June is National Safety Month, and it is the perfect time to do a quick review of easy ways to stay safe when you use appliances. From your kitchen to the laundry room, here are 10 appliance safety tips you can use in your home today!
Keep an eye on what’s cooking: Unattended cooking is the leading cause of cooking fires in the U.S. and Canada. Of course, this means watching what you cook is the best way to avoid cooking fires. Ask someone to take your place if you must step away.
Turn pot and pan handles in: This will make pots and pans more difficult for children to reach and prevent hot spills that can cause burns.
Keep a fire extinguisher or baking soda nearby when cooking: Both can extinguish a cooking fire. Keep the oven door shut to smother an oven or broiler fire. Smother grease or oil fires on the cooktop with another pan or lid. Never use water to extinguish cooking fires. Read AHAM’s Recipe for Safer Cooking.
Buy from reputable sources: Does your refrigerator water filter need to be replaced? How about a rechargeable battery for your cordless vacuum? Buy your replacements from reputable sources. It may be your best defense against counterfeit products that could put your health and safety at risk, and to ensure that the product continues to perform to the original manufacturer specification.
Keep your oven and range clean: This is another important way you can reduce the risk of cooking fires. Cleaning removes grease and food residue that could catch fire.
Use the correct microwave cooking times: While microwave food related fires are rare, overheating food can cause them. Use the correct cooking times when you are cooking or reheating food in your microwave and be sure to never place metal containing dishes or materials in your microwave.
Secure your portable appliance cords: Whether you are using them or storing them, don’t allow your portable appliance cords to dangle. Dangling cords create tripping and other injury risks.
Do not use portable appliances near the sink: Using your small appliances, such as hair dryers or blenders, near the sink can put you at risk for electric shock.
Clean your dryer lint trap: This can be a crucial step in preventing dryer fires. Clean the lint filter after every load of laundry. Have your exterior venting system cleaned according to manufacturers’ instructions, and clean lint from the rear of the dryer and around the drum as necessary.
Use portable heaters safely: This is probably the last thing on your mind in June, but if you use a portable electric heater to stay warm during the colder months, make sure it is certified by a national accredited testing laboratory. Never leave it unattended and keep anything combustible or flammable away from the heater. Get more portable electric heater safety tips here.
Are you thinking more about the indoor air you breathe? If you are, you aren’t alone. Awareness of indoor air quality has surged over the past few years, though for very different reasons. Millions across the country find their indoor air quality compromised by wildfire smoke every year. During the COVID-19 pandemic, air cleaners were held up as a main line of defense against illnesses spread by bacteria and viruses. Cooking’s effect on indoor air quality, and how cooking-related pollutantscan be reduced, has also been getting more attention. All cooking, whether done on gas, electric or induction cooking appliances, emits pollutants. An externally vented range hood may be the most effective way to minimize cooking-related pollution like grease, steam, smoke and odors.
Making sure you have proper ventilation should be part of your cooking process. But what if a range hood isn’t an option? While they are great tools for improving indoor air quality, installation and venting of a range hood can also involve significant costs and sometimes structural work. The good news is that there are still plenty of options available. While the solutions listed here aren’t all equal, they all will help improve your indoor air quality while you cook:
Downdraft ranges and cooktops: These appliances come with built-in ventilation that can capture grease, smoke and steam. Some, but not all, are externally vented. Others utilize a filter that removes pollutants before the air is recirculated back into your kitchen.
Over-the-range microwaves with built-in fans: If it’s time to replace your microwave, consider a model with a built-in fan. When installed above your range or cooktop, microwave fans filter and recirculate air. Many also can be converted to vent externally.
Ceiling fans: When combined with open windows, ceiling fans can help reduce pollutants while cooking by improving airflow.
