Safety measures before using Indoor grilling

Every object has it’s own positive or negative points. Every machines and tools need to be handled with proper care, especially home appliances. Knowing all about the object and using the safety measures before using it may prevent yourself from many mishap.

Everyone loves to have grilled foodstuffs. Grilling food by yourself reassures you from many questions like is it healthy or cooked in a hygienic place or not. But before grilling your favorite food, you should make sure about the safety measures. As mentioned earlier, it is to safeguard you from many troubles.

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Indoor grilling is a new technique which is very handy when you cannot grill outside because of poor weather conditions. Indoor grilling is a simple way of grilling and you can have the pleasure of having a healthy, flavorful meal without using charcoal and fire.Since no flipping is required, indoor grilling is a fast way of making dinner in winter or summer.

So, below are some safety measures to alert you before using an indoor grilling.

  • On/off switch button

Most of the model of best indoor grilling lacks from having switch on and off button. They are shutdowned when the plug is removed from the switchboard. So, if you have the problem of forgetting to unplug the wire from the switchboard then beware. It can create incidents like fire. So, after the use of grill, just unplug the grill from the switchboard.

  • Removable grill plates

If you are a person who is more sensitive and strict in cleaning and hygiene then make sure that you purchase grill in which the plates are removable. Removable grill plates can be removed and washed off before or after the use of grilling.

  • Wattage

Before buying an indoor grill, make sure that you look for the wattage of the appliance. Although most of the manufacturers don’t print the details regarding the wattage, so just ask the salesperson to help you to check out the wattage, as it can be listed on the bottom of the machine. It would be preferable that you choose at least, 1,000 to 1,500 watts. Usually small appliances use around 750 watts that won’t get enough hot to really brown your food or apply grill marks. Make sure that you select high watt as less the wattage, the meat will not taste that grilled like outdoor barbecue. You will be feeling like you have steamed the food rather than grilling. There is a good tip that, if the grilling surface can hold at least four burgers, then the wattage should be in the right range.

  • Preheat the grill

Before you are going to cook in the grill, apply a light coating of olive oil or cooking oil or nonstick cooking spray to the surface of the grill and set the temperature to slow or medium. Let the grill plates get hot, so that your food will cook faster and retain more moisture.

  • Floating hinge

Floating hinge allows the top plate to sit higher or lower depending upon the thickness of the food. A fixed-hinge model cooks the food closer to the hinge more quickly.

  • Gas grill safety

Using a gas grill can tend you to take more preventive measures before using the grill. A leakage or breakage is the leading factor which contributes to fire related issues in the gas grill. So before using a gas grill, make sure that you check the cylinder hose. To check out the leakage in the hose, apply light soap and water to the hose. If in case there is any kind of leakage, then releasing of bubbles can be seen in the hose.

  • Charcoal grill safety

If you are using a charcoal grill, you may have noticed that the grill remains for many hours after the flames are extinguished. So avoid placing any burnable objects near the grill. Even make sure that you don’t move the grill while the coals are hot. Keep away any inflammable items that may be blown by the wind towards the grill.

  • Keep the grills away from the small children

Make a kid-free zone of at least three feet around the grill and areas where hot food is prepared or carried. Children under five are especially vulnerable to burns from contact with a hot grill surface. There were cases in 2014 like children under five were hospitalised due to the contact with grill. So make sure that your children stay away from the hot grill.

Conclusion

Just have tasty hot grilled chickens, sandwiches, veggies, mushrooms, etc. in your home itself made you with the indoor grill. Now, you can enjoy it at any season without any limitations. But before making foods in the grill make sure that you note the safety measures. Now don’t wait for the outdoor grilling. Just have an indoor grill.…

10 Minute Chocolate Fudge Topping

Happy 1 year Anniversary, Simply Fresh Cooking!

We’ve had close to 200,000 visits and over 460,000 pageviews.  On average, you guys looked at about 2.5 pages while you were here.  Our biggest day in the last year was on May 27th with a whopping 8,694 pageviews.  Wow!

Our 2 most popular posts (by a landslide) have been  “Best Canned Tomato Salsa Recipe” and  “Grandma’s Crustless Cheesecake Recipe”, and for good reason – they’re our top picks, too.

On behalf of Bill and myself, thank you so much to everyone who’s been a part of our little slice of blog heaven – whether you’re just stopping by for a quick minute to check out a recipe, or you’re a regular follower of Simply Fresh Cooking on Facebook, Twitter, or Pinterest, we appreciate all of you.  Thank you for being here!

