The 5 Best Kitchen Play Sets for Toddlers

Every young child loves to pretend and it's even more fun when that play lets them feel like a grown up. Kitchen sets have been helping slight ones cook up imaginative play for decades. If you are mental of purchasing a play kitchen for a special slight man in your life, take a look at these top 5 kitchen play sets.

Step 2 LifeStyle Dream Kitchen

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This Step 2 kitchen is simmering with role playing possibilities. The "stainless steel" type telephone and appliances make realistic noises and so do the special frying pan and boiling pot. This Step 2 kitchen comes perfect with 38 accessories and a 10-piece play food set. It features "granite-like" countertops, a window above the sink, and an overhead light. You'll love all the storage and your toddler will love cooking up big fun here. There are several ability Step 2 kitchen sets available, but this one indeed is a child's 'dream kitchen'.

KidKraft Grand gourmet angle Kitchen

The color scheme of this charming L-shaped kitchen set is pink and white with gray accessories. This kitchen is loaded with dishwasher, oven, fridge, and microwave, all with working doors. Constructed of sturdy wood and plastic, this kitchen is big sufficient for two and has a movable sink for easy clean up.

LifeStyle Grand Walk-In Kitchen

This kitchen set is almost like a kitchen and playhouse combination. There's even a built-in dining area to serve guests, pretend hardwood flooring, and electronic appliances. This kitchen is almost nice sufficient to make Mom jealous.

Kidkraft Retro Kitchen and Refrigerator

This pink, vintage style kitchen is full of adorable details. Doors open and close on the oven, dishwasher, and refrigerator/freezer and the knobs turn indeed in slight hands. Sturdy wooden construction makes it easy to clean and there are charming accessories ready to coordinate with this stylish look.

Little Tikes Sizzle N Serve Kitchen

This contemporary kitchen is loaded with all the approved appliances and features a grill with faux flames and sound effects. There is a serving table and the ice dispenser even fills cups with plastic ice cubes. You'll love the flexibility in this kitchen that can be arranged in whether a level or L-shaped layout.

Get your kids cooking up hours of entertainment in their own grownup style kitchen, where imagination is the special of the day. Fun is always on the menu when toddlers are in the kitchen.

The 5 Best Kitchen Play Sets for Toddlers

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The Most popular Kitchen Cabinet Styles

Historically, for most people, cabinets were cabinets. From their inception, kitchen cabinet styles were boxes with or without doors on them that hung on kitchen walls. eventually base cabinets were added as housewives acquired additional kitchenware and needed a place to put it. The cabinets didn't have to be beautiful, because they were meant to be functional. Exceptions to this rule were in the mansions of the wealthy who had intricately-carved wood and custom-designed styles.

During the Victorian age, cabinetry, like the taste in furniture, wallpaper, and carpets, was particularly ornate, designed using fine hardwoods. You may have had the chance to visit some of these old homes and see the illustrate cabinetry they enjoyed. Kitchen cabinet styles were pretty much limited to what people could afford.

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Modern cabinets have evolved into many distinct styles in a variety of distinct price ranges to meet the needs of every homeowner. Instead of just being basic boxes with shelves any longer, there are numerous specialty cabinets you can purchase, such as a pantry, a cabinet with a pull-up shelf for a stand mixer, or open plate racks. Cabinets are available in solid woods like oak, cherry, maple, and birch in expanding to those with melamine or wood veneers. Tastes can vary from streamlined contemporary styles to ornate, hand-carved models. It all depends on what you want.

The first thing to reconsider when selecting a kitchen cabinet style is the architectural style of your home. Most people prefer to have kitchen cabinets that go with the flow of the home decor which makes their kitchen look like it belongs with the rest of the house. The most favorite styles that you'll find for kitchen cabinets include:

* traditional - formal kitchen cabinet style with hardwoods, dark stains, and polished brass hardware. Follows the styles of the 18th and 19th century.

* contemporary - sleek, streamlined cabinetry with simple, basic lines and flush doors. Can be made of many distinct materials, such as wood, glass, laminates, chrome, or stainless steel.

* Shaker - very simple, plan wood cabinets closed with dyes and oils.

* Country - uncomplicated lines for a very casual look. closed with paints or stains and either with or without doors

* Rustic - knotty pine, strap hinges, and basic kitchen cabinet style.

