If you restore an old kitchen or a kitchen for a new home, the functionality is the key to the development of cuisine. Functional design in the kitchen not only more food to offer your family and guests, but makes things easier in the kitchen doing that is probably for you! If a designer kitchen and not working properly, so you every day secret that you have in your home.
The functional design of the kitchen at the venue and accommodation of a refrigerator, stove and sink.
They do not want it to fall through the room in your kitchen. Not only could walk on the floor with hot water or PANS Skillets exhibition at his word, but it's dangerous. What happens when you stumble over children or pets on the floor? Functional design, the kitchen cooking close to the kitchen sink
The same rules apply to the placement of the refrigerator. Fridge should be near the stove. If you need something quick and a kitchen with a refrigerator, which does not want to go to fifteen meters away from him.
Remember, if you want your house plastic ceramics, food, canned foods, herbs and spices. Make sure that all these companies, which must be taken into account if your kitchen is indeed a functional kitchen design, if it is built.
Do you have a functional kitchen is difficult, if not from the beginning. Think about your appliances and cabinets. Once you have, where it should be, is still in place for you.
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How to develop a functional kitchen
Kitchen Tips (151-190)
151. Do not throw away the lemon after squeezing the juices out of it. Put it in the pressure cooker when cooking. This will prevent the inside of the cooker from turning black. Dry lemons are also effective.
152. Rub the surface of a chopping board with a halved lemon to get rid of onion, garlic or fish smell. It works for the hands too.
153. Warm the filter slightly before use while preparing coffee decoction. This will prevent clogging and will facilitate the easy and quick flow of decoction through the filter.
154. A Broiler chicken should have short drumsticks (thigh bone), thick bones, flexible breast bone and firm pink flesh, weighing around 0.4 to 0.7 KG.
155. Lamb (White Meat) requires more cooking in comparison to Mutton (Red Meat). If Lamb / Mutton is slightly underdone, it is not harmful, but Pork meat should always be thoroughly done.
156. Avoid washing grill top with water, instead use rock salt and oil on hot grill and wipe it with a cloth duster before use, it ensures non stick (seasoned) grilling all the time.
157. The strength of flour (atta, maida) can be determined by the amount of water it absorbs while kneading. See to it that kneading is given its due importance while making the dough. More the absorption better is the flour strength-wise resulting in a better product.
158. Do not discard the cut away skin of pineapple, it can be used to make an alcoholic or non- alcoholic drink. The simplest is a drink, made by simmering the skins with water, sugar or honey and a little lime juice. When cool, strain out the solids, and add chopped fresh mint, serve this juice chilled.
159. If there is less butter for making sandwiches, you can extend it by beating in some fresh milk (100 ml per 150 gm butter). Add the milk in a thin stream to the softened butter, beat with a wooden spoon or in a blender / food processor.
160. Roll ripe bananas in a bed of chopped nuts or scraped fresh coconut or desiccated coconut and freeze. This treat tastes and has the texture of an ice cream and can be served as a special and healthy treat to children specially during the summer season.
161. To remove the odour of onions from your hands after cutting or slicing onions, rub a little milk, then wash with a little soap.
162. Do not throw the paper wrapped around butter in the original packing, this can be used instead of greaseproof paper to line your cake moulds.
163. Can-openers function better when dipped in hot water.
164. To measure honey, coat the measuring spoon or cup with a little oil, this will help in honey sliding off easily from the spoon or cup.
165. To remove tea or coffee stains from pots or cups, rub the stained area with a little salt and rinse afterwards.
166. To remove a spoonful of honey from the jar easily, slightly heat the spoon, the honey will come off easily.
167. To remove the lemon rind from a grater run a straight bladed knife across the grater and remove the rest with the help of a toothbrush.
168. If you want to avoid using colour in tandoori chicken, use lime water and turmeric instead.
169. To make vinegar last twice as much, divide the vinegar in two bottles and add water which has been boiled, after a week it will come up to full strength again.
170. You can create your own tea bag by putting the required amount of tea in a muslin bag on a string and adding it to the pot , you can remove this bag easily when the tea has steeped enough and it helps not only in cleaning, but also the leaves can be easily scattered in the garden.
171. To remove unpleasant odours from the oven, place a wide pan with warm water in which used tea leaves have been added and leave it to stand in the oven for some time. Even a bowl of warm water with vinegar or lime juice does the trick.
172. Always use 2 bowls for breaking 2 or more eggs. Use one bowl to break one egg at a time and collect the clean broken egg in the other. If an egg is bad, then that can be identified and thrown and not mixed with the rest.
173. One teaspoon of vinegar added to oil while deep frying foods will prevent them from absorbing too much oil.
174. Give extra colour to tomato soup or sauce by adding a slice of cooked beetroot.
175. If after cooking you find that the soup is too thin, you can thicken it by adding a mashed boiled potato.
176. When making cutlets you can substitute dry breadcrumbs with finely crushed cornflakes.
177. Grease your baking tray and dust with flour before pouring in your cake mixture. The cake will come out easily when baked.
178. To prevent raisins or fruits from sinking in cakes and puddings, coat them with dry flour and add to your batter, they will not sink to the bottom during baking. If nuts are to be placed on the top of cakes or biscuits, dip them in milk first. They will not fall off while baking.
179. Before removing the cakes from the tins, leave it for five minutes to shrink. Always turn it out onto a clean towel and then reverse it on a rack or a flat plate to avoid any markings on the cake.
180. To get light spongy idlis, do not stir the batter when pouring it in the moulds. Instead, mix it well the night before.
