Corn on the cob slow cooker recipes

A lot of different kitchen appliances have appeared recently. Not everyone knows how to operate it right away, although one cannot fail to recognize its enormous benefits and contribution to the comfort and time savings of housewives. And even in this technique, it turns out, there are certain techniques related to the preparation of familiar dishes. For example, such as boiled corn.

Perhaps the best treat for the last weeks of summer and early autumn is boiled corn. Yes, with butter, and a whole cob. You can buy ready-made corn on almost any street, there are small shops in any crowded place, and it’s not difficult to buy it in a supermarket. But there is one catch - store-bought corn, no matter how good the place where it was purchased, is never ideal. Just like the imagination described it above. But you can prepare just such an ideal one yourself and it may turn out even better! And we will be happy to tell you how to do it!

How to cook delicious corn on the cob in a slow cooker

Corn is probably as much a must-have product as watermelon and cantaloupe, which is a must-eat in the summer.

I found good strong cobs at the market. I usually boiled the corn in a saucepan and salted it about 10 minutes before cooking. This time I did it a little differently, in a slow cooker. I’ll tell you below how and how long I cooked it.

On a note:

Corn was prepared in a Redmond 4502 multicooker.

You can use already salted butter to serve the corn. It is prepared in advance from a softened product, adding coarse salt to the oil and perhaps even chopped herbs with your favorite spices. Then freeze.

Before buying heads of cabbage, you should try the grain to make sure it is soft and not make a mistake with the variety. Young raw grains should be very tender and sweet.

Best regards, Olga Kiklyar.

Cooking corn in a slow cooker

Cooking time: 1 hour 15 minutes

1. We clean the corn from leaves and fibers (“hair”).

2. If the cobs are large, cut them into several pieces.

3. Wash the removed leaves well and place them in the multicooker bowl.

4. Place corn cobs on top and fill with 1.5 liters of water. Close the multicooker, select the cooking mode and turn it on.

I have an old Polaris multicooker with a standard set of programs. I usually cook vegetables using the “Soup” setting. By default the time is set to 1 hour. I read in several sources that the cooking time for corn in a slow cooker can be from 15 to 40 minutes. Depends on maturity. But in my case, even 40 minutes was not enough, even though the cobs were not “oaky”.

5. After a while, check readiness. The grains seemed a little harsh to me, so I left it to cook some more. In the end it took 1 hour and 15 minutes.

6. Place the finished corn on a plate or board. Grease the top with butter and rub with salt to taste.

Have you tried corn yet this year? Write in the comments how you like to cook: boil or bake and what you serve it with.

Source

Corn for kids

Children are inherently big conservatives when it comes to food. If you have never cooked corn at home before, then persuading a picky little one to try a new dish will take a lot of time. The child will evaluate corn with great passion, so it is very important for mom to choose the right recipe.

We'll show you how to make corn:

sweet;
fragrant;
with a milky aftertaste.

Even the most capricious child will not be able to resist this dish. So, you will need:

young corn;
salt to taste (we recommend being careful with this ingredient - a pinch will be enough);
butter (about 2 tablespoons).

And, of course, don’t forget about the cooking water.

Soaked apples: health benefits and harms

The cooking scheme will seem extremely simple to experienced housewives:

thoroughly clean the heads of cabbage from debris;
rinse them without damaging the integrity of the grains;
do not throw away the leaves - they will be needed for cooking;
wash the leaves;
warm them up in the microwave;
Now you can start making a “sandwich” in a bowl - leaves/heads of corn/leaves;
arrange everything carefully so as not to leave gaps;
pour ice water into the multicooker bowl (it should barely cover the cobs);
crumble the butter into a bowl;
turn on the “Cooking” program (you can cook the dish in the “Soup” mode).

Set the half-hour interval on the display.

It is important not to salt the corn before serving it! In this case, the grains will be a little harsh - it’s unlikely that children will like this dish.

Free the finished product from the leaves and sprinkle with salt. For children, its amount can be reduced to a minimum.

How to cook corn in a slow cooker

And so let’s take a closer look at how to cook corn in a slow cooker. It is better to take cobs with white or light yellow grains. The bright color of the grain indicates the age of the corn, and it is better to take it young, it will be tastier.

The cobs are cleaned, washed and placed in a multicooker bowl, filled with cold (from the tap) water so as to cover the cobs. Do not salt the water, but you can add washed, peeled leaves.

