Remodeling Your Kitchen Guide: Part Two - Inspiration, Features, & Layout

We’re back again ladies and gents to discuss the process of renovating your kitchen. This time we’re talking about inspiration, features and layout. Or, you can think of it as “Ooh shiny”, “what matters” and “how do I fit this in here?” 

Last time when we were discussing budgeting for your dream kitchen, we had you make a list of everything you wanted to do, and pare it down to what you could afford. Grab that list and take a look at it now.

Inspiration 

Depending on how specific you were, you might not need to consider your inspiration. You might already know exactly what you want the final product to look like, if that’s the case, great! Skip down to the next section. 

If you’re not that lucky, that’s ok. Head over to Pinterest or your local big box home improvement store and take a look at their magazines. You want to look around at the current trends and see what catches your attention. Put together either a board in your home or online of different things that appeal to you. 

Some great examples are here, here and here. 

You want to see if there is a unifying theme to what you want, and how it can all fit together in the space that you have.  This is the point when you might consider talking to any friends that do interior decorating, or just have a ‘flair’ for it, if you really can’t figure out what you want. 

Have you built a huge list of ideas? Are you contemplating paint colors? 

Yes? Alright, now we go back to that list. Take what you have put together and sort it into two different piles - “Now”  and “Later.” The now pile is everything that you can afford to do right now, or on the timetable that you’ve set. Later is everything that will come down the road.  If your budget only extends toward a new floor and ceiling lights, that’s fine. If it stretches the other way and you’re looking at redoing everything, that works too.  This step is meant to help you narrow your focus to what is doable, rather than fretting over say, what new cabinets you should install if those aren’t in the budget. 

Features 

Now we’re going to look at things in a different light. We’re looking at you and your family, and how you /use/ your kitchen. This section is for the people who intend to redo the whole space or rip out walls. 

Grab a new sheet of paper and a pen, because you’re doing some brainstorming. For all of our questions, substitute whoever in your family spends the most time there. 

Do you  do a lot of cooking from scratch? 

Do you entertain often in your kitchen? 

Do you dine out most of the time and want a kitchen that’s more for show than for serious cooking? 

Are you the busy family provider, with limited amounts of time to cook? 

Each of these is going to affect what you need for your kitchen.

If you’re the Serious Chef 

You’ll probably be focusing on the quality of your appliances, bright light, and easy to clean but super durable surfaces to work on. You want a kitchen where you can easily lay your hands on what you need, have the space to work and not have to worry about something breaking in the middle of a new dish. 

If you’re the Social Butterfly 

You’re going to want premium cabinets, lights, a large island to gather ‘round and a wine fridge. You want your kitchen to shine as much as you do while you’re hosting dinners and having people over. 

If you’re Family Provider

Your focus is going to be on durable, easy to clean cabinets and counters, as well as lots of counter space. You want to make cooking and clean up as easy as possible, since your life is already busy enough. 

If you’re the Occasional Cook

You’re going to want to go for stylish appliances that are within your budget, a versatile island and stylish cabinetry that won’t break the bank. You want it to look nice, even if you aren’t in there much. 

And if we’re wrong about these? If you want the big oven, even though you only cook occasionally, or you’re the family provider and you still want that wine fridge, no worries! These are just some ideas of where your focus might lie, not a concrete game plan. 

Layout

Last, but not least, take a look at your kitchen. Go in and look at just the walls and the floor. Where is everything? Can you see the shape of the room? Now consider what you have to add back in for it to work as a kitchen, and what you don’t want to change, or can’t change just yet. 

Are you keeping the walls where they are? Or do you plan to move them? Are you thinking about ripping out part of a wall to make room for a half-wall table?  What about the cabinets? Do you want to replace those? If so, do you want the layout the same as it is now, or do you plan to change things to make more room either for cabinets and counter space or for new, larger appliances? If you’re moving cabinets around, you might want to get a tape measure and some more paper to sketch out how much space you have to work with. 

Sinks and your dishwasher are up next. These are harder to move, but not impossible. You need to make sure that when you’re charting out a new kitchen plan that you take these into account because of that fact. 

Appliances are our last thing to consider. If you’re replacing the ones that you already have, you’ll need to make sure you have the measurements and that the ones you want are the same size. If you’re moving walls or cabinets, you still need to know how large they are so that you leave enough space in your design for them. Equally important is making sure that you note where your electrical outlets are on your chart so that they can be reached either for additional tools or for your appliances. 

Thanks for coming! We’ll see you next time when we talk about the DIY Timeline. 

If you have questions, comments or concerns, reach out to us on Facebook! We love to hear from you and what you have to say about the blog. 

