Cooking Vegetables?

Chatni, Achar

Ginger and Garlic

Ginger and Garlic both have different taste..i saw in the cooking shows everybody ( all food experts and chefs) put ginger garlic paste in everything ..like in bihari kababa ..seekh kabab and koftey ..there is no need to put galic in it and if u making any vegitable except Gobi ....no need to put ginger ....ginger is good for meet dishes like bihari kabab and koftey and seekh kabab ..........and yes in sabzi gosht u can use both ginger garlic ..
try this thing u will enjoy ur taste of the food better..............bet ya

Butter, Ghee, Paneer, Cheese, Cream

• WHEN making butter out of cream in summer, stand the jug of cream in a basin of cold water or ice and whisk briskly. When the cream thickens, add cold water to quicken the butter forming.
• BUTTER-making is less messy if you heat a pan of water first so that the bowl of cream, whisk, jug, and so on, can be easily cleaned by dipping in the hot water. Do not throw away this oily water-use it to rub all over the body when having a bath.
• IF you add some salt to the cream before churning, the butter will taste better and last longer without going rancid.
• IF the buttermilk is too salty to drink, use it in place of water in a vegetable curry. In fact, when mixed with a bit of curd and besan and cooked with onions, tomatoes and spices, it makes a very popular north Indian speciality call ‘besan ki karahi’ ! Sindhi Karahi can also be made with this.
• YOU can usually get quite a bit of paneer or cottage cheese out of buttermilk. Just heat it and either squeeze a bit of lime juice into it or add a spoonful of curd to make it curdle. Strain the paneer so that the whey is separated.
• IF buttermilk or whey is used to knead the dough for tandoori roti and naans, they come out extra light, provided you let the dough stand for some hours before use.
• CREAM should only be made into butter while it is fresh. Once it turns smelly and discolourd it is not worthwhile doing so, as it will go bad very soon. However, it can be turned into perfectly good ghee.
• WHEN you are making ghee out of cream, it is best to line the karahi or pan with a teaspoon of oil or butter to prevent the cream from sticking to the bottom of the pan as it slowly cooks.
• COOKED this way over a slow fire, the ghee will not turn brown and neither will the residue from the ghee get burnt and be tendered useless. It can be used in a number of ways once the ghee is strained and bottled.
• GHEE residue can be used for making halwas out of suji, besan or dalia. First heat the residue in a karahi on a low fire and then add a few spoonfuls of any one of the above ingredients. Roast for a while till you get a nice aroma, and then add the sugar and water. Cook for a few minutes, garnish with nuts and serve. There is no need to add any ghee as the residue contains plenty of it. Hence this is a very economical way of making a tasty sweet dish.

Kitchen Hints

- THE pots, in which milk is kept and boiled, usually have cream stuck around the sides. While washing do not throw the milky water. Instead, use it to water ‘motia’ and ‘chambeli’ plants. They will grow better and have more flowers. 


- IT is not easy trying to figure out the freshness of fish nowadays when sellers smear them with red colour! Here are certain points that your should always consider while buying fish:


a) A fresh fish has clear, shining and protruding eyes while a stale one’s would be a bit hazy, pinkish and buried in their sockets. 
b) The skin of a fresh fish would be shiny and firm. A stale fish’s skin is not firm or lustrous.
c) The gills should be clean and red. A stale fish’s gills are brownish or are turning greenish colour.
d) Fresh fish meat sticks to its bones while stale meat is soggy and difficult to handle.


- If the onions burn while browning, remove all the burnt bits, change the pot and add a little fresh oil, otherwise the burnt taste will pervade the curry. You may have to start again.


- If the curry has become too hot, and contains tomatoes and/or whipped yoghurt, or coconut milk, and an extra tomato or two. Also add ½ -1 teaspoon of sugar.


- If the curry has become too salty, add pieces of potato, or a piece of dough, which you must remove before serving. The potatoes and dough will absorb the liquid and then you can top up with cup plain water, which will dilute the saltiness.


- If the curry is too liquid, boil uncovered (keep your exhaust fan on!) for a few minutes.


- If the curry is not spicy enough, fry whatever spices you like with some chopped green chilli in hot oil in little saucepan or ladle (be careful as the chilli can splutter) and add to the curry.