Air cleaners: Many air cleaners are designed to remove cooking pollutants. Look for models with PM 2.5 CADR (Clean Air Delivery Rate). CADR is the value of clean air the air cleaner has been tested to deliver when looking at specific pollutants. PM 2.5 refers to particles 2.5 microns or less, the most common size of pollutants produced by cooking.
Beyond taking advantage of these appliances, home cooks can take a number of steps to improve their indoor air quality while cooking.
Make sure your entire cooking area, from the range to surrounding counters, is free of grease and food residue.
If you do have a ventilation hood or downdraft, turn it on before you start cooking and leave it on for at least 10 minutes after you finish cooking.
Whenever possible, open windows while cooking.
Take advantage of all the tools at your disposal to improve indoor air quality. For example, if you have a ceiling fan and microwave fan, use both, along with opening your window.
Match the ventilation settings to the type of cooking you will be doing. For example, if you are using multiple burners or cooking with high heat, set your ventilation hood or other ventilation appliance to the highest level.
Match the burner size to the size of the cookware, and don’t allow the flame to extend beyond the pan’s bottom surface.
When possible, cook on back burners, where ventilation from ventilation hoods or over-the-range microwaves will be more effective.
While inflation is beginning to ease a bit, Americans are still feeling the pinch of higher grocery prices. According to the U.S. Bureau of Labor Statistics (BLS), food prices rose 4.9 percent between July 2022 and July 2023, with groceries landing at 3.6 percent higher year-over-year. In the year prior, grocery prices were a whopping 7.4 percent higher year-over-year, with the sharpest increases in meat and seafood. Prices for kitchen staples like milk and eggs headed upward as well.
An NBC News analysis of Bureau of Labor Statistics (BLS) data showed that U.S. consumers are paying nearly 40% more for a basket of common grocery items — including eggs, chicken, milk and coffee — than they did the start of the COVID-19 pandemic.
In addition, food inflation is still running hotter than the overall inflation rate. The BLS food index was up 5.7% in July 2023 from the same time last year — steeper than the national inflation rate of 3%.
These stunning statistics leave many people looking for ways to get the most out of every dollar they spend on food. We’re here to tell you that one of the best ways to save money on food is to reduce the amount of food that’s wasted.
The Low-down on Food Waste
The amount of food you waste might surprise you. A 2020 study by researchers at Penn State University (and published in the American Journal of Agricultural Economics), estimated that the average American household wasted just over 30 percent of its food. That’s a lot of food being bought and not eaten. Food waste is also an environmental issue, as food waste sent to a landfill releases methane, a greenhouse gas, as it breaks down. Food waste accounts for 24% of trash sent to landfills, according to the U.S. Environmental Protection Agency.
Reducing food waste can be a challenge. Life happens. Leftovers get hidden behind something else in the refrigerator (effective refrigerator organization can take care of that), or you forget about fruit or vegetables in the crisper (out of sight, out of mind).
It’s time to put your appliances to work to help you cut food waste out of your life. Here are some options:
Blend the stems, ends, and stalks into a smoothie: The ends of carrots, celery and other vegetables that didn’t make it into the main dish can be used to add a little more nutrition to your next smoothie. Healthline recommends using parts of produce that aren’t traditionally consumed, like the tops of beets and carrots, and fruit and vegetable peels.
Make juice: A juicer makes it easy to make juice from fruits and vegetables that are about to go to waste. You can use your blender to make juice if you don’t have a juicer. Some blenders even have a “juice” setting. You may have to strain the mixture afterward if you want a thinner juice.
Cook up a pot of soup: You can make soup from any vegetable. Soup is an excellent way to use many leftover ingredients at once. And you can freeze leftover soup so it doesn’t go to waste.
Overnight oats: Get a jump on tomorrow’s breakfast. Any type of fruit can be used to make overnight oats in your refrigerator.
Potato peel chips: You thought those potato peels were destined for the trash or food waste disposer, but 20 minutes in the oven can turn them into a satisfying snack. Use a potato peeler instead of a knife so the peels aren’t too thick. This is a perfect way to get more out of what you have if you’ve recently made mashed potatoes or another recipe that didn’t use the peels.