181. Chapattis would come out very soft if a little rice flour is used while rolling out the dough.
182. Add a knob of butter to spaghetti or noodles after draining them so that they do not stick together.
183. Coat cutlets with a fine powder of roasted chickpeas if you have run out of breadcrumbs. You can also coat them with semolina.
184. If soda bicarbonate is not at hand, add a pinch of fruit salt to pakora batter to make them soft and fluffy.
185. To prevent gummy noodles, rice and macaroni, add two teaspoon of limejuice or cooking oil to the water before cooking. This prevents them from sticking together.
186. Vegetables cooked with their skin retain a larger part of vitamins.
187. Low heat is best for cooking eggs because too high a temperature toughens the egg white and shrinks the protein content.
188. A few pieces of tender raw papaya added to meat while cooking helps to soften it.
189. When adding beaten egg to meat loaf or meat balls, etc. reserve a little for brushing or coating the surface. This prevents cracking of the surface and gives a uniform brown and attractive colour.
190. Save cooking cost by pressure-cooking chicken and mutton and then proceeding with the recipe.
191. If your chicken curry is too hot, add sufficient curds to make the taste and flavor milder.
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Kitchen Tips (101-150)
101. Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
102. Always keep dough covered with a moist cloth to avoid a dry crust from forming on it.
103. To unmould chilled dishes quickly, dip container halfway into hot water for a few seconds and then unmould.
104. Icecreams set faster and better in aluminium containers. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
105. Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan as the sourness will remove coating faster.
106. Always use a standard set of measuring instruments for your cooking. This will save a lot of time on approximations, and additions-deletions. Also it will avoid searching for measuring gadgets at the last moment.
107. To avoid dishes from burning when being cooked in a handi, place a tawa (griddle) underneath.
108. While making ghee add betel leaves. They give a pleasant aroma as well as increase the shelf life.
109. If the jam has got solidified add a little hot water to the amount of jam you need and stir.
110. While making mango juice add little milk. The juice will not only be tastier but more nutritious.
111. Instant noodles when crushed and deep-fried, make an excellent topping for soups, salads, etc.
112. Warm cardamom pods very lightly, cool and deseed. These seeds will powder more easily.
113. Use ground sugar to make thick shakes etc. So that the sugar dissolves quickly and completely in the cold milk. If pouring out colours etc. turn out to be a messy job, use a clean ink dropper for this purpose.
114. Rub brinjals with a little salted oil after slicing to avoid discoloration.
115. Keep a little powdered cashewnuts handy in a bottle to thicken gravies, milk, etc. in a hurry.
116. While cutting jackfruit apply little oil to the knife as well as your hands. It will cut easily and prevent your hands and the knife from getting sticky.
117. Chop green chillies, etc. either with a steel knife or steel scissors. Do not use iron knives since the paste will tend to turn blackish later on.
118. Soak lemons in lukewarm water before slicing and squeezing them in order to extract maximum juice.
119. Peel vegetables and fruits thinly as a major chunk of nutrients lie just beneath the skin. Peeling them thickly would result in a loss of these nutrients.
120. To retain the nutrients in vegetables, scrub and wash them in several changes of water before chopping. Once chopped immediately immerse them in gravy.
121. Don't throw leftover vegetables. Use them as a stuffing for making paranthas.
122. While storing the excess dough in the refrigerator coat it with a light layer of ghee or oil. This shall prevent the dough from getting dry.
123. Large or mature carrots can have a slightly bitter taste. To avoid this, slice them lengthwise and remove the core before using.
124. When buying eggplants, select those that have a nice glossy shine. Avoid ones that are dull in colour for they will be overripe and bitter.
125. Use a potato peeler to create cheese peels for garnishing salads, soups etc.
126. After chopping garlic or onions, run a lemon quarter over the knife blade and the chopping board to remove the odour.
127. When the chillies are required to be ground it is best to soak them beforehand so that they soften and make a finer paste.
128. Mash about six cloves of garlic and add to half a cup of butter. Then add chopped chives or parsley, form into logs, wrap in plastic and freeze. Slice as needed to add to meats or vegetables or use as a spread on bread.
129. Basil leaves are tender and bruise very easily. So never chop them with a knife, but tear them lightly with your fingers just before using.
130. If vegetables are cut uniformly, they not only cook evenly and impart a good flavour but also retain their nutritional value and look good.
131. If walnuts or fresh coconut flesh is to be taken out as a single piece from their shells, keep them in hot water for five minutes and then break the shell.
132. To detect the freshness of the egg, drop it into a basin of cold water at least double the depth of the egg. It is freshest if it sinks straight to the bottom on its side. If it hangs on its end but is still under the water, it is stale but still usable. If it floats on the surface, it is bad and should not be used.
133. Lettuce when cut with a knife get discoloured along the edges so they should always be torn by hand.
134. You can add garlic, rosemary, dill or any other herb to wine vinegar and use it to flavour a salad, vegetable or main dish.
135. When you flatten a chicken breast, it not only gives it a uniform thickness but also tenderizes the meat by breaking down some of the fibres.
136. Do not add baking soda to beans to soften it because it actually prevents the beans from absorbing moisture and may also destroy some nutrients.
137. When buying zucchini look for one with a firm texture and glossy bright colour. Any zucchini that feels limp has lost flavour and texture.
138. To rejuvenate muffins that have been sitting around for a while, heat them in the microwave oven just long enough to warm them.
139. Citrus skin contains oils that have intense flavour that can brighten up many a sweet or savoury recipe.
140. Never defrost fish, chicken or meat at room temperature - the surface temperature rises to a point where bacteria can multiply before the centre is thawed.