Kitchen, Cooking, Baking & Cleaning Tips

• ALWAYS soak powdered gelatine in cold water for a few minutes before dissolving over a pan of simmering water.
• GRATE off the rind of lemons and oranges with a fine grated and blend with castor sugar. Store in an airtight glass jar and use the flavoured sugar when needed for special cakes, puddings and so on.
• TO peel tomatoes quickly, place the tomato on a fork and hold it over the gas flame till the skin bursts. Keep turning it for a few moments, and then peel without any trouble.
• FOR a quick snack or unusual breakfast dish, cook fresh mushrooms in butter; add salt and pepper and a dash or cream and heap onto hot toast.
• WHEN making a lot of sandwiches, one has all the crusts from the sides leftover. You can make use of these by drying them in the sun till they are hard and then crushing them into bread-crumbs with a heavy rolling pin. They can be used for coating fish, chicken, cutlets, and so on.
• FOR light, fluffy omelettes, add half an eggshell filled with water to the eggs before beating them.
• VERY sour curd can be made to taste more palatable by mixing it with a few spoons of fresh cream or even milk and a bit of sugar. You can lessen the sourness further by making it into a tasty raita by adding boiled potatoes diced small, or putting in finely chopped onion, tomato, cucumber or capsicum, depending on what you have at hand. However, add the tomato, salt, pepper and spices just before serving. 
• GET rid of all the insects hidden in a cauliflower by immersing the whole vegetable in a big pen or pail of cold water with a tablespoon of salt mixed in it. Leave it soaked for ten to fifteen minutes before taking out. Rinse well under running water before cutting.
• FOR keeping lettuce and other green masala in the refrigerator use paper bags, not plastic ones, if you do not want it to go mouldy.
• ONE can also add a pinch of cooking soda when boiling vegetables so that they retain their color. However, do not make this a regular practice as cooking soda is supposed to reduce the vitamin content of most vegetables.
• ADD flavouring or essence to puddings or ice creams only after they have cooled. If put into hot food they are not so effective.

Useful Tips

• To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
• If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
• To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
• To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
• If you want the bananas or avocados to ripen faster, wrap them in newpaper.
• To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
• For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.
• Add a tablespoon of vinegar to the water and boil the potatoes faster.
• To a plain carrot soup add a touch of ginger and it becomes really tangy.
• Peel the onions and cut the in half. and soak them in water for a few minutes,  it will stop your eyes from watering.

Kitchen Tips

• Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
• Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls!Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavour! 
• Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil! 
• Keep the Karela in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it! Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster!
• For soft idlies like a sponge do not stir the batter after it has got fermented.Pour the batter as it is!
• Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes!
• Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste!To keep the chilies fresh for a longer time, remove the stems before storing!
• Do not fry paneer, immerse it in boiling water to make it soft and spongy! 
• When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated!
• Add a pinch of sugar while cooking spinach and green leafy vegetables, it will retain its green colour!
• A bay leaf added to the flour container will keep the flour free from moisture!
• Never cook mushrooms in aluminum pans because the mushrooms will darken!

Used in Kitchen

• To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
• If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
• To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
• To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
• If you want the bananas or avocados to ripen faster, wrap them in newpaper.
• To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
• For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.

Tips On Leftover Food

• ·         If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
• ·         Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
• ·         Use left over rice for next day meal, use your imagination and cook something new.
• ·         Keep some extra dough in fridge to make chapatis for breakfast.
• ·         Use leftover sukhi dal to make stuffed paratha.

Tips On Cooking

• ·         To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
• ·         Soak whole pulses overnight and other dals for one hour before cooking.
• ·         Always add hot water to the gravy to enhance the taste.
• ·         Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
• ·         Always use heavy bottomed vessels to make desserts, in order to avoid burning.
• ·         Make desserts with full cream milk, to get thick creamy texture.
• ·         Whenever curd is to be added to the masala, it should be beaten well and add gradually.
• ·         Chop some extra vegetables, for next day stir fry.
• ·         Use the leftover dal water to make rasam or sambar.
• ·         Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
• ·         Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
• ·         If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
• ·         While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
• ·         Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
• ·         Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
• ·         Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
• ·         Never discard the water in which vegetables are cooked, use it in gravies or soups.
• ·         Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
• ·         Immediately after boiling noodles put them in normal cold water to separate them each.
• ·         If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
• ·         Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
• ·         Potatoes soaked in salt water for 20 minutes will bake more rapidly.
• ·         Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Tips For Gravies

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• ·         Always use ghee or vanaspati with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
• ·         Fry the ground masala in reduced flame, so that it retains its colour and taste.
• ·         Little plain sugar or caramelised sugar added to the gravy makes it tasty.
• ·         When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
• ·         To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
• ·         Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
• ·         While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips On Frying

•  Heat the oil thoroughly before adding seasonings or vegetables.
• ·         Fry the seasonings until they change color, to get full flavour of seasonings.
• ·         If masala sticks to the pan that shows quantity of fat included is not enough.
• ·         Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
• ·         When coconut is used in grinding masala, do not fry for a longer time.
• ·         If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
• ·         Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
• ·         Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
• ·         To make pooris more crispy add a little rice flour to the wheat flour while kneading.
• ·         Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
• ·         Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
• ·         Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
• ·         When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.
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Tips On Cutting & Peeling

