All stoves are built differently. Some are electrical, some use gas, and some were built 50 years ago, but NONE of them should be taken lightly. When turning on a gas stove, pay close attention to what’s happening.

Most stoves usually make a clicking sound when the gas is being “lit”. What’s supposed to happen next, as you might imagine, is that the flame comes out. When that happens, you’re good. The problem is that some stoves can be finicky, and a flame doesn’t always come right when you turn the dial.

This is problematic become although the flame isn’t coming, that “clicking sound” is still going, indicating that more gas is being injected. Many don’t realize this, and continue to hold the dial until the flame comes—only for the flame to be a lot larger than anticipated once it shows up.

This is a lot more dangerous than people realize. If you don’t see a flame coming up, that’s your cue to turn off the dial and try again in a minute. Don’t just keep going until it works—because that gas is still running.

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Though you might see some recipes that utilize the broiler for the last few minutes of cooking to make something crispy or caramelized, a broiler is such a fantastic tool that is highly underrated.

If you have an oven, you should be using your broiler a lot more often.

Vegetables

Whether you’re making a soup, a salsa, or just a side dish, you should try to broil your vegetables as much as you can. Most vegetables don’t need to be cooked for long to get an amazing flavor, and some browning never hurt anyone. Plus, with a broiler, you can have those vegetables perfectly cooked in half the time of regular roasting.

Meat

If you have really thin cuts of meat or even fish, why not use the broiler! The key is to have them thin, so they can cook all the way through. But when you do have a thin chicken cutlet or even a steak, your cooking time will be cut significantly, getting your dinner onto the table even faster. The one thing you should do is to make sure the meat is at room temperature so it will be evenly cooked under the broiler.

The post You Need to Use Your Oven Broiler More! appeared first on falafelandcaviar.com.

All stoves are built differently. Some are electrical, some use gas, and some were built 50 years ago, but NONE of them should be taken lightly. When turning on a gas stove, pay close attention to what’s happening.

Most stoves usually make a clicking sound when the gas is being “lit”. What’s supposed to happen next, as you might imagine, is that the flame comes out. When that happens, you’re good. The problem is that some stoves can be finicky, and a flame doesn’t always come right when you turn the dial.

This is problematic become although the flame isn’t coming, that “clicking sound” is still going, indicating that more gas is being injected. Many don’t realize this, and continue to hold the dial until the flame comes—only for the flame to be a lot larger than anticipated once it shows up.

This is a lot more dangerous than people realize. If you don’t see a flame coming up, that’s your cue to turn off the dial and try again in a minute. Don’t just keep going until it works—because that gas is still running.

View this post on Instagram

A post shared by Ona (@onacanggu)

The post Be Careful When Doing This In The Kitchen appeared first on falafelandcaviar.com.

Though you might see some recipes that utilize the broiler for the last few minutes of cooking to make something crispy or caramelized, a broiler is such a fantastic tool that is highly underrated.

If you have an oven, you should be using your broiler a lot more often.

Vegetables

Whether you’re making a soup, a salsa, or just a side dish, you should try to broil your vegetables as much as you can. Most vegetables don’t need to be cooked for long to get an amazing flavor, and some browning never hurt anyone. Plus, with a broiler, you can have those vegetables perfectly cooked in half the time of regular roasting.

Meat

If you have really thin cuts of meat or even fish, why not use the broiler! The key is to have them thin, so they can cook all the way through. But when you do have a thin chicken cutlet or even a steak, your cooking time will be cut significantly, getting your dinner onto the table even faster. The one thing you should do is to make sure the meat is at room temperature so it will be evenly cooked under the broiler.

The post You Need to Use Your Oven Broiler More! appeared first on falafelandcaviar.com.