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Paper towels are most commonly used for wiping up spills, but did you know there are many more uses for the good old paper towel? Here are some additional uses for paper towel around the home: 

CLEANING CARPET 

The key is not to rub the carpet this will damage the carpet pile and can spread the stain further. Blot the paper towel to absorb liquids.

STICKY DROPS 

Drips may come from honey and golden syrup bottles, which can result in a sticky mess on the pantry shelf.  To make cleaning easier, I put a folded sheet of paper towel under these sticky bottles to prevent any mess from getting on the kitchen bench after use and on the pantry shelf. 

Or

OIL DRIPS 

A simple way to prevent oil dripping down the side of the bottle is to wrap the paper towel around it (I use two sheets folded), then secure with a rubber band. 

SOAK UP EXCESS OIL 

After you have finished cooking meats in the frying pan, place them onto a plate lined with a paper towel to absorb any excess oil.

CLEAN GUNK AROUND TAPS 

The base of sink taps can get a buildup of dirt and gunk. If cleaned regularly you can wipe away the dirt with a paper towel and all-purpose cleaner. But if not cleaned often it may be a little harder to remove. Dip a paper towel into a solution of 1 part vinegar to 1 part water and wrap the towel around the base of the tap and sit to soak for 30 minutes then wipe away.  If the stain persists, try using gumption and elbow grease. 

ABSORB MEAT LIQUIDS 

Often when a recipe says to brown the meat a common mistake is overcrowding the pan or putting the meat into a cold pan. This then causes the meat to water out and lose its juices, so rather than browning your meat you’re now stewing it.  Avoid this by simply heating your pan until it is hot before adding your meat and browning larger portions in batches.  However, if you do have a pan full of juices, place some paper towel into the pan (using tongs, so you don’t burn your fingers) to absorb the excess liquid.

KEEP LETTUCE FRESHER LONGER 

Lettuce doesn’t last quite as long as you would like.  However, you can extend its freshness and prevent it from browning for a few more days by wrapping unwashed leaves in a paper towel. This will absorb excess moisture and prevent the lettuce from spoiling quickly.

MICROWAVE BACON 

Lay slices of bacon on a plate lined with a paper towel, cover with another sheet of paper towel.  Cook in the microwave oven on high for 3 – 4 minutes, however, check on it at each minute to ensure it doesn’t overcook. The paper towel soaks up the liquids and your microwave is free from grease splatters.

LINE THE FRIDGE FRUIT DRAWER 

To make your crisper easier to keep clean, place a paper towel in your fruit drawer to capture the mess (pictured below). The towel will also absorb moisture from fruits and vegetables which will help keep them fresher for a little longer.

CATCH THE WATER OFF WASHED FRUIT 

When  in a rush and don’t have time to dry off the fruit after washing, put a paper towel at the bottom of the container to catch the water dripping off, rather than the fruit laying in it and spoiling quicker.  Remove the paper towel the next day.

Cookware is one of the most important things you’ll buy for your kitchen, but even professionals can get confused with the hundreds of choices of materials and types of pans out there. Restaurant owners think carefully about the equipment they purchase, and pots and pans are no exception.

While there are a lot of options for home chefs, knowing the pros and cons of the most popular choices and which type of cooking they are best for, is important in deciding what to buy for your kitchen.

Cast Iron

Cast iron is a popular type of cookware for many chefs, both professional and amateur. It’s got a lot of benefits, but there are a few things you need to consider.

Pros:

Cast iron is prized for a number of reasons, starting with the fact that it’s got a natural, nonstick surface if you take care of it properly. It’s also extremely durable, and will last a lifetime. In fact, many people who own cast iron skillets will tell you that they’ve been in the family for generations; it really does last forever.

Perhaps the biggest reason to use cast iron is that it heats evenly, and will brown meat and fish like virtually nothing else. You end up with a perfectly golden browned crust on your food, and it doesn’t stick. It’s ideal for cooking meat, vegetables, eggs, burgers and more.

Cons:

With all the pros of using cast iron, it doesn’t come without a few negatives. For starters, the durability of cast iron makes it extremely heavy. This can make it difficult for some people to use. Draining a cast iron pot can be quite the task, even for the strongest chefs.

It also requires special care. Although not difficult to care for, it does require maintenance to keep it working properly. Cast iron must be “seasoned” on a regular basis, or coated with a thin layer of oil and heated for an hour or so. This is what makes it such a slick non-stick surface. You can’t put cast iron in the dishwasher, and you should avoid using soap or abrasive cleaners on it. Properly taken care of, cast iron will rarely need anything more than to be wiped down with a paper towel.

