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Space Heater Round-Up: AHAM’s Expert Advice, All in One Place

Winter is coming, and it’s time to start thinking about how you’re going to fend off those seasonal chills. To help you prepare, here’s the best of our expert advice on portable electric heaters.

These key questions will help you choose the portable heater that works best for you:

  • Will you be using the heater for temporary personal heat or to keep a room steadily warm?
  • Do you need instant heat, or can the heat be generated gradually?
  • What’s your noise tolerance?

Learn about the types of heaters available –

  • Panel heaters can be wall-mounted or freestanding, and may include fans.
  • Radiant heaters generate warmth by heating oil within the unit, though the oil doesn’t need to be refilled.
  • Fan heaters distribute heat from an element using a fan.
  • Ceramic heaters use a ceramic heating element and may also use a fan to spread heat.
  • Infrared heaters generate heat from a surface within the heater. The heat is emitted in the form of infrared energy.

What features do you need? Today you can easily find heaters with the following:

  • A thermostat to keep the heat at a steady temperature. Some models offer a digital setting.
  • Oscillation to distribute heat
  • Adjustable fan speeds

And finally, no matter what type of heater you end up with, AHAM recommends these safety tips:

  • Read the manufacturer’s instructions and warning labels before using your portable electric heater.
  • DO NOT leave operating heater unattended and always unplug heater when not in use.
  • DO NOT use your heater with a power strip or extension cord. Overheating of a power strip or extension cord could result in a fire.
  • String out cords on top of area rugs or carpeting. Placing anything, including furniture, on top of the cord may damage it.
  • Keep combustible materials, such as furniture, pillows, bedding, papers, clothes and curtains at least three feet from the front of the heater and away from the sides and rear. DO NOT block heater’s air intake or exhaust source.

Looking for further reading? We have more info on heaters here and here. You can learn more about heater safety – and order free safety brochures! – here.

Vacuum features, settings and technique: Expert advice

Vacuums are one of your go-to appliances as you strive to keep your home clear of dirt, dust, pet hair and allergens. There’s a good chance vacuuming is part of your daily or weekly routine. A 2013 global survey by AHAM member Electrolux found that 33% of respondents vacuumed 2-5 times per week, 13% vacuumed daily and 3% more than once a day.

How you vacuum, not just how much you vacuum, is an important factor as you strive to conquer household dust. The various settings and features incorporated into many vacuum models, combined with the proper technique, will help you maximize your vacuum’s ability to keep your home free from dust and dirt.

Features

The features vacuums offer vary, but adjustable height, “full-bag” sensors and variable motor speed are common. All of them affect your vacuum’s performance.

Adjustable height: Many models allow you to adjust the height of the vacuum as you clean different surfaces. But vacuum owners often don’t realize that a lower height setting doesn’t necessarily mean a deeper clean. “If it’s too low, it won’t clean properly,” says vacuum guru Tom Gasko, curator of the Vacuum Cleaner Museum in St. James, Missouri. So how do you know which height is right? “Recline the handle and start the vacuum in its highest position,” Gasko says. “Turn it one notch down until you hear the change in sound—it will become a deeper, throatier sound.” That sound means the brush is sweeping correctly. The team at BISSELL, an AHAM member, recommends a higher setting for thicker, plush carpets, and a lower height for low-pile carpet or bare floor.

Speed settings: Another common assumption is that high speed equals better cleaning. The appropriate speed depends on the surface you’re vacuuming. “If you’re cleaning an area rug, the high speed tends to bunch it under a nozzle,” Gasko says. “The lower speeds work better. Let’s say you have a woolen area rug. Don’t use high speed. You’ll drag the carpet and it will destroy the nap of the rug. Your draperies don’t need near the suction of the shag rug. On your sofa, it can tear the fabric.”

