How To Boil Milk With Out Curdling

So! What’s your major issue in relation to milk? Right it is the fear of curdling. While preparing dishes in which milk is the basic ingredient, we have to make check and balance whether it needs curdled milk or not, unlike some hot dishes and soups. There are several dishes which needs without curdled milk otherwise meals will reach to spoilage. Even, curdled milk can be unpleasant to drink, so it is necessary to prevent milk from curdling.In this article you’ll find the answer of your most asked question, that is, how to boil milk without curdling. We are here to tell you those beneficial tricks which prevents your milk from spoiling or curdling. First of all, what is Milk and what does curdling means?

Science of milk

Milk is actually a complex mixture of different ingredients, blended in a reasonably stable suspension. It’s a fusion of water, butterfat, sugars & proteins. When milk is heated, the three components of the blend breaks apart, the milk proteins thickens and separate from water, producing curdled milk. Milk curdles when pH drops to 4.65 or below. The protein is no longer soluble and shows up as “curdling”. Milk usually has a pH around 6.8.

How To Boil Milk With Out Curdling

‘Curdling’ means

To Curdle means turning something from liquid to solid to form clumps or clots. When milk is boiled the white masses clung together and water is separated which is known as ‘curdled milk’.There are some ways to avoid the spoilage of milk depending upon the type of milk.

How To Boil Milk With Out Curdling

How To Boil Milk With Out Curdling

When you are going to boil milk you should follow these precautionary measures to avoid milk from curdling.

1. Check the necessity of boiling

Main reason to boil milk is ‘microbes’. Microbes are the small bacteria or germs present in milk,to kill them we need to boil the milk. Even some milk is safe to drink without boiling, like pasteurized milk. Raw milk should be boiled whenever possible. Pasteurized milk should be boiled if it has been stored at room temperature otherwise if stored in refrigerators then there is no need to boil, they are safe to drink.

2. Spout the milk into a big, clean pot

Choose a larger pot (in length) so there will be plenty of space as milk comes upward when it is boiled or sometimes overflow from a small pot. Clean the pot carefully, otherwise any residue might curdle your milk. It’s better to choose a pot to use only for milk. You need to pay extra attention to prevent burning or overflow.

3. Heat the milk at medium heat

Heat the milk over medium heat and give it your complete attention. If you boil milk at high heat it may destroy your milk so you should prefer to give medium or low heat.

4. Stir Often

If your pot receives uneven heat then the milk may burn in places or it may be spoiled.

5. Boil for a while

Boil your milk for 3-4 mins after foam appears. Then bring it to cool.

6. Store warm milk

Store the milk immediately so that there will be no tension of its spoilage. Milk remains smooth when it is refrigerated.

Reasons of curdling

  •  Acidity and curdling

When milk is used in sauces, soups and other hot dishes it needs to be smooth rather than to curdle. So we have to be assure that food or meals, in which milk is added, must not contain any acidic element. Curdling of milk has very close relationship with acidity. Acids like acetic acid in vinegar or citrus acid in lemon, may bring curdling to the milk. So avoid strong acids in milk dishes. To lessen the effect of the acid, you may use a starch along with acid.

  • Seasoning at the End

Salt is another ingredient that can cause milk to curdle. The point is not to avoid the salt but you may add at the end, rather than cooking it with the salt already in it. Seasoning your sauces and soups at the very end is a good habit to get into anyway.

  •  Tempering of milk

Never, add cold milk directly into a hot liquid, but instead, flick small amounts of the hot liquid into the cold milk. When the milk gets warm, then add it into the hot liquid. This procedure is called tempering. Or you may simply heat the milk gently in a saucepan before adding it.

Types of milk and their nature of boiling

There are many types of milk but we’ll discuss some of the main categories. They are listed below:

Raw milk

It is also called as unpasteurized milk. It contains bacteria and other germs in large quantity so it is necessary to boil raw milk before drinking. As we know boiling process kills germs or microbes present in milk.

Whole milk

Whole milk is actually 3.5% milk fat and is normally less nutritious but more fat-free milk. It is not compulsory to boil this type of milk, one can drink it without boiling. It is likely to be curdled and make cheese from it as it can curdle very easily.

Skim milk

Skim milk is made when all the milk-fat is removed from whole milk, it contains around 0.1% fat. When curdling occurs, one of the reason can be the use of skim milk because it does not have enough fat content. Skim milk will curdle more than heavy cream, and low-fat creams.
How To Boil Milk With Out Curdling

Butter milk

Buttermilk is a slight sour milk, the sourness comes from acids in the milk i.e. lactic acids.It is also lower in fat than regular milk. Buttermilk can be used in sauces without boiling, just cooking at normal heat.


Pasteurized milk

They are very safe to drink without boiling or heating, just keeping them at room temperature or in refrigerators. They should be heated on low flames otherwise will be a chance of curdling or spoiling.

  • Heat milk at low or medium flame to avoid curdling.
  • Use whole milk, instead of others, or heavy creams in hot dishes.
  • Less acidic elements in dishes will prevent milk from curdling.
  • Before cooking, do not place milk at room temperature for a longer period of time.
  • Use of skim milk will destroy your dishes.
  • Never keep any type of milk at room temperature.

Why Vinegar Is Used In Pickling

Pickles are something which adds piquant flavor to your meals. Their spicy and tangy taste add more flavors to food and are, broadly, used almost in every kitchen. They can be made at home or you can easily grab them from any supermarket. No doubt, they’re very easy to made and give wonderful taste but the major task is to preserve them for a long period of time, for this purpose Vinegar helps a lot. This article will explore the question why vinegar is used in pickling.

Vinegar is a kind of an aqueous solution of acetic acid and some other trace chemicals. They are largely used in cooking and to preserve various kinds of foods. Vinegar is preservative in nature that’s why they are used to preserve food, mainly, Pickles. And we will also trace the different types of vinegar used for pickling.

Science of Vinegar

Vinegar is, basically, an acidic liquid that is made through fermentation of ethanol alcohol or other diluted alcohol products. It usually contains 5-20% volume of acetic acid. Acetic acid is the main ingredient in vinegar which provide its acidic property.

Properties of Vinegar

There are some physical and chemical properties of vinegar.

Chemical properties

The chemical properties of vinegar includes its chemical formula. Chemical formula alludes to the chemical composition of acetic acid as vinegar is basically a dilute solution of this acid. A molecule of acetic acid contains four hydrogen, two carbon and two oxygen atoms. Vinegar also has a pH level that refers to the number of hydrogen ions in the solution. Its pH and acidic nature also stop the growth of Bacteria in foods.

Physical Properties

Generally Density varies depending on the composition of vinegar, and is analyzed through hydrometer. In addition to density, vinegar also has a specific gravity. Specific gravity refers to the ratio of density to the density of a controlled substance. The physical properties of vinegar,vary depending on the type and amount of minerals, vitamins etc used for its production. These elements generate slight variations in color, level of acidity and nutritional value. These properties made vinegar, a very consistent, ingredient for preserving various kinds of foods and vegetables as well as pickels.

Why vinegar is used in pickling

Firstly, there are two methods, used, for pickling i.e Preservation by submerging into vinegar or Fermentation caused by a chemical reaction between naturally present bacteria and a food’s sugars. We will focus on the first method, that why vinegar is important while pickling and which type of vinegar will be more suitable for this process.

Why Vinegar Is Used In Pickling

Sour and Piquant taste

Vinegar is used in pickling to provide tangy and sour taste to the desired stuff. Some people liked to have pickles to add some sour and stingy taste in their meals. More commonly, and in wide range, used in Eastern countries. For this purpose (pickling) they add some other salty and sour ingredients along with Vinegar because vinegar itself is very stingy in taste and it also preserves foods, vegetables, pickles etc.

Pickling needs Preservation

Pickles are something that needs to be preserve for a long period of time, we can’t make pickles on daily basis. Pickling is a time taking process and in order to preserve them we use vinegar, because it is the best technique for this procedure. As vinegar is acidic in nature so it prevents several microorganisms from growing and its pH maintain the temperature, needed, as well as stingy taste in pickles.

Preserving nature of Vinegar

Now we’ll look upon how vinegar preserves food. So, the main cause of spoilage of foods is the growth of microorganisms, they could be yeast, moulds, bacteria etc. Some of them can be harmful, like pathogens, if they would be present in your food. Others are not harmful but they’ll still break down the food and make it nasty to devour. For preservation we want to inhibit the growth of microorganisms. In two ways we can preserve foods:

  • Cold temperatures prevents the growth of microorganisms that’s why we store food in the refrigerator or freezer to stop them from spoiling.
  • Acidic environments also inhibits the survival of microorganisms.