I’d also like to give a big shout out to all of my food blogger friends that I’ve made in the last year. Thanks for all of your great advice, support, and lovely comments in our first year! Muah!

We couldn’t think of a better way to celebrate the occasion than with homemade vanilla ice cream and the most divine fudge topping you’ve ever had.

Here’s a little chocolate fudge topping history…

This fudge recipe makes up one fourth of a layered frozen dessert that my Grandma makes.  It’s called Uncle Albert’s, and to my knowledge there never was an Uncle Albert in my family.  Basically, I don’t know who this “Albert” guy is, but I love this dude.  This recipe has always been a family favorite.  My brother goes insane over it and now I’ve gone and made Bill and my in-laws fall madly in love, too.

Basically, it’s a layer of finely crushed Ore0’s/butter, vanilla ice cream, hot fudge topping, and then to top it off – Cool Whip.  I know what you’re thinking.  It doesn’t sound all that special, but you have to eat it to believe it.  Obviously, it’s this fudge topping that makes it completely out of this world.

I’ll consider sharing that recipe with you… someday.  Maybe.  Well, for sure.  Sorry to torture you like that.  It might be awhile until I make it again.  It makes such a huge batch, and we do actually eat all of the food you see on this site.  How about this, lovelies – if you want that mysterious Uncle Albert’s recipe, email me at [email protected] and I’ll get it to you at my earliest convenience.  K?

<3 you, Albert (xo).

Ok, back to the fudge topping (I can feel some bullet point magic coming on):

  • It’s easy to make.  10 minutes, in fact.
  • No preservatives —–>Winning.
  • It’s super decadent, with kind of a “caramel-esque” quality to it.  You just have to try it.
  • Drizzle it on ice cream, stick your face in it, eat it with a spoon, do whatever you want with it.  Just make it.

Grab a spoon and cheers to the next year!  I’m not going anywhere……

Corned Beef Hoagie with Spicy Slaw

If you’ve been following Simply Fresh Cooking since the beginning, this sandwich might look eerily familiar – but back then it was called a Reuben Style French Dip with Spicy Slaw.  That was Bill’s second post ever… awwww.  Please pay no attention to those old photos of mine, by the way.

Bill thought up the idea for that genius sandwich when we had leftover corned beef from St. Patty’s Day.  I never, ever have been able to forget how fantastic that was.  Juicy and messy, crispy and soggy at the same time from the hot beef broth, a little spicy crunch from the slaw… I couldn’t wait for a year to pass to eat it again.

But, things happen.  I wasn’t up for all of the work that Bill put into making it last year…

Soooo, I took the easy way out.  There are only a few differences between Bill’s Reuben sandwich from last year and the sandwich in this post.  He shredded the veggies for the homemade slaw, he made homemade pickles for the slaw, and the hoagie was turned inside out and grilled.  Oh, but let us not forget the fact that he made his own Corned Beef (whaaaaat?).  What I’m saying is, he didn’t buy it out of the package.  Yeah.  That’s just how he rolls.  *Cough*. Fancy pants. *Cough*.

My easy (but still just as good) sandwich uses packaged corned beef, a bag of packaged slaw mix, jarred pickles, and it’s not grilled – just broiled open-faced to melt the Swiss cheese.  Popping it under the broiler for a few minutes actually makes half of the hoagie golden brown, so you’re still getting a little bit of that crispiness from the bread  that you might be missing from Bill’s version.

Let’s talk pickles real quick.  If you want to make homemade pickles, go for it.  Fancy pants Bill also has a post for Quick Pickles.  If you’d rather not take that extra step, go for something like Nathan’s brand.  They’re so good and still have that “made from scratch” feel you’d get from a homemade pickle.

Have I mentioned the homemade mayo for the slaw?  Guess who has a post for that, too?

You guessed it.  Fancy pants.

I kid.

But seriously – this is an excellent splurge for a special occasion, and this big ol’ messy sandwich really is a treat!

Happy St. Patty’s Day!…

Creamy Parmesan Mustard Dip

I found this several years ago on foodnetwork.com.  In my mind, I always thought it was a recipe by Ina Garten from The Barefoot Contessa – but it turns out I was wrong (it happens… sometimes).

Ever heard of Janet Johnston?  Me either.

Whatevs.  I love her recipe for this Parmesan mustard dip.

