Tag: tips

7 Salty Winter Tips for Boston Dog Lovers

While some aspects of winter – like playing in snow – can be fun, salt on Boston roads and sidewalks is bad news for city dogs. It can lead to sore paws and more.

Tip 1: Dog Boots

You’re seeing photos from our little Poppy’s first day wearing Pawz Water-Proof Dog Boots. She accepted them right away and gave them a good workout as she experienced her first measurable snowfall.

Tip 2: Snow Rinse

So far, Poppy is not showing any of the tenderfoot problems that bedeviled our Maggie Mae. But, we’re not taking any chances. If you’ve ever had salt in a cut, you know how that stings. Now imagine walking on salt with paws that are raw and irritated.

If you are out and your dog starts favoring a paw, try to find some clean snow and use that to rinse the salt from the paws.

Tip 3: Be Alert for Infections and GI Upsets

Salt and other melting chemicals can cause paws to become raw and irritated. If you see your dog licking his paws after a walk, that’s a warning sign. Not only can the paw become infected but dogs, especially small dogs, can also develop an upset GI system from ingesting these chemicals.

Tip 4: Wash Those Paws!

When you return from a salty walk, you should wash and dry your dog’s paws. We do it even with the boots because sometimes a dip in a deep puddle or romp in the snow will leave some salt residue. We give Poppy a dip in the sink. For bigger dogs they make a variety of paw washers. You can also just use a bowl and dip and then dry each paw.

Tip 5: Off to the Vet if …

There are signs when you should check in with your vet. This would be if a paw is bleeding, cracked, or ulcerated, and in the case of vomiting or diarrhea since these symptoms may not be related to the salt.

Tip 6: Avoid Metal on Sidewalks

Salt is also one of the culprits in the stray, electrical current that has killed at least four Boston dogs in past winters. Electrical problems can occur when salt applied to roads and sidewalks corrodes electrical equipment. Salty water can serve as a conductor allowing stray current to spread to metal grates, utility covers, and even to paving material and bare ground.

Tip 7: Use Salt Alternatives

For those concerned with the problems caused by salt, there are paw safe ice melt alternatives. Calcium magnesium acetate or mixtures with sand, sawdust, and kitty litter will work to keep your sidewalks safe. There are downsides with each of these in terms of expense or the mess they may track into your home, but these options are less damaging to plants, pets, and structural elements.

Boot scrapers near the entrance to your home or building are a great way to deal with the residue of sand, salt, and other de-icing materials that we track in with us in winter.

Get to know all of our Sunday Dogs at Boston Dogs.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Sunday Dog New Year's Resolutions for 2013

Bless you, carriage lane: long run Sunday

Beat the Winter Blues with Your Dog

"Life is a Toy" for Our Sunday Dogs and Cat

Sunday Dog, Lucas Has a Nose for Fashion!

January 6, 2013
7 Salty Winter Tips for Boston Dog Lovers

While some aspects of winter – like playing in snow – can be fun, salt on Boston roads and sidewalks is bad news for city dogs. It can lead to sore paws and more.

Tip 1: Dog Boots

You’re seeing photos from our little Poppy’s first day wearing Pawz Water-Proof Dog Boots. She accepted them right away and gave them a good workout as she experienced her first measurable snowfall.

Tip 2: Snow Rinse

So far, Poppy is not showing any of the tenderfoot problems that bedeviled our Maggie Mae. But, we’re not taking any chances. If you’ve ever had salt in a cut, you know how that stings. Now imagine walking on salt with paws that are raw and irritated.

If you are out and your dog starts favoring a paw, try to find some clean snow and use that to rinse the salt from the paws.

Tip 3: Be Alert for Infections and GI Upsets

Salt and other melting chemicals can cause paws to become raw and irritated. If you see your dog licking his paws after a walk, that’s a warning sign. Not only can the paw become infected but dogs, especially small dogs, can also develop an upset GI system from ingesting these chemicals.

Tip 4: Wash Those Paws!

When you return from a salty walk, you should wash and dry your dog’s paws. We do it even with the boots because sometimes a dip in a deep puddle or romp in the snow will leave some salt residue. We give Poppy a dip in the sink. For bigger dogs they make a variety of paw washers. You can also just use a bowl and dip and then dry each paw.

Tip 5: Off to the Vet if …

There are signs when you should check in with your vet. This would be if a paw is bleeding, cracked, or ulcerated, and in the case of vomiting or diarrhea since these symptoms may not be related to the salt.

Tip 6: Avoid Metal on Sidewalks

Salt is also one of the culprits in the stray, electrical current that has killed at least four Boston dogs in past winters. Electrical problems can occur when salt applied to roads and sidewalks corrodes electrical equipment. Salty water can serve as a conductor allowing stray current to spread to metal grates, utility covers, and even to paving material and bare ground.