141. Fish has a tendency to leave its smell in the pan. To eliminate fish smell put used tea brew and boil it for ten minutes and smell should be gone.
142. In order to get rid off the unpleasant odour due to accumulation of food scrap in a refrigerator, place a fresh slice of bread which will absorb all unpleasant odour.
143. Used milk glasses should be rinsed with cold water instead of hot water before washing, as hot water cooks the milk and makes them harder to clean.
144. Unsliced stale bread can be refreshed by sprinkling it with water, wrapping it in a foil and heating it in the oven on 200 ºC for about five to ten minutes.
145. To prevent lump formation in a salt container, put little rice granules at the bottom of the container, as they will absorb the moisture from the salt.
146. Use milk instead of water to knead puri dough. Puris will become soft and luscious.
147. When cutting meringue pie, dip knife into ice cold water as this will prevent meringue from sticking to knife.
148. To make whipped cream retain its peaks, add one teaspoon of honey before whipping.
149. If mushrooms are very large, the stalks are likely to be tough; therefore they should be discarded. Always tear rather than cut oyster mushrooms.
150. When using cooked or raw garlic as an ingredient in dishes that will be stored for several days, be sure to remove any small green shoots found in the centre of the cloves. These shoots have a slightly bitter taste, which develop over time and can be imparted to the finished dish.
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Kitchen Tips (51-100)
51. Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
52. Add a teaspoon of canola oil in the water before boiling the rice to separate each grain after cooking.
53. Don't throw away the rice water after cooking.
54. Use it to make soup or add it in making dal (lentils).
55. Add 5gm of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
56. Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in the container of rice to keep insects at bay.
57. Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.
58. Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temperature.
59. Put 2-3 cloves in the sugar to keep ants at bay.
60. Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
61. To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off. When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
62. Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
63. Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
Gargles with tamarind water is recommended for a sore throat.
64. Use non-stick utensils. Use thick bottom utensils. They get uniformly heated. For electric stoves, use flat bottom utensils.
65. Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
66. To keep the vegetables fresh for longer time wrap them in newspaper before putting them in the fridge.
67. Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
68. Place a raw peeled tomato in the bow, it will absorb the extra salt.
69. To get yogurt in winter, place the container in a warm place like oven or over the voltage stabiliser.
70. If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
71. To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
72. To easily shred cheese, place it in the freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
73. To cut grease and odour on dishes, add a tablespoon of vinegar to hot soapy water.
74. You can clean darkened aluminum pans easily by pouring in two teaspoons cream of tartar mixed in some of water. Place on heat and boil for 10 minutes.
75. To unclog a drain, mix a cup of salt with a cup of baking soda. Pour these into the drain, and then add a pot of boiling water.
76. If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.
77. Mix extra pastry dough, to the breadcrumb stage, and store in airtight container in refrigerator. Use as and when required, for simple and quick result. Same dough may be used in a number of tarts, pies, cookies and puddings.
78. Warm garlic flakes slightly either in a microwave oven or on a griddle before peeling. The skin will come off easily.
79. When mixing cake batter, icings or whipping any liquid, keep a folded cloth under the vessel. This will help you get a better grip of the vessel since it will not slip over the work surface.
80. To get the full flavour out of saffron, warm it slightly before crushing (you may do so in a microwave oven for ten seconds on HIGH), add one teaspoon of warm milk and stir well.
81. Wipe the blades of greasy knives with a peeled lemon. Then wash under running water. The greasiness will disappear.
82. If karanjis get a bit stale, warm them for half to one minute in a microwave oven before serving. They will taste like freshly fried.
83. A handful of well-soaked moong dal added to any salad will increase the proteins and make it extra nutritious.
84. It will be easier to chop raisins if you sprinkle some flour over them so that they do not stick. Then cut with a small kitchen scissors.
85. To smoothen the icing on a cake use a knife dipped in hot water and gently rub it over the top and the sides.
86. A handful of salt added to the rinsing water for glass and crockery will not only make them cleaner but sparkling clear.
87. You can eliminate tedious cleaning of the shelves of your kitchen cabinets if you line them with old newspapers. Just discard and replace with fresh ones.
88. Ideally use a long handled spatula or spoon while stir-frying food in a wok. You will not burn your hands.
89. Place a large jug filled with hot detergent water on the kitchen platform so that large knives, forks, spoons, spatulas, etc. can be put straight into the jug after use. Thus they will require only a quick rinse before use again.
90. Crush chikkis coarsely and use as nougat over cakes and ice creams.
91. When adding flour to any liquid to thicken it, first mix the flour in a little liquid to make a smooth paste and then add it to the rest of the liquid and stir well. This will prevent lumps from forming.
92. To prevent chopped brinjals from getting discoloured keep them in salted water, till required.
93. Keep grated potatoes in cold water to prevent them from getting discoloured. When required, drain, press out excess water and dab on a clean kitchen towel. Use immediately.
94. To refresh old laddoos, heat them in a microwave for thirty seconds. The laddoos will taste as good and fresh.
95. Use a wooden spatula to stir dishes like halwa, etc. while cooking, to avoid scratching of utensils. Besides it will be easier on the hands too.
96. Whenever lemon slices are added to any tea, make sure to remove every single seed, or the tea will taste bitter.
97. Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
98. Crust removed from bread for making sandwiches etc. can be sundried or ovendried and powdered in a mixer to form fine breadcrumbs. Refrigerate and use as required.
99. Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.
100. Do not throw away the water in which dal is boiled. Use it as a stock for a soup or even add to any gravy.
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Kitchen Tips (1-50)
1. To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
2. Putting 3-4 cloves in sugar container will keep the ants at bay.
3. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.