• ·         Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
• ·         Peel vegetables as thinly as possible to preserve the minerals and vitamins.
• ·         Soak potatoes and eggplant after cutting, to avoid discoloration.
• ·         If you boil vegetables in water, do not throw the water, keep it to make gravies.
• ·         To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
• ·         Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
• ·         Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
• ·         After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
• ·         Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
• ·         Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
• ·         Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
• ·         Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
• ·         Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Managing Leftovers

What to do with leftover egg yolk

If you’ve used the white of an egg and don’t know what to do with the yolk, pour the yolk in a small cup and cover it with cold water or milk and keep in the refrigerator. Drain off the liquid before using the yolk.

How to utilize leftover bread

Left over bread can be used as a snack by shredding it and then storing this in a large bowl. Leave the bowl uncovered in the refrigerator till the shredded pieces become hard and crispy.

How to utilize leftover buns.

Leftover buns make good bread sticks or croutons. Simply butter them, season them with a little garlic powder and Parmesan cheese, and toast them in the oven.

How to keep cookies soft.

Keep leftover cookies softer longer by putting two slices of bread in your cookie jar.

What to do with leftover mashed potato.

If you have leftover mashed potatoes, you can make them into tiny potato balls, fry them and serve them as a snack with some green chutney.

Cooking Tips

• To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
• If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
• To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
• Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
• Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
• Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
• To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 ºC for about five to ten minutes.
• Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
• Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
• Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
• While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
• Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
• To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
• Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
• Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
• Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
• To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
• When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
• The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
• When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
• Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
• While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
• Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
• Onions will boil faster if you make X-shaped cuts in the root ends.
• A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.

10 Small Changes To Improve Weight Loss

1. Drink at least 8 cups of water a day (Your skin will look great, too!)
2. Order half portions at restaurants, or share a full portion with somebody.
3. Limit fried foods to once or twice per week.
4. Replace ground beef with chicken or turkey.
5. Measure your portions until you're sure you know what a cup, a half-cup, and a tablespoon look like.
6. Dip your fork in a side of salad dressing before each bite, instead of pouring it directly on your salad. You'll find that you are satisfied with much less than you usually put on.
7. Make sure to eat something for breakfast - every morning!
8. Read food labels and check serving sizes.
9. Add vegetables to everything.
10. Plan meals in advance; use that information to make out a complete shopping list

10 Easy Ways to Cut Excess Calories

(NUI) - After a heavy meal, have you ever felt like you're carrying the weight of the world around your midriff? Who hasn't. It's moments like this that we tell ourselves we need to go on a diet.
It sounds simple. Cut calories and exercise. Yet so many Americans seem unable to make the simple dieting changes that will set them on the right track to a slimmer healthier person.
Much of it is just common sense. Here are 10 easy ways to cut calories painlessly:

1. Substitute lower calorie, lower fat foods for what you're currently eating.
2. Replace "empty calorie" foods and snacks with nutrient-dense foods. For example, rather than white bread, switch to whole grain bread that's packed with vitamins, minerals and fiber.
3. Cut back on fried foods such as those you get at fast-food restaurants. At home, cook your food in the oven instead of in fat.
4. Substitute leaner cuts of meat. Choose choice or select grades of beef.
5. Begin each meal with a large salad or a bowl of vegetable-packed soup.
6. Eat smaller portions.
7. When you're eating out, don't feel obligated to eat everything that's put before you. Ask to have leftovers put in a doggie bag so you can have them later at home.
8. List areas of your diet that need improvement. For example, if you feel that you drink too much soda, reduce your intake by one-third.
9. Be sure to have breakfast. Studies show this tends to prevent excessive eating during the day.
10. Find out why you want to eat so much. Maybe it's because you're angry or lonely. If that's the case, call a friend and talk it out. Above all, eat only when you're hungry.

16 Kitchen Safety Tips For Children

Make cooking fun and your children will beg you to help in the kitchen. Make cooking a chore, and your children will run for cover the moment you mention it's time to cook or make your life so miserable you kick them out of the kitchen. Either way, your children need to understand the importance of kitchen safety and safe cooking.
Understanding the dangers of the kitchen and how to prevent them is an essential life tool that all children should learn. Whether your children want to take over as household "Chefs" or simply wants to learn how to feed themselves when they move out on their own, I invite you to read these important kitchen safety tips and share them with your children, today.
Kitchen Safety Tips:

