Robin Anish | The Table Is Set: Happy National Kitchen Klutzes Day!
Today is National Kitchen Klutzes of America Day. I'm not kidding, it's real. Look it up! The day is dedicated to those who habitually drop, spill, splash, knock over, burn, boil over, start fires and have absolutely no business ever handling a knife in the kitchen. It's meant to be a day when being a klutz in the kitchen is OK.
I admit that I am guilty of all of the above klutzy blunders, but I don't see them has klutzy — they are just plain careless and the kitchen is no place to be careless, so here are a few tips on how not to be a klutz in the kitchen:
- Turn pot handles away from the front of the stove, so as not to knock them over.
- Keep potholders, dishtowels, flammables at a safe distance from the burners and watch your sleeves. Loose clothing dangling over a hot burner can catch fire.
- Hot food in a blender is dangerous. Steam will cause the lid to explode off, causing hot contents to splatter. Work in batches filling the blender less than halfway and start on the lowest setting, gradually increasing speed as needed.
- Never put your hand in a blender! Well, duh! Who would be dumb enough to do that? Me! My pinky finger has never been the same!
- Sharp knives are safer than dull knives. Learn proper knife skills to prevent serious injuries. There are plenty of online tutorials on the subject.
- Most of all, be mindful of what you are doing when cooking.
Here's a recipe that any kitchen klutz should be able to tackle safely. No knives involved!
2 pounds ground chicken
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup Franks's hot sauce
1 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes
Preheat oven to 450 degrees.
Combine the ingredients of the firecracker sauce over medium high heat, bring to a boil, reduce heat to a simmer. Simmer 10 minutes. Remove from heat.
In a large bowl, combine meatball ingredients. Do not over mix. Over mixing results in tough, dry meatballs. Gently shape, without compacting the meat mixture, into balls, about 2 tablespoons of meat per ball. Place meatballs slightly spaced apart on foil lined baking sheet that has been oiled or sprayed with cooking spray. Bake for about 15 minutes or until the meatballs are completely cooked to an internal temperature of 165 degrees.
Remove from oven and generously brush each meatball with the sauce. Bake for an additional 3 minutes. Spoon on any additional sauce as desired.
Notes: These make great spicy sweet meatball subs with the addition of caramelized onions and cheese.
Make smaller meatballs and serve with toothpicks for parties.
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