4. Avoid the use of butter. It it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
5. Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.
6. Apply mashed banana over a burn on your body for cooling effect.
7. Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short minutes.
8. Slit karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for ½ hour and then cook.
9. To keep celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.
10. Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep 5 minutes and then clean.
11. Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.
12. Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables.
13. You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for longer time, wrap them in a muslin cloth and keep in a fridge.
14. Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.
15. Immerse coconut in water for ½ an hour to remove its hust.
16. To chop dry fruits, place them in fridge for half an hour before cutting. Taking the fruits out and cut them with a hot knife (dip it in hot water before cutting).
17. If the dough sticks to the rolling pin, place it in freezer for a few minutes.
18. Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
19. Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.
20. Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
21. Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
22. To keep the chillies fresh for a longer time, remove the stems before storing.
23. To preserve green peas, keep them in a polythene bag in the freezer.
24. Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour.
25. Do not beat idli batter too much, the air of which has been incorporated during fermentation will escape.
26. If you add half a teaspoon of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.
27. To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.
28. Avoid deep frying. Substitute deep frying with stir frying or even bake. Don't pour the oil, but make a habit of spraying the oil in utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.
29. Don't throw away of the foods left over. Store them in fridge. Use them in making tasting dishes.
30. If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier for squeeze.
31. Hang a peacock feather, lizards will leave your house.
32. Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
33. Keep spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.
34. Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.
35. Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.
36. Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.
37. When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.
38. To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.
39. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for a long time.
40. Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened.
41. Apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
42. To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.
43. Do not fry paneer, immerse it in boiling water to make it soft and spongy.
44. Bake in microwave ovens. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.
45. To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.
46. Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.
47. To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
48. Don't store potatoes and onions together.
49. Potatoes will rot quickly if stored with onions.
50. To prevent formation of ice, rub table salt to the insides of your freezer.
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Kitchen Cabinet Remodel
If I were a nickel for every letter and the letter I received, as yours, I would have my own jet. Better Business Bureau of Statistics to repeat that complaints about home construction and repair is always done Top-Ten list of consumer issues. Put on rubber gloves and do the autopsy to discover what went wrong. It is important to find the reason that this will never happen to you.
You certainly had a lot of troubles going on in this project, as you pointed out that trust is an important factor in your decision, who are hired. My guess that you do not know exactly what needs to be done in the workplace, so you want to go with the logo of the company you thought would make your life easy. This, in my opinion, this is a big mistake. You should always examine what is involved, how are you and how to spot from the get go PRO. Thus, you protect your interests at all times.
Granite beginning, as it should be installed in the kitchen cabinets, which are level and sturdy. Photo: Tim Carter
Granite beginning, as it should be installed in the kitchen cabinets, which are level and sturdy. Photo: Tim Carter
The actual cause of death was to make a payment in full at the beginning of work. When you do this, only you have the leverage to your kitchen remodel dreams come true hope. You "hope" that everything is going well and you Hope you get what you pay for. Never again pay the full amount in advance for any repair job. It is not necessary, and it puts you in serious financial risks.
It is reasonable to pay some money in advance, in rare situations. Your kitchen remodeling job is one of them. If were you ordered custom cabinets, which are not normally stored in the center of the house, it makes sense for their request of 50 per cent of deposits in order cabinets. It is reasonable to ask them for the same 50 percent of the deposits on the granite top, as probably only fit in your kitchen. You should not expect any money for the installation work - never. You only pay for the work once it is complete and satisfactory.
If you have money in your possession, you can get results. You can establish a fair payment schedule, which distributes a certain amount of money as the work progresses. If it means that you have to make fewer payments every three or four days in small jobs, it is worth the inconvenience.
You said that the center of the house demanded payment in full before the commencement of works. I have no doubt that, but the market is so competitive, it is possible you may have negotiated special terms that allowed you to make phased payments work. The use of economic law of supply and demand in your favor whenever possible. There are many other smaller professional remodelers, who have agreed to take your money, as the work progress.
As to call a lawyer, you may do so as a last resort. I think you'll find that you have to pay attorney's fees, regardless of what happens. It is quite possible you'll spend thousands of dollars to get the same results that you can do on its own, becoming the squeaky wheel that ultimately gets the lubrication.
Start by contacting your local Better Business Bureau to see if the house of the national center is obliged to enter into arbitration. Then contact the headquarters of the home center, fill out the online complaint form on their site, contact any local consumer reporters in your media, visit the websites where the consumer complaints filed, etc. In other words, do not look or a doormat or you will become one.
If you have decided to reconstruct your kitchen or any work on this issue, you can use the expertise that will not require full payment in advance. They do not require this, they know, the work turns out fine, and that you will be satisfied with their work.
The key point in the contract, which means to be where. You should always retain enough money to be able to complete this work at any time. If you give the contractor
Too much money, you lose the arm. Imagine what could happen if the contractor gets injured on your work, and you have to bring in another company until the end. You should always have the money required to complete at your disposal.
It is important that you timely payments when you say you are. This is of great importance for both lane bridge of trust between you and the contractor. You are trusting that the contractor will do a great job and do it on time. The contractor believes that you do your part and make a payment the next day they should be. Remember that excuses are the causes of failure. It is not your contractor, and he will not retreat from you.
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Junk Food Facts
What is junk food?
Any food that has poor nutritional value is considered to be unhealthy and could be junk food. Foods that are high in fat, sodium and / or sugar is known as junk food. Junk food is convenient to carry, purchase and consumption. As a rule, junk food is given a very attractive appearance by the addition of food additives and dyes to enhance the aroma, texture, appearance, and increase the long life of self-government.