Next, you should select the “Beans” program; if there is none, then the “Soup” mode will do. When the water boils, young corn is boiled for 15 minutes, and mature corn is cooked for about half an hour.

When the multicooker gives a signal that it is ready, remove the bowl along with the corn and drain the water. The heads of cabbage are laid out on a plate, sprinkled with salt and greased with butter. Or mix salt and butter and rub each cob with this mixture.

You can slightly change the cooking principle:

You can make corn with butter using the same recipe. The steps are the same, only by placing the corn wrapped in leaves, add butter cut into pieces on top. Cook in the “Cooking” or “Soup” mode for 30 minutes. Then the cobs are taken out and each one is greased with salt.

Step-by-step recipe with photos

How to cook corn in a slow cooker? I didn’t look for an answer, but decided to act. It's much easier and faster than the usual saucepan method. Sealing your multicooker bowl tightly can work wonders in just a few minutes.

Homemade boiled corn in a slow cooker is not only an excellent snack, but also an incomparable salad ingredient. We grow corn in our country house. Of course, it does not ripen as selectively as in the fields, but without “chemistry”.

In addition to a few ears of corn, we will need salt. We recommend using a coarse grind. It has a less pronounced salty taste than small ones.

The corn is peeled, but its “caftan” is not thrown away. We used it to line the bottom of the main multi-cooker bowl.

The cobs are stacked on top of the corn husks.

Next, water is poured into the multicooker bowl up to the 3 liter mark.

The bowl goes into the multicooker. The lid closes. The equipment is put into operation for 50 minutes in the “steaming” mode.

At the final whistle, the multicooker switches to the “keep warm” mode. Homemade corn simmers in the bowl for another 30-40 minutes.

After which the tender sunny beauty is served to the table for testing.

Boiled corn in the slow cooker was a success! Don't forget to salt your milk corn. I don’t know who came up with the idea of sprinkling hot corn with salt and eating it right away, but it’s incredibly tasty and satisfying.

Is it really possible to compare corn canned from a jar with homemade corn cooked in a slow cooker, grown in your garden?

Help yourself and enjoy a healthy afternoon snack in nature. On a sunny day, the sunny cob will appeal to everyone without exception.

Tips for choosing and cooking corn in a slow cooker

Everyone, both adults and children, prefers delicious boiled corn, so when the season comes, towards the end of summer, many rush for fresh young ears of corn to pamper their loved ones with new delicious recipes using this product. In this article we will try to provide as much information as possible about how long and how to properly cook different types of corn in a slow cooker, and at the same time serve it in a delicious way.
Corn grains are a real storehouse of important and necessary minerals for the human body: calcium salts, potassium, iron, magnesium, phosphorus, as well as vitamins B, E, PP, ascorbic acid, chlorine compounds, copper, sulfur, selenium, arsenic, gold and etc. – 26 elements in total. Corn protein contains amino acids that are important for the body, such as lysine and tiptophan, which are not independently synthesized in the body.

Features of the vegetable

Beneficial features:

Corn contains many vitamins: E, D, PP, group B, ascorbic acid. It is not deprived of minerals: salts of phosphorus, potassium, calcium, copper. Corn protein also contains essential amino acids. If you want to cleanse the body of toxins, waste or radionuclides, or slow down the aging of the body, you need to include corn in your diet.
People prone to allergies; Those suffering from pathologies of the gastrointestinal tract and diabetes can also consume this delicacy - it will ease the course of the disease.
Many people are afraid of high cholesterol like hell. But you don’t have to worry about this if you regularly eat this cereal.
Diseases of the central nervous system will bypass corn lovers, as it contains many B vitamins, which provide nutrition to nerve cells.
Arthritis, arthrosis - you can forget about them by eating corn. The pain won't come back.
Young people include corn in their diets, as it triggers metabolic processes in the body and promotes fat burning. And as a result, the tone increases, the protective system works better.
Obesity can disappear if you periodically consume this product. Appetite decreases, and the body quickly becomes full.
Young cobs are especially useful for older people: they are well absorbed by the body and help improve vision.

In addition to the internal effect on the body, the product can also act externally: experienced housewives use corn flour as a cosmetic. Not everyone can eat corn. Use caution in case of poor appetite, increased blood clotting, or low body weight.

Useful properties of the product

Corn that is harvested later is often found to be overripe and hard.