One more word of caution about cast iron: Raw cast iron (a typical black skillet) shouldn’t be used to cook acidic foods. Citrus juices, tomatoes, or vinegar can break down the seasoning of your pan, which can take time to build up again.

Bottom line: If you’re willing to learn to care for it, and don’t mind the weight, cast iron can be an amazing tool for cooking flavorful foods.

Stainless Steel

Stainless steel is one of the most popular types of cookware, and for good reason, but not all stainless steel pans are created equal. Let’s go over the pros and cons of this cookware.

Pros:

Stainless steel retains heat fairly well, but not as well as some other materials. For this reason, most stainless steel cookware has a copper core, which helps it heat food evenly. Good stainless steel cookware is heavy and durable, and can last years if taken care of properly. It’s also budget friendly; you can buy everything from a cheap set at your local discount retailer to expensive high end cookware in your favorite gourmet kitchen shop.

It’s easy to clean, and in most cases can be put in the dishwasher, although you should check with the manufacturer of the specific pieces you own. It can go from stove to oven as long as you it’s all stainless steel (pieces with plastic or rubber handles may not be oven safe.)

Cons:

If you’re looking for a versatile set of cookware that will be useful in most types of cooking, stainless steel is the way to go. The only real cons come from the type that you use.

If you buy cheap pots and pans made of lightweight material, you will likely have trouble retaining heat, and the metal may warp or pit over time. Handles made of plastic mean you can’t put your pan in the oven if necessary, which can be a pain if you do a lot of stove to oven cooking.

Bottom line: You don’t need to buy the most expensive set of stainless steel pots and pans on the market, unless you are an experienced chef looking to get the most out your cookware. The cheapest products won’t do you any good, and will likely need to be replaced. There are plenty of high quality mid priced sets that will serve the average cook well.

Copper

Copper is one of the best conductors of heat available, but it’s not as widely used today as it once was. This is mostly due to the availability and durability of other materials.

Pros:

In addition to being strikingly beautiful, copper cookware offers some of the best heat retention you’ll find in pots and pans. This means even cooking for all types of foods.

That’s about it for the pros of copper, and unfortunately, there are quite a few cons.

Cons:

It’s expensive. Unlike stainless steel, which is readily available at all price points, you’ll only likely find copper in high end cookware stores, and you’ll pay several hundred dollars for a single small pot or pan.

It’s also reactive, which like cast iron, means that you can’t cook everything in it. Acidic foods may have a metallic taste, and the compounds in the copper may even discolor some foods. It’s not necessarily dangerous, but it’s visually unappealing.

Copper also requires regular maintenance and polishing with copper cleaner to maintain that beautiful look. You definitely don’t want to put it in the dishwasher, and depending on what you cook in it, cleaning can be a drag.

Bottom line: Unless you are a professional with the knowledge and desire to care for copper pots (and the money to invest in a set), stick to stainless steel with a copper core. While not as pretty, it’s a much better option for the average cook.

Non-Stick

If you’re new to cooking, you may think that non-stick cookware is the way to go; after all, why would you want your food to stick if it doesn’t have to? Unfortunately, there’s more to this popular cookware than meets the eye.

Pros:

If you cook a lot of foods that tend to stick like eggs or fish, non-stick cookware can be your friend, especially if you are inexperienced in the kitchen. Most non-stick cookware is easy to handle, and fairly inexpensive, which makes it a good choice for new cooks that don’t know exactly what they want.

Cons:

The cons of non-stick cookware should not be taken lightly. For starters, the Teflon coating that is used to keep foods from sticking to these pans has been shown to be toxic. They’re still deemed safe to use by the FDA, but the more you use these pans, the more of this toxic material you are ingesting. If you use metal utensils, or regularly heat your pans to high temperatures, you’re ingesting even more of these fumes or materials.

Another reason not to use them is that they simply aren’t the best when it comes to actual cooking. Most won’t heat evenly, and if you like a browned crust on your fish or meat, you will have a difficult time achieving that in a non-stick skillet.

And, finally, non-stick pans don’t last long if used regularly, no matter how careful you are when using them, which means you’re looking to replace them fairly often.

Bottom line: Even if you eat a lot of foods that tend to stick, non-stick cookware isn’t the best option. A better choice would be to learn cooking techniques that make using other types of cookware easy to use. Cast iron is a much better non-stick option.

