Category Archives: Old School
Removing burnt food from cookware can be a nightmare. As long as the pan isn’t non-stick, the scouring powder below will work beautifully, and because they are natual ingredients, you won’t have to worry about residual chemicals. Just add 1 cup of salt to 1 cup of bicarbonate of soda and belnd well. Store in a covered container with your other cleaning supplies.
When you need to use it, shake a little onto a wet cloth and scour as usual. You’ll find your pots and pans come up sparkling clean! Below are some alternative techniques …
- Before you start doing the dishes, wet the burnt spot, sprinkle with salt, leave for 10 mins and scrub well.
- Try cooking off the burnt food – fill the pan with water, add 2tbsp bicarbonate of soda and simmer over a medium eat. Use a spatula to scrape the food from the pan. Allow the water to cool to room temperature and clean as usual.
- For badly burnt pans, sprinkle a thick layer of bicarbonate of soda and then just enough water to moisten. Leave to soak overnight and then scrub clean.
- For non-stick pans, make a paste of bicarbonate of soda and water. Transfer to a cloth and scrub the pan gently. This lifts the grease and removes odours but won’t harm the coating.
- You can also use the above with baking trays, roasting tins and microwave turntables (use 4 parts water to 1 part white vinegar).
- If your pans are aluminium, mis some cream of tartare with enough boiling water to make a paste and apply.
Because it is the centre of all the most vital household activities, your kitchen should be as efficient and pleasant as possible; this rule applies whether you are planning a new kitchen or modernising an old one. In either case the first thing to do is to make up your mind what type of kitchen you want – weather it is to be a purely working kitchen or whether you like to use it for informal meals as well. In the latter case a recess or corner should be planned accordingly.
You must also decide whether the kitchen is to be used only for cooking or whether you prefer (if possible) a separate scullery or “utility room”for the dirtier domestic jobs. The latter is, of course, ideal if meals are taken in the kitchen, when it is very desirable that work which creates dust or steam such as washing, shoe cleaning and metal cleaning should be carried out in a separate room.
Whatever type you favour, a good kitchen will always be a simple kitchen, the result of co-ordinated planning rather than a mere accumulation of gadgets.
A good kitchen:
- Has well planned work centres, so placed in relation to each other that unnecessary walking is obviated. In every good kitchen the sink, the stove and the main working surface are relatively close together.
- Has fittings and equipment of convenient height and adapted if necessary to the hight of the individual housewife.
- Has ample and convenient storage facilities.
- Is easily cleaned by virtue of its well-chosen finishes, absence of mouldings and corners.
- Is provided with carefully selected equipment suited to the size and type of household.
- Is bright and cheerful as a result of wise use of colour and good lighting.
- Is well ventilated without being draughty.
- If used for washing as well as for cooking has ready access to the garden.