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Fire Safety - Kitchen
10/8/2019 (Permalink)
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Fire damage restoration is our specialty. We are trusted experts in our field. We are here when you need us. Before that time comes we like to provide you with information to keep you and your loved ones away from harm. Some disasters can be prevented. SERVPRO of Winchester cares about the community we serve.
Grease fires - we’ve heard of them, maybe even experienced them, but what about them?
Well, first of all, they can happen to anyone. The most common reason a grease fire occurs is leaving a pan on the stove unattended with oil in it. The oil heats up, smokes and eventually catches fire. You don’t have to spill grease or have something else flammable nearby. Oil in a pan unattended, heating up past the smoking point, will get to the point it sets itself on fire.
Guess what, it’s happened to me and this may be a shocker to you but it was SILENT! No smoke alarm, nothing. Just flames shooting up out of my pan. I was fortunate because although I did also have something very flammable next to it (another no no) it didn’t ignite.
Enough about me. If this happens to you, you need to smother the fire and take the oxygen away. A metal cover or cookie sheet are good options for smothering the fire (glass will shatter from heat). You can also use salt or baking soda but only for a very small fire otherwise you will need large amounts to dump on and smother the fire. Flour and other items that seem like salt or baking soda are NOT the same and should not be used. It is also wise to have a special extinguisher in the kitchen for this type of fire. Be sure you know what you are using before spraying it, all extinguishers are not created equal. The best thing to do is pay attention and don’t leave the stove unattended and, of course, call the fire department if things are out of hand.
Ok, I’ve held out long enough. I can’t talk grease without thinking of bacon. If you are someone that likes bacon or cooks bacon for others that like bacon…I have a method for cooking bacon your bacon eaters will love!
At first I resisted this method because I thought it would soak up too much grease, yada, yada, yada. I’m here to tell you this method of frying bacon beats ALL other methods. I’ve never seen this method anywhere else (except my mother-in-laws kitchen). There’s no splatter, the bacon cooks evenly and it doesn’t curl up needing to be pressed to the pan. Perfect every time and easy. (I’ve never set this on fire.)
Here’s what you do.
- Open bacon package of your choosing just needs to be sliced first.
- Cover another plate with flour (amount depends on how much bacon you cook).
- I take scissors and cut the bacon in half so the strips are shorter (I like this a lot!!!).
- Dredge each piece in the flour (both sides of bacon should be covered with flour).
- Place bacon on frying pan (I prefer flat electric skillet, so grease can drain off).
- At about 325° the bacon will cook nice and even, flip after a few minutes when the bottom is browned.
- Remove from pan and place on a plate lined with paper towels to drain any excess grease.
- Store in fridge or enjoy immediately. You can even freeze it for quick use in the future. I just warm it up in the microwave when I need it.
There you go! Next time you cook something, remember to be attentive and not let the oil get too hot and if you use this recipe remember it was SERVPRO of Winchester that saved your bacon!