Reduce kitchen grease and grime depositing everywhere including on you by adopting my energy saving scientific cooking technique.
Posted on May 8th, 2012

Dr Hector PereraƒÆ’-¡ƒ”š‚ ƒÆ’-¡ƒ”š‚ ƒÆ’-¡ƒ”š‚ ƒÆ’-¡ƒ”š‚ ƒÆ’-¡ƒ”š‚  London

Bacteria can lurk almost anywhere in the home but the kitchen is one of the main danger zones.ƒÆ’-¡ƒ”š‚  Warm and moist conditions make it an ideal environment for bacteria to thrive and multiply.ƒÆ’-¡ƒ”š‚ 
If you prepare or cook food, it is important that you maintain a high level of personal hygiene, always wash your hands before preparing meals to avoid contaminating the food. Furthermore, ensure that you are clean and that the same applies to what you wear because cleanliness begins with you. If you have any servants to prepare your meals then you must see, they maintain a high standard of hygiene.

Food storage

Store dry bulk food such as sugar and flour in metalƒÆ’-¡ƒ”š‚ containers that are tightly covered and keep them covered when not actively in use. Try not to leave any open bags of rice, lentil, chillies or any spices and sugar so that any pests or ants have access. It is a common site in Sri Lankan homes, sometimes to find bugs in rice and lentil, commonly we call, ƒÆ’‚¢ƒ¢-¡‚¬ƒ…-gulloƒÆ’‚¢ƒ¢-¡‚¬ƒ”š‚, the black creepy crawling creatures.

ƒÆ’-¡ƒ”š‚ Pop cases, cartons or newspapers attract pests, one of them is cockroaches. ƒÆ’-¡ƒ”š‚ Mice use these materials as building supplies. There are many places in the kitchen to keep clean, behind and under equipments, such as under the plate and cups rack. The sinks area gets easily deposited with oil and grease when you wash cooking utensils. Very likely you forget to clean the sink as you use it frequently. These are ideal grounds for germs and bacteria as they are welcoming grounds for worms, mice and cockroaches. If you do not believe me, try and run the finger on the sink and plate rack to see how greasy they are.

Check frequently for signs of pests ƒÆ’‚¢ƒ¢-¡‚¬ƒ¢¢”š¬…” both outside and inside the kitchen. Use a flashlight to check in dark corners and crevices, and beneath equipments or have a professional pest control company do the job for you. I can remember a cat or two always around the Sri Lankan kitchens watching for mice and rats.

Garbage must be disposed on a regular basis otherwise the germs and bacteria grow and spread the smell as they start rotting then inviting pests as well. As lights go off, pests have a mid night party in the kitchen. Rats and mice dig into the garbage bag for food then cockroaches flying to join the party. They all leave the scent of trail by droppings everywhere. It looks like they have marked their territory.

Here are some ways to keep the kitchen clean, safe and pest free

May be on weekly basis, clean all areas including inside the refrigerator, freezer and other machines. Sweep floors at least once a day if possible mop up the floor every two days otherwise any oil and grease on the floor invites little pests. When you fry things such as bacon, sausages, fish and chips, always hot oil splashes all over, including the cooker surface then on to the floor because they have a trace of water on the food. ƒÆ’-¡ƒ”š‚ Some people carelessly fry on fuming hot oil then often it catches fire as well. This is too dangerous because water expands about 1400 times when it catches fire on these conditions. In United States, many takeaway shops caught fire when oil and water caught fire. The grease and grime deposits on the extractor supply the fuel to wide spread the fire.

ƒÆ’-¡ƒ”š‚ Clean all surfaces, cutting boards, racks and trays at least once a week. Must have separate cutting boards for wet food substances such as fish, meat and vegetables and others to cut bread and other dry food substances. Must provide toilet paper, disposable hand towels or warm-air hand dryers and soap in the kitchen. When the regular checks of the washroom are done, check these supplies and replace what is needed.

Wash utensils and work surfaces thoroughly after preparing raw meat, fish, eggs and poultry and before contact with other cooked or ready to eat foods. Remember raw foods contain bacteria which can easily cross-contaminate other foods. How often you open the fridge and freezer during the food preparations to take and put back so many things in and out of it. Without your knowledge, the door handles get smeared with fish, chicken or beef blood or with butter, margarine, oil, vegetable juice from the freshly cut vegetables. If there were some germs already on them, would you not believe they get into food? Is this a hygienic technique? Remember to clean these places once cooking is over.