Conclusion

Choosing cookware can be overwhelming, but it doesn’t have to be. Whether you are new to cooking or have been cooking for years, the right cookware can definitely make the job easier. Before shopping, figure out your budget, as well as what types of foods you’ll be cooking. You’ll likely find that a decent set of stainless steel pots and pans, with maybe a cast iron skillet or two will be more than enough to meet your needs.

Knowing how to set a casual table will come in handy when you’re tasked with knowing how to set an informal table for a get-together or a laid-back dinner party. Essentially, the basic table setting, posted on April 13 2019, and the casual table setting are nearly identical, but in a casual table setting, there is the addition of a soup bowl and a dinner plate. As a general rule, only set out the glassware, tableware, and flatware that you’re going to use. If you’re not having a salad course, all you need to set is a dinner fork. If you’re only serving white wine, a red wine glass is not needed. And if there's no soup course, skip the soup bowl and spoon.

Chargers are generally reserved for more formal place settings, but RealSimple home editor Stephanie Sisco says you can still use a charger in a casual table setting if you wish—just make sure it’s fashioned in a more laid-back style, like raw wood.

Casual Table Setting Instructions

1. Lay the placemat on the table.
2. Put the dinner plate in the middle of the placemat.
3. Place the salad plate on top of the dinner plate.
4. If you’re starting with a soup course, place the soup bowl on top of the salad plate.
5. Lay a napkin to the left of the charger.
6. To the left of the plate, place the fork on the napkin.
7. On the right of the plate, place the knife closest to the plate and then the spoon.
8. Directly above the knife, place the water glass.
9. To the right and slightly above the water glass, place the wine glass or a glass for another beverage.

Casual Table Setting Etiquette Tips

If using individual salt and pepper shakers for each guest, place them at the top of the placemat. Otherwise, place them near the center of the table, or, if using a long, rectangular table, place them in the middle of each end.

Everyone has their own unique laundry routine based on their physical space (both closet and drawer space as well as access to laundry machines), their needs, their time and their opinion of what ‘clean clothes’ means. Whatever your laundry routine consists of, the important thing is that we each have a routine, so that laundry actually gets done. If you can’t quite ace your laundry situation, below has five (5) laundry practices, hopefully, you can take away some tips on how you can tweak your own laundry routine!

1. Sort as you go

Instead of wasting time sorting clothes into loads on laundry day, sort as you go with multiple hampers. This will take away that extra step on laundry day. It also allows you to customize your loads of laundry how ever you prefer.

If you like to wash each family member’s laundry separately, set your hampers up and label them with each person’s name. If you prefer to wash loads by color or texture, label each hamper that way. On laundry day, take each hamper one at a time to the laundry room and simply transfer all the clothes from the hamper to the washer. No sorting necessary!

2. Stain treat as you go

Just like sorting laundry, stain treatment on laundry day can take a ton of time (especially if you have messy kiddos). The time and energy it takes to look at each piece of clothing from the hamper, one-by-one. Then, treating all the stains BEFORE you can start the washer is a pain.

Instead, treat them as you go by keeping some of your favorite stain treatment near the hamper. Examining one outfit before it goes into the hamper is much more manageable

3. Use zippered mesh bags

Most people refer to them as delicate wash bags or lingerie bags. They are available in a wide variety of sizes and a range or “porousness” (space between the holes in the mesh. It’s a good idea to have a few different options on hand to accommodate all of your clothing items. You can use thicker mesh (smaller holes) for delicate items such as sweaters, blouses or item with lace, special bags with a bit of structure for bras or large, thin bags for other items.

How does this help move things along? You can separate items that need to be air-dried into their own zippered bag, so you don’t have to waste time fishing them out between the washer and the dryer. Additionally, you can eliminate time spent hand washing certain items or separating them into an additional “delicate” cycle load simply by washing them right along with a normal load of clothes. The mesh bag, particularly the thicker ones will protect *most* items from everything else and cushion them during the spin, similar to the gentle cycle.

To make this work best, buy zippered mesh bags with a “hidden” zipper that stays shut firmly during the wash cycle. You can opt to put multiple items inside one mesh bag. Just be sure not to overfill so that soap and water can move freely into the bag and reach each garment entirely.

4. Separate into fewer loads

Mesh bags can also help you cut down on the number of loads you wash. Fewer loads = less time and hassle, plus, studies show that a full load is cleaned more effectively and efficiently than a load with just a few items. Just be sure you don’t overstuff the washer or dryer. A good rule of thumb is to fill the machine until it’s ¾ full so that the items can get equal attention from you detergent and rinse thoroughly.