Acidity is a Key to Preserve foods

By immersing foods in an acidic environment like vinegar we can stop bacteria or yeasts from growing on the food and we can make it safe to eat for much longer periods of time. It isn’t the only acid used in preserving foods as we know lacto fermentation is another example of preserving food. It also shows that even a low pH, acidic environments can prevent many microorganisms from growing or surviving, not all of them.

Types of Vinegar

There are several types of vinegar as they can be made from any food that contains natural sugars. Yeast ferments these sugars into alcohol, and some specific types of bacteria convert that alcohol, a second time, into vinegar. We’ll discuss those which are used commonly used.

White Vinegar

This is the most common type of vinegar in used in every household. It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water. Its flavor is a bit sour for cooking, but it is wonderful for pickling and performing some cleaning chaos.
Why Vinegar Is Used In Pickling

Apple Cider Vinegar

Apple cider vinegar is the second most common type of vinegar. As its name shows, this light yellowish brown vinegar is made from apple cider. It adds a sour and fine fruity flavor to your cooking. This type of vinegar is best for salads, marinades etc.
Why Vinegar Is Used In Pickling

Wine Vinegar

This type of vinegar is made from mingling of either red wines or white wines and is common in Europe. Red wine vinegar is often flavored with natural raspberry flavoring. Good wine vinegar are made from best wines and are preserved for a couple of years or more in wooden casks.

Rice Vinegar

Very pale yellow, rice vinegar was originated in Japan, where it is essential to sushi preparation. Rice vinegar is made from the sugars found in rice, and serves a delicate flavor. Its red and black varieties are popular in China. Rice vinegar is used in Asian cooking and is greatly sprinkled on salads and stir-fry dishes.

Malt Vinegar

This dark-brown, vinegar, production begins with the sprouting of barley kernels. Many people prefer malt vinegar for pickling. It is also used as the basic type of cooking vinegar in Britain.

  • Vinegar are useful in preservation of pickles, for this purpose Malt and White vinegar are mainly used.
  • They add more sour and tangy taste to the pickles.
  • Vinegar also contains trace vitamins, mineral salts, amino acids which are essential for human body.
  • Vinegar which have 5% of acidity are very useful and best for pickling.
  • Raw vinegar cannot be used in pickling and even in cooking, it may cause a bitter taste to food.
  • If the vinegar has been made to dress salads it could only be 4% or less, so should not be used for pickling.

Cookware is a most important gadget of a kitchen, everyone needs a right choice of cookware which can befitted in their kitchen. There are a lot many types of cookware i.e cookers, steamers,pots, dutch ovens, skillets, pans and woks. What you are going to cook, will choose the right type of gadget, like, if you are interested in stir frying then you have to choose a wok. Some people find it tricky to use a wok but there is no need to worry about, this (article) is all about how to use a wok on a gas stove.

Now what is a wok? And how it works? For these questions, have a look on this article. Wok has different types and is made of different materials, that’s why it has separate directions for every type. Using wok on a gas stove is much more easier as compared to other categories of stove.

The Inception

A wok is a deep, rounded pan that is mainly used for stir frying and is made of different materials like aluminium, cast iron, non stick etc. This is useful because the bottom gets much hotter than the sides, and food can be cooked quickly. It can be used for many purposes like stirring, frying, smoking and much more.

Types of Wok

There are two main types of a wok, one is Round-bottomed wok and other one is Flat-bottomed wok. Both possess almost same space for cooking and serve equal services but in few cases they differ to each other, like their outer appearance etc.

1- Flat-Bottomed Wok

Most preferred wok is this one; Flat-bottomed wok. The reason is, as it is flat-bottomed so it can be easily adjust on a stove, especially Gas stove. It gets proper contact with the heat and is more stable on the surface.

2-Round-Bottomed Wok

They are best for mixing or stirring purposes, also allows the heat to come in contact with each and every part of a wok. You don’t have to be worried much because on gas stoves, even, they are very comfortable, because of the coil.

How to Use a Wok on a Gas Stove

Now it’s time to explore ‘how does a wok works on gas stove’. First of all, you must know that a Gas Stove is a kind of ignition stoves, which needs fire/ignition for startup. It may include many kind of gasses to make cooking possible. So here are two main kinds of Gasses which are mainly used in gas stoves.

Two kinds of Gasses

1- Natural Gas

Natural gas, it’s a naturally occurring hydrocarbon gas mixture with many other alkanes and propanes. It becomes more preferred when the oven was fitted in the base and its size was reduced.

2- LPG

Liquid petroleum gas, flammable mixtures of hydrocarbon gases used as fuel in heating and cooking gadgets.

Three types of Gas stoves

Let’s have a look on three different categories of gas stoves and how you can use a wok on on these stoves.

1. On a Gas Hob

Hobs are kind of stoves which are inserted or fitted on the countertop. You should use a Flat-Bottomed Wok on a gas hob. They can be easily placed right on the burning stands and you’ll face no difficulty in handling. In this way, the heat would easily spread throughout the bottom and allow your food to cook properly. As for the Round-Bottomed Wok, this type of stove is not that much convenient, you have to, always , hold one of its handle while working. You can easily cook, fry or steam in beautifully designed Flat-bottomed woks.

How to Use a Wok On a Gas Stove

2. On a Free-standing Gas Stove

Although the two serve same function but being classic and conventional they are designed in such a way that every cooking gadget can be easily settled on them. Both, Round-bottomed and Flat-bottomed woks are easily adjustable on a gas stove. For easy stirring you must place a wok on a gas stove, free standing woks, as they have more convenient burners.

How to Use a Wok On a Gas Stove

3. On a Cylindrical Stove

These are the type of stoves, in which burner is set on the top of cylinder. This is mainly used where, there is, shortage of gas supplying or at picnic parties etc. Either Round or Flat, both can be placed on this type of stove but you have to extra take care and need to hold the handle while stirring or cooking. There is no issue of uneven heat but, yes, you have to wait for a moment until the wok is fully heated.

How to Use a Wok On a Gas Stove

Required Heat for Wok

Whatever type of cooktop you are using won’t matter but you have to do some pre-adjustments before you can cook. You need to preheat your wok for at least 2 minutes and then you may add oil in the wok. If wok is non-stick then you should use less oil to maintain your health.

After adding oil, try to whirl it so that oil will be equally distributed and then add vegetables or any other material you want to cook. Wok is a wonderful cookware which is designed in such a way that it had made stirring very easy and it can use for multi purpose.

The Seasoning

Seasoning is very important factor if your wok is brand new. Manufacturer uses some oil/chemical to prevent it from rusting, this has to be removed before you cook for the first time. Follow the underlying steps:

  • To remove the oil/chemical coating, scrub the wok as a whole, from inside and outside.
    For this purpose use stainless steel scrubber and some liquid soap then wash.
  • Place the wok on a burning stove and let it dry. You can give it high or moderate heat, no
  • You will note that when your wok is heated enough, the black spots will appear at the
    bottom and wok turns into gunmetal greyish color.
  • Let the wok be cooled.
  • Now, add some over-heated oil to create a non-stick coating in a wok. Heat the wok again
    and add 1.5 tbsp of oil and spread it all around.
  • Add some chopped or crushed ginger, better chopped, and stir fry it for 20-25 mins. This
    will help to remove the smell and wok will not be rusted ever.
  • Now remove the material and turn out the burner to let the wok cool.
  •  Wash again your wok and now it is ready for cooking.
  • Both the woks (Round and Flat bottom) are useful in every way.
  • They are designed to perform multi-tasks, cooking, frying, steaming etc
  • It is purely dishwasher safe and you can easily wash it manually, too.
  • Heat will be more distributed at the bottom, so needs extra care while cooking.
  • Their design is ,such that, at some moments you have to hold the handle of wok, which may cause some disturbance.


how to clean ice maker with vinegar

Ice makers have become a necessity in every household now. So their maintenance and cleaning are a must learn knack for everyone. But if you are an “Anti-chemical”, “All-Natural” enthusiast, you would definitely avoid all those bleach-containing commercially available cleaning products for cleaning your machine. Perplexed at what else could be a solution? How about cleaning it with something as safe as Vinegar? So here in this article, we will explain how can you clean an Ice maker with Vinegar?

Why do we need Ice makers?

Gone are the days when Ice makers were thought to be useful for commercial ventures only. Imagine hosting a BBQ dinner on a warm and humid summer evening. Everything is set up in impeccable shape and coherence. From the food on the table to the neat décor, you’ve hit the home run. The drinks are served and you run out of Ice! That’s obviously out of question, because, if you are a smart host, you would definitely have an Ice maker at hand for your picture-perfect party.