 

“Empty bag” indicator: A “full bag” indicator is great for telling you when it’s time to change the bag. “If that [indicator] window is three-quarters of the way full, that bag is three-quarters of the way through. If you’re vacuuming three rooms and you have a shedding dog, you might want to change the bag.” Bissell recommends emptying bagless vacuums frequently so they don’t overfill. This leads to fewer clogs and better performance. And check your brush, too: hair on the brush roll can decrease its effectiveness and cause stress on the vacuum’s belt. Clean the brush regularly for the best performance.

Attachments: Many vacuums come with a variety of attachments. Some of the more common are crevice tools, turbo brushes, extension wands and dusting brushes. “Use crevice tools and turbo brushes to vacuum upholstery and get in between cushions on the couch,” the BISSELL team says. “Use extension wands to reach dust on ceiling fans, cobwebs in high corners, etc. Dusting brushes can be used to reach around books and items on shelves. Gentle bristles won’t scratch delicate wood surfaces.”

Technique

When you vacuum, do pull back harder than you push? Many people naturally do. They’re unknowingly leaving dirt on the floor. Why?

“Vacuums are designed to be pushed at a specific speed,” Gasko says. “They’re to be propelled forward at 12 inches per second, backwards at six inches per second. Your backward pull has to be slower than your forward push.” Brushes on vacuums rotate forward, from the back to the front. “If you pull it back at half the speed, the brush has time to groom the carpet and sweep all the dirt out of the carpet because you’re going against the direction the brush turns.”

If your vacuum includes swivel, use it to reach those tight areas and corners, BISSELL recommends.

If you’re using a stick vacuum on a bare floor, it’s also a good idea to slow down and give your vacuum enough time to remove the dirt. “People think they can get through their kitchen in less than a minute,” Gasko says. “A bare floor doesn’t mean you can push the vacuum faster.” BISSELL recommends turning off the brush roll when vacuuming hard floors so that debris don’t scatter and brushes don’t damage delicate floors.

How you push the vacuum also matters. You may be using too much arm.

“People will stand and make star-shaped patterns with their arm,” Gasko says. “You’re supposed to hold the vacuum in your hand with your arm not bent.” He recommends walking forward at about 12 inches per second and backing up at half that speed for maximum dirt removal. “Make two passes, one forward and back, at the proper speed. Using your shoulder and elbow is inefficient, and your carpet will be cleaner.” Don’t go too fast, and be methodical in your pace when cleaning high-traffic areas of the home, BISSELL recommends.

Do you use a canister vacuum? If you tend to pull on the hose to get the canister to follow you around the room, there may be a better way. Proper technique involves wrapping the hose around the small of your back and holding it in your left hand. This will allow you to move the canister without pulling on the full length of the hose, Gasko says.

Are you cleaning drapes, furniture, shelves and other higher-up areas? BISSELL suggests cleaning those first, before you vacuum the floor. That way, if dust drifts from the higher spots, you’ll only have to vacuum the floor once.

On the Juice: What to consider before you buy a juicer

A juicer is sometimes the go-to appliance for people who are looking to add more fruits and vegetables to their diet. A quick search will turn up the websites of countless devotees who swear by juicing and credit it for dramatic health turnarounds.

If you are ready to jump into the world of juicing, there are countless models available across a broad price range. They might have different capacity, attachments or speeds. In general, juicers fall into one of three categories depending on the manner in which they extract juice from the fruits and vegetables. centrifugal, masticating and triturating.

While all three types are more than capable of filling your glass, they have different ways of getting there. Here’s a look at some of the pros and cons of each.

Centrifugal 

Pros: They’re easy to use and extract juice quickly. “Less than a minute in most cases,” says Garrick Dee, who runs the juicer review and recipe website Juicing With G. They also don’t require as much prep work, but Garrick recommends looking for one with a wide mouth to accommodate more produce.

Cons: Centrifugal juicers tend to be louder and, in Garrick’s opinion, don’t do as good of a job extracting juice from leafy greens.

Masticating

Pros: Masticating juicers do a good job on leafy greens, are quieter and produce a better yield than centrifugal juicers, Garrick says.

Cons: Juicing with a masticating juicer requires more prep time and takes longer, Garrick says. They also tend to cost more than centrifugal juicers.