Which one is better to choose?

Cobs with milky white or light yellow grains are most suitable for cooking. The bright yellow color indicates the age of the cob: the brighter it is, the older the corn. Please note that the grains should be slightly soft, but at the same time be elastic, of the same size and located tightly to each other.

If you want to cook corn quickly and conveniently, you can cook it using a multicooker; the “Steaming” mode is suitable for cooking; this is the same principle as a double boiler, this will make it juicier and softer. Let's look at how to cook young corn in a slow cooker step by step:

Cooking with leaves

How to cook corn on the cob in a slow cooker in an unusual way? Try an option that has already been loved by many housewives.

Before cooking, carefully peel the cobs (as in the photo). You won't need the fibrous tendrils, but the leaves:

rinse thoroughly under running water;
place on a paper napkin to absorb excess water;
leave until completely dry.

Now let's begin the cooking process itself:

warm the leaves in the microwave (10 seconds will be enough);
cover the bottom of the bowl with leaves so that it does not show through;
carefully place the corn (for this recipe, take small cobs - they will turn out tastier);
cover them with the remaining leaves (according to the recipe, they should form something like a lid);
Fill the resulting “sandwich” with ice water (it should slightly cover the corn);
The “Vegetables”, “Beans”, “Steam” modes are ideal for cooking;
set the time - 25 minutes;
close the lid;
wait.

The finished dish goes well with two additives:

Housewives claim that it turns out tastier and healthier.

Homemade recipes and their photos

We invite you to familiarize yourself with the methods of preparing boiled corn and photos of this process.

In water

Cooking:

For a couple

To cook using this method, you will need an additional device - a steamer rack. This is exactly what we will cook in. It won't take you much time. Number of products:

Preparation:

You will learn how to cook delicious steamed corn in a slow cooker here.

Watch a video on how to steam corn:

Cooking in leaves

What do we need:

Cooking method:

How to boil it correctly if it is young?

How long does it take to cook a hard cereal?

Preparing for cooking

The preparatory process has its own subtleties, however, it is not at all difficult to comprehend and apply them.

The grains will soften after sitting in cool water for several hours. Next, you need to wash the cob and remove the leaves.
For quick cooking, you need to cook the cobs of approximately the same size. If the corn is too big, you can break it in half.
The product may become tasteless and hard if overripe. This can be prevented if the corn is cleared of leaves, cut in half and filled with water and milk (1:1). You need to leave for 4 hours, cook like regular corn.
The younger the cob, the less you need to cook it - follow this rule.
Typically, young corn loses flavor if it is overcooked. Don't deprive yourself of pleasure!
Utensils play a big role in cooking. You need thick walls and a tightly closed lid.
Salt should be added immediately before eating. Never during cooking - this will affect the softness of the corn. The cobs should be eaten immediately after cooking - after some time they lose their juiciness and softness.

There are no special tricks for steaming corn in a slow cooker . The main thing is to find a recipe you like. Cobs can be cooked in foil with sauces.

So, let's begin.

How is it eaten?

The simplest and most original way to use it is as follows:

What can you serve with?

You will find even more recipes for preparing delicious corn dishes in a slow cooker in a separate article.

Myths and truths about corn:

Now you know how to cook boiled corn at home in different multicookers and have taken note of several healthy and tasty cooking options. Be sure to delight your family and guests with this delicious summer dish.

If you find an error, please select a piece of text and press Ctrl+Enter.

Source

Ingredients:

Corn cobs	- 4 things.
Salt	- taste

How to cook

Step 1

First you need to prepare the vegetable for further heat treatment. Carefully remove the leaves and remove all hairs from the surface of the cob.

Step 2

Now pour water into the multicooker bowl. For this number of cobs you will need about a liter of cold water.

Step 3

Place a special plastic pan designed for steaming on top of the bowl.

Wash the cobs and cut each of them into several pieces, place them on the bottom of the mold. Close the multicooker, select the “Steam” mode, set the cooking duration to 1 hour. This time you can devote yourself to other things.

Step 4

After the specified time has passed, open the multicooker, then carefully remove the vegetables from the pan. Place the cobs on a plate and rub them well with salt. Serve the aromatic dish to the table. Now you can enjoy the incomparable taste of boiled corn.