Tip 7: Use Salt Alternatives

For those concerned with the problems caused by salt, there are paw safe ice melt alternatives. Calcium magnesium acetate or mixtures with sand, sawdust, and kitty litter will work to keep your sidewalks safe. There are downsides with each of these in terms of expense or the mess they may track into your home, but these options are less damaging to plants, pets, and structural elements.

Boot scrapers near the entrance to your home or building are a great way to deal with the residue of sand, salt, and other de-icing materials that we track in with us in winter.

Get to know all of our Sunday Dogs at Boston Dogs.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Sunday Dog New Year's Resolutions for 2013

Bless you, carriage lane: long run Sunday

Beat the Winter Blues with Your Dog

"Life is a Toy" for Our Sunday Dogs and Cat

Sunday Dog, Lucas Has a Nose for Fashion!

January 6, 2013
Tip for Cleaning Hands Stained & Sticky from Holiday Greenery

Did you know that there's an easy way to get pine pitch and sap from holiday greens off your hands and that it's probably sitting on your baking shelf? Vegetable shortening will do the trick. "You could use butter, but the shortening is cheaper," laughed Francine Crawford from The Garden Club of the Back Bay (GCBB).

After just a couple of hours of wreath making, this Garden Club volunteer's hands were filled with sap. When she's ready to clean up, the club has a container of shortening by the sink. As you can see, "baking sticks" are perfect to keep around for this job.

Scrub those sticky spots with a bit of Crisco (or the less expensive house brand) and you'll save your hands. Then, a bit of dishwashing detergent will wisk away the grease. Francine says they learned this trick from a GCBB speaker a few years ago.

Each year, Ed and I stop into The Garden Club of the Back Bay's "Wreath Week" Workshop to soak up some seasonal spirit and visit with the incredible volunteers who give up days of their time right at the start of the holiday rush to decorate, deliver, and raise funds with hundreds of wreaths. And because the room is full of brilliant people, we always learn a few new things about a wide range of topics.

If you love walking around the wonderful Back Bay neighborhood with all its trees and gardens, you owe a debt of gratitude and support to this organization. You might still be able to purchase a simple wreath with a bow while supplies last. "Sadly, we are unable to accept orders for fully decorated wreaths during wreath making days, but you may put your name on our mailing list for advance notification next season," they posted on their website.

You can also make a direct contribution to the group. The GCBB will add that to the funds they raise on occasions like this and put the money to work on planting, inoculating, tree pruning, and many more projects that you can see at this link.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

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December 4, 2012
Tip for Cleaning Hands Stained & Sticky from Holiday Greenery

Did you know that there's an easy way to get pine pitch and sap from holiday greens off your hands and that it's probably sitting on your baking shelf? Vegetable shortening will do the trick. "You could use butter, but the shortening is cheaper," laughed Francine Crawford from The Garden Club of the Back Bay (GCBB).

After just a couple of hours of wreath making, this Garden Club volunteer's hands were filled with sap. When she's ready to clean up, the club has a container of shortening by the sink. As you can see, "baking sticks" are perfect to keep around for this job.

Scrub those sticky spots with a bit of Crisco (or the less expensive house brand) and you'll save your hands. Then, a bit of dishwashing detergent will wisk away the grease. Francine says they learned this trick from a GCBB speaker a few years ago.

Each year, Ed and I stop into The Garden Club of the Back Bay's "Wreath Week" Workshop to soak up some seasonal spirit and visit with the incredible volunteers who give up days of their time right at the start of the holiday rush to decorate, deliver, and raise funds with hundreds of wreaths. And because the room is full of brilliant people, we always learn a few new things about a wide range of topics.

If you love walking around the wonderful Back Bay neighborhood with all its trees and gardens, you owe a debt of gratitude and support to this organization. You might still be able to purchase a simple wreath with a bow while supplies last. "Sadly, we are unable to accept orders for fully decorated wreaths during wreath making days, but you may put your name on our mailing list for advance notification next season," they posted on their website.

You can also make a direct contribution to the group. The GCBB will add that to the funds they raise on occasions like this and put the money to work on planting, inoculating, tree pruning, and many more projects that you can see at this link.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

spice up your holiday décor… herbal wreaths make great seasonings

Not Your Average Christmas Wreath

DIY Fall Wreath with Found Greenery – Once Wed

Holiday Mail and Package Delivery Deadlines for the Boston Area 2012

2012 Boston Area Holiday Markets & Other Places for Unique Gifts

December 4, 2012
Tip for Cleaning Hands Stained & Sticky from Holiday Greenery

Did you know that there's an easy way to get pine pitch and sap from holiday greens off your hands and that it's probably sitting on your baking shelf? Vegetable shortening will do the trick. "You could use butter, but the shortening is cheaper," laughed Francine Crawford from The Garden Club of the Back Bay (GCBB).