Triturating

Pros: Triturating juicers, Garrick says, yield more juice from both fruits and vegetables because of an adjustable cap that controls back pressure. “They’re another great tool for leafy greens.”

Cons: They often are the most expensive option, and they take up a lot of space. They may require some hands-on assembly. “The twin gears have to be assembled in a specific order, so there is a learning curve involved,” Garrick says. And, more parts means more cleaning is involved.

What to consider when shopping

There are three broad questions you should consider when you’re looking for a juicer:

  1. How often will you use the machine?
  2. What type of produce are you juicing?
  3. How much are you willing to spend?

“If you’re juicing lots of leafy greens, you can go with a horizontal auger juicer,” Garrick says. “It won’t clog up like a vertical auger juicer. The pulp ejection port of a horizontal juicer is straight, so there’s very little risk of clogging, while a vertical juicer has an L-shaped port that can clog if you don’t chop fibrous greens like celery.” However, a vertical juicer might work well for you if you’re juicing more fruits, or an equal amount of fruits and vegetables, Garrick says.

Care 

Like any appliance, juicers need regular cleaning and care. “Make sure to wash it immediately after using it,” Garrick says. You might be able to put some parts in the dishwasher, but others may have to be washed by hand. Consult your juicer’s use and care manual for specific cleaning instructions.

Safety 

Dee suggests you look for a juicer with these safety features:

  • Locking arms: “Look for something with a locking arm that locks the blade, bowl and cover in place and will prevent the motor from starting when it isn’t locked,” Garrick says.
  • Overload protection: Some juicers include features that shut off the motor if there’s an overload.
  • Food pusher: “Make sure the juicer has a food pusher that pushes ingredients through the feed chute down to the blade or auger,” Garrick says. “The last thing you want is dangling your fingers in those areas.” 

Other routes to juice

Juicing has countless advocates who swear by its health benefits, and it is one way to add more fruits and vegetables to your diet. Other appliances can help put you on the road to healthier eating, too.

Vacuum away indoor and outdoor allergens

Autumn leaves

Allergies tend to grab our attention when the seasons change and symptoms rear their ugly heads. In the fall, tree pollen tends to get the blame for our respiratory misery. Other common allergens like dust mites can cause trouble all year long. Regardless of whether your allergy symptoms are seasonal, regular and proper vacuuming should be part of your allergy prevention strategy.

We have one piece of advice allergy sufferers might love: If possible, somebody who doesn’t have allergies should do the vacuuming. But these tips will help cut down on the amount of allergens in your home no matter who is behind the vacuum.

Use an effective filter: HEPA (high-efficiency particulate air) filters remove more than 99 percent of allergens with particles larger than .3 microns. They can be helpful in removing common allergens like dust mites and pollen. Micro-lined, two-ply vacuum cleaner bags will help prevent those dust particles from blowing back into the air.

Vacuum more than just the floor: Vacuum upholstered furniture, mattresses and drapes regularly. All can harbor allergens.

Don’t forget about the hard surfaces: Use a stick vacuum to remove pollen and dust mites that might have settled onto hard, non-carpeted surfaces.

Other appliances can help, too: Pollen comes out in the wash, and washing your clothes in hot water can remove dust mites. Your dehumidifier, air conditioner and room air cleaner can also help you get the upper hand on both outdoor and indoor allergens.

Storm preparation: How to keep frozen and refrigerated food safe

If you’re preparing for a major storm like Hurricane Irma, stocking up on enough food and water should be part of your plan. And it’s also essential to have a plan to keep your food safe to eat during and in the wake of the storm, especially if you lose power.

Eating food that hasn’t been stored properly can lead to a number of foodborne illnesses. Those can be serious under normal circumstances, but the potential lack of access to medical care during a severe storm makes avoiding illness even more important. Additionally, many foodborne illnesses can cause vomiting and diarrhea, which can lead to dehydration. The condition can quickly become life threatening if you don’t have access to sufficient water.