Make bone broth: Use bones, skin and any leftover meat, fat, gristle or vegetable pieces to make a pot of bone broth. You’ll need your slow cooker or multi-cooker, and possibly your oven. Try this recipe from Old Time Farm. Bone broth is rich in nutrients and may have other health benefits.
Stay organized to reduce food waste: Keeping an organized refrigerator and freezer is another important step in reducing household food waste:
Store food in clear containers with labels showing the date it was put into the refrigerator or freezer.
Put older foods and opened foods up front.
Organize your refrigerator and make a meal plan before you shop.
Create “zones” in your freezer for different types of foods.
Freeze food in serving-sized portions.
Keep what you will be eating next easily accessible.
Even small steps to reduce food waste can really add up. Following are 5 tips from the Mayo Clinic Health System for ways to reduce food waste in the kitchen:
A food waste disposer, often called a ‘garbage disposal,’ can make cleaning up after a big meal or get-together a whole lot easier. These under-the-sink workhorses provide an environmentally friendly option for effortlessly disposing of food waste – waste that might otherwise go to the landfill.
According to the U.S. Food and Drug Administration (FDA), food waste is estimated to be between 30 and 40 percent of the food supply in the United States and is the biggest single contributor to municipal landfills. The top three groups of wasted foods are meat, poultry, and fish (41%); vegetables (17%); and dairy products (14%). Plus, when food ends up in landfills, it contributes to the third-largest source (17%) of human-induced methane emissions in the U.S.
While food waste disposers can handle a wide array of food scraps, they are not made for everything. Putting the wrong things down the disposer can damage the appliance and cause problems in your plumbing and/or sewer system. Food waste disposers can handle most types of food waste that are produced in a typical home, but they have different capabilities. Your disposer’s use-and-care manual is the best resource to learn what your model can and cannot grind.
Here are some tips from AHAM member InSinkErator for effectively using and maintaining a food waste disposer:
Avoid putting large amounts of food waste down the disposer at once. This can clog the drain.
Run cold water when using your disposer and continue to run it for a few minutes after grinding. This will ensure that the scraps flow properly through your plumbing.
Do not use hot water when grinding waste. You may run hot water through the disposer when it is not being used.
Never put shellfish shells down a food waste disposer.
Never put oil, grease fat down the food waste disposer. This can lead to clogged pipes.
Clean your food waste disposer every two weeks or as necessary by removing the sink baffle and cleaning the underside with a scouring pad. After you have put it back in the drain, put a mixture of ice cubes and lemon or lime wedges into the disposer and run the disposer while cold water is running.
Do notattempt to clear clogs with your fingers. Clogs are best handled with a plunger or plumber’s helper. Do not use chemicals to clear clogs. Call a plumber if necessary.
Water is a necessity, and whether or not you live in an area where the water supply is under stress, every drop counts. Making simple changes at home can quickly add up to big water savings, both in the short and long-term. That can benefit the planet and your water bill. Saving water at home starts with your appliances.
While you may be tempted to not run your appliances at all while trying to save energy and water, using your modern appliances is the more efficient option and will actually use less water than hand-washing dishes or clothes.
Follow these four easy tips to save water when you’re using your dishwasher, clothes washer and refrigerator:
1. Do full loads of laundry and dishes: If you have to do a wash or dishes and the clothes washer or dishwasher aren’t full, change the appliance’s settings to the appropriate-sized cycle to reduce the amount of water used. Load your dishwasher properly to maximize space.
2. Avoid pre-rinsing dishes: Pre-rinsing dishes can use up to 20 gallons of water before your dishwasher is even used, according to the U.S. Environmental Protection Agency. Compare that to a new ENERGY STAR® dishwasher, which only uses about five gallons of water per cycle. Scrape any food scraps left on plates into the garbage or food waste disposer, and put the dish straight into the dishwasher without rinsing. The dishwasher will do the rest of the work. Modern dishwashers use sensors and powerful jets to direct water where it needs to go.