* French Country - old world styling with ornate, carved moldings and even feet, more like furniture than kitchen cabinets.

* Arts and Crafts - Square, bold lines done in Mission style. Often of oak.

* cottage - casual and cozy with mismatched looks, finishes, and hardware.

With all of these distinct kitchen cabinet styles to choose from, there's sure to be one that will look exquisite in your home and meld your kitchen into your uncut décor. You can also add personal touches to the styles of assorted cabinets. For instance, you might want to reconsider adding stained glass panels to the doors or stop them with colored glazes and exotic hardware. As you can see, kitchen cabinets aren't just boxes any more. They're a statement of your good taste.

The Most popular Kitchen Cabinet Styles

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How to Cook freezing Crab Legs

Strictly speaking, you probably won't need to cook those freezing crab legs you purchased at the supermarket or at the allowance club store--it has already been done for you. You will just need to heat them up. Make sure you do it properly, though, by following these tips.

You must first thaw the crab legs. Allow them to thaw in your refrigerator overnight; don't make the mistake that many people do of thawing them at room climatic characteristic or, even worse, thawing them by zapping in a microwave oven. Thawing at room climatic characteristic is a bit risky from a food-safety standpoint , and microwaving can overcook crab legs.

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Once the legs are wholly thawed, then you can heat them in the microwave--or in a conventional oven. You can also steam or boil them.

Microwaving

Place crab legs in a microwave-safe pan or on a dish. Cover with a combine of thicknesses of paper towels and heat on high for 2 to 3 minutes.

Boiling

Fill a large pot 2/3 full of water. Add several shakes of salt and any other seasoning that you like. Bring water to a boil. Drop crab legs into the boiling water. Immediately cut heat and let the pot simmer for 4 to 6 minutes.

Steaming

Fill a large saucepan with water and bring to a boil on stove. Place crab legs in a vegetable steamer or a colander and place over the pan. Allow the legs to steam for 4 or 5 minutes.

Heating in an Oven

Heat oven to practically 420 degrees F. Place crab legs on a baking sheet and place in oven on a top rack. Roast for 4 or 5 minutes.

The best crab legs are king crab legs, but most types of crab sold for food have a good deal of meat in their legs and especially their claws. Sometimes there is more meat in the legs than in the body itself.

Crab legs are made up of three distinct sections. To get at the meat, just break the sections apart at the joints. Then take hold of one of the sections and press it with your thumbs on the flat side until the shell cracks. You should be able now to take off the shell and pull out a good-sized piece of meat. The claws will probably need to be cracked with pinchers or with special tools available from kitchen specialty shops.

Cooked crabmeat straight from the legs is appetizing by itself, or you can brush it with melted butter before eating. Crab leg meat is also good in any formula calling for crabmeat generally.

How to Cook freezing Crab Legs

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starting a Coffee Shop - equipment Needs

So you have decided on starting a coffee shop! Congratulations! In my coffee shop company plan package, I go into more information about tool but due to space here, I am only going to give you some basic ideas of what to think when seeing at your tool needs.

First of all, do yourself a favor and Do Not buy any used tool unless you know the exact age, where it came from, who used it, and that maintenance records are verifiable. I am only referring to anyone with a motor or compressor. Used sinks, tables, counters, etc are fine as long as they are in decent shape. All other equipment, be Very careful!

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Even if you get it from a friend, you might be assured by them that the tool was maintained properly and often, any way did they get it used and can they get that warrant from whom they bought it from? And how old really is it?

As you may have guessed, I fell into this trap and had things breaking down when I did not expect it shortly after I opened my coffee shop. Yes even my espresso machine. I was in a bad spot then! Luckily I had way to a one group motor for backup and a local guy was able to fix the other fast but you may not be as lucky.

I ultimately upgraded to mostly new tool when, but this can be avoided by getting new tool at the start. You will be glad you did it, trust me!

Equipment Needs

Cash register or Pos computer? - A computer Pos (point of sale) ideas is good there is no doubt about it. These are the ones that have the touch screen monitors and such. However, they are probably (and arguably) best for analyzing your sales and inventory only, and not much more. They do not speed up your buyer line.

If you want one of these guys, be prepared to pay about 00 for a base system. The price goes up for many terminals and printers, monitors, a kitchen printer, etc.