Hurricane season lasts into November, and winter storms blow in soon after. Be prepared to keep your food safe during any serious storm with these important safety tips from the Food and Drug Administration and Centers for Disease Control and Prevention:

  • Use a thermometer: Monitor the temperatures in your refrigerator and freezer. Refrigerators should be kept at between 34 and 40 degrees Fahrenheit, freezers at 0 degrees Fahrenheit. If the temperature in the freezer is 40 degrees Fahrenheit or lower, the food is safe to eat or refreeze. Any perishable foods that have been refrigerated and kept at temperatures above 40 degrees Fahrenheit for more than two hours should be thrown away. Hint: Look for a thermometer that sends the temperature directly to your mobile device or can be monitored remotely. Otherwise, don’t open the door to check the temperature until the power is back on.
  • Make and store ice: If your freezer can make ice, make as much as you can starting days before the storm is set to arrive. You can use the ice to help keep the food cool if you lose power, or use it in a cooler. You may also freeze containers of water. The ice will help keep food in the freezer cold, and you may also drink the water when it melts if your water supply is cut off. Tip: Buy dry or block ice to keep the refrigerator cold for extended periods. Fifty pounds of dry ice keeps an 18-cubic-foot, fully stocked freezer cold for two days, according to FDA.
  • Move food to the freezer: Leftovers, milk, fresh meat and other foods that can be frozen should be moved from the refrigerator to the freezer. They’ll last longer if the power goes out.
  • Keep coolers handy (and the ice to fill them): Food will stay safe in refrigerators for about four hours after a power outage. Move them to ice-filled coolers if the power is off or is expected to be off for longer.
  • Keep refrigerator and freezer doors closed: Only open them when necessary when a power outage is a possibility, even if you haven’t lost power. This will help keep the temperatures in both down.
  • Keep the freezer full: A full freezer will keep food frozen for about 48 hours if it isn’t opened. That time is cut in half, to 24 hours, if the freezer is only half-full.

What to keep, what to toss

The CDC offers these tips to help you decide what is safe to eat and what should be discarded:

  • Any food that has come into contact with flood or storm water should be thrown away. This includes containers with screw caps, snap lids, crimped caps,twist caps, flip tops, snap-open, and home canned foods.
  • Throw away any food that has an unusual odor, color or texture.
  • Thawed food that still contains ice crystals may be eaten or refrozen.
  • Throw away any canned foods that are bulging, opened or damaged. Cans that have come into contact with flood or storm water should be washed in a solution of 1 cup bleach and 5 gallons of water.
  • Never use potentially contaminated water to wash dishes, brush your teeth, wash your hands, wash or prepare food or prepare baby formula.

Never rely on a food’s smell or taste to determine whether it’s safe to eat. When in doubt, throw it out.

Expert Dishwasher Tips to Make Your Dishes Shine

 

Over their more than 130-year history, dishwashers have radically altered the post-meal ritual of “doing the dishes.” Besides taking most of the work out of scrubbing and drying, dishwashers use far less water than it takes to do the work by hand. They also sanitize dishes and can even rinse away food allergens.

Loading and unloading the dishwasher is part of the kitchen routine, and many dishwasher users habitually select the same cycles and settings every time they wash the dishes. That’s okay if you generally wash the same number of dishes that require the same level of cleaning. But if your needs change—say you need to wash pots instead of dishes, or you’re cleaning up after a particularly messy meal—taking advantage of different cycles can help save you time, effort and energy. Your dishwasher can most likely handle most food-related messes — they’re tested to deal with the worst.

Navigating the seemingly endless options of dishwasher models and features can be daunting, and it helps to have a guide. We reached out to Carolyn Forte, Good Housekeeping’s director of home appliances, cleaning products and textiles and a longtime friend of AHAM, who has worked with hundreds of dishwashers over the course of her career.

Cycles

Most dishwashers come with a variety of cycles to allow you to adjust the level of wash depending on what you’re washing, and how much cleaning is needed.

