The meaning of a lovingly prepared home-cooked meal has not changed. In the heart of any person cooking food, whether for yourself or others, is the desire to provide great flavours and wholesome nourishment.Â
The delectable simplicity of a lightly seasoned, perfectly grilled tuna, beef, or any other steak can not be understated. The variety of plant and animal life given to us provides endless combinations to fill any belly with a spectrum of flavours.Â
As varied as our languages and traditions are our food. When travelling, the first thing we do is try the local nosh. Here in Aus, who makes the best meat pie? Mum, of course. I am old enough to remember a recipe card file. Mine was very messy.Â
Technology has given us digital cookbooks, and the internet has dropped all fears of any recipe. You can choose any global recipe, watch 5-6 videos, buy the ingredients, and test for success. What do you want to eat right now? You can make it tonight.Â
Before trucks delivered blocks of ice for your ice box at home, we’ve been adapting new technology to extend food life and freshness. Have you seen a next-gen high-tech Haier, LG, Samsung, or other-brand French door fridge? They excite me for the future. These appliances will be linked, programable, and remotely accessible. Your beverage, snack, or meal will be awaiting you.Â
Earlier in my life, I was a yacht builder. When I first saw under-counter appliances, I was blown away. My home has no standing fridge but plenty of additional counter space. My freezer and fridge are exactly where I need them. Not at the end of the kitchen. The number of steps I save far outweighs the effort and time it takes to reach into a drawer.Â
Small appliances are available if you live alone, in a small home, or want to save space. Build your kitchen for what you will use it most frequently for. Do you use an air-fryer, slow cooker, bread baker, or toaster oven more often? Then counter space is your buddy, and you can gain more by installing a smaller range with fewer burners.Â
A ventilation hood is the most important, simple machine you can include in your home. The volume of atomized oils, vapours, and heat that can be effectively evacuated and captured is impressive. The additional lighting over your cooking surface is great for seeing what you are burning because the smoke will be ducted out.Â
Most of the time I cook, it is on my grill outside. All the smells, fires, and failures are out there. The patio is easy to sweep and hose down. I am a messy cook, but I take maintaining a sanitary kitchen very seriously.Â
Harmful bacteria grow between 5 and 60c. The longer your food spends in that range, the more opportunity for bacteria. The more frequently your food passes through that range, by thawing, cooking, and refrigerating, the more opportunities for bacteria.Â
When cooling soups or food for storage, reach below 5c within 2 hours. Here is a pro tip; fill a zip lock bag with ice to place in large amounts of food to cool before refrigerating and save electricity. Happy cooking.
