put your sponge in the microwave in a bowl of water and 'cook' for three minutes to kill all germs," advises Dellutri. Sponges aren't the only things that need disinfecting. Dellutri recommends that you disinfect kitchen sinks daily (do not use contaminated dishcloths or sponges). Disinfect and rinse your kitchen trashcan monthly. Other prime candidates for a thorough cleaning? Refrigerator water dispensers and recycled water bottles can harbor germs and bacteria; disinfect can openers and cutting boards after each use.
The aftermath of entertaining
Holiday gatherings and dinner parties can be a headache—especially when surveying the damage it does to your kitchen. Follow these tips to make cleaning easier. Start "before the company comes!" says Dellutri. "Get mats for your front door and entry. Eighty-five percent of the dirt that comes into your home is from the bottom of shoes. Have an 8- to 10-foot mat so that shoes can hit the mat at least six times."
Keep cleanup time limited. "Buy cooking spray—spray every pan, pot and piece of bakeware with cooking spray before you cook. This will make dishwashing easy. Keep a sink full of hot soapy water—as the dirty dishes start coming, don't forget to toss them in the hot water." Being armed with a few products doesn't hurt either. Dellutri says that "battery powered dishwashing brushes work great on those baked on foods and spills." For spills on floors, "a microfiber flat mop can clean your walls and floors in just minutes." There's no need to buy refill cloths or pads, as the microfiber mop head can be thrown into the washer and dryer.
As always, be sure to consult your manufacturers' cleaning instructions, which are tailored to your specific appliance, cabinet and countertop.
Hints for keeping that brand-new look.
Newness wears off. It's a sad reality that filters in (along with dust, spills and grime) all too quickly after your new kitchen is completed. Those pristine countertops become cluttered with magazines and spices, that stainless steel refrigerator is suddenly covered in pint-size fingerprints, and the much-anticipated first dinner party has left a mountain of dishes.
You don't have to have a dirt-filled destiny. A little planning before you make a mess, and the right tools to deal with whatever mess is made, will have your kitchen sparkling in no time.
During the remodeling process
That's right…a clean kitchen starts before it's even installed! Consider you choice of materials for style, function and sweep-ability. Visit the Kitchens.com countertop section to learn more about the properties of different surface materials—those prone to spills may want to take a pass on concrete; if you don't like showing fingerprints, take a pass on stainless steel.
Consider color as well. While white can provide an image of cleanliness, a white floor certainly won't mask dirt as well as a darker one. Ditto for cabinets: Darker wood grains won't show smudges as readily. Don't forget to plan adequate storage, as well. Clutter-free counters help bolster an image of clean.
Dreaded jobs
Don't put off the most dreaded job of all—cleaning out the refrigerator. Laura Dellutri, "The Healthy Housekeeper," is an author, cleaning expert, speed cleaning consultant and owner of the professional janitorial firm America's Cleaning Connection—which certainly makes her equipped to dish up advice on ways to keep your fridge from emitting strange odors. She recommends wiping out weekly, "to avoid all the stress of taking out the drawers;" wiping bottles off under water (like that Ragu jar with spaghetti sauce dripping down the side); and buying refrigerator liners: "They make cleaning a snap."
Is the inside of your microwave a splattered, caked-on mess? Fill a small bowl with water and a lemon and microwave for a few minutes (as a precaution, don't open the door immediately—there have been rare instances of the water "exploding"). When you do open it, the condensation from the steam will make it easy to wipe down, and the heated lemon will leave a delicate citrus scent.
Oven grease can be a formidable opponent. If you have a gas range, start by removing the burner grates and soak them in a mixture of warm water and oven cleaner. While they're in deep-soak mode, tackle the top (and sides!) of the range with an all-purpose cleaner (don't use an abrasive pad). If you own a self-cleaning oven, you'll save plenty of time and elbow grease. If not, whip out that oven cleaner and get down to business. Don't forget to clean the oven window—what's the point of a clean oven if it looks dirty?
Simple but important jobs: Cabinets
You can keep those hardwood cabinets looking brand new with some simple maintenance. According to the Hardwood Manufacturers Association, dust the exterior of your cabinets with a soft, lint free cloth. (Avoid using a dishtowel, which could contain traces of detergents and grease.) Cleaning the interior is as easy as giving it a quick wipe down with a damp cloth, then drying. To protect your wood from chemicals, clean cabinet glass by spraying cleaner onto a paper towel, rather than the cabinet itself.
Keep stainless steel shining
Its metallic surface can look great—when it's not covered in thumbprints and smudges. For sinks and countertops, daily cleaning is as simple as a quick wipe down with warm, soapy water, dried with a soft cloth. Never use a scouring pad or anything abrasive: It could scratch or permanently damage your surface. Dellutri recommends applying mineral oil and buffing it to repel water spots.
Banish bacteria
Sponges don't just harbor bad smells after a few uses—they harbor bad stuff, too. "Put your sponge in the microwave in a bowl of water and 'cook' for three minutes to kill all germs," advises Dellutri. Sponges aren't the only things that need disinfecting. Dellutri recommends that you disinfect kitchen sinks daily (do not use contaminated dishcloths or sponges). Disinfect and rinse your kitchen trashcan monthly. Other prime candidates for a thorough cleaning? Refrigerator water dispensers and recycled water bottles can harbor germs and bacteria; disinfect can openers and cutting boards after each use.
The aftermath of entertaining
Holiday gatherings and dinner parties can be a headache—especially when surveying the damage it does to your kitchen. Follow these tips to make cleaning easier. Start "before the company comes!" says Dellutri. "Get mats for your front door and entry. Eighty-five percent of the dirt that comes into your home is from the bottom of shoes. Have an 8- to 10-foot mat so that shoes can hit the mat at least six times."
Keep cleanup time limited. "Buy cooking spray—spray every pan, pot and piece of bakeware with cooking spray before you cook. This will make dishwashing easy. Keep a sink full of hot soapy water—as the dirty dishes start coming, don't forget to toss them in the hot water." Being armed with a few products doesn't hurt either. Dellutri says that "battery powered dishwashing brushes work great on those baked on foods and spills." For spills on floors, "a microfiber flat mop can clean your walls and floors in just minutes." There's no need to buy refill cloths or pads, as the microfiber mop head can be thrown into the washer and dryer.
As always, be sure to consult your manufacturers' cleaning instructions, which are tailored to your specific appliance, cabinet and countertop.
ThIS Is My KiTcHeN..YoU'Re WeLcOmE To BrOwSe ArOuNd...
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