Don’t forget, if one of your appliances isn’t working right, we want to help you keep your home up and running! You can click here to schedule an appointment or call us at (214 599-0055) to set one up.  We want to take care of all of our clients in Frisco and the surrounding areas.

What to Know BEFORE You get a Pressure Cooker

Guaranteed you’ve seen people talking about pressure cookers. We know, we posted about them just last week. Most people love them. They rave about how amazing they are and how they’ve changed their cooking habits because of it. But, what about the things they don’t talk about? Or if you’re looking at getting one and want to know more about them before you go all in and spend $200 on a tool that might just end up taking up space. We’re diving into what you need to know before you hit that shiny ‘buy now’ button.  

Before we dig in, just what is a pressure cooker? Sure there are tons of different name brands, and these days many of them have 3 billion different functions. A basic pressure cooker though, that is a pot with a lid that you can seal and lock into place. The pressure within the pot is controlled by one, or multiple, valves that trap steam inside the pot.  

If you want  to learn more about pressure canners and cookers and their history, check out this article over at Foodal. They go into how the pressure canner and cooker got started and why so many of us have stories of  them exploding. 

It takes time and a lot of research 

As with any new piece of equipment, it takes time to learn about it. Read the manual end to end, and then once more for safety’s sake.  The booklet that came with your pressure cooker is not only going to be your best friend, it’s also going to keep you safe. On top of that, finding what ways you  can use a pressure cooker for your family is going to be different than anyone else. Some people use them just to cook components for a meal, some people use them to cook the entire meal. Figuring that out is going to be a labor of love. (As many people have pointed out, make sure to have a backup meal and keep notes as you go. ) 

Things to try and figure out ahead of time:

What would you use it for most? 

Size- They come in everything from a 3 qt size to a 12 qt size. Consider the space in your kitchen as well as the space in your sink. (Nothing is worse than trying to clean a pot you can’t fit in your sink in the first place. 

Functions - What functions do you want on your pressure cooker? 

Brand- While we don’t normally suggest specific brands for small appliances, we know that people do have brand loyalty, and that some brands are more trustworthy than others. Consider this when you’re doing your research. 

There are many different brands out there, and you don’t want to waste money getting one that doesn’t fit your needs. 

It’s less a question of ‘can I cook it’ than ‘should I cook it’? 

The internet is full of curious, wonderful, inventive people. They’ve found all sorts of things that you can cook in a pressure cooker. The question comes down to should you. Will you like it, will it taste good? We don’t have all the answers. What we do know is that all sorts of things have been discovered to be possible and that it’s up to you to find out if they work for you and your family.

The ‘exploding pressure cooker’ has become  a thing of the past, mostly. 

We say it this way because there are two things that no amount of engineering can get rid of. 

1. Accidents happen. Distraction, clogged seals, overfull pot, all of these things can contribute to having a lid go flying. 

2. People have heirloom pots. You know the one that your great grandmother passed down? Yeah. They work great, but if you’re not paying attention, they are far more likely to go off than the more safety conscious ones of today. 

It will continue cooking even after you turn the heat off. 

As with all foods, unless you stick them into an ice bath immediately after removing them from the heat, they are going to keep cooking. This is especially true for pressure cookers, both of the stove variety and the electric variety due to the pressure. As Clotilde of CnZ points out, consider removing yours from the heat a few minutes before the recipe is officially done cooking. 

The cooking time doesn’t begin the minute you turn on the pot. 

Like cooking in the oven you have to let the pot reach the ideal temperature and pressure before the actual cooking time begins. It’s a small thing but one we wish we had known for our first cooking attempt. 

You don’t only clean the pot, you also need to keep the sealing components clean. 

It’s not enough to just wipe down the surface of the sealing components and be done. Today’s kettles are built so that if all of the pieces don’t align properly, the unit won’t pressurize at all. It’s a safety feature, but one that means you have to be very thorough in what you’re doing. 

You might not like it. 

Even after everything. All the researching, all the testing. You still might not like it as was the case for Rachel, the blogger of Feast and Farm. That’s ok! As she points out, there are other ways to cook fast meals and not lose out on the flavor. 

So, do you think that you’ll still get a pressure cooker? Let us know in the poll over on Facebook, we’d love to hear from you. Remember that if your larger appliances are giving you trouble, reach out and we’ll be happy to help. We want to help all of our clients in Dallas and surrounding areas to keep your homes running in tip top shape even during this chaotic time.

Green Bean And Chayote Squash Casserole With Fried Onion Strings

Recipe: Green Bean Chayote Squash Casserole with Fried Onion Strings

Welcome back ladies and gents!  This week's meal is one your blogger recent tried and wanted to share. It's a surprisingly rich dish,  while also being full of vegetables. This recipe is based on the one from The Texas Cowboy Kitchen by Grady Spears and June Naylor. This book is absolutely amazing. It's full of stunning photos and history on top of delicious recipes. 