It packs a whole lot of mustard flavor from 3 different sources – whole grain mustard, Dijon, and ground mustard.  The spiciness of the mustard is perfectly balanced out with a little sour cream and freshly grated Parmesan.

Creamy. Mustardy. Heaven.

This dip is usually served with fondue at my house, but you could use it for so many different things.

Try it simply by spreading it on your favorite crackers or pita bread.  Serve it with a veggie plate – or even use it as a burger topping.

I just recently used this dip as kind of a “sauce” for a shrimp and quinoa dish.

You can try it with just about anything you like mustard with.

Hope you enjoy!…

Cilantro Lime Tequila Spritzer with Jalapeno Slices

I made this delightfully refreshing drink to go with our leftover Ancho Chicken Tacos and oh my, was it ever good.  The jalapeño slices give a really smooth heat in the back of your throat when you take a drink.  It goes really well with the sweetness of the simple syrup.

Delicious… just delicious.

Here’s a tip:  To make squeezing the juice from the lime easier, poke it with a fork continuously while squeezing.  If you don’t have a hand juicer it helps the job go faster.

Cilantro Lime Tequila Spritzer with Jalapeno Slices
Author: Rachael
Serves: 8
Ingredients
  • 2 cups water
  • ½ cups sugar
  • ½ cup cilantro, plus 8 ‘sprigs’
  • 1 liter club soda
  • 1 cup freshly squeezed lime juice (about 8 small limes)
  • 8 ounces tequila, or less depending on taste
  • 2 jalapeño peppers, sliced into rounds
Instructions
  1. In a medium pot add water, sugar, and cilantro. Bring to a boil, then reduce heat and simmer for 20 minutes to make a simple syrup. Strain out cilantro and discard. Chill the simple syrup mixture in the refrigerator for 2 to 24 hours or freeze for 1 hour to speed up the process.
  2. In a large bowl combine chilled syrup, club soda, lime juice, tequila; stir. Serve over ice with a sprig of cilantro and top each drink with 2-3 jalapeño slices.
Notes
Yield: 8 (8 oz) drinks

Honey Roasted Almonds

Up until about a year ago I was not a big fan of nuts.  This all changed when Rachael turned me on to roasting our own at home.  The smell is amazing and they taste just as good as they smell.  We purchase raw nuts in bulk from Costco.  We just roast them as needed and store the remainder in the fridge.  You can also find them at the supermarket pre-packaged or in the bulk bins.  These are so good and you can crank out a batch in no time.  I should also mention that just dry roasting your nuts are fantastic on their own… without any sugar, honey, or salt.  They make a great everyday snack.

However… when you’re in the mood for something sweet, these are awesome and highly addictive!

Variations: For spicy nuts, you can omit the cinnamon and add some Volcano Dust or cayenne pepper.  For a holiday kind of flavor, try adding some ground clove and nutmeg in addition to the cinnamon.  If you like your nuts smokey, add a couple shakes of liquid smoke to your syrup mixture.  You can also substitute almost any raw nut for almonds or try a mixture of different nuts.  I would recommend roasting different kinds of nuts separately as they will likely have different roasting times.

Your nuts will get crunchier as they cool and they might stick together, but no worries, they break apart very easily.  The crunchy, sweet saltiness of these nuts will leave everyone begging for more.  So my advice is to be prepared to make another batch.  Enjoy!

Honey Roasted Almonds

Author: Rachael www.simplyfreshcooking.com
Serves: 2 cups of almonds
Ingredients
  • 2 cups raw almonds
  • ¼ cup sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 2 tbsp water
  • 2 tsp canola oil
  • 2 tbsp honey
Instructions
  1. Preheat oven to 350° degrees. Cover baking sheet with foil, dull side up; this helps them roast faster. Roast for about 10 minutes or until browned. The rule of thumb is once you can smell them they are done. Let nuts cool completely. Leave the foil on the baking sheet to be used later.
  2. In a small bowl mix together sugar, salt, and cinnamon. Set aside.
  3. Add wet ingredients to a large sauté pan and heat over medium high heat whisking constantly until it comes to a boil. Add nuts and stir constantly until most of the liquid has been absorbed by the nuts, about 2 minutes. Be very careful not to scorch your nuts. Add dry mixture and stir until sugar has caramelized. A little more than a minute. Spread in a single layer on your foil covered baking sheet and let cool before serving.