Not just suitable for the bar, parties or family dinners, but it could free up a lot of space from your refrigerator’s freezing compartment, which is usually occupied by Ice trays. And then you could use your refrigerator for “actually storing the food” rather than Ice cube trays or cold water bottles.  And if you are the only one at home who refills those empty Ice cube trays after every use, then do yourself a favor and invest in an ice maker to save yourself all the trouble.

And when they come with so much variety and specifications, it becomes very difficult to avoid such convenience. You can buy an impressive countertop ice maker machine that goes perfectly with your kitchen color scheme, for instance, an Igloo ICEB26RR 26-Pound Automatic Portable Countertop Ice Maker Machine, or Frigidaire EFIC117-Portable Compact Maker, or you could take into consideration specifications like being cost-effective, energy-efficient and other smart features, for instance, a Vremi Countertop Ice Maker or IKICH Portable Ice Maker Machine.

Why should we clean an Ice maker using Vinegar?

You might not know the answer unless you were good in your college chemistry class! Water contains many minerals including Calcium and Magnesium etc. which eventually build up on the walls of your Ice maker, if not cleaned regularly. Yes, it’s the same white deposits that you see sitting in an old Electric Kettle.

How to Clean Ice Maker with Vinegar

The Mineral deposits on the inside of your machine can reduce its efficiency by altering the
temperature of its heating or cooling elements. So in case of an Ice maker, it deposits on the molds of ice and affects the quality of Ice. Vinegar is acidic in nature and will react with these mineral carbonates to make it easier to remove. That’s why it is really important to clean your Ice maker with vinegar.

How often an Ice maker should be cleaned

How often an Ice maker should be cleaned depends on many factors, like the frequency of its use, the quality of water, its location and manufacturer’s recommendation. In any case, you should clean your Ice machine once every few months.

Most Ice makers come with an Instruction manual including the details of how they should be unassembled to clean, which makes it very easy to do so. But here we will give a general
overview of it.

Several types of bottles of vinegar are available in the stores. You could see fruit vinegar like Apple cider vinegar, balsamic vinegar, red wine vinegar, white vinegar and many more. But for making the cleaning solution, you just need the regular white vinegar.

Making the Vinegar Solution to clean Ice maker

  • Mix 1 cup of white vinegar with 1 cup of warm water.
  • You could add 1tablespoon of lemon juice to make your cleaner more powerful.
  • You could make this cleaning solution more dilute if you think your machine is not really dirty, or you could increase the strength of this cleaner by adding more vinegar only if the scale deposits are quite visible.
  • Stir the mixture lightly and fill it in a spray bottle.
  • Also, keep a clean towel handy to wipe the surfaces.

Cleaning the Vremi Countertop Ice Maker with Vinegar

Vremi is the #1 best-selling countertop Ice maker machine with an overall rating of 4.3/5 and available just for $114.99 at Amazon with free delivery.

It makes 9 chewable, bullet-shaped ice-cubes in one cycle, in just 8 to 10 minutes, and up to 26lbs. of ice in 24 hrs. Measuring at just 9.5 x 12 x 13.5 inches, this ice maker can fit at any corner in your kitchen or even accompany you on your camping trips and outdoor parties.

Aided with warning lights and an automatic shut-off feature for when the ice basket is full or if water needs to be refilled, it is one of the smartest ice maker machines.

To clean your Vremi countertop Ice maker machine, you may follow these basic steps.

Basic Cleaning:

  • Remove all the Ice and turn off the Ice machine.
  • Remove the ice basket.
  • Spray the cleaning solution on the interior surface and wipe it with the towel.
  • The exterior of the ice maker should also be cleaned regularly with a few drops of mild detergent and warm water.
  • Use soft material to dry the interior and exterior of the machine.

Internal Cleaning:

  • Take out the ice basket.
  • Spray the cleaning solution mixture to the water reservoir and other parts. Also, fill the reservoir with a mild cleaning solution.
  • Turn on the machine and make a couple of batches of ice. Discard this ice.
  • Now turn off the machine and drain all the cleaning solution from the reservoir.
  • Remove the waterline and also clean and rinse it.
  • Now add clean water to the water reservoir up to the water level mark.
  • Turn on the ice maker again to make a few batches of ice. Discard this ice too.
  • Empty the reservoir again by draining this water.
  • Dry the machine with a clean towel.

The Ice scoops and basket should also be washed regularly like any other kitchen utensils.

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Cleaning the IKICH Portable Ice Maker Machine

IKICH quick ice maker machine rated 4.3/5 on Amazon is another bestseller machine available for $ 121.99. It works very fast and gets you 9pcs of chewable, bullet-shaped ice-cubes in just 6 minutes.

It has a very powerful compressor which doesn’t make noise and neither consumes a lot of
energy. Its size is also comparable to Vremi and could easily be stored or moved around.

It also gives the option to select the ice cubes’ size. It also has a smart indicator which lights up when the ice is full or more water is needed. There’s an outlet drain at the bottom, which makes it really easy to clean and use.

There are a removable ice basket and ice scoop too, just like Vremi which makes it easier to use.

IKICH also offers a 2-year warranty and 30-day return policy for this safe and portable under counter ice maker machine.

Here’s how you can clean your IKICH Ice maker machine.

Basic Cleaning:

  • Remove all the Ice and turn off the Ice machine.
  • Drain the water in the reservoir by removing the drain cap at the side.
  • Remove the ice basket.
  • Spray the cleaning solution on the interior surface and wipe it with the towel.
  • The exterior of the ice maker should also be cleaned regularly with a few drops of mild detergent and warm water.
  • Dry the interior and exterior walls of the machine using a soft smooth fabric.

The internal cleaning of this machine pretty much the same as the previous one. All you have to do is to fill the reservoir with cleaning solution, make a couple of batches of Ice and discard those. Then fill it with clean fresh water and repeat the process twice and discard that ice too.Dry-wipe your machine at the end. It is ready to use again in perfect shape.

Cleaning the home Labs Portable Ice Maker Machine for Countertop

This hOmeLabs machine rated 4.1/5 on Amazon from a whopping 1864 no. of customers is another bestseller yet affordable at $119.99.  It makes bullet-shaped ice cubes, weighing up to 1.5lbs at a time. With its 2.2lbs water reservoir, it can make 26lbs of ice per day. With its compact dimensions, it is easier to carry and move around anywhere you go.

This machine also gives you an option to select the size of ice cubes.

Its compressor requires low energy to cool down so it doesn’t consume a lot of power.

Since the water reservoir sits below the ice basket, so it can reuse water from the melted ice to make more ice, just like the IKICH portable Ice maker. Warning lights and an automatic shut off function are activated once the ice basket is full or when water needs to be refilled.

This ETL Certified electric ice maker has a user-friendly panel and of course, comes with a removable ice basket and scoop just like its contemporaries.

The external and internal cleaning procedure is almost the same as the IKICH portable Ice maker, which is to clean it with vinegar. Always dry wipe your machine at the end of cleaning to avoid having scale stains.

Wrapping Up!

If you want your gatherings to be hassle-free and cool, invest in a good portable Ice maker. Whichever Ice maker you invest in, always remember to clean it with a good quality vinegar to remove scums from the machine. Portable Ice makers are smart gadgets that are easy to use,don’t require a water hook up and are very easy to clean too.

How to Clean BBQ Grill Grates with Ammonia

Grilling can be a year-round activity but is especially a summer favorite. People love to BBQ for so many different reasons, primarily because instead of being in a hot kitchen, grilling can be enjoyed in a relatively cooler and pleasant backyard or terrace. Except for marinating the meat,BBQing takes very little planning and time. Eating at home not only saves money but tastes
better and is way more hygienic. Since the fat liquefies off the meat, it’s healthier. BBQing is fun but cleaning those grill grates later is awful. So, we in this article will explain how to clean those stubborn, crusty BBQ grill grates with ammonia solution.

Not only is the warm weather and longer days a worthy reason to get outside, but that same nice weather can also make cooking indoors (and warming up your oven) appear awful at times.Grilling can turn those simply prepared meats and vegetables feel absolutely special with nominal effort and energy.

Grilling usually requires fewer pots and pans, which makes clean up quicker. That only leaves one big mess…. cleaning the crusty BBQ grills. Primarily just don’t forget to brush the grills clean right after cooking the meat. Cleaning a crusty grill grate can be dirty as well as annoying work, or we have a solution for you which entails no elbow grease and leaves your grate sparkly shiny afresh.

Cleaning of BBQ Grill Grate using Ammonia Solution

All you need is a few basic household cleaning supplies including ammonia (this is household ammonia we are talking about, not the commercial one), white vinegar, baking soda, safety gloves, and a garbage bag. But remember that the key ingredient and secret is ammonia.