In my thought though, a Pos fast food register that has price look ups (Plu) and division categories is enough for most coffee shops. Try to get one that allows you to download the information to your computer. Most have this highlight today. It may, any way increase your hand-operated inventory and sales tracking if you have to put this info into your accounting software and spreadsheets manually but it can be a big money saver. If you get in the habit of entering the figures daily, you will not have a huge estimate of data entry to do at month's end. You can normally get these types of registers for about 0 or so.

If you end up occasion other stores, I think the touch screen computer Pos may be the way to go then because it will make your supervision and inventory operate much easier, and you can link all of your stores together and operate them from one place.

Espresso Machine

This is the Mack daddy of the whole business, your life blood. Do Not Skimp On It! However, having said that there is the line of overkill you do not need to cross either. I say, two group maximum, if you need more power or want a backup, get a one group as well.

The feasibility of a three or four group is great but it's difficult to get more than one man working on them due to spacing of the group heads, etc. Ordinarily, you do not need more than one man pulling shots and making the espresso beverages anyway. It is almost impossible for one barista to use all four groups at one time so you be the judge! any way that may be up to debate if you get really busy. However, a two group is all the time my choice.

There are three basic types of espresso machines: Semi-Automatic, self-operating or Super Automatic. Well My option is all the time the self-operating because you can agenda them to cut off a shot at 23 seconds, or anyone you select but still do it manually. The semi-automatic requires hand-operated shut off by the operator.

The super self-operating motor will grind the beans, tamp, pull the shot, shut it off and even discard the used grounds. Yes, I am serious. I believe you lose a lot of 'art' when you use one of these. You'd be surprised at the estimate of citizen that love to see a barista set up and then pull a great shot. These super autos are also big bucks. But if all you want to do is move your cattle call through the line, this is the motor for you!

The boiler capacity should be large enough for a big rush, 9-14 liters should be sufficient. You do not want to run out of steam or hot water in a rush and with a smaller boiler that will happen! Trust me on this from experience!

Buy a motor based on the availability to get parts and aid locally. Do not buy based on price alone, or 'coolness' or 'features' of a machine. They are all good these days. Features will not mean anyone if you cannot get local aid on your machine.

As far as water softeners, the option to get a whole water ideas softener is going to depend on where you are located. In central Texas, the water is Very hard but I chose to not soften my whole water system, just for the espresso machine. If you are not customary with hard water, this is what causes lime build-up. It's a white, crusty seeing build up that will kill your 00 or 10,000 espresso machine. It clogs up the piping that in time, builds up to the point of the water not being able to get through. Then your motor needs to be completely taken apart and de-limed. Not pretty and not cheap!

You will most likely have to have a perfect de-liming performed any times over the life of your machine, any way if your water is very hard and you do not soften it for your espresso machine, you will most likely have to have it de-limed at a minimum of once per year. This will get time-consuming and expensive, even if you learn to do it yourself. I had my one group de-limed for about 0 so do the math. Avoid lime scale build-up by getting a water softener.

Espresso Grinders

You will need one for decaf and one for regular espresso. There are any manufacturers and models. I will tell you though to be sure it's self-operating and has a doser/coffee hopper. They make a doserless model that grinds right into the portafilter and though this is freshly ground espresso, it does not work well in a rush! The units with a hopper allow the hopper to fill with ground espresso and have a lid to keep out the air. The bigger units have a bigger hopper and vice versa. Also, these have a bean hopper that you can get about 2 lbs of espresso beans in.

Bulk Coffee Grinder

These are the types you see in the food store bulk coffee aisle. Be sure to get the full scale version, not the shorter one. The only contrast I can see is the taller one is easier to get a bag under to grind beans for customers. The shorter one is not! Try to have one polisher for regular and decaf, and other for flavored coffee if you will serve it. Using the same for all three will make the regular and decaf coffee taste like the flavored coffee. This polisher will need permissible maintenance and burr transfer after so many hours as well. Consequent the manufacturer's recommendations on this.

Coffee Maker (drip)

Be sure to buy for your volume. Automatics are best as they are plumbed to a water line. Pour over units will you need to fill manually! The air pot brewers are the good fits because they brew the coffee directly into the air pots. There are singular unit models and duplicate unit models. You will save a lot of time especially in a rush, with a duplicate brew unit.