Junk food little enzyme producing vitamins and minerals and contains high levels of calories. When we eat, this is an empty calorie food, the body must produce its own enzymes to convert these empty calories into usable energy. This is not desirable, since these enzyme functions in our body should be reserved for the implementation of the vital metabolic reactions.
Remember that junk food is empty calories. Empty calories do not have enough in micronutrients such as vitamins, minerals and amino acids, and fiber, but high energy (calories).
So junk food high in fat and sugars, it is responsible for obesity, dental cavities, type 2 diabetes and cardiovascular disease.
List Junk Foods
Below is a list of unwanted food (empty calories) that you should avoid. Now you, as you can keep your four trillion cells happy.
* Sahara, refined products, such as sugar and plain flour (Maida), based on elements like white bread and most packaged goods like sugar Twinkies and donuts, etc. (sugar substitute) Our bodies sugar eventually turns to fat. If you consume only 3 teaspoon of sugar per day, imagine how much sugar you have consumed the time you are 50 years old, it will be about 275 kg!, About 5 times your weight!
* Fats and hydrogenated oils, they are cookies, chips, candy bars, fried foods, muffins, Bologna, etc. etc. Many snacks, such as potato chips, cheeseburgers and potatoes, have high levels of fat, sugar or salt, the ingredients that are usually best confined to a small part of your diet. Saturated fats primarily from products of animal origin. Remember, there is nothing that is good for our bodies in foods with hydrogenated or trans fats.
Excessive fat stick to our arteries and cause obstruction, leading to heart disease and stroke. They can also help cancer, arthritis, PMS, and sexual dysfunction.
Some, like fats, Omega-3 fatty acids are beneficial to our body.
* Salt: Excessive salt is not good for our bodies (Daily Salt Recommendations). Nevertheless, in a moderate amount of sodium, and potassium, maintains water balance in our bodies. But too much sodium can cause high blood pressure. Pretzels, chips, and many canned foods contain excessive salt.
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Kitchen Remodeling
Kitchen remodeling can lead you to the knees if you have not planned for all the setbacks and surprises. Do not wait until the last minute to think about all of the kitchen renovation ideas. Discuss the topic at the planning stage. Several kitchen renovation tips for planning, patience and comfortable, but effective, temporary kitchen in your basement or other part of your home.
My internal radar is picking up all sorts of serious negativity from you. We need to turn your bad feelings in the excitement, joy and bliss in this remarkable transformation that is about to happen. If you do not, you will no doubt come entirely unglued, before you're halfway through this traumatic event. Worse, if your anxiety orders for all kinds of bad jujumagumbo happen.
I lost count kitchen remodel job I did for many years, but a vision of what is happening, is crystal clear now, as four days ago, the crew began to completely gut my own kitchen. If you go upstairs right now, my kitchen looks like a bomb exploded. Never underestimate the convenience of going to the kitchen sink to get a simple glass of water.
I think your feelings can be scary to poor communication between you and remodeling company. Anxiety often occurs when a person is unable to predict the outcome of an event or series of events. If you have a number of questions about the entire process, including what are you going to do cooking, dishwashing and refrigeration equipment during your project, and the responses you've received so far you're concerned that something seriously so.
You minimize, and possibly eliminate all the pain and suffering associated with a kitchen remodeling project with excellent planning, scheduling and timing. Few pinch of luck also great ingredient if you can call it.
I did not perfect remodeler, but I knew that the kitchen remodeling work had to run like passenger trains of old. My jobs are almost always on time, I always wanted to first class service, and I knew the work had to continue to move forward with each passing day. Even when unforeseen problems popped up, most clients saw that we worked as hard as possible to resolve this issue and finish the job.
Your repair contractor should prepare a schedule showing what would happen every day. The graph, you can see where all the materials, equipment, cabinets, desks, etc. should be in place, so the progress every day.
You do not want surprises, as the cabinets are now installed. If the utilities are in the wrong place or not the right size, the delays are inevitable. Kitchen appliances can be very persnickety, where electrical and plumbing connections are located. It is essential that you or your remodeling contractor to ensure that all utilities are sized correctly and are in the correct location before the plaster or dry installed.
I am surprised that your repair contractor has left you in the dark about the temporary kitchen. At each of my work, I was able to install a temporary kitchen, albeit small, and overcrowding. If required, we have taken some of the existing cabinets and used them to a temporary kitchen in the basement or garage, if the weather was nice. Expect the family is over the life of a kitchen remodeling project is completely unfounded.
All kinds of modern technology make it possible to create miniature kitchen that allows you to do 90 percent of what you are doing in the existing kitchen. My wife just bought a wonderful electrical device that allows you to cook eggs, bacon, cook meat, brown sandwiches, etc. This briefcase-sized device in conjunction with microwave and two small refrigerators around our basement wet bar will allow us to survive our kitchen renovation job. I am confident that you can have real time kitchen fabricated in some part of your house.
Do not forget to take a lot of pictures or video with audio description of the process. Every evening after workers leave, every document that the surface of the work. Photos and video can be useful in the future, if you need to know what is behind the finished surface.
Make sure your maintenance contractor did not fidget with any tools to Friday. You do not want Plumbing or gas leak after a pop-up for the holiday weekend. Be sure you know how to turn off all utilities in your home in case of leakage develops or you sense something is wrong with the electricity. Mimic experienced Boy scout - be prepared.
Do not make final payment on the job until all work is completed, and you are 100 percent satisfied. Never work from verbal promises. Your money is the only leverage you have, and you should always have enough money in your possession to complete the work in your case, the contractor disappears or if you decide to kick him stop.