1. Supervise young children and first-time chefs. Never let your child cook alone.
2. Develop patience. Your children will make fewer mistakes when they are enjoying the process and not worrying about getting yelled at.
3. Handle kitchen products properly. Don't assume your children will know what to do with kitchen products just by watching you in the kitchen. Take the time to explain how each product works, as it's needed for each recipe.
4. Understand fire safety. Explain how the fire extinguisher works, how to put out a grease fire, and when to call Rescue / Emergency.
5. Wear short sleeves. Long sleeves have a chance of catching fire or falling into hot grease or boiling water.
6. Wear an apron. Aprons help protect clothes and add extra padding in case of spilt hot water, splattered oil, etc.
7. Use oven mitts. Never use a towel to move hot pans because the loose parts of the towel can fall onto a hot burner and catch on fire. Oven mitts are safer because they help your children hold onto the handle of a hot pan more securely.
8. Wash your hands. Hands carry germs and can contaminate food.
9. Keep pan handles facing in and over countertops. Pan handles should never extend over the hot stove and definitely not out towards the floor where someone could bump the handle and spill a pot of hot food on him.
10. Never leave food unattended. Unwatched pots can spill over causing fires and other kitchen hazards.
11. Clean up spills. Serious injuries occur when others slip and fall because of wet floors or foreign objects, so make sure your children understand the importance of cleaning up a spill as it occurs. (Always have a mop or rag handy.)
12. Speed clean ups. Teach your children to clean while they wait for the next stage in preparing the food (i.e. water boils, soup simmers, etc.).
13. Never eat raw meats or poultry. Raw poultry can lead to food poisoning (i.e. salmonella).
    Wash surfaces where raw meats and poultry touched. Surfaces touched by raw meat should be cleaned before placing another food product on that surface to prevent cross contamination.
14. Keep raw food separate from cooked food. Never place cooked food back on a plate that once contained raw food.
15. Metal and microwaves don't mix. Any object that contains metal or aluminum should not be placed into a microwave because doing so could cause a fire.
16. And finally, listen to your children. Making your children cook foods they don't like could cause them to cook out of anger, become careless in the kitchen, and in the end get seriously hurt.

16 Kitchen Safety Tips For Children

Make cooking fun and your children will beg you to help in the kitchen. Make cooking a chore, and your children will run for cover the moment you mention it's time to cook or make your life so miserable you kick them out of the kitchen. Either way, your children need to understand the importance of kitchen safety and safe cooking.

Understanding the dangers of the kitchen and how to prevent them is an essential life tool that all children should learn. Whether your children want to take over as household "Chefs" or simply wants to learn how to feed themselves when they move out on their own, I invite you to read these important kitchen safety tips and share them with your children, today.
Kitchen Safety Tips:

1. Supervise young children and first-time chefs. Never let your child cook alone.


2. Develop patience. Your children will make fewer mistakes when they are enjoying the process and not worrying about getting yelled at.


3. Handle kitchen products properly. Don't assume your children will know what to do with kitchen products just by watching you in the kitchen. Take the time to explain how each product works, as it's needed for each recipe.


4. Understand fire safety. Explain how the fire extinguisher works, how to put out a grease fire, and when to call Rescue / Emergency.


5. Wear short sleeves. Long sleeves have a chance of catching fire or falling into hot grease or boiling water.


6. Wear an apron. Aprons help protect clothes and add extra padding in case of spilt hot water, splattered oil, etc.


7. Use oven mitts. Never use a towel to move hot pans because the loose parts of the towel can fall onto a hot burner and catch on fire. Oven mitts are safer because they help your children hold onto the handle of a hot pan more securely.


8. Wash your hands. Hands carry germs and can contaminate food.


9. Keep pan handles facing in and over countertops. Pan handles should never extend over the hot stove and definitely not out towards the floor where someone could bump the handle and spill a pot of hot food on him.


10. Never leave food unattended. Unwatched pots can spill over causing fires and other kitchen hazards.


11. Clean up spills. Serious injuries occur when others slip and fall because of wet floors or foreign objects, so make sure your children understand the importance of cleaning up a spill as it occurs. (Always have a mop or rag handy.)


12. Speed clean ups. Teach your children to clean while they wait for the next stage in preparing the food (i.e. water boils, soup simmers, etc.).


13. Never eat raw meats or poultry. Raw poultry can lead to food poisoning (i.e. salmonella).
    Wash surfaces where raw meats and poultry touched. Surfaces touched by raw meat should be cleaned before placing another food product on that surface to prevent cross contamination.


14. Keep raw food separate from cooked food. Never place cooked food back on a plate that once contained raw food.


15. Metal and microwaves don't mix. Any object that contains metal or aluminum should not be placed into a microwave because doing so could cause a fire.


16. And finally, listen to your children. Making your children cook foods they don't like could cause them to cook out of anger, become careless in the kitchen, and in the end get seriously hurt.