After just a couple of hours of wreath making, this Garden Club volunteer's hands were filled with sap. When she's ready to clean up, the club has a container of shortening by the sink. As you can see, "baking sticks" are perfect to keep around for this job.

Scrub those sticky spots with a bit of Crisco (or the less expensive house brand) and you'll save your hands. Then, a bit of dishwashing detergent will wisk away the grease. Francine says they learned this trick from a GCBB speaker a few years ago.

Each year, Ed and I stop into The Garden Club of the Back Bay's "Wreath Week" Workshop to soak up some seasonal spirit and visit with the incredible volunteers who give up days of their time right at the start of the holiday rush to decorate, deliver, and raise funds with hundreds of wreaths. And because the room is full of brilliant people, we always learn a few new things about a wide range of topics.

If you love walking around the wonderful Back Bay neighborhood with all its trees and gardens, you owe a debt of gratitude and support to this organization. You might still be able to purchase a simple wreath with a bow while supplies last. "Sadly, we are unable to accept orders for fully decorated wreaths during wreath making days, but you may put your name on our mailing list for advance notification next season," they posted on their website.

You can also make a direct contribution to the group. The GCBB will add that to the funds they raise on occasions like this and put the money to work on planting, inoculating, tree pruning, and many more projects that you can see at this link.

Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

spice up your holiday décor… herbal wreaths make great seasonings

Not Your Average Christmas Wreath

DIY Fall Wreath with Found Greenery – Once Wed

Holiday Mail and Package Delivery Deadlines for the Boston Area 2012

2012 Boston Area Holiday Markets & Other Places for Unique Gifts

December 4, 2012
Scared of Celeriac?
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips
- When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
- As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
- Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
- Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
- Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops
November 5, 2012
Scared of Celeriac?
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips
- When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
- As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
- Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
- Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
- Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops
November 5, 2012
Scared of Celeriac?
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.

Describing the Taste

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”

Stews, Soups, and Beyond

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.

The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.

Good for You & Fun Too!

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.

As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!

Celeriac Tips
- When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
- As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
- Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
- Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
- Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site!
Details:
Words: Penny Cherubino (From her Fresh & Local newspaper column)
Photos: ©2012 Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

Related articles

Thanksgiving 2011: Celery Root, Kohlrabi, and Apple Purée

Autumn Seasonal Soup "Recipe"

Slow Cooked Short Ribs and Celery Root Puree

An Italian Take on Pumpkin and Squash

Focaccia Croutons Are Tops
November 5, 2012
Wine Cork as Chopstick Rest

I walked into the kitchen to find my favorite wooden chopsticks drying on the counter. Ed had them resting on the cork from the wine we had with dinner. Brilliant! From now on, I'll grab a cork every time I grab chopsticks!

Do you save wine corks? Do you recycle them? Have secret uses for them? Please share in the comment section below!

A Champagne cork has a built-in groove for the chopsticks.

But, you can use any cork!

And, if you want to make a lasting set, you could trim a sliver off each cork with a serrated knife (watch your fingers) so the corks have a flat side. That would work even better. You might also choose corks from bottles of wine you've opened on special occasions to remember those events.

We've also cut corks in half on the diagonal to use as wedges to keep doors open at rental homes or to prevent tables from wobbling. I still recall the amazed look on a waiter's face the time we asked for a cork and a steak knife to solve their tippy table issue.

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Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

July 18, 2012
Smooth Top Cooktop Tips

We have an all electric kitchen. So when we replaced our range, we opted for a smooth top cooktop. These are far easier to clean and add usable surface to a small kitchen.

I’ve figured out a few tricks to have even less cleanup to do after I cook. When what I’m sautéing will spatter and make a mess, (like the Irish black & white pudding above), I put a half sheet pan over the unused burners. This keeps them clean so they are ready to use without grease around them that might burn.

You can see how much mess stayed off the area that was covered by the sheet pan.

That sheet pan, covered by a piece of parchment or waxed paper, also serves as counterspace as I cook.

One more tip is to use a larger pot than you think you need. Especially if you’re making one of those items the owners’ manuals warn about. My Bosch manual says, “Remove dry sugar, sugar syrup, tomato products and milk immediately with the razor blade scraper.” I use a big pan to try to keep those items in the pan and off the cooktop.

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Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

July 17, 2012