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Kitchen Backsplash
kitchen backsplash will keep walls dry and make them look dramatic. Kitchen backsplash ideas can range from ceramic tile, solid stone, stamped metal, engineered stone and even plastic laminate. Tiles for kitchen backsplash, perhaps, is the most common choice of materials, but do not let that stop you from trying something else can look fantastic.
This is not a surprise to me that you keep gravitating to ceramic tile for your backsplash. Tile backsplash will last for many years, and will add beauty to your kitchen. I have installed ceramic tile backsplash in the field between the tables and lower the kitchen wall cabinets for many years, and each owner has been dazzled in final form.
Ceramic tile makes sense when you are mulling over the backsplash idea, because it durable, easy to clean, colorful and can add texture to the otherwise dull, dull, flat wall space. In recent years, it seems, has been an explosion of new tile colors, shapes, styles and textures, many of which are ideal for areas directly behind the kitchen sink and cooktop area.
Before settling on the concrete tiles for the job, think about cleaning. Frequent mistakes made by some homeowners is a collection of porous or unglazed tiles for the backsplash behind or immediately adjacent to the cooktop. Food and fat can be removed from the pots and pans in the backsplash. These stains can permanently discolor or several tiles.
To avoid these problems, always install glazed tile near sinks and cooktops. Glazed tiles have a thin layer of glass on the surface allows the fat and the food that they can be easily and completely washed away.
Take the time when searching for your tile backsplash. I would highly recommend a visit to the specialized magazine, which sells ceramic tiles, granite, stone, and a complete line of ceramic tile tools. You will be pleasantly surprised when you see a wide variety of tiles and an order was made of tiles, which can be an ideal match for your taste. Too often, I am open to people to make one visit a local home center thinking that this is all tile, they can receive from.
Before you make your final decision on the tile you want, ask about the type of glue, which must be used with tile, and if you need special tools to reduce the tile. For example, popular glass tiles must be glued to the wall with your cement-based thinset instead of organic mastic. Glass tile and dense porcelain tile must be cut with a wet diamond saw, and not the traditional tile scoring tools that allow Snap tiles into two parts.
It is also very important to the current dry clean and in good shape. If there is dry, water damage, it should consider removing it and replacing it with water-resistant material that is the same thickness as the dry you delete. You can apply directly to the tiles dry. This method should be no problem for many years, if you make sure that the solution is always in good shape and all cracks are caulked so water can not flow in behind the tile backsplash.
Installing tile backsplash is a two-part work. First, install tile, then after it is installed and stable, the mortar joints between the tiles. Tiles, you might not have the self-spacing lugs on the sides of tile. These terminals allow the tiles to place in contact with each other and consistently, narrow line solution automatically created along the sides of each tile.
But, in all likelihood, you will probably choose tile that has no spacing lugs. This means that you have to buy a small plastic rasporki or create your own pads, using small pieces of cardboard. Since you only your tile backsplash, you are only a few rows of tiles. Distance tiles can be problematic if you have a large open areas, such as walls and floors.
Think about installing tiles on the diagonal for an interesting sight. Some backsplashes look fantastic when the tile is canted at a 45 degree angle. Also take a look at ceramic tile patterns that offer accent tiles, which are located in the regular to other tiles that have, or have a smooth texture.
In addition, you can manually paint regular glazed tile on one of its kind look. If you decide to do this, select a tile that satin glaze. Paint tile with a glossy oil-based paint. You can pre-painted tiles before they are installed, but allow the paint to treat at least two weeks before cutting or grouting tile. This allows the expected period of paint to get a hard, sharp, and that soil will not destroy the paint.
Grouting tile backsplash is not too difficult. When you clean excess mortar from the tiles, the solution must be a sponge to each drop of water squeezed out of it. Excess water will weaken the solution and bring it to crack and crumble.
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Kitchen Design
Summary: The design of kitchens and kitchen planning major problems in carrying out your kitchen renovations. Kitchen cabinets, kitchen island and layout are just some of the factors that should, when planning your new kitchen design.
Kitchen design is very important, but it is sometimes confused with kitchen planning. Both the planning and design is critical, and ignoring one focusing on the other hand, can lead to disaster and Heartbreak. Let's take care we are on the same page as to what you need.
Design the kitchen, in my opinion, said in the general appearance of the kitchen when it is completed. The designer can use different materials, cabinets, finishes, lighting, etc., to ensure a smooth, modern look, or the kitchen, which is transported in a time machine from the quaint Irish cottage. There are an infinite amount of kitchen designs, you can have.
Kitchen planning, in my opinion, tend to pay more attention to the functionality of the premises. When are you going to the kitchen, you are thinking of placing sink, appliances, cabinets and the types of packaging boxes and tables. The best analogy I can think of the kitchen is the planning of structural steel from the skyscraper, and kitchen design the look of that same skyscraper.
There is no simple answer to your main question. I think that you can select the best 100 designers kitchen that they will do with your new kitchen, and you are likely to result in 100 different designs, some of them are similar but not identical. My suggestion for you to start a dip in the research, when you look at the hundreds of different designs and see little to really put his head spinning.
Your research will undoubtedly take you into the vast tundra of the Internet, in many showrooms of kitchen cabinet, and possibly design centers built large remodeling contractors who specialize in kitchen renovations. I also suggest that you begin to look at any number of different kitchen design books and magazines, which have hundreds of beautiful color photographs of kitchens large and small, expensive and affordable. If you really want to be on the front edge, look at kitchen designs done in European countries. European kitchen designers often stunning results in small spaces.