How to Clean BBQ Grill Grates with Ammonia

Ammonia is a simplest of all the solutions to returning even the grossest ones of the BBQ grills back to their original shine.


  • Start with placing your grumpy BBQ grill grates outside in a plastic trash bag because it can just get untidy doing it inside, and remember we do BBQing to avoid all that mess.
  • Then mix the ammonia with white vinegar. After that add baking soda (gently but swiftly) and pour into bag. Seal the bag tightly and shake to coat the grate inside evenly.
  • If you’re worried about the foaming, you can avoid the soda, but this combination is legit,it will clean even the toughest burnt-on-food particles.
  • Once you are done with the first two steps, allow the grill in the bag to stand the sun for 24 hours and then remove the grate from the bag. Lightly wipe the grill grates with a kitchen sponge and then rinse it off with water. You shouldn’t need to scrub a thing as this cleansing solution will soften and collapse all food particles, allowing water to wash them all away.

Clean Gunky Grills without Scrubbing

Since both vinegar and ammonia make such a convenient all-purpose cleaner once they are mixed together, it is worthy to have them both in bulk under your sink or wherever in your house along with other cleaning supplies in order to keep your BBQ grill grates squeaky clean without any desperate scrubbing. This cleaning solution if used only a couple of times a year could give the gunky grill grates a good deep clean with as little effort as possible on your part.

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Use of Ammonia-saturated cloths

With the use of ammonia, your grills could be cleaned hassle-free. So basically seal ammonia-saturated clothes into plastic bags with your grill grates. Let them rest while the ammonia fumes unstiffen and break down the burnt-on scum. Afterward, wipe the residue right off with an old cloth.

  • Put grates of the grill to be cleaned into the plastic bags with those prepared ammonia- filled cloths. Tighten the bags with knots and ties.
  • Let these to sit in a warm space for 24 hours.
  • Take away the grill parts from plastic bags. Open the bags keeping a distance from your face, as ammonia fumes can be injurious to your lungs.
  • Use an old rag to wipe off the tempered residue from the grill grates.
  • Wash well with a garden hose.

The Magic Ingredient: Ammonia

Ammonia indeed is a magical ingredient to clean the dirty BBQ grill grates because it is cheap,and saves your time, money and energy.

Ammonia is a colorless gas that upon mixing in water creates a potent alkaline cleaning solution that is mostly used to clean glass and stainless steel,because of its streak-free shine. And so it also works great at removing charred on grease from stove burners and grill grates that have mounted up over the months—or maybe years. When diluted it is not poisonous, ammonia is even used by farmers in their fields to supplement nitrogen back into the soil.

Or more conveniently store-bought cleaning solution that features a slight percentage of ammonia in its active ingredients could also be used for cleaning the BBQ grill grates. Most of these scrubbing products will contain between 4 and 10 percent ammonia, which should be sufficient to get stovetop grates and burners clean, over and above your BBQ grill grates too. Go for the higher percentage if you have a bigger deposit of grease and gunk. But remember anything more than 10 percent will be hard to discover, and risky to use.

Since ammonia is toxic,the recommended disposal of ammonia is down a sink where there is an ample amount of ventilation such as a garage sink. If a garage sink is an unavailable, try opening a window(s) near the sink you are using for about 10 to 15 minutes.

Other Techniques to clean outdoor BBQ Grills

Here we have got some quick stress-free outdoor grill cleaning tips for keeping it clean inside and out, thoroughly. Bring on those steaks; don’t fear the later cleaning of those BBQ grill grates. But remember all cleaning should be done on a cool grill surface unless mentioned otherwise.

Prevention is better than cure

Before you well-lit the grill, shower amply the grill rack with nonstick cooking spray. This works great on both gas and charcoal grills. Apply a generous coat and food won’t stick avoiding the maximum mess, making cooking and tidying a lot easier.

Immediate cleanup

Instead of waiting for food, fat, and grease to pile on your grates, try gently scouring off the gunk with some aluminum foil. Tinfoil is a simple yet great way to clean the grates of your grill.

Make a ball of aluminum foil then rub and “scrub” the warm grill surface with it, take care that you don’t burn your fingers. When you are done, simply throw the foil, it’s so much easier and healthier than a flare-up of dirt, and saves you from the use of that smelly grill brush with morsels of spoiled food stuck to it even after cleaning.

Cleaning those Dirty Grill Grates

You haven’t closely looked at the inside of the grill since last summers and you haven’t deep cleaned it in years. You begin with those good intentions, but when you open the grill and look in, it’s overwhelming and you think to postpone that BBQ party. Not After today, you’re going to have a totally new approach, with these few ways to clean the grill rack(s) that will work for one and all.

How to Clean BBQ Grill Grates with Ammonia

You can select, or try them one by one at different times, to see which ones you prefer. Now, this:

Vinegar Cleaner with Baking Soda

How to Clean BBQ Grill Grates with Ammonia?
  • Place the grill grates in a tough plastic garbage bag that will enfold them.
  • Stir together two cups of vinegar and one cup of baking soda. It will foam so permit space in the bowl or the container.
  • Transfer this solution on the racks, well spread all over.
  • Close this bag and leave overnight.
  • After resting it for the night, tear the bag and leave the grates in it to contain the mess.
  • Rub the grates preferably with balls of aluminum foil. Rinse and Wash well with a hosepipe.

Well here’s another simpler one;

Cleaning Grill Grates with Fabric Softener

Yes, you read that correctly. We are going to introduce the use of dryer fabric softener sheets to clean grill grates.

Here’s what you will need:

  • A big plastic storage vessel to carry the grates.
  • Hot water since hot water works best.
  • Any Dish Washing Liquid
  • Dryer fabric softener sheets.

Place the grates in the container and cover with warm to hot water. The water only needs to cover the grates well. Add the dish-washing liquid and blend it into the water. Afterwards, throw in the dryer fabric softener sheets. Leave it for some hours preferably overnight. The following day uses those softener sheets to rub the racks as you remove them. Rinse them glowing and rub with a scourer if required. Place the racks on the grill turned on high for a few minutes to burn off any deposit. Along with ammonia, these are some of the other tips to clean BBQ grill grates

Wrapping Up!

So we endorse the use of ammonia to wipe off the entire gunk and grease overnight before the day you know you’re going to grill. We hope you found these methods to clean BBQ grill grates useful, leaving you to cook with effortlessness knowing your grill can be cleaned hassle-free.

How to keep apples from turning brown with Honey

Most of us think that healthy eating sounds plausible only if you have all the time in the world.The idea behind this thought roots from the fact that most fruits and vegetables can’t be kept fresh looking for long periods of time. Fruits and Vegetables like Apples, Apricots, Pears,Potatoes, and Eggplants are a few examples which turn brown when they are cut. But what if someone told you the converse is true and that too without altering the taste or adding any citrus juices? Yes, fruits like apple can be kept fresh over-night without much hassle. You can learn this simple hack and keep apples from turning brown with Honey only!

People who follow a tight schedule usually don’t have time to prepare for healthy meals under the wire, because it means peeling, cutting and chopping a lot of fruits or vegetables. On the contrary, Unhealthy options are quicker to fix and smooth to serve. So if only there was a mechanism to preserve pre-cut fruits and vegetables with freshness, many people will definitely choose healthy eating over other processed options.


When it comes to healthy eating, Apples are one of the most nutritious and healthy fruits. In fact,who hasn’t heard of the old welsh proverb “An apple a day keeps the doctor away”. Irrespective of the authenticity of this quote, apples do have a very rich supply of Minerals including Potassium, Calcium, and Magnesium. Potassium and Magnesium are very important in maintaining the electrolyte balance of the body. They help in improving the nerve and muscle functions. Calcium is crucial in muscle contraction, strong bones and teeth strengthening, blood clotting, nerve function, and regulating the heartbeat.


Apples are also rich in Vitamin C, which is one of the most important vitamins in building up a strong immune system. Apples also contain a good percentage value of B-complex vitamins like riboflavin, thiamin, and vitamin B-6. These vitamins play a major role in keeping our red blood cells and the nervous system healthy. And last but not least, Apples are rich in dietary fiber,hence keeping your digestive tract healthy and fit.


Not many people are fond of the chemistry behind cooking. All they are interested in is the outcome. So let’s put it up simply for all and sundry. There is a chemical enzyme in the flesh of apples which reacts with Oxygen.

Yes, the same Oxygen gas which keeps us ticking and is present far and wide around us. The product of this oxidation reaction, then further reacts with another enzyme in Apple’s flesh to give it a brown tinge. Since the enzyme is inside the cells of Apple’s flesh, so whenever it is cut or injured somehow, this reaction takes place.