3. Use your refrigerator to defrost frozen foods overnight: This eliminates the need to use water to defrost frozen food. On average, running the water in your kitchen sink uses 2.2 gallons a minute, according to the EPA.
4. Look for water-saving appliances: Is it time to replace your clothes washer or dishwasher? New ENERGY STAR models of clothes washers and dishwashers use significantly less water than older models. ENERGY STAR clothes washers use approximately 33% less water than non-ENERGY STAR models, and an ENERGY STAR dishwasher can save an average of more than 3,800 gallons of water over its lifespan.
It’s tough to imagine tackling the various spring cleaning projects around your home without essential cleaning appliances like vacuums, washers and dryers. In fact, some appliances are such a part of the cleaning routine that it’s easy to forget that they need to be cleaned, too. Regular cleaning is also essential to keep your appliances performing their best.
It’s important to check the use and care manual or contact your appliance manufacturer for specific cleaning advice, particularly if you are using a disinfectant. Some disinfectants can damage the interior or exterior of your appliances. (Before you dive into your cleaning routine, it’s useful to understand the difference between cleaning, disinfecting and sanitizing.)
Here’s a quick checklist of spring cleaning tasks that will keep your home sparkling and your appliances in top shape:
Refrigerator coils: The dust, dirt and debris that builds up on your refrigerator coils can make the appliance use more energy to keep what’s inside cool. A coil brush and vacuum will help you with the coil cleaning and removing other dirt that has accumulated behind or under your refrigerator.
Clothes dryer: Your interior venting system, or the material that leads from your dryer to your dryer vent, should be cleaned once a year by a qualified service technician. Blockages can lead to longer drying times. Also, check behind your dryer and remove any trapped lint and debris, and remove lint from in and around the drum.
Oven and range: It’s much better to do a little bit of cleaning after every use than to wait until you can’t avoid cleaning your oven and range. Spills and built-up residue can hinder your oven’s performance and affect the flavor of the foods you cook. Refer to your oven or range’s use and care manual for specific cleaning instructions, but warm soap and water or vinegar and water are unlikely to damage any finish.
Vacuum: Make sure your vacuum is doing its best to keep your floors clean. Change the bag or empty the canister according to the manufacturer’s guidelines, clean the brush roll and replace the belt as needed.
Water filter: Replace your refrigerator water filter every six months, or on the schedule recommended by your refrigerator’s use and care manual. It’s extremely important to purchase replacements only from reputable sources to reduce the chances you’ll end up with a counterfeit model.
Rice is an easy to make, easy-to-store dish that compliments just about any main course or forms the base of any number of creative dishes. And while the word “rice” usually is associated with plain white rice first, there are numerous varieties available—brown, black, wild rice (which is not truly rice), basmati, yellow and others. Rice is filling and, when stored properly, can be kept almost indefinitely. Those traits made it a popular item while people stocked their pantries during the early days of the COVID-19 pandemic.
Rice can be cooked on a range, but if you are a frequent consumer of the world’s most popular grain, a rice cooker may be the way to go. Rice cookers are made to take the guesswork out of cooking rice and allow you to prepare it in minutes with minimal effort and cleanup. Using a rice cooker can also free up a burner on the range for other dishes. While it is designed to make cooking rice easy, the rice cooker’s name understates this appliance’s capabilities. Many models are can also cook other foods like vegetables, oatmeal or other grains, and some can work as a steam cooker or slow cooker.
What makes a perfect order or rice? Tastes vary, but AHAM member Zojirushi, which manufactures rice cookers, suggested that it should meet these characteristics, which the manufacturer uses to define the best-tasting rice:
Appearance: Each grain looks plump, not smashed. An overall sheen makes the rice glisten.