One way you can use mesh bags on your regular, wash & fold items is by separating each family member’s items into a zippered bag and washing them together. When it’s time to fold, you’ll have the items that go to each person’s room already separated! You can also solve the age-old “sock monster” mystery by putting all the socks in a bag together.

5. Make a schedule

There’s something about a routine that makes even the most mundane tasks go faster. It’s likely the mental preparation we all do subconsciously when following a scheduled pattern, combined with the autopilot that’s engaged once we start a routine.

There’s probably more psychology to it than that, but the fact of the matter is, a routine laundry schedule is way easier and less stressful than having no routine and figuring out you need to do laundry when you’re about to leave for some outing and your favorite pair of pants is balled up in the bottom of the hamper. Figure out how long it takes to fill your hamper and then you’ll know how often you need to do laundry. Then, decide what day or days are most convenient and stick to the schedule. Get in into your calendar or day planner so you can plan for it!

Cooking fires are not only the leading cause of home structure fires, the majority of kitchen fire injuries occur when victims try to fight the fire themselves. Wouldn’t it be smarter to avoid cooking fires altogether? You can, with the following kitchen safety tips from third generation and 30-year fire department veteran John Borboa, fire chief in the Central Valley of California.

1. Stay in the kitchen

“The most common fires occur from people leaving food on the stove unattended. Don’t leave the kitchen while you have things cooking,”. If you have to leave the kitchen, turn off the stove and take your pots and pans off the heat. This is equally importan, if you are broiling food in the oven – take the food out of the oven and turn off the broiler.

2. Watch your clothing

Long, flowing sleeves, large-fitting shirts and even aprons can catch fire. When cooking, wear short or close-fitted sleeves and keep your baggy shirts tucked in or tied back with a well-fitted apron.

3. Be aware of the items around the stovetop

Kitchen towels, oven mitts, appliance cords and even curtains can easily catch fire if set near a hot burner. Always move flammable items away from your stovetop. “And be careful when using towels to move a pot off the burner. Ideally, use an oven mitt, but if using a towel, be sure it doesn’t dangle down and touch the burner,”.

4. Keep a fire extinguisher in or near the kitchen

In the case you do have a fire, a fire extinguisher can make the difference between an easy to clean up burned pan and a kitchen engulfed in flames. Be sure you actually know how to use it, too.

5. Change the batteries in your smoke detector

Chances are you have a smoke detector in the kitchen or in the room adjacent to the kitchen. It's not enough to have a smoke detector – you need to make sure the smoke detector is operable. Change your smoke detector batteries every six months.

6. Never throw hot grease in the garbage can

“First of all, know the smoke points of your oils and never subject an oil with a low smoke point to high heat cooking – it can catch fire,”. “Second, never throw hot grease in the garbage can. Even if the grease isn’t on fire, it can cause something in the garbage to burn.” Instead, let grease cool and dispose of it in an old coffee can.

7. Extinguish candles

Keep your candlelit dinners romantic by keeping the heat only between you and your mate. Candles are another common cause of house fires. In addition to using wider, shorter candles, which are less likely to tip over, be sure to extinguish candle flames as soon as you are done in the kitchen.

8. Have a fire escape plan

Keep the fire department telephone number written and/or programmed on your telephone. Sit down with your family and have a fire escape plan that includes getting out of the house and meeting outside in a designated area. It’s important that your family – especially your kids – know what to do before a fire occurs. Practice your plan every month.

9. Stop, drop, roll

“In the event you do catch fire, follow the Stop, Drop, Roll Principal. Don’t run if your clothing catches fire – stop where you are, drop to the ground, and roll,”. Then get to a hospital to get treatment for your burns.

Don’t ever hesitate to call your local fire department – even if you have successfully put out your fire. It’s better to be safe than sorry. Practice fire prevention measures every time you are in the kitchen, and be sure to pass the measures on to your kids.