Be sure to go beyond the mere filing cabinets and desks. Every surface in the kitchen is an element of design. Backsplash space between tables and the bottom wall of the cabinet, floor, ceiling, doors, wall space above and around cabinets, etc. All of us must contribute to the overall design theme.
For example, if you are on a hard budget, you can solve the existing paint on the floor and include the development of a certain type of paint. Painted floors hold very well when they met with high-quality clear urethane. Do not forget lighting, because it is a very important element of design. Unfortunately, the lighting is often overlooked in many kitchen designs that I see.
I urge you to consider interviewing several professional kitchen designers. They can offer you great advice on how to increase your design dollars. The fee you spend in the kitchen designer can be paid from the U.S., you might otherwise waste on rookie design mistakes.
Not all professional kitchen designers will be made equal. Some have years of training and industry mixed with a long experience in the field. Others may have little or no training in this field. Before you sign any contract for the design fees, make sure that the investigation skills of the person you are going to hire.
At a minimum we ask to see the last 20 kitchen design projects, which they operate. Try to determine if the designer has experience working with the look and feel that you've decided you like. Ask the designer what training classes, and they accepted. Probe whether any sort of certification of industrial associations. Some certificates require many hours of training.
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Kitchen Hints and tips, advice Kitchen (2)
* The noodles: When the noodles are boiled, the diversion of all the hot water and add cold water. Thus, all the noodles will be kept separately.
* Onions: In order not to weep, cut onions into two parts and place them in water for 15 minutes prior to shredding.
Wrap onions individually in newspaper and store in a cool, dark place to keep them fresh for a long time.
* Ovens: View from the oven to save energy, because the oven temperature drops 25 degrees each time the door opens,
To clean the oven, apply the paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried foods can be easily removed.
* Paneer: To keep paneer fresh for several days, Wrap it in a blotting paper when stored in the refrigerator.
Do not fry paneer, immerse in boiling water so that it is soft and spongy.
* Papad: Bake in a microwave oven.
Wrap papads in polythene sheets and rice with dal, or prevent them from drying and destruction.
* Solenya: To prevent the growth of fungi in the pickles, burn a small grain of asafoetida for burning coal and invert the empty pickle jar for some time before putting pickles in a jar.
Salt Recipes
* Popcorn: Store corn / maize seeds in the freezer and pop while still frozen, to better POPs.
* Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking.
Using the skin boiled potatoes wipe mirrors sparkling clean.
Do not store potatoes and onions together. Potatoes will rot quickly if stored with onions.
Potato vegetable curry
* Refrigerator: To prevent the formation of ice, rub salt on the inside of your freeze.
* Rice: Add a few drops of lemon juice into the water to a boil rice to make rice whiter.
Add a teaspoon of canola oil into the water to a boil rice grains to separate after each cooking.
Do not throw rice water after cooking. Use it to soup or add it to the adoption Dal (lentils).
Add 5G dried mint leaves dry for 1 kg of rice. It will keep the insects at bay.
Place the paper a small package of boron powder in a container of rice to keep insects at bay.
Place a few leaves of mint in a container of rice to keep insects at bay.
* Pulao Rice and other recipes. Samosa: Baku, instead of frying them to make them free of fat. Do not fry potato filling Masala.
Reserve samosas in the freezer. During the meal, remove from freezer two hours before and bake them low temperatures.
Recipe Samosa
* Sugar: Put 2-3 cloves in the sugar to keep ants at bay.
* Tadka: The use of sprouted seeds of mustard (rayee) and fenugreek (methi) seeds for your tadkas. Both when they had more food values. Also this add flavor to dishes, and may be more useful than providing a decorative look to the dish. Submitted MS Itisha Madhav (itisha_madhav@yahoo.com)
* Tomato: remove skin tomatoes, place them in warm water for 5-10 minutes. The skin can be easily peeled off.
When tomatoes are not available or too expensive to replace with tomato paste or tomato ketchup / sauce.
Place overripe tomatoes in cold water and add a little salt. Overnight they become firm and fresh.
* Тамарен / Tamarind: Тамарен / Tamarind is an excellent Polish for brass and copper objects. Rub slabs of wet tamarind with salt sprinkled it on the object to be polished.
Gargles with tamarind water is recommended for the throat.
* Dishes: Use nonsticking utensils. Using the thick bottom of dishes, they are uniformly heated. For electric stoves, use flat-bottomed vessels.
Add a little salt in the total washing powder for better cleaning utensils.
* Vegetables: Do not throw away the water in which vegetables, cooked or soaked. Use it in soup or sauce.
To preserve the fresh vegetables for a longer time, roll them in newspaper before putting them in a freeze.
Cut vegetables only when you are ready to use them. Do not cut them too in advance. It would spoil their nutritional value.
Vegetable Curry Recipes
* Sink (blocked): To clear the blocked drain pipe of your kitchen sink, mix 1 / 2 cup of sodium bicarbonate in 1 cup of vinegar and pour it into the sink, and about 1 cup of water. In the hour drain pipe will be open.
* Salty Soup: Place the raw peeled potatoes in a bowl, it will absorb the extra salt.
Soup recipes
* Yoghurt (home): To set the yogurt in the winter time, place container in a warm place, like the furnace or in suspense stabliser.
* Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all water. Then add milk to it, as good as fresh in taste. Use the drained water to make a tasty sauce for vegetables or basen curry.
To keep fresh yogurt for many days, fill the yogurt container with water to the edges and in the refrigerator. Change of water a day.
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Kitchen Hints and tips, advice Kitchen (1)
* Almonds: remove the skin of almonds easily, soak them in hot water for 15-20 minutes.
* Ants: Entering 3-4 cloves in the sugar container will keep the ants at bay.