See another version of this dish:

How to cook corn in a Redmond slow cooker - 3 simple recipes

conclusions

Steamed corn is a delicious dish that absolutely everyone will love. It can be eaten while losing weight or served on a holiday table. It is quite filling, but not excessively high in calories, and is also rich in nutrients that are not lost during heat treatment of the product. Boiled corn will appeal to absolutely everyone, because it can be prepared in various ways.

How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.

How to steam corn in a slow cooker?

There is hardly a single person who would argue that vegetables or grains, such as corn, are incredibly healthy during harvest time. All the vitamins with which the fruit has been enriched for so long have finally come together and are still stored in the picked fruit. Our task is to prevent them from escaping and prepare it as quickly as possible. But this also needs to be done correctly, so that during the cooking process they are preserved to the maximum, and so that the end result is tasty and juicy, and not a strange rubbery mass.

Steaming is great for this. This method of preparation is indeed very popular and is highly valued for the fact that the product does not release its juices and nutrients into the water, as during cooking, and thus retains the maximum usefulness in itself. In addition, the product turns out to be very juicy, aromatic and tender - just a dream, isn’t it? Of course, there are pitfalls here. For example, the fact that a product is cooked by steaming, as a rule, takes a little longer, and installing pots so that the water is constantly boiling and there is steam is not particularly convenient. Everything constantly tries to go wrong and in the end the process is painful, not allowing you to relax and leave it to yourself. And it is in this case that a multicooker becomes an indispensable assistant.

Almost every multicooker has a steam cooking mode and it does it very conveniently - you just need to install everything, close it and you can forget about the difficulties of cooking - everything will cook as it should on its own, a real lifesaver!

This recipe has received many recommendations and describes the finished product as “the best option”, “the juiciest corn” and other praiseworthy comments. By following this detailed step-by-step recipe, you will probably be able to prepare healthy and very tasty corn the first time, which your loved ones will definitely appreciate. And no risks like when buying on the street!

· young corn on the cob of small size - 3-4 pieces;

Juicy corn

How to make steamed corn in a Redmond multicooker turn out juicy? It's simple: cook it in foil. Then all the juice will remain inside. Shall we try?

Compound:

3-4 corn cobs;
1 tbsp. l. olive oils;
3 tbsp. filtered water;
salt;
black pepper.

Preparation:

Clean the corn cobs and remove the hairs.
Cut the foil into squares. Their diameter should be equal to the length of the corn head. The cobs can be broken into several pieces.
Let's unfold the foil.
Place the cobs in the middle.
Using a pastry brush, brush the corn with olive oil.
Rub with spices and salt.
Wrap the heads of cabbage in foil. We will make a seam in the center at the top. The main thing is that the foil does not unfold during steam treatment.
Pour water into the multicooker container.
Place a container on the appliance intended for steaming.
Place the heads of corn in foil on it.
Let's close the device. Let's turn on the "Steam" mode.
Cook for 30-40 minutes.

How to cook corn in a slow cooker in water - a classic recipe

Boiling corn in water is a much more familiar process; many have probably already done this and know perfectly well how to cook corn boiled in water perfectly. However, when it comes to cooking in a slow cooker, some people are a bit confused. Is the cooking process and time different? What are the specifics of cooking in this particular way? What needs to be changed in the usual recipe?

In this step-by-step recipe, we will be happy to dispel all your doubts and uncertainty and tell you in detail how to do it correctly so that it turns out tasty and healthy, even the first time. Even a complete beginner can cook according to these instructions!

· small young corn on the cob - 4-5 pieces (depending on the capacity of your multicooker, it is better not to overload the bowl);

· table salt - to taste;

· unsalted butter – 1 teaspoon per cob;

· clean water at room temperature – 4-4.5 glasses.

Step 1. First of all, you need, of course, to peel the cob. Ideally, it is better to use fresh country corn, which you are confident in and can rest assured that it has not been sprayed with any chemicals. There is no need to wash such corn; you just need to cut off the green leaves and carefully remove the core. For convenience, you can also cut the cobs into smaller ones.

Again, we strongly advise against using salt. You can grate ready-made cobs with it absolutely without any problems - it will be even better for the taste. In the case of cooking, you just need to be sure that the grains are not damaged in any way and will retain the precious juices inside.

Step 2. Carefully place the cobs in the multicooker bowl and try to distribute them as evenly as possible - the water in the multicooker can only be poured to one certain level, and for us it is important that the corn is completely covered with a layer of water.