Source – SheKnows

1. Choose the right-sized pot for the job. Many pots, food processors and electric kettles have a line on the side marking the maximum capacity. They tend to be conservative. Keep in mind that grains and beans make more foam than other foods. Also choose a large container when transferring liquids, and move the bowl next to the sink when adding water from the tap. (Never add water to a bowl of food straight from the tap, in case you add too much). 
2. Keep heavier equipment and glassware on lower shelves, or on the counter if you use them frequently. If you have small children, keep cabinets locked. 
3. Keep your floor and working space clear. Take the extra effort to remove clutter before starting to cook, or things can fall off the counter or table. Move non-cooking items out of the kitchen, and vice-versa. 
4. Cook when you have a minimum of distractions, especially when you are trying something new or complex. Stick to simple recipes when cooking with small children around. Use a timer to remind you to check food, and when it’s to go on to the next step. If you have to leave the kitchen to answer the phone or door, set the timer or turn off the stove completely. 
5. Tie up long electric cords with a rubber band to keep them out of the way. Turn pots so that the handles are on the side and not sticking out in the front, where someone could walk into it or a child could grab it. 
6. Close packages and containers immediately and securely. You don’t want water to drip into your flour tin. Use a clothespin or bread tie for bags. Things with a tendency to leak can go in a plastic bag. 
7. Don’t crowd things. If you push things into the refrigerator, you may knock over things in back or keep the refrigerator from closing properly. Utensils stacked carelessly can topple. 
8. Protect yourself with proper clothes, clothes, shoes, gloves, or oven mitts, especially when working with boiling water or hot oil. 
9. Keep knives sharp. You’ll need less pressure to slice the items, and if you do cut yourself the wound will heal faster. 
10. Keep items in their designated place. Your pancakes will burn while you’re searching for the spatula, and you don’t want to accidentally find a knife blade instead. Don’t soak items with sharp blades in soapy water. 

Source – Cooking Manager 

It’s important to keep your fridge clean and tidy.  

Once you have all your kitchen cleaning products to hand, it’s time to consider how to tackle the refrigerator. Here are some handy methods: 

• It may seem obvious, but remove all food before starting. Even if you’re only using natural products, you don’t want to be reaching around objects. Having an empty fridge makes the process so much easier, and removes the possibility of contamination. 
• Take out all removable parts, such as shelves and drawers. Fill a basin with warm water and regular dishwashing soap and leave these parts to soak before wiping and rinsing. 
• Wipe all surface areas either with commercial wipes, or with a combination of dishwashing soap and warm water. Use a microfibre cloth or a good quality sponge – these cleaning tools will not fall apart and leave little particles behind in the fridge. 
• For stubborn stains, mix a small amount of baking soda with a little water to produce a thick paste. Apply the paste to the stain and leave for an hour before wiping with a damp sponge or cloth. The baking soda should loosen the stain, making it easy to wipe away. 

What are Some Simple Preventative Measures? 

To reduce the hassle when kitchen-cleaning time rolls around, there are a number of quick and easy ways to maintain the cleanliness of your refrigerator on a day-to-day basis. 

• Be sure to regularly check through the products in the refrigerator and throw out anything that out of date. Moldy foods can contaminate other items, so bin them! 
• Clean up any spills as soon as possible. Spills can drip onto other foods, and can cause bad smells – especially if a bottle of milk leaks. 
• Keep a small plastic box filled with baking soda at the bottom of your fridge. This baking soda will absorb any strong odors! 

Source – Cleanipedia

Your kitchen is the heart of your household. It is a place where you prepare healthy and delicious meals for your family by maintaining proper kitchen hygiene. An unhygienic cooking space attracts cockroaches and rats that make your cooking area a hub of diseases. Keeping your kitchen unclean can lead to unhealthy cooking and can make your family prone to several diseases like food poisoning, stomach infection and many more.

When you talk about cooking hygiene, it is not just the worktops that you need to keep clean but, your hands too. It is because your hands can easily spread bacteria onto food and make you ill. In this blog, we discuss a few ways in which you can easily maintain hygiene in cooking and keeping your kitchen spanking clean.

How to Maintain Hygiene in Kitchen?

Maintaining kitchen hygiene is important to avoid food borne diseases. Keeping our hands clean is not enough. There are several other factors to keep in mind to make sure that you serve fresh and healthy food to your loved ones. Even the rugs or spoon holders that you use in the kitchen are a storehouse of germs. Considering these factors, we provide some easy tips to help you maintain hygiene in the kitchen.

Clean the Kitchen Rags Regularly

Kitchen rags are a must-have to make your work easy. However, wet or greasy kitchen rags are a storehouse of germs and bacteria. When you clean the kitchen tops with the dirty rags, you unknowingly spread bacteria and other germs on the kitchen surface. These germs are easily transferred to the food items when you keep them on the kitchen tops when preparing food. As a result, if you don’t clean them properly, you are potentially exposing yourself to harmful germs. Make sure that you periodically sanitize the cloth that you use to wipe the kitchen counter and utensils. Wash all the kitchen cloth that includes, scrubbers, mitten, aprons, and counter wipe regularly.