Different cultivars and varieties of apples have this enzyme in different quantities; hence the rate at which the browning occurs is also different. Nonetheless, it is ubiquitously undesirable for everyone. Be it your lunchbox or your child’s snack time, nothing looks more unappetizing than a browned apple. And soaking your fruit in citrus juice is not always a preference and doesn’t work for long hours too.


Honey is a familiar pantry item, which is available almost in every household. It is sweet,delectable and healthful too. It holds religious value in many parts of the world and is believed to have anti-bacterial and healing properties.

We all know that it comes from honeybees, and its nutrition value and constituents vary largely.Its taste, smell and nutrition values mainly depend upon the source flowers. It is consumed both raw and pasteurized. Raw honey is directly bottled from the honeycomb in the beehive, whereas the pasteurized one is treated before making it available commercially. However, it is an important part of our breakfast table as is, and is served atop many sweet delicacies too.

It does contain a lot of sugars and carbohydrates, but still will be a healthier option than the processed sugar. Honey is rich in antioxidant compounds which are very good in maintaining your heart health and cholesterol levels. Recent studies have shown that a certain type of honey,called Manuka honey, help in preventing some bacteria which cause severe diarrhea and sickness.


The chemical compound responsible for the antibacterial qualities in honey is Hydrogen peroxide. But some variations of honey have another antibacterial compound naturally which is more effective than the normal honey in fighting bacteria and infections, called Methylglyoxal,commonly known as MG. While MG is found in most of the honey types, only in small
quantities, it is found in higher concentration in Manuka Honey.

Manuka Honey is originally made in New Zealand and Australia when the bees pollinate the Manuka bush.But it is now widely available in other parts of the world too.

A scale has been developed for rating the antibacterial properties of honey-based on its MG values. The scale is known as Unique Manuka Factor or UMF and you could easily look up for brands who are selling the “Active Manuka Honey” or “UMF Manuka honey” based on this rating.

Read More

How to keep Green Bananas from Ripening


How to keep apples from turning brown with Honey

Manuka honey is a bit more expensive as compared to common honey. But the good news is,you can use any honey for this trick. The method is explained in simple steps below for your convenience.


You will need;

  • 1 Cup Water
  • 2 tablespoon honey (any type)


  • Cut apples in slices. You could peel it if you desire, but remember that apple with skin has more nutrients than a skinned apple.
  • Take a cup of drinking water and add 2 tablespoons of honey in it. Mix well until the honey is not visible separately. If the weather is cold, then you might want to heat water to bring it down to room temperature so that the honey dissolves in it completely.
  • Soak the sliced apples in the Honey and water mixture for around 30 seconds.

  • Remove the fruit from honey water and store in an airtight container in a refrigerator for as long as 24 hours without the slightest change in its color.

  • This simple life hack works equally well for pears, avocado, apricots and any other fruits that undergo enzymatic browning.
  • It works equally well for Eggplants, zucchini, and potatoes or any other vegetables which turn brown after cutting.

  • Use the fruits or vegetables within 24 hours for best results and avoid keeping them for longer than this period.


So, what exactly is the magical trick? Honey is rich in peptides, which come from its makers, the honey bees. These peptides inhibit the activation of polyphenol oxidase with oxygen. Polyphenol Oxidase is the same compound which when reacts with oxygen lends a brownish tinge to the fruits and vegetables.

Many other tricks can slow down this oxidation reaction too. For example, soaking in water or acidic compounds, like lemon juice, also helps slow down this process. But if you intend to put fruits in a recipe based on cream or milk, using citrus fruits is not a very good idea. It can alter the texture of cream by curding it and will ruin your effort. And the fruits remain fresh for a
longer period of time in honey water as compared to the lemon juice or lime juice water. This tip is safe, handy and very economical.


No doubt honey does a magic trick in keeping apples or other fruits from turning brown, but there are other tips and tricks that can be used to prevent it. Imagine you packed apple slices for your kid’s lunch and they returned uneaten or untouched leaving you wondering your kid spent his afternoon hungry. So to prevent this situation, along with that honey trick you can soak those apple slices for 10 minutes in salt water (1/2 teaspoon kosher salt and 1 cup cold water) and no, the apples won’t taste salty.

Other tricks include squeezing or dipping in lemon juice or any other juice containing citric acid or you can sprinkle cinnamon powder to prevent the apples from turning brown. Directly slice the apple slices into the water, these tricks have some downsides but overall they work just fine.

You can even dip it in ginger ale, it will prevent them from turning brown but will add a bit of sugary touch to the fruit. Extreme temperatures also prevent from browning those apples,like boil for two minutes, drain and dip in cold water. Some of the hacks to save your diced apples.


Next time if you wish to prepare for the Thanksgiving dinner earlier, or you plan to throw a cocktail brunch in the morning, don’t hesitate to cut your fruits a night before, by using this life-saving hack. This honey tip will keep the apples as well other fruits from turning brown.

It’s easy, economical and works perfectly for 8 to 14 hours. The best part is that the taste of fruits is also preserved without the need for washing them again before consuming. And the ingredients are easily available in every household without difficulty.

How to Keep Green Bananas From Ripening

Bananas are one of the most popular and economical fruit worldwide. It helps improve the health of a person in numerous ways. The banana is pronounced as ‘leathery berry’. It is firm as well as velvety, and satiating. However, the major difficulty lies with their transport and keeping them fresh and from ripening. They are very delicate. Moreover, they ripen really quickly. The fruit becomes softer as it ripens, and starts losing its charm and appeal. Bananas turn brown for a variety of reasons and in this article, we shall teach you how to keep green bananas from ripening.

Bananas turn brown for many diverse reasons. When you slit open a banana either green or yellow, the oxygen touches enzymes in the banana, leaving the inside brown.When a bananas outer turns brown, it is because the banana’s yellow pigment is broken down and not replaced,fabricating a brown color. Bananas like many other fruits unsurprisingly discharge ethylene gas– which is mainly responsible for controlling the browning and ripening of green bananas, and this gas is usually discharged from the stems.

Shelf-life of green Bananas

Unripe green bananas can keep glowing on the kitchen counter for up to 7 days depending on its ripeness.

8 insanely effective ways to keep green bananas from ripening. You can prevent this ripening from happening with these tips presented below leaving the bananas partially green if not completely. Although overripe bananas are equally appetizing and edible, keeping them fresh for longer is even better.

Storing the Bananas nicely and properly

Entertain the bananas out of the plastic bag as soon as you come back home. Bananas sheltered in bags (green bags, paper bags) would ripen quicker although paper bags are better of them all. Bananas exposed to room temperature ripen considerably slower and evenly as compared to when they are exposed to unswerving heat or sunlight. Always try to reside them far away from the stove, heater, boiler, and window. Stock them in a healthy-ventilated, cool, shady place.Never keep the bunch of those green bananas directly onto the kitchen counter as Bananas resting on a countertop are likely to get bruised and discolored.

Ways on how to keep Green Bananas from Ripening

Place Bananas In a Basket

Keep the bananas in a basket. This will protect this soft and delicate fruit from bruising. Fruit baskets often have hooks to hang bananas, if not then try hanging the entire basket because hanging the green bananas is the finest way of storing them without getting them damaged.

Refrigerate Bananas but not the green ones

Under no circumstances should the green bananas be refrigerated. They would not ripen suitably,and even if you remove them afterward, they would not be able to take up again with the ripening process even after regaining the room temperature.

But after those green bananas have ripened and you are not going to consume them immediately,put them in a plastic bag, seal it, and keep it in the fridge. Doing this will leave the peels to darken, but the inner fruit will not be affected as much. Take them out from the refrigerator a few hours before you plan on munching them, let them respond by achieving the room temperature or according to your preference of enjoying them, and then chomp on them. Even the green bananas after ripening can breathe in your refrigerator for at least one week.

Keep at an arm’s length with Other Fruits

Place the green bananas away from other ripe fruits. This can help interrupt the process of ripening. Ripe fruits yield ethylene, and unripe fruits tend to ripe faster when exposed to ethylene. Ethylene speeds up maturation and mellowing of fruits. So this applies to bananas as well.

Wrap the Stems either with foil or plastic

How  to Keep Green  Bananas From Ripening ?

Wrapping the stems (the crown) in cling wrap thwarts the discharge of ethylene from the stems.It also prevents vaporization of moisture and absorption of ethylene released by other fruits,not completely but to some extent. You can place some tape over the plastic wrap to tighten it. Alternately, you can wrap the stems with foil. Every time you remove a banana from the bunch,make sure to wrap it back again carefully. This will help keep them greener for longer.In some cases it has been observed that wrapping up with foil shows better results.