Texture: There is a stickiness, but does not clump together. There is elasticity without breaking apart.
Taste: There is a distinctive sweetness unique to rice when chewed. Good rice is not bland.
Even though rice cookers are incredibly easy to use, there are a few easy steps you can take to ensure your rice cooker turns out a perfect order of rice, every time. Zojirushi offers the following tips:
When measuring water, avoid the “knuckle” method: A common way of measuring water when cooking rice involves putting one finger on top of the rice in the pot and adding enough water to reach the first knuckle. Instead, follow the recommendations in your rice cooker’s use and care manual for measuring water. Some include a cup for proper measuring.
Make adjustments for different kinds of rice: The brand and model of rice cooker you use may have different settings for different types of rice, such as brown rice, long grain, jasmine, or for other dishes like porridge or quinoa. If your rice cooker doesn’t have those settings, check with the manufacturer to see what they recommend for cooking different types of rice or other foods.
Wash the rice before you cook it: This is especially important with more starchy varieties, like short and medium-grain rice. This removes debris and starch from the surface of the rice, which can cause the rice to clump together or become gummy during the cooking process.
Fun Facts about Rice
Uncooked white rice will last for years: Don’t worry about that uncooked white rice going bad. It can last between 10 and 30 years, depending on how it is stored. Brown rice, on the other hand, will only last three to six months.
Rice is grown on every continent: While 90 percent of the world’s rice is grown in Asia, rice is grown on every continent except Antarctica.
Four U.S. Regions Produce Most Domestic U.S. Rice: Nearly all of rice produced in the U.S. is grown in four regions – Arkansas Grand Prairie, the Mississippi Delta, the Gulf Coast (Texas and Southwest Louisiana), and the Sacramento Valley in California.
You can make your own rice flour: Rice flour has become a common substitute for wheat flour to make foods gluten-free. You can make your own rice flour at home with a blender or food processor. Try this method from The Frozen Biscuit.
Rice has a lot of variety: That’s an understatement. There are more than 40,000 varieties of rice! Fortunately, for cooking purposes, you can probably break it down to the length of the grain: short, medium or long.
What changes have you made in your home over the past two years? Maybe you have taken on a full kitchen renovation. Or perhaps the changes are more subtle, like a new chest freezer in the basement, an air cleaner, or a portable kitchen appliance. COVID-19 and the extra time spent at home drove people to reconsider their surroundings and bring in elements aimed at function, health and comfort.
As we look toward life beyond the pandemic, the longer-term effects COVID-19 will have on home design may be starting to emerge. People are looking beyond clearing clutter and the adaptations they made quickly in 2020 to meet the new needs of daily life at home.
“We’ve connected with our homes and families in such a different way now,” says Paula Kennedy, of Timeless Kitchen Designs in Seattle. “Since [the pandemic] has lasted this long, there truly are going to be some long-lasting effects on our homes because of that.”
We spoke with Kennedy and two other certified kitchen and bath designers who are well known for their forecasting and insights into home design—Jamie Gold and Sarah Barnard—who shared their observations of trends over the past two years during the boom in home renovations and improvements, and of what home design trends will continue after COVID.
Indoor air quality
Indoor air quality is now a leading concern for those renovating or remodeling their homes. While a room air cleaner is one easy option, remodelers are taking multiple paths and using a combination of appliances and design to improve their indoor air quality.
“Right now, the DIY is to go get yourself an air cleaner to put in the corner,” Kennedy says. “That’s where they’re all starting. As we do the remodel, that opens the door to talk more about better kitchen ventilation. I’m not just letting them buy the cheapest vent hood anymore. They’re looking for quality light and sound control.”
Barnard says IAQ has long been an interest of her clients, but that has grown as indoor air quality has received more attention as a health issue.