Segregate the Chopping Boards

Another kitchen tool that is a storehouse of germs is the chopping board. We use the chopping board to slice and cut vegetables, fruits, and meat. Instead of using a single chopping board for veggies and meat, use separate cutting boards. The reason is fruits and certain vegetables, especially those used in salads are consumed raw. Cutting these on a board that was previously used for cutting meat, poultry, or seafood can expose you to harmful bacteria like salmonella (a common bacterium found in uncooked meat). Although treatable, exposure to these bacteria can lead to severe illnesses.

Prepare Dough for Roti’s Hygienically

Making dough for roti manually is not only messy but also unhygienic. To save yourself from these hassles, you can use a modern appliance like atta maker. The innovative appliance automatically kneads the perfect dough for rotis, bread, and pizza. The automatic operation of the appliance ensures that you don’t need to touch the dough. Easy to store and use, atta maker is a smart appliance that will reduce your time in the kitchen.

Wash Vegetables and Fruits Thoroughly

Owning a vegetable and fruit purifier is the best solution to keep your veggies and fruits clean. However, if you don’t own one, before consumption, soak the vegetables and fruits in salt water for about half an hour. Wash them in running water before you start with the cutting and cooking process. Saltwater removes the traces of harmful pesticides and insecticides from fruits & vegetables that may be a coating on it.

Periodically Clean the Kitchen Cabinets and Refrigerator

Clean the kitchen cabinets and refrigerator once a week to make sure that you throw away rotten food items. To ensure proper air circulation in the fridge, make sure there is always ample space available, and not stuffed with useless food items. If there is any rotten food, throw away items immediately. Expired and rotten produce leave an unpleasant stench on the kitchen cabinets and refrigerator.

Concluding Thoughts

Following these tips will make it easy to keep the kitchen clean and hygienic. Always remember to wash your hands before getting started with the cooking process and wear gloves while washing the dishes to prevent your skin from encountering harmful chemicals present in the dish.

Cheers to a Healthy Life!

Used cooking oil is one of those waste substances many people aren’t quite sure how to throw away properly.

If there’s one thing you should know about throwing away cooking oil, it’s that you should never pour it down the sink, or directly into drains. Even if you break down the oil with soap and hot water, it can re-solidify once it cools down and cause drain pipes and sewers to get blocked. The oil can also travel into waterways, including rivers, lakes and ocean where animals live. As it builds up it can cause the water’s oxygen levels to drop, which can suffocate wildlife living in it.

Saving Cooking Oil for Reuse

If you plan to deep fry soon in the future, chances are you can save the cooking oil to use again. Strain it through a coffee filter or several layers of cheesecloth to remove any particles and crumbs, and store it in an airtight container in a dark place.

You can reuse oil only once or twice, and give it a sniff before using it; if it smells rancid, get rid of it. Remember that each time you reuse oil, the oil deteriorates and the smoke point (the temperature at which it will burn) decreases.

Safe Cooking Oil Disposal Options

If you decide not to save your cooking oil, or if it's gone bad, it's important to dispose of it properly. It's wise to check with your local solid waste department to see if they have any recommendations or regulations about disposing of oil. If you're discarding cooking oil at home, take the proper steps.

• Let the oil cool completely, then pour it into a non-recyclable container with a lid, and throw it in the garbage. Common non-recyclable containers that work well include cardboard milk cartons and similar wax- or plastic-lined paper containers as well as takeout containers.
• Freeze or refrigerate the oil first to harden it. Pour the oil in an old can and put it in the freezer. Throw away the oil when it's solid enough to come out of the can in one piece. If you have no more than a cup of oil or grease, pour it into a coffee mug and set it in the fridge. When it solidifies, scoop it out and into the trash with a spoon, then wipe out the mug with a paper towel or used napkin before washing it.
• Pour completely cooled oil into a partially filled trash bag. If you use plastic kitchen trash bags, it's usually fine to pour a moderate amount of oil into the trash already in the bag; paper towels, food scraps, and other absorbent material help contain the oil so you don't have a pool of it waiting to break out of the bottom of the bag.
• Mix the oil with an absorbent material, such as cat litter, sand or sawdust, before throwing it away. Save old oil for the next time you empty the litter box, and dump the oil into the litter.
• Consider getting a Fat Trapper system if you do a lot of frying. This is a plastic receptacle that holds foil-lined bags. Just pour the oil into the bag, and when it's full, seal the bag and throw it in the garbage. Each bag holds 32 ounces of oil.