  • Rinse: Appropriate for very light cleaning jobs
  • Quick: These may range from a half hour to about an hour, Forte says. They’re made to tackle lighter cleaning jobs.
  • Normal: For your day-to-day, average dish needs
  • Pots and pans: For larger, perhaps more heavily soiled cookware

On many models, you’ll also find specialized cycles, like anti-bacterial, sani-rinse and others.

Choosing the right cycle

Your use and care manual will offer a description of the capabilities of each cycle. “If you have lightly soiled dishes, normal or quick wash should be fine,” Forte says. “If you have stuff that’s baked or dried on or it’s after a normal meal, you should do an auto cycle. If you have really baked-on stuff or cookware, go for the pots and pans cycle. Know what you’re putting in and use the features to get the best clean.”

Racks

While you’ll still find plenty of models with two racks, some manufacturers have added third racks to handle certain types of dishes and flatware. “One area dishwashers have distinguished themselves is racks,” Forte says. “You’ll find folding racks, clips to hold plastic lids, special jets for water bottles. If you do wash those, they’re also very helpful.”

Smart and connected features

Like many other appliances, dishwashers are steadily incorporating smart and connected features that offer functions like remote operability and repair diagnosis. Forte has worked with models that allow users to start or stop the dishwasher with their mobile device, and others that report when something in they cycle has gone wrong, like a blocked spray arm. Some models offer leak alerts and may even shut off when a leak is detected. Voice controls are also arriving. “Were seeing dishwashers that are Alexa-enabled,” Forte says. “You can start and stop it remotely.”

Get the best wash

Now that you know about dishwasher features, it’s time to talk technique. How can you minimize the dishwasher headaches like dishes that don’t quite get clean, cups that flip over and collect water, and dishes being knocked around during the cycle? How you load the dishes matters. “Some people are meticulous, some don’t care,” Forte says. “You have to load it right. If the water can’t reach it, it won’t get clean. Look at what the manual recommends. Make sure nothing is blocking anything else.”

  • Pots and pans should go on the bottom, upside down, Forte says. “Make sure they aren’t blocking each other.
  • Bowls can go on the bottom or top.
  • Glasses should go on the top rack. “Rest them against the tines, don’t put them over the tines,” Forte says. “It can put spots on the glasses or stress the glass.”
  • Spoons should be placed alternately up and down in the flatware basket. If you have a grid over the basked, they can all be placed with the handles facing down.

More dishwashing tips

“Make sure you use enough detergent, but not more than you need,” Forte says. “If you have hard water, you might need more detergent.” And you might not have realized that your dishwasher needs to be cleaned once in a while, too. Clean the filter regularly to dislodge any food waste. Look for detergent specially made to clean dishwashers, and follow the instructions in your use and care manual.

Induction introduction: A primer on induction cooking

When induction cooking first hit the scene, induction was considered a high-end appliance feature. Now, with more models hitting the market, it’s within reach for just about anyone interested in making the switch to induction.

In case you want to give induction cooking a try without installing a full cooktop, portable, one-burner induction appliances or even hybrid surfaces are available.

While the percentage of electric surface cooking units and electric ranges that include induction is still relatively small, it has risen steadily in recent years. According to AHAM factory shipment data, 15 percent of electric surface units included induction in 2016, up from 8 percent in 2010.

The difference: Unlike gas and electric ranges, induction ranges use a magnetic field to transfer heat directly into the pan. Neither the burner nor the air around the burner are heated, meaning what you’re cooking heats up faster. But only the pan, and what’s in it, will get hot. Not having hot burners reduces the potential that nearby materials can ignite while cooking, according to the National Fire Prevention Association. Also, it’s unlikely that the burners will be accidentally turned on, since they won’t heat without the proper cookware on the burner, the NFPA says.

You may need to buy new cookware. Induction burners will only work with cookware made of magnetic metals, such as iron or stainless steel.

Hint: The cookware package will normally state which type of range the cookware can be used with—gas, electric or induction. Cookware with a flat bottom will get you the best results.