Divide and Rule

There are gaps even in between the bananas that are naturally all together in a bunch. So, you cannot get a constricted seal on them. If you want them to remain greener for as long as possible,separate them carefully avoiding breaking the stems. It is easier to cape the stem of a single banana as compared to wrapping the whole bunch. Put the individual bananas in a tray or on a paper napkin, in a way that there is some gap between every two bananas. So, the process that leads to the yellowing on the skin of the green bananas can be decelerated a little.

And, without taking out the stem wrapper, you can open the bananas from the opposite side, and can use the wrapped stem as a holder to hold them.

Get a Banana Bunker

How  to Keep Green  Bananas From Ripening ?

A banana in a banana lunch box can keep it green for longer. Various types of colorful banana carriers are available in the markets, green ones too. These hard plastic cases have small hovels for ventilation and freshening. A banana bunker which is a light-weight plastic case helps guard this delicate fruit against early yellowing of the green ones, and also other valuables (important papers, books, etc.) in your handbag, sac, or briefcase if you are traveling taking bananas with you for a quick snack. The cases are so well designed that they prevent bruising of the fruit too.

Banana Chemical Treatment

Bananas dipped in a solution of lysophosphatidylethanolamine (LPE) for a good 30 minutes keep safer, greener and thicker than raw and unprocessed bananas with an expansion in the shelf life by two to three days. This method is usually used for commercial banana growers, however making it a method to prevent the green bananas from ripening too soon.

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Effects of Different Variables on the Ripening of Green Bananas

The banana ripening mainly depends on temperature and humidity.

Effect of Temperature on Ripening

The shelf-life of bananas increases as external temperature drops; a 1°C decrease increases storage age by 1-2 days. However, fruits suffer negatively not positively if kept at temperatures below 11°C. The optimal storage temperature for a banana is 13-14°C, at which they fully mature and unripe green fruits can then be kept for 1-2 weeks.

Effect of Humidity on Ripening

According to research, lower humidity (60 – 65%) accelerates and hastens the ripening of banana and produces low-quality ripe fruit, while higher humidity yields good tasting fruit. The high humidity interrupts the ripening of bananas, green ones too, increasing their shelf life. The optimum humidity settings for banana ripening are 90 to 95% relative humidity.

Effect of Wounding on Bananas

Have you noticed that the side of the banana that rests on the table ripens more quickly than the other parts? This is mainly because that side has the most exposure to its own ethylene.

Bruises or punctures on the banana will haste up the ripening process, as they expose it to air,leaving the green bananas to ripe way faster than they naturally would. Try to always place the bananas on the counter facing down (tips down), so that the tips are carrying the most weight of the bananas to avoid any bruises that are solely why there are products marketed explicitly for tidying away bananas in a hanging position to prevent premature ripening.

Effect of Packaging on Banana Ripening

The degree of ripening is logically affected by the surroundings. So appropriate packaging can help us in preventing green bananas to ripen wild.

Consider Putting 1 green banana in a paper bag which is porous and permeable to allow some oxygen in and at the same time contains the ethylene released by the banana inside, the second green banana in a plastic bag. This bag obviously does not allow air from outer but has some air already in, and consider wrapping the third one with a plastic tightly which has no air at all.

Open the bags after a few days. You will find that the green banana in the paper bag has ripened faster than the bananas in the plastic bag. But the green banana tightly wrapped in plastic will be the greenest in color, it will ripen most slowly because of the absence of oxygen. So this should be our main policy to prevent green bananas to ripen quickly.

Wrapping Up!

The green bananas wide-open to air ripen faster than the bananas that are somehow sheltered from the air.

That is mainly why shopkeepers wrap the bananas, mangoes, and other fruits with a smaller shelf life in glad wrap to slow down their ripening similar to which is our conclusion for prevention of the ripening of green bananas.

It is motivating to note that the wrapping and packaging of bananas in 100-150-gauge polyethylene bags keep them attractive, fresh and tastefully flavored ripe fruit as compared to those packed in 200 of these bags. So in order to prevent green bananas from ripening, we should try to follow this approach.

How to Slice Cheese Thinly

You would think why almost everybody loves cheese? Americans are obsessed with cheese, the French love their cheese beautifully cut and even Parisians are ready to eat cheese any time of the day, whenever the urge strikes. However, the French take the cheese obsession to the next level. When cutting cheese, it’s size, texture, shape, and flavor should be factored in. The passion for cheese is not enough; one cannot enjoy cheese if it’s not properly sliced. So,here in this article, we’ll learn how to slice cheese thinly so it becomes more delectable.

The standard Parisian fromagerie is everyone’s dream. Cheese love takes you to different places around the world. Dubliner Cheese takes you to Ireland, Gruyere takes you to Switzerland,Cremoso to Argentina and the list goes on.

The answer to cheese obsession is simple; cheese can make anything succulent. You can start your day with shredded cheese omelet, then can drizzle creamy cheese on broccoli or other veggies for lunch and then Cordon Blue for dinner… Hmm… Sounds Yum, right? If that’s not enough, then feature your dessert with yummilicious cheesecake.

Even a restaurant in Paris L’Affineur’Affiné, offers more than 100 varieties of flavorful, gooey From age from all over the world artfully placed on the shop’s entrance cellar wall. Their menu caters different cheese flavors.

Different Ways to Slice Cheese Thinly

There are different types and textures of cheese and to cut each one wisely at home need a bit of expertise which we are going to share here with you because believe me the whole cutting or slicing can create or ruin your overall cheese-eating experience. Take your time to perfectly cut your cheese before a party so the guests get the perfect rind-to-cheese ratios on every bite.

There are different ways to serve cheese depending on the occasion and crowd you are serving.

Kitchen Gadgets

A perfect smooth knife:

How to Slice Cheese Thinly

A knife will help you cut a perfect smooth hard block of cheese in your desired size.

Slicer or wire cheese cutter:

How to Slice Cheese Thinly

But if you want to slice semi-soft or soft cheese, then cheese slicer, or the wire-cheese cutter would be the perfect kitchen utensil.

A clean Board:

If you are cutting cheese using a knife, then a cutting board will prove to be a useful tool.

A clean tray:

If you are slicing cheese using a cheese slicer then you’d need a tray to collect the pieces.

Serving Size

When serving an individual, 20-30 gram of each cheese per person should be enough but
remember not to serve more than a total of 100-120 grams.

Different Kinds of Cheese & Ways to cut it

Cheese cutting is a much delicate process than one could imagine. While cutting a cheese slice,the chef or the cook must ensure that everyone gets an even slice both in size and rind.

Wheels & Round

How to Slice Cheese Thinly

The most common form of cut simply slice the round in half and then cut the half-moon from the center to the outer edge for even wedges. Cut it like you’d a cake.

Hard cheese

Hard cheese is the most convenient to cut. Take a sharp knife, and cut in one fluid motion, if the block won’t budge then rock the knife back and forth and start making slices as per your
preferred thickness.

Medium-hard cheese

You can cut medium-hard cheese or medium-soft cheese with a cheese slicer or a wire cutter.The thin stretched stainless steel wire cutter and strong handle will allow even, smooth slices of cheese. Adjust the wire according to the thickness or thinness you are going for.

Wheels of Soft Cheese

Take the wheel or squares of soft cheese and cut it diagonally outwards from the middle, giving it a shape of small wedges. Soft cheese like Brie is the best to cut when cold.

Soft Wedges of Cheese

You can cut the Brie or wedge of a big wheel into further thinner wedges.

Log Cheese

Also known as French goat cheese. As it is in log form, cut it horizontally across into not too
thick or too thin slices so that it can be spread efficiently without crumbling all over the place.

Pyramid Shade

You can even give goat cheese a shape of the pyramid the same way you’d treat a wheel of
cheese. Start the slicing process from the middle then slice across one half and then the other to create the pyramid shape.

Blue Cheese Wedges

This type is really very easy to slice as they already come in a pyramid shape so simply take a sharp knife, start from the middle and cut your preferred size, you can even cut it into 2 halves and then slice it further to make thinner slices. Knives with holes are recommended for blue-veined cheese as it will prevent the veins from sticking to the knife.

Crumbly Cheese

You can give cheddar cheese the crumbly form by taking a cabana knife shaped like a bell. This knife is also suitable to make big chunks. Hard cheese sometimes crumbles into tiny bits under the pressure.

Cube Cheese

Cube cuts can be made using a coring knife with sharp edges and pointed tips. This cut is mainly used in desserts.

