Kitchen Appliance Safety

Kitchen Appliance Safety

Kitchen appliances can make our life a whole lot easier or they can be more trouble than they are worth. Some people do fall in love with gadgets and end up with more things than they will ever really need or even know how to use. If you have a lot of kitchen appliances, you need to know how to use them not only effectively but also safely. There are some appliances that are commonly used every day, some that are used occasionally and some that are only used for very special occasions. This is how to use each of the safely.

The Big Boys: Kitchen Appliances You Use Every Day

The most commonly used kitchen appliances, the ones that you use at least several times a week if not every day include:

Microwave oven Toaster oven Blender Toaster Electric skillet Coffee or tea maker Mini food chopper

Some safety rules for these appliances apply to all of them, including:

Children should be supervised closely when using any appliance. All cords should be kept away from the edges of counters so they do not present a tripping hazard. Never plug appliances into an extension cord unless it is rated as safe for doing so. Never plug too many appliances or other items into the same extension cord at all.

Kitchen Appliances You Use Occasionally

There are other kitchen appliances that you use less frequently than the others. These can include:

Mixers: hand held, stand or immersion Larger food processors Graters (electric or hand held) Pressure cookers Crock pots or slow cookers

In addition to the rules already listed, keep in mind that you have to use great care with the items that have motors (they can overheat) or blades (they can be very, very sharp).

Special Occasion Kitchen Appliances

There are several kitchen appliances that may only come out when company is coming or a special meal is going to be prepared. These items are usually large and bulky and may require more than one person to get them moved from storage to the kitchen area. These can include:

Large coffee urn Electric knife Chafing dishes or other servingware

These items can be very bulky and may present a problem, especially if kitchen counter space is at a premium. The same rules apply to these as well as keeping track of where everyone is, where all cords are and where food is going to be placed especially when a crowd has gathered.

In addition to care when these items are being used, you have to be careful when you are cleaning them. A quick tip for cleaning the microwave oven is to zap a cup of water and baking soda and then wipe the interior clean with a soft cloth. The exterior of the microwave oven should be cleaned with non-abrasive cleaners so that it does not get scratched or dulled.

Additionally, a fast and easy way to clean your blender or food processor is to squirt a little dish soap and water into the machine and run its cycle for a few minutes. For really tough foods, toss in an ice cube or two to shake things loose.

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Chef's Design 13-1/2-Quart Covered Oval Roaster with Nonstick Interior

Chef's Design 13-1/2-Quart Covered Oval Roaster with Nonstick Interior

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Covered Oval Roaster

• Premium Non-Stick Interior in roaster and cover
• Attractive Polished Exterior
• Polished stainless steel handle riveted for security
• Holds a 22 lb. Turkey
• High dome self-basting cover

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• Chef's Design 16-1/2-Inch Roaster Rack Basket

*** Product Information and Prices Stored: Nov 27, 2011 01:32:44 ***

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Pressure Cooker - The Benefits of Using One in Your Kitchen

Pressure Cooker - The Benefits of Using One in Your Kitchen

Cooking is an integral part of every household. In turn, a pressure cooker is a very important utensil that is used for cooking food quickly. A pressure cooker is like any other pot in the kitchen, except that it has a more elaborate lid. This lid seals the cooker completely, and when the boiling process starts in it, it traps the steam inside. Consequently, it leads to a higher cooking temperature and saves cooking time.

This trapped pressure is measured in pound of force per square inch (PSI).

The gasket or rubber ring is a very important part of a pressure cooker, as it allows the pressure to build up inside the pot. It is fitted on the side of the lid. It is essential that you keep the gasket clean and free from any food particles to ensure a good seal.

There is a minimum of three valves in the latest pressure cookers, for safety reasons. They allow the automatic release of pressure in case it builds up too high. Different valves are used for different cookers.

Reasons to Use a Pressure Cooker

There are lots of reasonable as well as beneficial reasons for using this useful kitchen tool. Some of these include:

Nutritional Boost: A pressure cooker consumes less time and water in cooking food. It is able to hold in more vitamins and minerals than with conventional cooking methods.

Timesaving: Cooking in a pressure cooker is about 70 percent faster, which enables you to cook food speedily. You can put all the ingredients together and do something else as well, in the time you would normally take to cook your food.

Energy Efficient: Since a pressure cooker takes less time, consequently the amount of energy consumed is also reduced.

Cooler Kitchen: As all the heat and pressure is trapped inside the pot, the kitchen remains cooler compared to conventional stove top or oven methods.

Cleaner Kitchen: Since all the food is cooked within a covered pot, there is no need for cleaning all the messy splashes or spatters you would normally need to clean up after cooking.

Tips for When Buying a Pressure Cooker

A good variety of pressure cookers are available in the market. Generally they range from four to eight quarts. A six-quart model is capable of performing most of the jobs, but you should opt for a larger model if for example, you have a big family.

Pressure cookers are made up of aluminum or stainless steel. Stainless steel is preferred over aluminum, as it is of a higher quality and results in better cooking. There also is less danger of food sticking to the bottom. The heavier stainless steel models are best for their ability to brown or sauté food before cooking it under pressure. This means there is no need to shift the food into the pressure cooker from another utensil.

Pressure cookers have really made cooking more easy and convenient. Just remember it is always recommended to go through the user manual and safety precautions first before using your pressure cooker for the first time.