Cooking Oil Disposal Don'ts

• Don't pour oil down the drain or in the toilet. It can clog not only your pipes but also the city sewer mains. Water contaminated with oil is difficult, sometimes impossible, to treat. This means it can eventually pollute local waterways.
• Don't add oil to a septic system. It can clog pipes and, worse, your distribution lines and drainage field.
• Don't dispose of oil in compost bins or piles. Fats, in general, are bad for compost, and cooking oil is nothing but fat.
• Don't pour hot oil into the trash.

Source – Enva & Spurce Eats

Dishwashing liquid is something many of us take for granted. We use it every day – it’s a kitchen essential – and yet very few of us actually know much about it. Do you know why it’s important to use washing up liquid? Do you know how it works? Do you know how to ensure you use it safely in your home? No? Then here’s everything you need to know: 

It’s important to use dishwashing liquid, but which one to choose? Look for a product that tackles tough grease, creates lasting bubbles (to save you using excess liquid), and is kind to your skin. 

What is Dishwashing Liquid Used For? 

Why use dishwashing liquid over plain water? Well, that’s obvious. Imagine washing your hair in water alone, or washing your clothes without using any detergent. It’s the soap that really gets dishes clean and removes any bacteria left by meats or fish. If you’ve enjoyed a cheeky fried meal, or an oily Indian curry, washing up liquid really is a lifesaver. 

Grease clings to plates like a baby clings to a bottle of warm milk, and, as you’ll know, oils are immune to the effects of water – what you need is a product that can cut through grease, leaving clean plates that are ready to be used again. Of course, dishwashing liquid isn’t just used for cleaning dishes – diluted with water it makes an excellent bubble-blowing solution, and some people even swear by dishwashing liquid/detergent for washing their hair… each to their own.

How Does Washing Up Liquid Work? 

Did you know that the way dishwashing liquid works is very clever? The solution contains molecules that have two opposing sides, one side is hydrophilic – means it loves water, and the other side is hydrophobic – which means it does everything it can to stay away from the water. 

The hydrophobic sides of the molecules clings to the grease of the dirty dishes while the hydrophilic sides try their best to get into the water. Fortunately, the hydrophilic sides are a bit stronger and the molecules are drawn into the water with the grease attached.

How to Use Dishwashing Liquid? 

There are two common ways to use dishwashing liquid: 

Dilute is filling a dishpan or sink with water and adding the liquid detergent in. It is more economical and can make your dishwashing last longer and save you money. You only need one or two squirt to create enough soap to wash all of your dirty dishes. If you add too much you’ll be fighting through the suds to find your utensils and glasses; 

Neat is applying or squirting dishwashing liquid directly into the sponge or washcloth and use it directly on the dirty dishes. Although this way is more convenient, if you’re doing this technique you are throwing away money, besides using too much of dishwashing liquid, you are also using more water to rinse it off.

After Using Dishwashing Liquid 

Once you’ve finished washing, always rinse dishes in hot or cold water – always. So why is rinsing dishes in cold water so important? Well, there are a number of reasons why you don’t want those soapy residues all over your clean dishes. 

First, allowing soap to dry onto your dishes can affect the taste of food and drink – not everyone notices, but those who are more sensitive to different tastes can definitely tell when there’s soap in the mix. Additionally, soap scum can affect the look of glass and crystal, making it look cloudy and smeared. Secondly, rinsing dishes with cold water is better for your health. 

Source – Cleanipedia

It's not just your hands that need washing before, during and after food preparation. To prevent food poisoning, it's also important to remember to wash your cutting boards. If not cleaned and maintained properly, cutting boards can hold harmful bacteria and spread food poisoning. 

Follow these guidelines for cleaning and maintaining your cutting boards: 

• Always use a clean cutting board for food preparation. 
• After each use and before moving on to the next step while prepping food, clean cutting boards thoroughly in hot, soapy water, then rinse with water and air dry or pat dry with clean paper towels. 
• Plastic, glass, nonporous acrylic and solid wood cutting boards can be washed in a dishwasher (laminated boards may crack and split). 
• After cutting raw meat, poultry or seafood on your cutting board, clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution and rinse with clean water. 
• To disinfect your cutting board, use a fresh solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with water and air dry or pat dry with clean paper towels. 

• All cutting boards eventually wear out. Discard cutting boards that have become excessively worn or have hard-to-clean grooves. These grooves can hold harmful bacteria that even careful washing will not eliminate. 

Be Careful with Cutting Boards 

When juices from raw meats or germs from unclean objects accidentally touch cooked or ready-to-eat foods (such as fruits or salads), cross-contamination occurs. If not cleaned correctly, the board harbors harmful bacteria. 

Acrylic, Glass, Marble, Plastic or Solid Wood? 