“Our clients are increasingly interested in indoor air quality as more information is shared about its’ importance,” Barnard says. “While ventilation systems like range hoods and air purifiers are crucial to maintaining indoor air quality, they are only one piece of the puzzle. One of the best things you can do to ventilate your home is to open your windows and encourage the flow of fresh air. To encourage the use of open windows, it’s essential to ensure that all windows are functioning correctly, both in mechanics and for the home’s layout.”
Photo courtesy of Jamie Gold
The pandemic created a stronger link between home and health, Gold says. “Safety isn’t just trip hazards,” she says. “It includes air quality, not having viruses and pollutants in the home. In areas where there are a lot of wildfires, you’re at a point where you need air purification as well.”
More food storage
Demand for many appliances skyrocketed during the pandemic as people adapted their home environment to their new way of life. Homeowners quickly added second freezers, especially chest freezers, as they stocked up on groceries.
“People might look at their family’s food needs, and say they want extra capacity,” Gold says. “Or, they like not having to shop as much. They don’t have the same urgency, but might have decided they like the extra capacity.”
That additional food storage can take different forms, whether it is a second refrigerator or freezer, a refrigerator for specific food or drinks, or extra pantry space.
“Most clients keep their old refrigerator and leave it in the basement or a garage and purchase an additional freezer,” Kennedy says. “It’s on my list of questions to ask clients.” The additional food storage can be specialized, too, in the form of smaller, under-counter refrigeration for drinks, snacks or produce. “Less of a luxury and more of a necessity is that extra beverage refrigerator,” Kennedy says. “You’re freeing up more space in the refrigerator for food, and you’re separating the foot traffic. Everything is about spreading people out in the kitchen.”
Additional functionality doesn’t mean luxury is taking a back seat. Wine refrigerators are still the norm in remodels. “Even with modest budgets, they’re getting them,” Kennedy says.
Building in adequate pantry space and visible food storage can also have the benefit of making the cooking process more enjoyable, Barnard says. “I love spacious pantries, intuitively organized for my clients to easily find what they need and quickly identify what is running low,” she says. ”Visible produce storage is also beneficial for ensuring produce is making its way into most meals.”
Kitchen innovations
Gold reports that a two-year trend of ventilation hoods communicating with induction cooktops is continuing. “The range hood adjusts its performance depending on what’s cooking,” Gold says. “Cooking can emit steam, odors and gasses. Having your vent hood know what level to operate at without having to do anything is huge.”
Both Gold and Kennedy say they are fielding more requests for induction cooktops. “I’ve been doing a lot more, both for aging and place and universal design,” Kennedy says. “They’re mostly looking at it from a safety factor.”
While the days of sanitizing every surface are hopefully behind us, Gold and Kennedy say they are seeing more interest in hands-free operation and voice-activated lighting and appliances. “Everyone is so much more aware of germs,” Kennedy says. “Before the pandemic, I had a hard time twisting arms to do a touch faucet or motion sensors. Now, almost every faucet I install is motion.”
Gold envisions a similar trend of voice-operated appliances emerging, though at this point, she says she is hearing about voice operation more than seeing it.
Multi-purpose use
Did your kitchen or bedroom suddenly morph into an office or classroom in 2020? While that shift may not have been intentional, it could have staying power, and some remodelers are now designing with multi-use in mind. “We’re going to see appliances used beyond the kitchen and laundry room as homes become more multi-purpose,” Gold says. “I’m seeing things like side tables with refrigerated drawers, home offices and rec rooms with beverage centers. People are going to be making their spaces do more—more functional, more comfortable for more enjoyment—and appliances are part of that.”
Barnard reports a similar trend. “Many people request additional refrigerators in another area of their homes, like bedrooms or media rooms, for quick access to refreshments,” she says. “Having a wine fridge or even a separate smaller fridge for storing other beverages helps open up space in the main refrigerator for produce and feels like an accessible option for guests to help themselves.”