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Zojirushi NP-HTC18 Induction Heating 10-Cup Pressure Rice Cooker and Warmer

Zojirushi NP-HTC18 Induction Heating 10-Cup Pressure Rice Cooker and Warmer

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Zojirushi's advanced rice cooker system uses precise heat control and pressurized cooking to create perfect rice. Induction Heating (IH) directs the heat right into the inner cooking pan, which is vacuum insulated to maintain temperature.

• 1350-watt 10-cup rice cooker and warmer with induction heating technology
• LCD control panel; clock and timer; keep-warm mode; end-of-cycle signal
• Vacuum-insulated inner cooking pan for efficient heating; detachable and washable inner lid
• Pressure-control valve; spatula, spatula holder, and 2 measuring cups included
• Measures 15-9/16 by 10-7/8 by 9-1/4 inches; 1-year limited warranty

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• The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker (Non)
• 366 Delicious Ways to Cook Rice, Beans, and Grains
• Zojirushi NP-HTC10 Induction Heating 5-1/2-Cup Pressure Rice Cooker and Warmer
• The Ultimate Rice Cooker Cookbook
• Japanese Rice Paddles Set of 2

*** Product Information and Prices Stored: Nov 23, 2011 23:44:03 ***

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Long Term Food Storage Methods

Long Term Food Storage Methods

Today we have many options for long term food storage, as long as all of our appliances are operating properly. There are several techniques used to preserve fresh foods for extended periods of time under normal conditions, including freezing, canning, dehydrating, and freeze-drying.

Freezing

Archaeologists have found evidence that man started freezing meats thousands of years ago. At first, freezing was only possible during winter months in temperate climates.

Before electricity became common in homes, there was the ice box in the city and the dairy in the country. Dairies were basically underground rooms where temperatures were cooler.

Ice boxes varied in design, but they made use of large blocks of ice to keep milk, dairy products and other foods from spoiling. The first refrigerators were not that different from the iceboxes.

Deep freezers became popular in the 1950s for several reasons. Concerns over previous wars and poor relationships with foreign countries were among them; people were motivated to have extra food on hand "just in case."

Practically all foods can be frozen. Although the taste can be negatively affected in some cases, the foods are safe to eat for months. It is a common practice among hunters to store wild game in the freezer during the hunting season and use it throughout the year.

Canning

Canning became popular for long term food storage with the invention of the pressure cooker. Hot baths can be used if no pressure cooker is available, but the cans are less likely to seal.

Canning is typically used for fruits, vegetables, soups and sauces. The foods can be prepared as they would be if they were to be eaten that day. Green beans and other fresh vegetables will cook in the pressure cooker.

The foods are placed in glass jars. The lids used to seal the jars are special. They have a rubber seal around the edge. A metal ring holds them in place until the falling temperature causes a vacuum seal.

Canned foods are ideal for long term food storage, because there is no need for refrigeration. The foods keep for years, rather than months. When the jar is opened, they are ready to eat.

Dehydration

Drying foods to preserve them is not a new idea. Native populations dried strips of meat in the sun or over open fires to make jerky. The appliances available for drying foods at home are relatively new.

Dehydrators are easy to use, affordable appliances. Most include instructions or recipes for dehydrating a variety of foods. Fruits, vegetables, herbs and meats can all be prepared for future use if you have a good dehydrator.

Buying Freeze-Dried Foods

Instead of attempting to prepare foods for long-term storage at home, you can buy freeze-dried items. It is not practical to freeze dry your own foods as the necessary equipment is large and expensive.

Freeze-dried foods have a nearly unlimited shelf-life. The package should indicate the expiration or use-by date. The foods do not spoil after that date, but the flavor may be compromised.

Freeze-dried foods are popular for long term food storage, because they take up less space and require no refrigeration. You can store them in your pantry along with canned goods for emergencies, and they are also a good choice for hiking and camping trips due to their light weight.

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Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker

Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker

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Want to speed up your cooking time and reduce your energy bill at the same time? With Kuhn Rikon's Stainless Steel Pressure Cooker, you can do both. By using their pressure cooker to prepare everything from risotto to roasts to cheesecakes, you'll reduce your cooking time by one-third and your energy use by 70 percent! The Swiss-made, 7-liter pressure cooker is equipped with a special spring-loaded valve that eliminates every bit of the guesswork. The integral lid-locking system comes with 5 safety steam-release systems that pretty much eliminate mishaps once associated with pressure cookers. The 18/10 stainless steel cooker won't react to foods being cooked, and the solid thermal aluminum bottom promotes even browning and rapid heat absorption. The bottom pan is dishwasher safe..

• 7-3/8-quart saucepan-style pressure cooker made of 18/10 stainless steel; holds up to 4 pint or 3 quart jars for canning
• Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption
• Five over-pressure safety systems; automatic locking system; spring-loaded precision valve
• Saves time and 70 percent of energy normally consumed while cooking
• Made in Switzerland; hand washing recommended; 10-year warranty

Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. Pressure cooking also saves 70 percent of the energy normally consumed while cooking.

This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim).

Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack

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• Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
• Great Vegetarian Cooking Under Pressure
• Miss Vickie's Big Book of Pressure Cooker Recipes
• Cooking Under Pressure (20th Anniversary Edition)
• Kuhn Rikon 2080 11-inch Energy Saver/Flame Protector

*** Product Information and Prices Stored: Nov 21, 2011 22:15:07 ***

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