Gradually pour water on top of the laid cobs. Under no circumstances should you pour it beyond the limit line, but don’t worry too much if you can’t completely cover all the cobs - after all, you can simply cook everything in two batches - it will even seem much more convenient and easier for you.

Step 3. Now, cover the multicooker with a lid and lock it. You need to turn on the mode for legumes or grains. If you don't have one, you can use the soup mode. The water will need to be brought to a boil, this will take about 10 minutes. Then, cooking will depend on the maturity of the corn and the size of the cobs. If they are very tender and young, everything will be cooked perfectly in 15 minutes. However, more mature, large and hard fruits will require more time - 25 minutes to half an hour. During this time, everything will definitely be prepared in the best possible way.

Rules and features of using a pressure cooker

Thanks to the pressure cooker, even slightly stale corn can be cooked in just 15 minutes. Particular attention should be paid to how much salt is used. If you overdo it with a component, you won’t be able to “wash it off”. To avoid this problem, it is recommended to prepare the dish using corn leaves that have been washed and heated in the oven (they absorb all excess).

The manipulation itself is very simple and even when using basic models from Redmond and other leaders in the field, it looks like this:

We line the bottom of the bowl in the pressure cooker with pre-prepared leaves (it’s better if they are young and green) and fill with lightly salted water. Next, lay out the cobs as tightly as possible. There is no need to worry that they will not cook; if the grains are packed tightly, on the contrary, they will only be more tender.
This time fill the mixture with water without adding salt. Place green leaves on top again and add salt. Be sure to make sure that the water is not above the limits indicated on the pressure cooker, otherwise an explosion may occur.
Close the lid of the machine and set the timer for 15 minutes, no matter how long the corn has been sitting or how dense its cobs are.
After the specified time, turn off the device. If you have any doubts about the speed of preparation of the product, let it sit in the water for another 10-15 minutes. But usually a quarter of an hour in a Redmond, Philips, Tefal and other analogues pressure cooker is quite enough.

Practice shows that the use of these devices allows you to preserve the maximum amount of useful components in corn, in contrast to boiling the cobs in a pan, which leads to the release of substances into the water. The main thing is not to overuse salt when boiling the cobs. This can cause water retention in the body, which leads to weight gain.

How to cook corn on the cob in a slow cooker

Another interesting method, which, however, is not familiar to everyone, is boiling corn directly on the cob without peeling it from the leaves. Or at least it seems that without cleaning...

It's no secret that the foliage of any plant has its own specific taste. In some plants it is pleasant, in others not so much. But here’s an amazing thing: when cooked, the foliage of corn perfectly harmonizes with the taste of the grains themselves and, in addition, perfectly opens the corn, causing it to cook in a kind of “coat”. Thus, water does not move much between the fruits and the cobs are cooked as if in “their own juice.”

What can we say about the presentation - this is the most enjoyable part. After all, the bright yellow cobs wrapped in a green leaf look so summery, as if they had just been mowed from the garden and immediately served to the table. In a word, the experiment is very interesting and we strongly recommend that you try it - guests or just household members - everyone will be pleasantly surprised by such an innovation.

· young corn on the cob, unpeeled – 3-4 pieces;

· clean water at room temperature – 4 glasses;

· table salt - to taste;

· fresh garlic – 1-2 cloves;

· butter – 1 teaspoon per cob.

Step 1. In this recipe for peeling the cobs, we will have to get especially clever. The foliage that we still use in the future must be cut off very carefully, maintaining its shape, so that later we can easily “put it back on”, like a special fur coat.

The rest - the fibers, the core, small leaves that have escaped from the main ones that have already been cut - all this needs to be removed and the cob should be lightly rinsed. And then, “dress” it in foliage again.

Step 2. Carefully place the prepared cobs into the multicooker bowl so that the leaves are secured around the cob and do not come off during cooking, and also so that the water can completely cover the cobs without going over the level set by the limit line.

Step 3. Gradually, one by one, pour glasses of water into the multicooker and constantly monitor the water level so that it does not cross the line. The cobs can be “tamped” a little so that the water covers them completely. Now, cut the previously peeled garlic cloves into 2-3 smaller pieces and place them in water in different places. This product is optional, but it will add even more personality and flavor to your dish. Close the multicooker lid and set the cooking mode for grains, legumes or soup. Set aside about 10 minutes for the water to boil. After this, cook the cobs for another 20-30 minutes, depending on how large and ripe the grains are.