Calm and quiet spaces
Reducing clutter is often a goal of design, and COVID-19 triggered a surge in the purging of unwanted possessions. “The desire to deal with clutter has not decreased in the least,” Gold says. “You’re even seeing it with some of the streamlined looks of things. I see it going not to the point of stark minimalism, but to the point of ‘what’s comfortable for me.’”
As important as function is the feeling a room creates. That includes elements to reduce noise and offer pleasant visual elements.
“Sinks or prep areas in front of outdoor views make time there feel like a treat,” Barnard says. “People are sometimes hesitant to put art in their kitchens, but it can bring happiness into the space. A kitchen is a great place for unique and beautiful pottery, whether on display or to store produce or kitchen tools.”
People in much of the U.S. have spent far more time at home during the last 18 months, and many have taken steps to make their space a little more comfortable. That includes changes in habits, like cleaning, cooking or organizing more, as well as home improvements and purchasing new appliances.
AHAM surveyed more than 4,000 U.S. residents in December 2020 to find out, among other things, what new appliances they purchased during COVID. Two out of five people surveyed said they had purchased at least two more appliances since the start of the pandemic.
So what appliances have people brought into their homes during COVID? Well, despite some respondents noting that they no longer showered daily and stopped going to the salon in lieu of at-home haircuts, they didn’t let themselves go completely. Personal care appliances topped the list of appliances purchased since the start of the pandemic, with 35% of respondents reporting a purchase.
Small kitchen appliances were the second-most common, with 32% of respondents reporting purchases. Those appliances were likely being put to good use, as nearly half (48%) of respondents reported cooking at home more often during the pandemic. Forty-two percent of them expect to continue cooking at home more after COVID passes.
Here’s the full rundown of the types of appliances people in the U.S. reported purchasing since COVID began:
Personal care appliances (35%): Electric toothbrushes were the most common personal care appliance purchased, followed by hair dryers, hair clipper/shavers, hair straighteners and hair curlers.
Small kitchen appliances (32%): Coffee makers were the most commonly purchased small kitchen appliance, followed by air fryers, toasters, blenders, slow cookers and toaster ovens.
Vacuum or floor care appliances(22%): Respondents turned to a variety of floor care appliances as they stepped up their cleaning efforts. Upright vacuums were the most popular, with corded stick vacuums, robotic vacuums and cordless stick vacuums following. Respondents also reported bringing home spray mops, canister vacuums and surface steam cleaners.
Major home appliances (19%): Refrigerators and clothes washers were the most popular purchases among those who reported buying a major home appliance. Microwave ovens were close behind, followed by clothes dryers, dishwashers, oven/cooktop or range, freezers and wine refrigerators.
Air treatment appliances (16%): Increased interest in indoor air quality put air cleaners at the top of the list of air treatment appliances purchased since the start of the pandemic. Humidifiers were next, followed by portable fans, portable heaters and portable air conditioners.
In addition, 17% reported purchasing a smart appliance, and 6% said they had purchased a central vacuum system.
Many who responded to AHAM’s survey purchased more than one appliance.
Jerky. It’s that time-honored, protein packed snack synonymous with hikers, hunters and the great outdoors. But, it’s also a go-to everyday snack for many who are looking for a filling, flavorful protein boost and by people looking for easily stored, quick snacks while saving on freezer, counter and refrigerator space.
Whether your taste leans more toward cracked pepper, teriyaki or more exotic flavors, your jerky journey starts with a food dehydrator. While shopping, think about how and how often you’ll be using the dehydrator. Some things to consider are
Size: How much food will you dry at once? Where will the dehydrator be stored?
Number of shelves or racks you’ll need in the dehydrator
Visibility: Some models are clear to give you a view of the food during the dehydration process
Dehydrators offer various temperature settings. Most operate between 90 and 160 degrees F. And if you don’t have a dehydrator, some ranges even have a dehydration setting. You can also dehydrate foods in your oven, though you should check your range’s use and care manual for specific temperature suggestions.