Pastry Case (refrigerated and non)

There are any different sizes. Take your floor space into observation but also buy for capacity and visual display. A nice, curious unit that holds and displays a nice array of pastries is key for merchandising. Dual zone cases are a good idea because they let you have part cold, and part room temperature (dry case) pastries that do not need to be refrigerated.

Blender

There are any models to select from but some have features you just won't need. Be sure to get a commercial blender. Consumer units do not have the heavy duty types of motors that commercial units have. That means they will break down a lot faster than a commercial one! I would recommend you give Vitamix a look here.

Sandwich Prep Unit

These come in single, duplicate and triple door units. Of course, plan for your ample room but your needs as well. The larger units have more capacity inside the unit, but the bigger plus is the prep top area that has more compartments to put meats, vegetables, etc in. If you are planning on a regular deli and Panini service, I would say the duplicate door unit would be good. You may even get away with the smaller one!

Under Counter Refrigerator

Do yourself a favor and get a duplicate door unit. These are basically like the sandwich prep units but without the top compartments. The inside capacity should be big enough to hold a good portion of your dairy, as well as opened soy cartons, smoothie mix, bottled water and soda (if you do not have a larger unit or merchandiser for water and soda. Plan accordingly.

Storage Refrigerator

This is for the back of your shop. This will be your commercial refrigerator in the back area to house your back stock of refrigerated items such as milk, as well as your baking ingredients, food items, etc. There are duplicate and singular door units.

Ice Maker

Getting an ice maker that can make an mean of 600-1000 lbs per day is good. It will give you enough and still be able to make more within 24 hours. In a busy shop, you'd be surprised how much ice you can go through: sodas, fruit smoothies, frappes, freezing chai.

Freezer

You will need one of these to keep your ice cream, and other food ingredients that can and need to be frozen.

Oven

Get this based on your baking level. A 1/4 size may be too small and a full size may be too big. The mean unit is a 1/2 size and has 3 racks.

Convection oven? Most pastries, pies and other baking can be done well in a convection oven. That is an oven that has a blower wheel that disperses the heat evenly and faster throughout the oven. Therefore your baking time is normally cut in half.

Panini Grill

Cast iron (non-ceramic) with ribbed plates are the good units. With the ribbed, rather than flat plates you will get the 'grill marks' on the bread and that all the time looks impressive. I recommend a duplicate plate unit so you can effectively grill up to four Panini at once if you have a large order.

Three Compartment Sink

This will be important per most condition departments for wash, rinse and sanitize. If you have a commercial dishwasher, it normally overrides the 3 bay sink. However, most restaurants have both. You don't need a big one, just one big enough to get your biggest 'washable' piece of baking or cooking hardware into.

Hand Sink(s)

Check your condition division requirements because you may need a hand sink every so many feet or based on how many employees you have, or based on your floor plan. These are sinks only big enough to wash your hands in and that is it. That is why they are so small.

Furniture

Pick and select what is in in the middle of comfortable and not. This will help you avoid squatters that love to stay all day. Ordinarily, citizen in your store is a good thing but not if they are taking up space and just being comfy! This will contain your tables and chairs, as well as couch, wing hairs, etc. If you are an eclectic coffee house, good finds can be had at Goodwill and other resale shops.

Phone

Just get one that you can hear when it rings! A cordless phone is a great idea.

Radio System

If u can, get extra speakers and have one in at least all four corners for best sound quality.

Credit Card Machine

This is the swiper w/pin pad - If you accept prestige and debit cards, this is essential. normally they are purchased from your prestige card processor. Leasing one of these is normally a rip-off. Try to buy it outright.

Prep Tables

These are stainless steel or aluminum and great to make a kitchen prep area. They clean really too. They come in assorted heights and widths, with or without a backsplash and normally have a shelf underneath.

So there you have some information to get you started on planning your tool needs for staring a coffee shop. Be sure you take your floor space into inventory when figuring the sizes of your equipment. Also be sure you inventory for your improbable buyer volume. Early planning is key to having the right tool to begin with.

starting a Coffee Shop - equipment Needs

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How to Cure and Smoke Your Own Meats

In the days before man had refrigerators, curing meats guaranteed a contribute of meat throughout the summer months when food poisoning from spoilage was a constant and ever-present danger. Even today, where permissible refrigeration methods are facilely available, cured meats are still an perfect and wonderfully tasty way to generate your very own bistro or deli capability meats.