Thin Slices of Cheese

The thin slices of cheese are best for sandwich, burgers, nachos and a lot of other food items. To make those thin slices you’d need a cheese slicer. Place the slicer evenly on the cheese block and drag, you’ll get your fine thin cheese slices one after the other.

Last Step

Once you are done with cutting the cheese, place it delicately on the food of your choice and savor it!

These above-mentioned cuts will help you learn how to thickly or thinly slice your cheese.
You’d be able to get your chosen size using knives, cutter or slicer depending on the type of
cheese you are using. Ensure to use separate cheese knives for each cheese so the flavors won’t get mixed up.

The Knives to Use to Thinly Slice Cheese?

Dip a sharp cook’s knife in hot water and wipe it to cut cheese wedges from a wheel. Apply a bit pressure to evenly cut the cheese. Slash the rind first and then move the knife back and forth so that fine slices can be made.

When the time comes to serve those cheese wedges or thin cheese slices, use a sharp knife or the tip on the knives’ end, and use butter knife for softer ones.

Buy The Best Slicer to Cut Cheese Thinly

We’d recommend the Bellemain’s cheese slicer with adjustable thickness. Now you can slice
your cheese as per your requirements with the super-sharp stainless-steel cutting wires. You won’t be needing a knife to cut the blocks of cheese. You can cut even perfectly sliced 1/4 th inch of cheese at home using this fast and effective slicer. Cut your cheese thinly using this cutter.The best part is its $10 price and 4.5 Amazon rating.

You are going to love how this slicer works and how finely and thinly it slices your cheese.It is made with classic alloy zinc body which will allow it to last for a long time and the smooth slicer blades allow to cut cheese efficiently.The ultimate kitchen accessory having practically indestructible qualities with 100% food-safe material. Cut cheese effortlessly with this beautifully designed durable cheese slicer. for years to come.

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How to Serve?

Before cutting the cheese always keep in mind to slice the cheese before you are planning to serve the dish. Never use a regular knife or saw to cut cheese, always go for a sharp knife or cheese slicer specifically built for this purpose.

Once you are done with cutting or slicing your cheese, now it’s time to serve it in a way that it makes an attractive or delectable appearance. It is recommended, especially for creamy cheese,to cut them at the last minute, else you’d have to fix them again. And as for hard cheese, if you’d cut them in advance they’d dried out because temperature plays a really important part when it comes to cutting cheese.

A word of advice!

Before serving the cheese, take it out at least 30 minutes before. Cutting hard cheese when they are cold is easier than when they are at room temperature.

A cheese slicer is an awesome kitchen appliance for day to day use. It is the best tool for hard cheese and for cream cheese, a paring knife will work fine.

Wrapping Up!

Creating a cheeseboard for any occasion starts with your budget and what cheeses you prefer,once you are decided on these two aspects then the next essential part is to learn how to cut the cheese flawlessly so that an Instagram worthy cheese platter could be created. Properly cutting the cheese will not only look pretty but help cut back the waste, thus making use of every piece of the cheese. Pre-cut cheese make it easier for party goers or guests to grab the piece and go without cluttering the dinner table.

How to Store Fresh Bread from Bread Machine

You can now enjoy a perfectly browned crusted bread with the master bread makers. Whether you are a novice or an expert, you can now bake and store your perfectly made fresh bread using the bread machine.

If you are looking for a homemade, easy to bake bread, then you are in the right direction. We, in this article, will elaborate on how to use a bread machine to make fresh loaves of bread and how the bread can later be stored. If you are a first-timer, a bread machine then is a great way to get started.


Bread machines are a great way to create fresh loaves of bread. Making bread is pretty easy but storing it is a whole new task. 

How to Store Fresh Bread from Bread Machine

We all know the dilemma of life, we baked a fresh, hot loaf of bread, sliced it, made a sandwich and then what about the remaining bread? We know how quickly it starts to harden. So we really need to come up with a solution to keep the bread soft for longer.

You must be growing crazy thinking, now that you have made a delicious bread, how are you going to store it. Storing bread requires a bit of hard work. There are a lot of ways to store bread. You can box it, place it in a paper bag or a bread bin. You can also store the bread or even dough by freezing it and then unfreeze the dough to shape it and bake it.

Considering the busy lifestyle, people don’t have time to bake bread in a usual, standard fashion by using seasoned yeasts. There are a lot of bread machines available to knead the dough and shape it in a bread form.

So here we’ll provide you the guide on how to store fresh bread from a bread machine for it to remain edible and moist for long hours.


You must be thinking why the store-bought bread stays longer in our kitchen environment than our home-based ones?

When you bake homemade bread, you know and can easily control what ingredients you are pouring in and the chances of adding anything unreal are almost zero to a minimum whereas the store-bought ones have a lot of preservatives which keeps it fresh for long. One thing you know when baking a homemade bread from bread machine is that what you are eating is nutritious and healthy but the issue lies in how to keep the bread from molding.

Adding preservatives slow down the growth of bacteria, yeast, and mold thus keeping your bread from getting stale for as long as possible. As homemade slices of bread are usually chemicals or as companies put it preservatives free, they usually last for a day or two.

So here we are going to share our secret of how you can keep it crisp and store it efficiently.


Our top recommendation for kneading bread is the Zojirushi BB-PAC20BA BB-PAC20.
Zojirushi is a Virtuoso bread maker with gluten-free custom menu setting. The additional heater on the lid allows you to bake the bread. You can get your bread ready in about 2 hours creating a large 2-pound rectangular-shaped bread.

How to Store Fresh Bread from Bread Machine

To knead the dough thoroughly, this bread maker is furnished with dual kneading blades. You can bake bread, a cake, and can knead whole wheat and dough with its pre- programmed baking options. Though it is a bit pricy, the benefits it provides is totally worth it.

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Now you can bake moist, fresh and tasty loaves of bread with a crunchy crust using a bread

Total Time

The bread will be ready in about 2-3 hours. Timings can vary based on the bread maker you are using.

Serving Size

This soft, home-made bread from the bread machine will give 12 servings.

Kitchen Gadgets

Bread Machine


  • I cup water (warm)
  • 25-ounce yeast (specifically the bread machine one)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • ¼ cup oil


Place water, yeast, and sugar in the bread machine pan and let the yeast liquefy and foam for about 10 minutes, then add the other ingredients i-e oil, salt, and flour into the yeast pan and select the option for basic or white bread and let the bread machine do its magic by making you a scrumptious loaves of bread.


Below we’ll be providing a detailed step-by-step guide manual on how to properly store the
bread fresh from the bread machine:

  • Once your bread is baked, remove the loaf from the pan and place it on the wire rack to let it cool wholly.
  • Don’t leave the bread in the bread machine to cool or else it will become soggy.
  • Once the bread is cool, tightly wrapped the bread in an air-tight zip-lock plastic bag or in an aluminum foil. Wrapped it in a couple of layers to avoid the air from getting in.
  • Then store in your kitchen for up to 3 days, ensure to place it at room temperature in a cool, dark place.
  • Next, you’d either have to get a ceramic bread box or a bread bin or a plastic storage box with holes for ventilation so that the bread can remain moist. Keep the box away from sunlight so that the loaf can stay fresh for up to 5 or 6 days.


How to Store Fresh Bread from Bread Machine

A lot of bread bin options are available on Amazon to store bread. Our recommendation would be Brabantia Fall Front Bread Box, which with its large internal capacity can store up to 2 loaves of bread and its clever magnetic seal keep the baked good or bread fresh for long.


Another way to keep the bread fresh for long is to freeze it. We sometimes place the store-bought bread in the freezer so that it can stay longer for consumption, even past it expiration days at times, so why not our home-based bread? To store the bread from the bread machine in the freezer is a great way to keep your food consumable. To keep the food moist and juicy, you need to follow some simple instructions.

  • You have to follow the same instructions as mentioned above, cook your bread in your bread machine in the usual standard way, take it out and put it on the wire rack to let it cool.
  • Once it is cooled, place it in a storage container or airtight jar and then put the bread loaf you baked in the bread machine in the freezer. This way it can stay fresh for months.
  • Now obviously, if the bread is frozen then how are you going to use it. The answer is pretty simple when you want to use the bread, take it out a night before and put it in the refrigerator to thaw.
  • You can also defrost it by putting it in the microwave oven.
  • Another quicker way to unfreeze it is to remove the loaf container from the freezer or jar and wrap it in a few aluminum foil layers and then place it in the oven for about 30-40 minutes at 250 degrees and get the bread ready to eat.

Don’t Refrigerate

Hot bread when store directly sweats and which in turn make it soggy, which will cause it to
mold really quickly.