Carefully remove the finished cobs with a slotted spoon or drain the water, powder with salt and grease generously with butter. Serve alongside the foliage and can be garnished with herbs or a vegetable salad for added brightness. Bon appetit!

Sanitary and hygienic conditions for preparing food products

Cooking food requires careful implementation of sanitary and hygienic rules and impeccable accuracy. The cause of food poisoning and gastrointestinal pathologies, as a rule, is not only poor-quality products, but also the unhygienic condition of the kitchen premises, kitchen utensils and equipment, sloppiness and negligence that occur during food preparation. Flies, mice, cockroaches, and rats are the source of most infectious diseases.

Thorough and daily tidying of the kitchen and common areas is important both in an individual and especially in a communal apartment.

Preliminary preparation of products should be carried out no less thoroughly than boiling or frying. All initial processing processes (washing, crumbling of products) must be carried out in such a way as to protect the food as much as possible from the penetration of pathogenic microbes.

Unprocessed meat, even if very good quality and fresh, can be inhabited by microorganisms, and therefore should never be stored in direct contact with other foods, especially cooked foods. In all situations, especially when meat is purchased at the market, it must be thoroughly boiled or fried

The board and knife that were used to cut raw meat should be thoroughly washed with hot water. Do not touch other foods until you have washed the hands that were used to cut raw meat. It is most reliable to have a special knife and board for cutting raw meat. If the meat grinder was completely clean, it should be doused with boiling water before use.

Microorganisms are especially easy to grow in minced meat and fish. For this reason, it is advisable to prepare the minced meat right before preparing the dish.

Unprocessed meat can be stored in a cellar or freezer, but storing minced meat is not recommended. All dishes made from minced meat (rolls, cutlets, zrazy, meatballs, meatballs) must be well fried or boiled, so that the juice is clear when cut.

During the initial cutting, raw fish should be washed with water: first, before removing scales and cutting, next time, extremely thoroughly, after gutting is completed.

Broth or soup cooked for several days must not only be heated, but also boiled every day.

Dill, green salad, onions, parsley and such fruits and vegetables that are most often used for raw salads should be rinsed especially thoroughly and repeatedly in drinking running water. If the salad is intended for a child, then vegetables, fruits and herbs should be washed several times and only with boiled water.

For optimal preservation of vitamin C, vegetable products should be cooked in an aluminum or enamel pan, put them in boiling water and cook at a low boil until tender, and cover the container well with a lid.

When cooking borscht, soups, cabbage soup, you first need to prepare the broth and then add the vegetables, and not all at once, but taking into account the required cooking time for any type of vegetable; for example, beets - before potatoes.

Vegetables should only be cut and peeled immediately before consumption or cooking.

Vitamin C is most abundant in the outer layer of potatoes; therefore, when peeling them, the peel should be cut off in a thin layer, and it is advisable to boil it in the peel and remove the peel from the boiled potatoes. If raw potatoes are peeled, they should not be kept for long, especially chopped and in water, as this will cause them to lose some of their vitamin C and mineral salts.

Likewise, other vegetables should not be kept peeled.

Peeled potatoes are placed in water to prevent them from darkening. Peeled vegetables do not need this.

We must not forget that baking soda destroys vitamins C and B1, so when cooking vegetable products you should not add soda. Carotene is destroyed by adding acids to food; Therefore, the rule is to add vinegar to a salad or vinaigrette only before eating.

The remaining fat in the frying pan should be poured into a special pan, and the frying pan should be washed with hot water. Many housewives think that it is not necessary to clean the frying pan after use, since there is still grease on it. This is, of course, wrong: not only fat remains, but also burnt small parts of food, which can spoil the fried foods next time.

The napkins used to remove the utensils from the heat must be clean; it is recommended that they be changed and washed more often.

Dairy products should never be left open; they should be covered with clean paper or gauze.

Heated dishes are first covered with clean gauze or a towel, and as they cool, cover them with a lid. By and large, it is preferable to store food not under a lid, but under a light, neat cloth.

Most suitable for use in the kitchen are ready-made washcloths made from leftover parchment paper. Such washcloths are inexpensive and are thrown away after use. Usual dish brushes and washcloths need to be boiled with baking soda more often.

It is easier and more hygienic to wash utensils immediately after use.