Induction also offers more precise temperature control. You can even cook delicate items like dairy or chocolate for long periods, without worrying about fluctuations in temperature. It will take some practice, though, as induction cooking gets you to your desired temperature faster than gas or electric. Water, for example, will boil in about half the time. You’ll need to get used to the faster heating times.

The design of induction ranges, and the fact that they don’t get hot during cooking, can also lend itself to easier cleaning. Since the burners don’t heat up, spills aren’t going to burn onto the cooktop. (Though gas and electric ovens are easy to clean, if you do it right.)

Thanks to AHAM member Viking Range for the information on induction cooking.

Food waste disposers: A better choice for your scraps

While nobody ever wants to waste food, it’s inevitable that you’ll sometimes have a few scraps left over. So, what’s wrong with tossing them in the trash?

Think about what happens when you throw away trash. It could sit in a bag on your property and act as a tasty treat for critters. After that, it most likely gets trucked to a municipal waste area and dropped into a landfill. It still doesn’t go away. Food waste, according to the EPA, makes up more than 20 percent of trash sent to landfills and incinerators. As it breaks down in landfills, that food waste emits methane, a harmful greenhouse gas.

Instead of throwing those scraps in the trash, put them down a food waste disposer. Food ground up and shredded by a food waste disposer ends up either at a wastewater treatment facility or your home’s septic system. Treatment plants with the capability can convert the methane gas into renewable energy, and the solid waste into fertilizer.

Cities like Philadelphia, Boston, Milwaukee and Tacoma, Wash. that have tracked the results of food waste disposer use in certain neighborhoods have reported reductions in food waste anywhere from 1.4 pounds to more than 4 pounds per household, per week. That also makes neighborhoods cleaner and can cut down on problems with rodents and other pests,

Now that you know some of the benefits, here’s some advice, courtesy of leading food waste disposer manufacturer InSinkErator, on how to best use your disposer:

Hold the shells: Food waste disposers have no taste for shellfish—not their shells, anyway. Never put clam shells, oyster shells, lobster shells or crab shells down a disposer.

Skip the fat: Never pour grease or fat down a food waste disposer or drain. You’ll risk clogging the pipes.

Use cold water: Always run cold water when you use your disposer. This allows the food residue to follow easily down the drain. Leave it on for 10-15 seconds after the waste is ground to ensure the best dispersal.  

Feed it in moderation: Food waste disposers are capable of handling most food waste, even chicken bones, celery and potato peels. However, you should avoid putting large amounts of food into the disposer at one time.

Keep it clean: Cleaning a disposer is easy. Try grinding several ice cubes, which will scour the grind chamber and shredder ring, and adding a quartered lemon to cover any odors.

Bring culture and creativity to the kitchen July 4th (Pt. 2)

Grilling on Independence Day is a tradition for many. And while the aroma of grilled food wafting through backyards and neighborhoods is a time-honored part of the July 4th experience, cooking outdoors isn’t always an option. The good news is you can still create plenty of culinary fireworks right in your kitchen. We talked with Chef Thomas J. “TJ” Delle Donne, assistant dean of culinary relations and special projects at Johnson and Wales University in Providence, Rhode Island, to get his insights on planning and executing a Fourth of July meal without the grill.

Choosing the Menu

In our last post, we looked at how to prepare traditional July 4th favorites like hot dogs, burgers and barbecue indoors. Delle Donne recommends looking at local cultural influences and ingredients to add a unique twist to your Independence Day celebration.

“We have a vast culture across the country,” Delle Donne says. “At any four corners of the U.S., we can find true, authentic flavors of other cultures.”

“If you’re from Rhode Island, you have a huge Italian and Portuguese influence,” Delle Donne says. “If you’re from down South, you’ll have a Latin American/Cuban influence. If you’re from Arizona, the Southwest, you’ll have a Mexican influence. It’s an American holiday, so we want to stay true to American traditions. But if you’re looking to entertain in a different way, celebrate those traditions as well.”