The most awful thing you could do with your bread would be to refrigerate it. Don’t ever do that unless you want your bread to dry out fast. Sure, make a sandwich and then store it in the refrigerator for a few hours but placing a sliced or whole loaf of bread in the fridge is just not wise.

Refresh Stale Bread

You must wonder how is it possible to refresh the musty bread. Don’t get your hopes high up, these are just a few tricks that might save your stale bread.

Refresh Stale Bread

Before throwing it away, think of the options you can utilize it with. That stale bread will toast fine so you can make sandwiches with them. Or you can foil wrap your bread and then place it in a moistened (not wet) paper bag and warm it for 10-15 minutes.

You can even microwave the bread, it is a solution but not a very useful one as it will make the bread all hard and chewy.

Word of Advice!

Don’t toss the stale or slightly mold bread out as they make delicious croutons and French toast. But don’t eat it if it smelled sour.

And if none of it works, then grind them down in a food processor and made homemade bread crumbs which can be used in a variety of other recipes.

Wrapping Up!

You can freeze your freshly made bread for a couple of months but it is advisable to use it within the first month as it might get stale. You can also slice the freshly baked loaf and freeze the portion and later unfreeze and use it as per your requirements.

Don’t ever make the blunder of slicing the hot loaf of bread, you wouldn’t do justice to it. Let it cool for a while before you start slicing it.

difference between dutch oven and roasting pan

Though the ingredients and the chef’s expertise plays a major role in making a dish appealing,still without a proper kitchen appliance.. Nawww. it is nearly impossible to cook your desired meal. So, here we will discuss the difference between a Dutch oven and roasting pan elaborating both their merits and demerits explaining which one will better serve your needs. Not only your kitchenware but the quality of it also adds great value to your overall meal.

While Dutch ovens and roasting pans both can be used to make delicious meals, each one has its own value that cannot be undermined. Roasting pans are great for roasting meats and, sautéing vegetable while Dutch ovens with its lids and sturdy high walls can also be used to roast hams,turkey, chicken, stew soups and more maintaining the moisture and crispiness of the food.

So here we’ll assist you in buying the right appliance that will allow you to cook whatever you yearn to make.

Dutch Oven Vs Roasting Pan

Dutch Oven

Dutch oven comes in a variety of different coatings so try to choose the cast-iron enameled one as it makes stewing as well browning and braising convenient. When it comes to performance,almost every Dutch ovens works the same way, the differences usually lie in the curvy shapes and the handle sizes and how handy it will be to clean the oven later.

Difference between Dutch Oven and Roasting Pan

If you are confused about which one to pick, then this in-depth analysis of the top 10 Dutch
will help you score the best one for you.

Read More

Top 10 Dutch Oven

Best Usage of Dutch Oven

Traditionally, Dutch ovens were used over the fire or hot coals to keep the moisture intact, and food tender. Cast iron Dutch ovens were known for its thick walls, heavy lids, and self-basting feature that enhances your food flavor.

These Dutch ovens are now available in enamel coating, cast-iron, hard-anodized aluminum
coating, and non-stick ones.

To brown and braise the meat, place it directly in the Dutch Oven over the stovetop, later simply put the Dutch oven into your conventional oven which not only will make cleaning easy but will also save time.

Roasting Pan

Anyone who loves to cook and take their cooking seriously would know what an essential piece of kitchen appliance a roaster is.

Difference between Dutch Oven and Roasting Pan

Whenever you are planning a party or thinking to roast ham, chicken, turkey or even a cold-
smoked brisket, you’d always think which pan to select. The pan you pick should be sturdy
enough to hold the meat, evenly distribute heat for smooth cooking and can easily be transferred from oven to stovetop for deglazing. These are some of the concerns that come to mind when you think about choosing a roasting pot.

Best Usage of Roasting Pan

Selecting a roasting pan is just as important as selecting any other kitchen appliance. The
requirements for using the best roasting pan includes the material it is made of, the size which you will select keeping in mind the capacity you’d want to serve and lastly the shape of the roasting oven.

For cooking a slice of meat in the roasting pan, first, brown the meat in a frying pan as the
roasting pan cannot be put in high temperature on the stovetop. Once it is done place it on the roasting rack of the pan and then put it in the oven for efficient roasting and crisping.

The best Dutch Oven and Roasting Pan

Considering the number of options available in the market, to choose the best one is a delicate task, so here we will recommend you the one which we think is the most ideal pick.

We’d recommend the Calphalon Classic Dutch oven with its dual-layer non-stick coating and
heavy-duty hard-anodized aluminum built that causes heat to distribute evenly and the non-stick allows efficient food release and cleaning. This oven with its great cooking performance will not disappoint you.

Difference between Dutch Oven and Roasting Pan

Our pick of the bestselling roasting pan is Cuisinart 7117-14RR Stainless Roasting Rack, ideal
for lasagna, casseroles and Au Gratin Potatoes and the best part is that it fits perfectly in all
standard ovens. Lastly, simply put it in a dishwasher and make the whole cleaning process

Difference Between Dutch Oven and Roasting Pan

A Dutch oven and roasting pan are two very different but fantastic kitchen appliance, giving you the choice to try out various recipes.


Dutch ovens range from 2-quarts to 12-quarts. You can buy the capacity based on your family size.

While picking the roaster, go for the one with the right size, don’t go for a smaller pan as it
wouldn’t accommodate a large meat piece and don’t choose the one whose capacity is larger than your requirements. So select the perfect size for your family. A small roaster can
accommodate up to 12 pounds, a medium can accommodate some turkeys up to 16 pounds and the larger has the capacity of up to 20 pounds.


Dutch oven shapes depend on the types of food you want to cook. If you are going for soups,casseroles then the round ones are suitable and for poultry, go with the oval one.

Like Ovens, the roasters come in 2 shapes.

1) Oval and
2) Rectangle.

Choose the versatile one with all the right angles, so that it makes cooking as well as cleaning easy.


Most Dutch ovens are between 5 to 8-quarts, there are other available with more or less capacity, and most of them weigh about 20 pounds which are easy to handle.

The heaviest or lightest doesn’t matter when choosing a roasting oven. So before getting one,ensure that it is solidly built so that it can easily handle the oven heat as well as the weight of the roast.


The pricing depends on the performance, material, and durability of the pans and ovens. You can easily find a durable Dutch oven and roasting pans under the economical price of $100.


Dutch ovens have even thick walls on all sides with tightly fitted lids keeping the food from
drying out and strong handles for smooth handling and transferring. Some of them are hard-anodized aluminum, others have dual-layer non-stick, you’ll find them in cast-iron enamel layering as well.

The roasting pans come in a variety of material, from enameled carbon-coated to stainless steel,aluminum, copper, non-stick, cast iron, glassware, and clad stainless-steel.The decision should be made considering the pros and cons of each one.


Before you choose one, carefully consider your requirements. If you are into cooking large meat cuts with sautéing vegetables, then perhaps a roasting pan will successfully fulfill all your purposes.

Dutch ovens also offer versatile cooking experience ranging from homemade bread to pizza, to stews, and soups. You can even roast, and braise meat in it.

Can Roaster be used instead of a Dutch Oven?

You can use the Dutch oven as a roaster to roast meat and vegetable with the lid off but you cannot use roaster as an oven as roasting pans do not have lids and for most foods, we need them to self-baste.

Roasters can only be used to roast meat, bake vegetables, make gravies and bake food. Whereas,Dutch ovens, on the other hand, can be used to roast meats, as well to cook a wide range of other food items like stews, oats, beans, popcorns, deserts, slow-cooked dishes and so much more.

For the circulation and crispiness of the skin of the roast, you can insert a roasting rack into the Dutch oven which comes in a variety of shapes and sizes, so find the one that perfectly matches your oven size.


Many would think, do we really need both? Well, that depends on your usage preferences and need. Decide for yourself which appliance do you need more?

Roasting pan’s best alternative would be an oval-shaped Dutch oven, as you can easily roast a chicken in it. You can prepare almost anything in a Dutch oven from casseroles, gravies, to chili beans, oats, chowder, and even bread and cake.

You can have a beautiful, moist and tender meal using a Dutch oven, but obviously, if you love to roast and you are not willing to compromise on its crispiness then invest in a roasting pan.

Decide, if you are going to use the roaster regularly, then it is something you should definitely go for else it’s not worth it.

Wrapping up

Let’s be honest, Roasting pan mostly sees the light of the day on a special occasion like Thanksgiving when you plan to roast Turkey for dinner.

We have a lot of options like a Dutch oven, casserole dishes, cast iron skillet, oven grill trays,
slow cooker to replace the roasting pan. But obviously, the decision will be totally yours whether buying a roasting oven is worth your investment? How often will you use it? And are you willing to spend a specific amount on it?