In order to cure and smoke your own meats, you will need a few things first. Obviously you will need something to hold everything in, so get a holder made of stainless steel, glass, or plastic. Additionally, it must be large sufficient to hold the brine clarification plus the meat. Aluminum, tin, or copper can react with the salts used in curing and cause the meat take on an off flavor and color. Food safe plastic buckets are perfect for this method.

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The brine curing process takes a number of days, so if you are in more of a hurry, the next item on your list should be a meat Injector or pump. This is essentially a big syringe, or a pump system, that allows you to distribute pickle ingredients evenly throughout the interior of the meat to assist in safety from harmful microbes. This process also allows the curing to begin on the inside of the meat and work outwards, while the brine will cure from the face in. Together these two elements will contribute an even cure even with the the required wait times reduced significantly.

A smoker is obviously something that you have to derive as well. Without it, it is pretty much impossible to smoke a piece of meat!

Now that you have everything you need, lets generate our cure.

Ingredients for 5 Gallons Of Brine/Curing clarification - If you will require more than 5 gallons, this recipe is undoubtedly doubled and tripled. If you don't need a full 5 gallons, you can cut this recipe in half or even one-quarter. You can brine as much goods as you can submerge in your brine (without overcrowding).

A Golden Rule Of Curing You Must Remember: Don'T Save Or Re-Use The Brine - It Should Only Be Used One Time!!! The Risk Of Cross Contamination And Illness Is Too Great To Even Think About Re-Using Your Brine!!!

5 Gallons Water1 Lb. Canning Salt 1 Lb. Cure 1-1/2 Lb. Dextrose or Corn SugarChill the water to 38 F and dissolve all of the ingredients listed above in the water to make the brine/curing solution. Wholly trim the meat of fat and waste. Once trimmed, wash the turkey, chicken, bacon or ham with very cold water in order to keep the meat chilled and as close to 38 F as possible.

After washing, submerge the meat in the brine clarification for 4-5 days, retention the meat and brine at a steady 38-40 F. To keep the meat from floating above the brine, place a heavy plate on top to weigh it down. Larger cuts of meat, such as turkeys or hams, should be submerged for 5 days. Make sure you inventory for the weight of the meat and the level of brine in your holder to preclude overflow and a mess.

As mentioned earlier, if you are in a time crunch and can't wait 4 or 5 days, you can inject the turkey, chicken, bacon or ham with the brine/curing clarification using an number equal to 1/10th of the meats weight. For example, a 10 lb. Ham would require 1 pound of brine for permissible injection. After injecting the meat, place it in ice-cold water for 3-4 hours. Remove the meat from the water and submerge in the brine solution, retention both the brine and meat at 38-40F for at least 48 hours.

Once the curing process has completed, Wholly wash the meat in cold water. If your smoker is large sufficient to allow for hanging, such as in a vertical smoker or in a smokehouse, take the meat and place it in a smoking bag or hang it with hooks.

Tip: To preclude the bag from sticking and for easy removal, pre-soak the smoking bag in vinegar.

Place in a smoker which has been pre-heated to 130 F and heat at this climatic characteristic for 1 hour with the damper open. Close damper and apply smoke for 4 hours at 130 F. Raise climatic characteristic to 150 F and hold for 4 hours.

When cooking bacon, Remove it from the smoker when the internal climatic characteristic reaches 135 F. For ham, turkey or chicken, raise the climatic characteristic to 180 - 185 F and hold until the internal climatic characteristic of the meat reaches 160 F. Measure the internal climatic characteristic of the turkey or chicken by inserting the thermometer into the breast or the ball and socket joint of the thigh, production sure not to come into palpate with any bones. Measure the internal climatic characteristic of your ham in the thickest part.

Once the meat has reached temperature, Remove it from the smoker and immediately wrap in foil to rest. This resting period will allow the juices within the meat to distribute themselves throughout so they do not plainly pour out when you cut the meat. Let the meat cool until the internal climatic characteristic drops to 100 F, then cut into portions for frosty or serve.

Using cures will cause the meat to turn pink in color, which is perfectly general and safe. If this change in color is not desired, or you do not wish to use curing products, they can be eliminated from your ingredients. We advise using the cure, as this will enhance the flavor of the meat, as well as best preclude bacteria and assist in the smoking process.