There is one ingredient we don't expect everyone to be experienced with, and that's the chayote squash.  Check down in the notes for an explanation of what that is and how to prepare it. 

Ingredients

1 pound fresh green beans, ends trimmed

½ pound chayote squash, peeled, seeded and julienned strips need to be roughly the size of your green beans in both length and diameter. 

3 Tbsp Butter

2 Tbsp vegetable oil 

1 pound bacon, diced

1 cup diced red onion

1/3 cup unsalted butter

1/3 cup all purpose flour

1 3/4 cups heavy cream

1 2/3 cups grated asiago cheese

Kosher salt and freshly ground black pepper

Instructions

-Prepare the vegetables by blanching the green beans and chayote in a large pot of water for 5 minutes. Set them to the side in a colander after you've let them fully cool in the ice bath. 

-Meanwhile , butter a shallow 4 quart casserole or a 13 by 9 by 2 inch glass baking pan with butter and set aside. 

-Preheat your oven to 350*F . 

-Heat the oil in a large skillet over medium heat. Add the bacon, stirring as necessary to separate the pieces so they cook evenly. Drain the grease as it accumulates so the bacon won’t be swimming in grease.  -You won't need the grease later, so feel free to dispose of it.  

-When the bacon is half cooked, add the onion and continue to cook, stirring occasionally , until the bacon is done and the onion is soft. 

-Allow to cool  before you transfer to the buttered casserole dish. Set the mixture aside. 

-In a separate pan, heat the unsalted butter over medium heat until melted, but not bubbling. 

-Whisk the flour into the butter to create a roux, stirring constantly. Cook for several minutes until the roux becomes fragrant but does not brown. 

-Add the cream slowly but whisk steadily to prevent lumps. 

-Turn down the heat so that the sauce is simmering, not boiling, add salt and pepper and cook for about 5 minutes or until thickened. Put the green beans and chayote squash into the casserole dish and cover with white sauce. 

-Top with the grated cheese and place it in oven to bake for 20 to 25 minutes or until the mixture is bubbling. 

-Remove the casserole from the oven and top with the warm, crispy, fried onion strings. 

-Serve immediately. 

Notes: 

Chayote squash - The chayote squash can also be found under the name  the mirliton squash. Originally a Mesoamerican plant, the chayote squash is handled like a summer squash. While the fruit is what we use in this recipe, the  root, stem, seeds and leaves are all edible as well. The fruit is roughly pear shaped, growing between 10 to 20 cm long. It looks like a green pear, has flattened sections, coarse wrinkles, and green to white flesh. The flesh of the fruit is fairly bland and tastes like a cross between a potato and a cucumber. It's.. curious but still tasty.   

Blanching - Blanching is a pretty basic technique, but it's still really important to know. It can be done to preserve the color and texture of vegetables, to prep them well ahead of when you need to cook a meal or to prepare vegetables for freezing.  

What you'll need:  

A large bowl of  water 1/3 full of ice

A large slotted spoon

A large pot of water

-Bring your water to a boil over high heat . 

-Chop your vegetables so that they're uniform in size. This ensures even cooking and cooling. 

-In small batches add the vegetables to the water. Doing it this way keeps the water at a boil. Make sure that you don't  cover the pot with a lid.  

-After 30 seconds remove one piece and dip it into the ice bath, then taste for doneness. Repeat this stop every 30-60 seconds until the vegetable is cooked to your preference. Most vegetables will take between 2-5 minutes. 

-When the vegetables are done, quickly turn off the heat and using the slotted spoon transfer them to the ice bath to stop the cooking process. 

-When the vegetables are completely cool, remove them from the ice bath and  let them drain on paper towels. 

Crispy Fried Onions-  A quick and easy recipe for these is here. They turned out amazing and tasted so good on top of the casserole.  Just look at how amazing they look in the photo that Miss In The Kitchen did! They are absolutely drool-worthy.

Thank you very much for joining us this week! We hope you enjoy this post as much as we did, and please share your photos over on Facebook!  We'd love to see how your dishes turn out. 

If your stove isn't working right, or any of your appliances, please reach out to us.   We want to help keep your home running in tip top shape. You can click here to schedule an appointment or you can call us at  214-599-0055. We care about our clients in Carrolton and all of the surrounding areas.

Recipe modified from the one in The Texas Cowboy Kitchen. All rights belong to Grady Spears and June Naylor 

Go buy the book at Barnes & Noble, it’s most certainly worth it.