You choose. Just follow these guidelines: 

• Use two cutting boards: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads and vegetables. 
• Don't confuse them. Consider buying different color cutting boards so it's easy to remember which is for raw meat and which is for ready-to-eat foods. 
• Wash boards thoroughly in hot, soapy water after each use. 
• Discard old cutting boards that have cracks, crevices and excessive knife scars. 

Source – Academy of Nutrition and Dietetics 

Cleanliness can be somewhat subjective: some folks wear things once and feel compelled to wash them, while others wear them five times before exposing them to some kind of soap. But when it comes to cleaning your home, there are some standards to consider, if only for your health’s sake. 

If you saw what lived on your surfaces under a microscope, your skin might crawl: Teeny tiny bacteria and microbes consisting of viruses, soil, fungi, bacteria, animal dander, pollen, sweat, excretions and skin cells all invade your spaces on a regular basis. According to research in Popular Science, the life span of a germ varies greatly depending on the bacteria and the surface. E. coli (intestinal bacteria that can make you sick) can live for a few hours to a full day, while the calicivirus (a.k.a. the stomach flu) can live for days or weeks. So how often should you clean your tub, or wipe down your toilet or change your sheets, before they become something of a biohazard? Probably more often than you think. 

TRY THIS SCIENCE-BACKED CLEANING SCHEDULE 

We asked two experts, Jason Tetro, microbiologist, visiting scientist at the University of Guelph and author of The Germ Code and The Germ Files, and Becky Rapinchuk, a cleaning expert, and author of the books Simply Clean and The Organically Clean Home, for their advice. 

HOW OFTEN SHOULD YOU… 

CHANGE THE SHEETS? 

Once a week — two at the most. Though most bacteria on sheets is environmental (like dust) and mostly harmless, the bacteria and fungi, along with the dirt and oils sloughed off during sleep, can cling to sheets and your skin, contributing to acne and dandruff. To keep your bed clean, change your sheets once a week (as Rapinchuk recommends), or a minimum of every two weeks (as Tetro recommends), and wash them in hot water. 

DISINFECT THE SINKS? 

Every day. Even if they look clean, sinks can get really gross — Tetro says the bathroom sink accumulates fecal matter (from washing your hands after you use the bathroom). Also, bacteria from food, like E.Coli and Salmonella, can contaminate the kitchen sink, especially if you’ve been handling raw meat. When water splashes back up onto your hands, they’re contaminated, too. To stay on the safe side, wipe down your sinks daily. 

VACUUM RUGS AND WASH FLOORS? 

One to two weeks. Rugs should be vacuumed weekly (more often if you have pets) to keep dust, dirt and allergens at bay. Give floors a good wash or steam once every couple of weeks, says Tetro. You might want to wash your kitchen floors a little more often, due to food bacteria that can spread around 

WIPE DOWN THE BATHROOM? 

Once a week at least. Tetro says your bathroom is the ultimate bacteria host; E.coli can be found within six feet of the toilet and in the sink. To keep it at bay, disinfect the toilet and sink at least once weekly, and the bathtub every two weeks — more if you shower often. Your shower curtains should be disinfected weekly to avoid mildew, which can cause skin, eye and throat irritation in some people. 

SWAP OUT TOWELS? 

It depends on the room. Bath towels become loaded with bacteria (including staph and fecal) and if your towel doesn’t fully dry, that bacteria can grow. Plus, dandruff-causing fungi can also grow in them, Rapinchuk recommends swapping out bath towels every other day. Your kitchen towels collect bacteria every time you handle food and wash your hands. Tetro recommends washing those weekly, unless you handled raw meat. In that case, wash the towel immediately. 

SWAP OUT SPONGES? 

Every few days. Your kitchen sponge gets awfully germy, with billions of bacteria on every square inch, says Tetro. But don’t get freaked out — most of the bacteria isn’t harmful. Because washing sponges with soap and water doesn’t really work, Tetro recommends dropping them into boiling water for 2 minutes, putting them in the microwave for 2 minutes while damp every couple of days, and replacing them when they deteriorate. 

WIPE DOWN DOORKNOBS? 

Once a week (in some rooms). Though doorknobs accumulate a lot of bacteria, they need only need to be washed infrequently, says Rapinchuk. However, doorknobs in the bathroom and the kitchen are bound to catch a lot more bacteria, so disinfecting them at least once a week might be a good idea, especially if there’s an illness in the house. 

Does all this cleaning seem daunting? If you can’t seem to keep up, do your best. 

Source – NBC News