As you look for local ingredients, you may find you pick up some valuable cooking advice as well. “Get to know the farmers,” Delle Donne suggests. ““You can meet them at any farmers’ market. See what’s out there. Maybe you’ll do a red, white and blue potato salad, a fennel bowl. Sometimes, those farmers are cooks, too, and they can give you some awesome ideas.”

In the kitchen

There’s little you can do on the grill that you can’t do in the kitchen, Delle Donne says. “Grilling has a very unique definition,” he says. “You’re getting flavor and aromatic aspects from a source of fire that’s traditionally wood or charcoal. With a gas grill, you’re getting a radiant heat source and achieving a sear like you’d get in a pan. The effect you’re getting from a gas grill is a sear and a roast. It’s the same thing you have in your house.”

“Your broiler is radiant heat,” Delle Donne says. “It’s grilling upside down. If you think about it that way, you have the same appliance.”

Even outdoor standbys like beer can chicken can be cooked indoors. “Use a high-sided roasting pan and a mirepoix of vegetables to make a flavorful sauce,” Delle Donne says. “You can add some garlic and celery. You can probably get four chicken roasters in the roasting pan. You get the temperature high enough and you’ll have that nice, crispy chicken.”

You can recreate the appearance of grilled food indoors. “You can add grill marks by getting the oven hot enough and using the oven rack,” Delle Donne says. “You’re using your appliance as your grill substitute. The only thing you’re missing is the charcoal.”

The flavor of smoked vegetables can be brought inside as well. “If you have a good hood system in the house, you can smoke on the stove top. Smoked mushroom salad is delicious. You can smoke your sliced summer squash, your corn. I use a four-inch pan, use a steamer-type basket that fits in that pan, soak wood chips and use the perforated pan in that rack. Put it on the range in a low heat and let those wood chips smoke. Have good vents.” Delle Donne doesn’t recommend this technique for meats.

Planning

Plan your menu in advance, Delle Donne says. “I’m a big proponent of mise en place. It means ‘everything has its place, everything in its place,’” If the Fourth is on a Tuesday, spend your Sunday getting things together. Write the menu down. What do you need for each menu item? That’s where a lot of people go wrong. The menu drives everything.”

No grill? No Problem! How to do July 4th cooking in your kitchen (Part 1)

Grilling and the Fourth of July are as tightly wound together as Christmas and snow. But just as it doesn’t always snow on Christmas, sometimes grilling isn’t an option. Maybe it’s a rainy Fourth or you don’t have the outdoor space. Never fear! You can still satisfy your desire for patriotic, culinary summer classics right in your kitchen.

We spoke with chef Gabriel Ross, who teaches culinary fundamentals at

Chef Gabriel Ross

the Culinary Institute of America in New York. As a meat specialist who spent 15 years living in New York City apartments, he’s the perfect candidate to teach a crash course in celebrating America’s independence without a grill.
“July 4 is one of the busiest times of the year for the meat business,” Ross said. “The things people are thinking about are barbecue, like ribs, pulled pork or barbecue chicken. Those are the flavors we associate with the holiday. Those preparations can be accomplished inside.”

Just as with other big cooking holidays like Thanksgiving and Christmas, you’ll cut down on a lot of stress by preparing as much as possible in advance. Ross walked us through indoor preparation for a collection of July Fourth favorites:

Barbecue: You can get the same texture of traditional, slow-grilled barbecue chicken or ribs by slow-cooking meat in the oven, Ross says. “It’s harder to get that smoky flavor, but most people will slather it with barbecue sauce. The ribs are tender, the chicken is tender. It’s a pretty good approximation. Most people won’t be able to tell the difference, aside from the lack of grill marks.” Ross recommends cooking the meats covered at 275-300 degrees. “If you’re using St. Louis-style spare ribs, it could take 3-4 hours to get it nice and tender. Baby back ribs are a little leaner and cook faster. They might take only 1.5-2 hours. Once they’re tender, take them out, rub them down with your favorite sauce and throw them under the broiler.”

The slow cooking can be done 2-3 days before you’ll be eating the meats, Ross says. “Store them in your refrigerator, then take them out and blast them in a hot oven or under the broiler. Then you won’t have to spend the whole day cooking.”