Once you have chosen a dehydrator, it’s time to get to work making jerky. Dehydrating meat and other foods can be a bit labor-intensive on the front end, but that will save time later. “There’s a lot of prep work, a lot of slicing that needs to be done to get the product ready to dehydrate,” said Nancy Becker, a home economist with AHAM member National Presto, which manufactures food dehydrators. But that work saves time later, Becker says. “You can just take it right out of the jar and eat it.”
Like all cooking, the jerky-making process starts with safety. Dehydration won’t necessarily bring the meat to 165 degrees, the temperature necessary to kill bacteria. Plan on cooking your meat to 165 either before or after dehydration. Since you’ll most likely be marinating your jerky, Becker suggests boiling the meat in the marinade.
Any type of meat or fish can be made into jerky. Dehydrators are popular for preserving game meat. If you’re buying a cut of beef, choose a leaner cut or ask your butcher to recommend a good cut of lean meat. Trim away any visible fat. Beef, however, will still contain some marbling that can contribute to rancidity, Becker says.
Will Wagner, a jerky-making veteran of 20 years, author of the cookbook “Jerkyholic,” favors eye of round for making beef jerky. “It’s inexpensive and there’s not a lot of fat,” he says. Beginning jerky makers will probably find most of the ingredients for a basic marinade – salt, Worcestershire sauce, soy sauce, garlic – already in their kitchen, Wagner says. When you’re ready to experiment, try incorporating different flavors. Wagner prefers spicy jerky, flavored with peppers like Carolina reaper and habenero. “That really kicks it up and makes it interesting,” he says. His current favorite is Habanero Tabasco jerky (recipe below). He also recommends Dos Pepper Jerky, which combines ground black and lemon pepper for a spicy kick, and The Best Homemade Jerky, which incorporates habaneros, Wworcestershire sauce, sea salt, onion powder and black pepper.
If you haven’t chosen a marinade or seasoning, now is the time to get creative. You are bound only by your meat-loving imagination, but here are a few ideas to stimulate your creativity, and appetite:
When slicing the meat into strips, Becker recommends either cutting while frozen meat is partially thawed or putting fresh meat into the freezer to make it firmer. “It will slice much better,” she says. However, wait until it is fully thawed to put it into the dehydrator. How long you marinate the meat depends on the recipe, but it’s common to marinate meat overnight or even longer.
Your dehydrator’s use and care manual will provide specifics on how long the drying process will take. That will also depend on the thickness of the cut and the amount in the dehydrator. “The best way to determine whether it is done is to take the strip and bend it,” Becker says. “You want it to crack a little bit, but not completely break.”
Storing jerky: Jerky doesn’t last forever. Jerky can be kept at room temperature in a sealed container for two weeks, according to the National Center for Home Food Preservation at the University of Georgia. It should be kept in the refrigerator or freezer if you plan on storing it for longer periods, Becker says.
Jerky is great, but sometimes, you want to add more plants to your diet. You can use your dehydrator on fruits and vegetables, too. Dried fruit makes a great snack, and vegetables can be rehydrated to use in recipes. A few things to know:
They’re going to shrink. “What astonishes most people is when you load the dehydrator, it looks like you have a tremendous amount of food,” Becker says. “When you’re done, it looks like you have a snack.” Fruits and vegetables with a high water content will be much smaller once they are dehydrated.
Some fruits, like bananas and apples, brown quickly after they are sliced. “If you don’t want those color changes, you have to pre-treat them,” Becker says. She recommends dipping them in pineapple or lemon juice after slicing. “If you’re going to store them for a few months, it will minimize those color changes.”
Do you have an exotic or unique jerky recipe? Share it in the comments below.
June is National Safety Month, and it is the perfect time to do a quick review of easy ways to stay safe when you use appliances. From your kitchen to the laundry room, here are 10 appliance safety tips you can use in your home today!
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