* Cookies: If you hold a piece of blotting paper at the bottom of the container, it will keep the cookies fresh for a longer time.
* Butter: Do not use oil. If you want to use, the use of oil containing low saturated fats and plant stanols (which prevent the absorption of cholesterol in our body), or similar substitutes.
* Apples: Apply some lemon juice on the cut surface of apple trees, to avoid Browning. They will look fresh for a longer time.
* Banana: Apply mashed banana over a burn on the human body have a cooling effect.
* Bee and Scorpion Sting Relief: Apply mixutre 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting, cover with a bandaid to conduct on-site. The pain will take just a few short mintues. [submitted by Pam R, pr1190@yahoo.com]
* Bitter gourd (Karela): Slit Karelas in the Middle and apply a mixture of salt, wheat flour and cheese round. Keep aside for 1 / 2 hours, then boil.
Stuffed Karela
* Celery: To keep celery fresh for a long time, Wrap it in aluminum foil and place in the refrigerator.
* Burnt Food: Place some sliced onions in a vessel with burnt food, pour boiling water in it, hold for 5 minutes, then clean.
* Chili Powder: Keeping small Hing (asafoetida) in the same container will store chili powder for a long time.
* Shredding: Using the board in Chop. He did not blunt knife. Do not use a plastic board, small plastic pieces may go with vegetables.
* Coriander / Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh are not available.
To keep them fresh for a longer time, roll them in muslin cloth and stored in the refrigerator.
* Tarakanov: Put some boron powder in the kitchen in the corners and other places. Cockroaches will leave his house.
* Coconut: Immerse coconut in water for 1 / 2 hours to remove it Hust.
* Dried fruit: To chop dry fruits, place them in the refrigerator for half an hour before cutting. Take the fruit and cut them with a hot knife (drop it into hot water before cutting).
* Tests / rolling pin: If dough sticks to the rolling pin, place it in the freezer for a few minutes.
* Egg Peeling Off: Make a small hole in the egg to the piercing Stseplyayuschy to boil it. You can remove his skin very easily.
* The egg is fresh: Immerse the eggs in a pot of cold salted water. If the shell, it is fresh, if it rises to the surface, it certainly is quite old.
* Garlic: garlic skin comes out easily if the garlic cloves lightly warmed up to the peeling.
* Oils: Avoid the use of oil. If necessary, replace it with canola oil. Even for halwa, you can partially replace it with butter.
* Green chile: To preserve the fresh chili over a long period of time, remove the stems before storing.
* Green peas: To preserve green peas, keep them in a plastic bag in the refrigerator.
* Idlies: Place betel (paan) perelistyvat remaining IDLI and Doce dough to prevent them sour.
Do not beat IDLI dough too much air, which was included in the process of fermentation will escape.
If you add half a teaspoonful of fenugreek seeds with a lentil and rice mixture while soaking, dosas will be more crisp.
IDLI Sambhar Recipe
Sooji IDLI Recipe
* Fruits: To ripen fruit, roll them in newspaper and put in a warm place for 2-3 days. Ethylene gas, they will emit their maturation.
* Frying: Avoid frying. Substitute stir frying with hot furnace or oven. Not for oil, but make a habit of spraying oils for cooking utensils. Heat and pans, and then add the butter. Thus, oil is well distributed. You'll use less oil in this way.
* Left-over: Do not throw away food left. Keep them in the refrigerator. Use them to make delicious dishes.
Moog gave Khakhara
* Lemon / Lime: If the lemon or lime is difficult to put it in warm water for 5-10 minutes to make it easier to squeeze.
* Lizards: Hang pavlini feathers, lizards leaving your home.
* Milk: Moisten base container with water to reduce the chances of milk to stay on the bottom.
Hold the spoon in the cup with boiling milk on medium flame. This would avoid milk sticking to the bottom of the receptacle.
Add half a teaspoon of sodium bicarbonate in the milk by boiling the milk does not spoil, even if you do not put it in the refrigerator.
Meals cost of milk
* Mixer / Grinder: Grind some common salt in a mixer / grinder here a few times a month. This will preserve your mixer blades sharp.
* Mosquitoes: Put a few camphor tablets in a cup of water and keep it near your bed room, or in any place with mosquitoes.
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How to Save Food
Store food for consumption that can not return unsolicited. So that food does not pollute by bacteria, the temperature should be around food. Here are some suggestions to avoid bacterial contamination:
- Not the freezer temperature is higher than 10 degrees Celsius. Note the flow of air around the food so that the average temperature.
- Before eating, the food should be heated again until the temperature reaches 75 degrees Celsius until evenly on all the food.
- Frozen food from the freezer should be diluted in the refrigerator or the microwave, do not let the open air. Raw food is left at room temperature will quickly become a breeding ground bacteria.
- Meat, fish, eggs, poultry, and raw vegetables can contain many bacteria and contaminate the cooked food stored in the refrigerator. Raw food should be stored in a closed place that the food or liquids will not to other food.
- Wash hands before eating or after handling raw food before preparing food cooked on the table.
- Note also woodbox that will be used. Should woodbox to be separated from raw food woodbox to slash the food is cooked. Kitchenware, such as knives, spoons, forks should first be washed after being used to handle raw food, do not be directly used to handle cooked food.
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Eliminate the smell refrigerator
Carefully placed the fresh shrimp in the refrigerator. We often forget the shrimp and spiny antenna enough to pierce plastic folder, to a fluid leak draggle refrigerator and leave no savory smell of abiding.
Reduce odor by placing a small baking powder bowlful in the refrigerator. Guaranteed stench soon disappear.
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