10 Surprising Accidents That Can Occur in Your Kitchen

We all know the common accidents that can happen in your kitchen, burns, cuts, falls, and fires. What about the uncommon ones though? Let’s go through some of the more surprising accidents that have happened within kitchens both personal and professional. We’re going to go on a path from the least dangerous to most. Fair warning, if you’re eating or have an active imagination but a weak stomach, you might not want to read this right now. 

Live Crabs! 

According to Insider, Iron Chef Mashaharu Morimoto  once lost a live crab in his kitchen for four months. Apparently the frustrated crustacean managed to escape from a drawer in the sushi area and scuttle away. It was found later, alive and well when they were moving and cleaning several refrigerators in the kitchen. 

Tipped over Oven 

Children and pets are inventive in the best of cases. Look away for two seconds and they can get into anything. Having your oven tip over due to a child or pet climbing into the door is unfortunately far more common than any of us want to admit. 

Shattered Pyrex 

Believe it or not, pyrex dishes can break. A personal story here! Your beloved blogger’s brother attempted to clean a pyrex dish and ended up shattering it instead. He filled it with water and placed it on an electric stove with two burners on. The idea was to boil the water to make it easier to scrub clean. After several minutes of heat applied in this manner,  the pyrex dish shattered, exploding shards everywhere and boiling water coating the stove, counters and floor. Sadly, the original idea was misunderstood. He was meant to add already boiling water to the dish, while it was sitting on the counter.  In his defense, he was only 10. 

Exploded Coffee Pot. 

Yup, during the research for our last post on how to clean coffee pots correctly, we found out that they can in fact explode. It looks so simple in the image to the left, but given the all metal design it can be surprisingly dangerous. While it’s not common for say drip or manual coffee makers, it is possible for ones that need to be used on a stove, such as a Moka pot or an old fashioned percolator. The blast produced by these has been known to give people concussions and break glass. 

Exploding Pressure Cooker 

Speaking of exploding, let’s talk pressure cookers. Unfortunately, there are people who don’t pay enough attention to directions when it comes to using these amazing tools. Or, it could just be that people get busy, or distracted by pets or small children. Both are viable answers. Either way, if you don’t pay enough attention to them, your pressure cooker can explode. The damage here can range from burning you and the people around you, to flat out explosion with the lid becoming implanted into your ceiling. Don’t believe us? Check out this Google search for ‘exploded pressure cooker.” 

Dancing + Utensils = Bleeding

Yup. We’ve all danced around in our kitchens while cooking, baking or decorating. Just make sure that if you do, you put down the things in your hands, or you might end up sending something flying at your friends or family.  (Your blogger still hasn’t gotten over an incident with a flying frozen water bottle.)

Magnets

We never would have thought of this one, but magnets apparently can be an issue. If your toddler is able to get their hands on two of them and swallow them, or your dog or cat for that matter, they can connect inside their bowels causing them to  trap and compress portions of the bowel wall. This can potentially lead to perforation, ischemia, sepsis and bowel obstructions. 

Everything prior to now was scary but would be survived, if they even resulted in injury.  These last three are questionable. Fortunately, they’re not something you’re likely to run into in your home kitchen. 

Again, we have to warn you that if you’re squeamish, you might want to come back at a later time.

Poor Construction

Three workers at a Church’s Chicken restaurant were sent to the hospital in 2016 for severe burns that required extensive surgeries and and skin grafts. Why? While at work a pit that was 5 feet deep opened in the floor underneath them and sent them tumbling down. A vat of boiling grease also fell in with them. 

Power Outages and Dry Ice

In 2012 a chef in Nashville was trapped in the walk-in refrigerator of his restaurant. He didn’t have his cell phone and he didn’t know that the emergency release on the door was broken. Earlier that same day the refrigerator had been filled with dry ice  due to a power outage. This meant that within the confined space, the fumes built up so quickly that he suffocated within minutes. 

Long sleeves

Yep, if you’ve worked in any type of a kitchen, you know that having trailing sleeves is a serious problem. Whether you’re getting sauce on your clothes, or tipping something over with them, they should always be rolled back. One woman learned this the hard way when her hand was pulled into a meat grinder. Fortunately her life was saved by one of her coworkers who rushed her to the hospital. 

Those are 10 strange and surprising accidents that can occur in a kitchen. It’s not meant to make you scared (after all, some of them can be amusing in retrospect) but instead to keep you aware of your surroundings when working in the kitchen.We hope that you found this post interesting and enlightening as well.  

If you have any questions or comments, feel free to post them below or over at our Facebook page. Alternatively, what are some of the weirdest mishaps you’ve had in your kitchen?

Remember, if something in your kitchen isn’t working right, the best thing is to have a technician come out and find what’s wrong. Whether it’s something as small as a light not working, or as large as a strange smell when you turn it on, set up an appointment and we’ll be happy to help. We want to help keep all of our clients in Allen and the surrounding areas safe.