Kitchen Safety Tip #1: Beware Of Grease Fire (Fire Caused By Oil )
“Never put oil on the fire and walk away, monitor it; if over heated, it could lead to fire outbreak.”
What you should know on Fire Outbreak Caused by Oil:
Fire caused by oil is referred to as grease fire, it occurs when oil reaches a particular temperature under heat. This depends on the type of oil used, every oil has a point of causing fire (flashpoint), according to culinarylore.com fire outbreak will automatically occour when the temperature of any oil reaches 400-435 degree Celsius (750 – 815 degree Fahrenheit).
How to Quench Grease Fire (Fire Caused by Oil)
- Use a dry powder, foam or carbon dioxide fire extinguisher, immediately.
WARNING!: Never use water to quench a grease fire, it will worsen it
- Try to turn off the fuel source immediately (stove, gas cooker or any cooking device used).
- If the fire has gone round the kitchen; close the doors and windows as you quench, this will reduce breeze or oxygen that spreads the fire, also ensure your fans are off.
- Be! sensitive!, once you notice the fire getting out of control, call the fire service, call neighbours to assist, never wait till it gets out of hand before doing this.
Remember this for Your Safety
Cooking is an activity that requires your total attension, a little diversion can lead to great disaster (not our portion, In Jesus name), hence we should be alert.
🙂 Thanks for reading, remember to share this kitchen safety tip, don’t miss the next tip; follow https://nahfood.wordpress.com news feed, subscribe or simply add the link to your bookmark.
- This post contains some konga affiliate links, when you order products with them, I get rewarded, at no additional cost to you, thanks for your support.
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Introducing My Kitchen Safety Tips Post
🙂 I’m glad to inform you that I’ll be sharing some kitchen safety tips, this is to fulfil part of the promises I made when Launching the blog. All I need in return is; you sharing it with your friends, colleagues and family. Thanks!
Remember this for Safety:
“Safety first, never sacrifice your life or health for any kitchen activity or perishable food.” When I was learning carpentry at my school’s (Lagos State Polytechnic) entrepreneusship centre, Mr Felix (the instructor) always yelled at me, “Paul! Paul! Safety! first!,” by then I had already struck the hammer or used the saw on my fingers, ouch! 😀 , he taught us various methods of observing safety. Safety is very important in every field
Note on the First Kitchen Safety Tip :
The first kitchen safety tip comes up shortly, watch out, remember to share and comment on it, thanks! 🙂
(I THINK IT’S ECONOMICAL)
As at today 6th of April 2017 Chicken chest costs N1,300 for a kilogram, if you compare this price with turkey which is N1,200, you might be tempted to go for the turkey (because of the N100 difference) , Chicken wings also cost N1,300.
More parts of the chicken chest are sold (with wings) and this parts contain less bone compared to others (turkey and chicken wings), it boosts your stew and soup (although I prefer using it for stew), hence I think it’s more economical.
If you haven’t tried it, now is a chance, you can give me a feedback on your thoughts.
Thanks for Reading
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1kg Frozen Chicken; N2,271
1 carton of frozen chicken wings;10kg N14,571
Live Chiken; Old Layer – 1kg N2,333
Frozen chicken laps – 1KG – N1,050 (ONLY in ABUJA)
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Rice is one of the most common food in my country Nigeria, it can be eaten at any time of the day; as break-fast, launch or dinner.
Rice is commonly and best eaten with Stew, it can also be prepared in a mixed form [jollof rice].
Beans, Salad, fried or boiled Plantain, Vegetable soup, Moin moin and many other foods can also be eaten with rice.
I tried charging some of my course mates to come here and filling in the procedures for making Eba; they all claimed that making it wasn’t a good challenge since Eba is very common and almost everyone in Nigeria understand the steps and principles for making it.
Recipes for making Eba:
Garri and Water
Sift the garri (this isn’t common to everyone)
Set the Turning stick and bowl
Boil the water with a kettle or electric jug
Pour the boiling water, into the bowl and dilute with a very little cold water
Pour enough of the garri into the hot water in the bowl
Sift off the water, garri shaft on the surface and stir immediately from side to side.
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Everyone’s style of preparing it is different…
¤ some cover it to absorb the hot water
¤ others turn immediately
¤ some dilute the hot water, while some don’t
¤ some sift the shaft after pouring the garri, while others don’t
but at the end we all eat it and the Eba ends up it the stomach, goes through digestion process and so on…
But you won’t enjoy a badly made Eba;
¤ with too much lumps (Yoruba calls it koko while in Kalabari it’s “Ingboli”)
¤ made excessively soft
¤ Too hard
¤ Still having the raw taste of garri
¤ not well mixed.
My Verdict: Make your eba properly to enjoy it and don’t be in a haste because every food has an end product in the stomach, hence prepare it well.
Thanks for reading…
I have just finished preparing a gravy, it tastes…. Hmm… So great!, You should have a taste. Oh! 😦 Thats one of the limitations of a computer, how I wish it could be uploaded and you have a taste by downloading it.
After tasting my delicious gravy, I asked myself,“What makes a food DELICIOUS?” What do you think of this question? I will give serveral options, please help me out by picking your choice. Thanks!
WHAT MAKES IT DELICIOUS?
– Every recipe used
– The Cook
– Seasoning Cubes
– The Amount Spent (soup wey sweet na money kill am)
Please use the reply or comment box.