2 Take an Alka-Seltzer tablet from your medicine cabinet and drop it in your toilet bowl for a quick, fizzy clean.
3 Icky buildup on the face of your iron? Lay out a piece of aluminum foil, and iron it. The buildup will stick to the foil. You can also use foil to dispose of cooking grease.
4 Line a cup with foil and pour in the grease. Once the grease has solidified, seal it in the foil and throw the package away.
5 Tackle spilled food in the oven right away by pouring table salt over it. The salt will form a crust that makes the food easy to wipe up. It also reduces the burning smell.
•The secret is using the right oil. Smoke point is the temperature at which fats and oils begin to smoke, indicating they’ve begun to break down. The higher the smoke point, the better it is for frying. Lard and some vegetable oils such as corn, canola, safflower, and peanut are good choices. Shortening is not suitable for high-temperature frying.
• Moisture and food particles break down oil, so don’t reuse it more than twice. If you see smoke, discard the oil, and start over.
• Achieving and maintaining proper oil temperature is a must. If it’s not hot enough (often caused by overcrowding), the food soaks up oil, leaving it greasy. Too hot, and the outside burns before the inside cooks, creating food that’s soggy.
• Use heavy-duty aluminum, stainless steel, or cast-iron cookware for even heat distribution and the retention of high temperatures. Iron speeds up the breakdown of oil, so when using cast-iron cookware, it’s best to use the oil only once.
• Choose cookware that’s large enough to leave at least 3 inches between the surface of the oil and the top of the skillet or Dutch oven.
• Always allow the oil to return to its proper temperature between batches. We like to use a candy thermometer, which can handle high temperatures and be attached to the side of a large skillet or Dutch oven for instant readings.
• Make sure food is dry. Adding moist food to hot oil will cause spattering and popping.