However, if you omit the cure you must preheat the smoker to 180 F and hold the goods at this climatic characteristic for 1 full hour. After an hour, raise the climatic characteristic of your smoker to 200 F and cook the meat until the internal climatic characteristic reaches 170 F. Without using curing products you must cook the meat to these higher temperatures to preclude food poisoning. Once the meats have reached temperature, Remove them from the smoker and wrap in foil. Place in a cooler to rest until the juices have had a opening to redistribute throughout the meat, and then cut into portions to ice or serve.

How to Cure and Smoke Your Own Meats

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How to Get Rid of Fish Smell

The smell of fish is something that lingers in the fishing boat, in the kitchen, the pots and pans, in your car, on your hands, in your clothes and anywhere else that is touched by the fish.

It is not a pleasant smell for most people. I know there are those that say they grew up reasoning that fish was supposed to smell like fish, but most find the lingering odor after the fish is long eaten to be unpleasant.

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There are many home type remedies that are professed to work. Let me list some here for you to try.

1.) Wash or clean with a clarification of vinegar and water.

2.) Wash or clean with a clarification of bleach and water.

3.) If it is your refrigerator or freezer, empty it and turn it off. Place a box of boiling hot water with a sliced lemon in it. Leave for about an hour. Then make sure all the smelly ice is out of the freezer area and wipe down the walls and shelves with lemon water. Wipe each item fully before replacing in the refrigerator or freezer.

4.) For the refrigerator or freezer, purchase vanilla-scented fridge deodorizer. It is supposed to kill the bacteria so it will put a stop to the odor for good, not just cover it up. Can be found in a good hardware store or supermarket.

5.) For a container, pots and pans or freezer, cut two potatoes and sprinkle some base table salt on it and place in the box for a consolidate of hours. Then wash thoroughly.

6.) Wash items with baking soda solution. 1-2 tablespoons of baking soda to 1 quart of water. Keep baking soda in the refrigerator or freezer where you usually store fish.

7.) For pots and pans try brewing some tea for 10-15 minutes. Discard and wash.

8.) For hands, etc. Rubs hands with salt and then wash with a lemon scented soap or mild lemon detergent. Liberal use of nail brush at this time will also help.

9.) For clothes, give them a good soak in NappiSan or any other nappy/diaper soaker.

10.) For the fishing boat, body, clothes and children try "Simple Green". usually can be found at your local supermarket.

11.) "Simple Green" can also be carried along on your fishing trip to clean the smell and residue of insect repellent and sunscreen from your flies or leaders.

12.) This one might take a while but is recommended as having worked. If you have had an ice chest leak in the car try surface with newspaper. This can also be used for the freezer problem. It takes a while for the newspaper to suck in the odor but it seems to do so.

13.) While cooking to reduce the fish smell in the area try heating a diminutive bit of olive oil in a pan and adding cinnamon to it. The fish smell will give way to the sweet cinnamon smell.

14.) If you want to get rid of the fish smell before you cook it, soak the raw fish in a diminutive bit of vinegar and a lot of water. Is should not work on the flavor in any way.

15.) For the microwave try soaking a wet dish towel with a squirt of dish detergent on it and then place it in the center of the microwave and run the microwave on high for a few minutes. The scented stem will clean it. Then let air for a few minutes.

Then there are also some commercial solutions. Here are a few you might want to try:

1.) Zielonka Smell Buster - made in Germany out of special high-grade stainless steel. The Smell Buster is supposed to neutralize odors as soon as it comes into experience with air and water, leaving it fresh and clean. Try an internet hunt to find it.

2.) several companies found a liquid consolidate which sells for about .00 for 1/4 to 1/2 ounce. A consolidate drops are put on a piece of cotton and settled in the area to suck in odors, in the cabinet or in a room.

A consolidate of brand names are: "Odor-Away" by Wrap-on Co., available at hardware and hospital provide shop and "Clean-Air" found at some appliance repair shops.

Hospital provide shop carry Dow Chemical Hospital Disinfectant and Deodorant Spray. Spray into cabinet and speedily shut the door.

Hope some of these solutions will work for you to get rid of the fish smell wherever it is a problem for you.

How to Get Rid of Fish Smell

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