Always use clean or freshly laundered dishcloths and tea towels. Did you know that 1 square cm of a soiled dish cloth can contain 10 million bacteria? Disposable paper towels are even better. When you go for a dinner in a hotel or restaurant, have you not noticed that someone come and clean the table with a soggy old cloth? Would you agree is it cleaning or freshly spreading more germs and bacteria on the table?

Does your current kitchen cleaning regime get to all those hard-to-reach areas such as the grime around the feet of prep tables, areas under sinks and in between cooking equipment?

Many years ago in Sri Lanka, they used firewood for cooking but now they are limited in use. Now most houses have either gas or electric cookers but some people still use firewood as well. It is very important to realise why the kitchen surface, cupboards and other things in the kitchen get this sticky oily surface. Try and examine all round the cooker carefully, feel the oily nature of the cooker surface then on the cooker hood. If you have been using the cooker for sometime, it is possible to notice easily the oily sticky nature on the cooker, surrounding things including the cupboards and the cooker hood. The question is why it is so dirty and sticky to touch? The food has oils but how did these get to other places? That is why I mentioned earlier as well, one must know some science about food because food and drinks are nothing but chemicals.

When you cook vegetables, fish or meat, some volatile chemicals in them vaporize and escape or ƒÆ’‚¢ƒ¢-¡‚¬ƒ…-piggy backƒÆ’‚¢ƒ¢-¡‚¬ƒ”š‚ steam. When steam condensed as water, those chemicals just settle anywhere or condensation take place. How often you open the cooking vessels while cooking curries such as chicken, fish, beef or even any vegetable curries? If you donƒÆ’‚¢ƒ¢-¡‚¬ƒ¢-¾‚¢t believe me, just watch someone cooking, including these so called TV chefs in famous TV programmes. Sometimes these chefs, cook or fry in open pans so that the camera gets a better view then deliver it to the audience. Do they know about these volatile, oily chemicals in the food? I am sure some of them are knowledgeable but not paid enough attention.

TV presenters get covered with cooking smell

Take my word; my arguments are backed up by science, when you open a boiling chicken or vegetable curry, along with steam so many odours of spices come along. Spices such as cinnamon, cloves, curry leaves and many more have lots of volatile chemicals. Some chemicals escape with steam and some get immediately deposited on any cold surface including on you. The escaped volatile chemicals have some kinetic energy obtained from the heat of the cooker, when they lose it then they get deposited anywhere, in that case it could on the cooker surface, cooker hood, kitchen cupboards or if there were cameras near by as in studios then they would deposit on them. Very likely some TV presenters on the cooking programme stay very near the cooker for the purpose of the camera then they might have a bath of volatile chemicals on them. Need a quick check, then smell your fingers and forearm, if you didnƒÆ’‚¢ƒ¢-¡‚¬ƒ¢-¾‚¢t get a funny smell, I would be surprised. The unfortunate thing is many cooks do not understand the science of cooking that is why these volatile chemicals ruin your kitchen and the surrounding things. The more heat you use, more chemicals escape making the things worse. This is why one must understand the art of scientific energy saving cooking. There are many advantages of this technique. It takes a while to explain in words but nothing like showing it as a practical demonstration. To me, science and cooking go hand in hand, to some just need food in mouth. When energy prices go up and up, then you might think, ƒÆ’‚¢ƒ¢-¡‚¬ƒ…-What is this energy saving scientific cooking techniqueƒÆ’‚¢ƒ¢-¡‚¬ƒ”š‚ is all about. If anyone proved my energy saving technique is a fake, does not save energy then I will pay Rs 500,000 for their loss of time. Why not any energy concerned authorities takes this matter into consideration and contacts me for a demonstration. Email perera6@hotmail.co.uk

2 Responses to “Reduce kitchen grease and grime depositing everywhere including on you by adopting my energy saving scientific cooking technique.”

  1. Wickrama Says:

    You have written lots and lots about what we all know. Why don’t you write about your scientific energy saving cooking methods? You could easily video your own demonstration and post it in You-Tube !

  2. Raj Says:

    What exactly is your ‘scientific energy saving cooking method’. It looks to me you are only interested in selling a product using Lankaweb. Why can’t you publish it at least in your tuition website.

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