Chicken: Chicken will cook faster than pork, Ross says. “I recommend dark meat because the white meat tends to dry out,” he says. “Breast meat tends to cook a lot faster.” Cover chicken legs or thighs and cook them slowly until they’re tender. “They usually only take 45 minutes to an hour,” Ross says. “They’re not going to be golden brown and crispy, but it’s just the first stage of cooking. You can put sauce on and put them back in the broiler and nobody will know the difference.”

Pulled pork: Pulled pork is a major time commitment. It’s typically cooked slowly over a charcoal fire for 6-8 hours. “It’s actually much easier to do inside, especially if you have a slow cooker.” Ross suggests using pork shoulder, picnic shoulder or pork butt. “Those cuts are great for pulled pork,” he says. “The pork butt or shoulder butt is the perfect size to fit in a large slow cooker. You can rub it down, put it in with a little bit of liquid, and cook it slowly until it’s falling apart. Then add your favorite sauce. You can cook it overnight, while you’re sleeping, and serve it right out of the slow cooker.”

Hot dogs: Ross’s New York City roots have made him a fan of the “dirty water” boiled hot dog, which is easy to prepare on your range. “If you want to do a bunch of dogs at the same time, put a pot of water on, add some salt to preserve flavor, keep the water right below boil. You can keep them there as long as you want.” Add sliced onions or beer to the water to add flavor. However, if you’re determined to replicate a grilled hot dog, consider cooking it on an indoor electric grill or a panini press. “Take the dogs, split them lengthwise, and put them on the grill. You’ll get the grill marks and crispy skin.” As a last resort, put the hot dogs under the broiler until they start to blister, Ross says.

Burgers: Attaining the outer crust that comes with a grilled burger is more challenging indoors, but still possible. “Whatever you’re cooking it in has to be very hot,” Ross says. “I recommend, if you have it, a cast-iron skillet. Preheat it until it’s smoking hot. Brown the burgers on both sides. If you want to cook it more, put it on a cookie sheet, in a hot oven until it’s done. You won’t get that smoky char, but you have a little more control and won’t have to deal with flareups or fire.” The faster you brown outside, the more moist the inside will be, Ross says. Make sure you cook ground beef until the center reaches at least 155 degrees Fahrenheit.

Shrimp: Here’s another summer favorite that can be prepared in advance. “A simple shrimp cocktail is easy and straightforward,” Ross says. But if you want grilled shrimp skewers, the broiler makes a fine substitute for the grill. “If you have a cast-iron skillet, you can do the shrimp on there. Get it nice and hot, kind of blister them on that cast iron.”

Vegetables: There’s still room for vegetables on this meat-centric holiday. “If I’m doing sausages or hot dogs, I like to do some peppers and onions to put on top.” Vegetables also make a great side dish on the Fourth. “A nice hot oven is a dream for preparing vegetables,” Ross says. “I’ll cut them into chunks, often with a little oil salt and pepper, put them in the oven until they start to color outside.” Ross is also partial to serving fennel alongside sausages, and roasted zucchini. “Go all the way up—most home ovens will go to 500 or 550,” Ross says. “A lot of people are afraid to do that. Keep an eye on it and know those vegetables will be done within 5-10 minutes. You have to turn them a couple of times.”

Dessert: Keep it simple, Ross recommends. “With all the heavy meats and other foods that go with the holiday, sometimes simple fresh fruit with whipped cream and a little poundcake or sweet biscuit is all you need.”

Ross has recently started to take advantage of the immersion circulator (also known as sous vide), which has given him an easier path to grilled meats. “I cook everything in the circulator,” he said. “I take it out of the bag, get a good hot fire, and basically just mark it up on the grill. It only takes a good minute or two to get grill marks.”

Clearly, a lack of a grill is no reason to skip that tasty, traditional Fourth of July cuisine. From your oven to your slow cooker, your appliances will give you the tools you need to cook up a memorable holiday meal.