In the kitchen part two
Hi there! It’s Donna and thank you for allowing me to come into your inbox.
Today, I’d like to talk about in the kitchen.
This is part two. You can read part one for the week of July 09.
IN THE KITCHEN part two
Stoves, thermostat controls, washing machines, and other household appliances with dials can be marked with small strips of colored electrical tape (several layers make it easier to feel), small strips of colored or clear embossing (demo) tape,
Locator Dots (available from CNIB) or by filing notches. Only mark essential numbers to avoid a cluttered dial. For example, put a piece(s) of bright colored contrasting tape on the oven dial at the twelve o’clock (top) position when the oven is off. Put another piece(s) of tape on the stove where the 350 is. When you turn the dial and match or line up the two pieces of tape, you will have a 350
or moderate oven. You will easily be able to judge temperatures above and below this point.
A wooden spoon or wooden rack puller (which doesn’t conduct heat) can be used to locate a hot oven rack, a dish on the rack, or to pull out the rack.
When reaching into the oven, prevent burns by wearing long flame-resistant oven mitts which extend to your elbow. (These are available from the CNIB)
Before removing a casserole or baking dish from the oven, make sure the oven door is completely open and the rack pulled all the way out.
If you suspect a casserole or baking dish may boil over or splatter while in the oven, place a cookie sheet underneath to catch the spills. It is easier to clean than the whole oven.
Use large print or raised dot (braille) timers as a guide to know when food is cooked.
You can also use other types of timers. You can also judge the readiness of food by using a combination of sensory clues – touch, smell, hearing, taste or remaining vision.
A muffin tin is ideal for baking potatoes, stuffed peppers, or tomatoes. It is easier to locate and remove a muffin tin than several items scattered on the oven rack.
For even proportions of mashed potatoes and turnip, use an ice cream scoop. A scoop is also useful for making muffins, cupcakes, etc., because it allows you to get equal amounts of batter in each section and is easier than pouring directly from a bowl or using a spoon. Use a small ice cream scoop to make cookies.
To spread peanut butter, or other hard-to-spread foods, use a small narrow spatula.
Use a tray or cookie sheet to organize utensils and ingredients when cooking. A tray catches any spills, making clean-up easier, and ensures small items are not misplaced.
Use measuring cups in graduated sizes (available in department stores and from Tupperware), rather than a one cup measure with small dividing lines marked in print.
To measure a portion of a block of butter or shortening, use a plastic stick which has notches cut for 1/4 cup, etc.
When measuring herbs and spices, sprinkle into the palm of your hand first so you are able to determine how much you are using. This will prevent accidentally adding too much to a dish.
Measuring small amounts of liquid such as 1 tsp. vanilla is difficult. Dipping is easier than pouring into a spoon. You may find it beneficial to transfer liquids you use often into wide mouth containers for easy dipping. Large eye droppers or a small plastic syringe are also great for measuring extracts, flavorings, and colorings.
To separate egg whites from yolks use an egg separator or small funnel (both available in department stores). Or, break the egg into the palm of your hand and let the egg white run through your spread fingers. The yolk will remain in your hand.
Fill a large salt shaker full of flour for dusting baking pans, making gravies, etc. It isn’t messy and saves flour.
A canning funnel is helpful when pouring liquids into narrow-mouth containers. Square-topped funnels are easier to use.
Place a jar lid, pebbles, or marbles in the bottom of your double boiler or kettle. The rattling sound will signal if the water has boiled away.
Prevent ants, flour beetles, or other pests from invading your cupboards by leaving sage or bay leaves on food shelves.
If you would like to become a member of my CCB Mysteries chapter you can do so for the price of $10 annually and in return you will receive unlimited access to any of the following libraries.
Recipes – A collection of hard to find recipes
Audio mysteries for all ages – Comfort listening any time of the day
Home and garden – A collection of great articles for around the home and garden
Or you can subscribe to all 3 for the price of $30 annually.
To contact me, send me an email at firstname.lastname@example.org and I’d be happy to respond.
Have yourselves a great day and see you next week.