Maytag Kitchen tip of the week.

Are you serving a large crowd this Christmas?  Here is some table setting information to help you out:


Table Settings Part 2

• Coffee Cup and Saucer — These go to the right of the spoon (or the outermost piece of flatware at the right).

3. Bring out the silverware. • Silverware should be laid out according to the order it will be used, with the first utensils set furthest away from the plate.

• Knives and spoons go to the right of the plate and forks to the left.

EXCEPTIONS:

– When there is no knife, place the fork on the right.

– An oyster fork is either placed on the right or on the plate under the oyster.

• All pieces face up (the tines of forks and the bowls of spoons turn up).

• Cutting edges of knives are turned toward the plate. Spoons go to the right of the knives.

• Dessert forks and spoons can be on the table, placed above the plate with the fork handle pointing to the left and the spoon handle to the right (with the spoon above the fork). Or, these utensils can be brought in upon the dessert plate.

• The teaspoon for coffee or tea is placed on the saucer. 4. Now for napkins. • Place napkin at the left of the forks, or in the centre of the service plate when you use one. (It can also go on the plate at lunch or breakfast.)

• When the napkin is folded in a rectangle, it should be placed with the crease toward the plate (and the open edges at the lower left).

• You can also fold the napkin into a triangle or pentagon for lunch settings.

• Try a fancy fold (fans, birds, little space shuttles … you name it) and place in the empty water glass or on the plate.

5. Set out glasses and enjoy! • Water/Milk Glasses — These go to the upper right edge of the dinner plate, at the tip of the knife.

• Wine Glasses — If you’re serving wine, put the wineglass to the right and slightly lower than the water glass.

– If you’ll be serving two wines, set the three glasses (two wineglasses and one water glass) in a triangle, with the white wine closest.

– If three or more wines will be served, no one will care where the glasses go — and you’d probably better follow up with black coffee!

Maytag Kitchen tip of the week.

Are you serving a large crowd this Christmas?  Here is some table setting information to help you out:

Table Settings Part 1:

The rules for the table are bendable these days. You know the basics: Elbows off the table, work in from the outside. That’s about it. But some of us want to learn more because it’s a pleasant custom. It creates a certain formal elegance and conveys good manners. Not to mention telling people that a meal is to be lingered over and enjoyed.

So, what goes on the table? It depends on the courses and the foods you’re serving. Each piece should have a definite function for the meal. Here’s a step-by-step guide:

1. Plan your places.

First, make sure everything is clean and pressed, spotless and shining. When possible, place settings should be 12 inches apart, directly across from one another for easy conversation.

2. Start with the plates.

• Service Plates — For a very formal dinner, you’ll want to use a large service plate at each setting (upon which the appetizer or soup will be placed). For less formal meals, you can set the appetizer/soup on the dinner plate or serve them on other smaller service plates/saucers. (Sounds like a lot of dishwashing after the party, but hey, this isn’t about efficiency.)

*Tip: The main dinner/service plates and flatware go about one inch from the edge of the table (that makes it harder for clumsy people to knock things off).

• Bread Plates — Set at the upper left edge of the plate. Butter spreaders are placed on the bread plate, parallel to the table edge, with the handle to the right. (A bread plate is not required if you find you’ve already got so many dishes on the table, you can’t see the tablecloth — and your dinner plates are big enough for guests to put bread at the side of the plate with the meal.)

• Salad Plates — If salad will be served at the same time as the main course, place the plate to the upper left of the dinner plate — or to the left and slightly below the bread plate if there is one.

Maytag laundry tip of the week.

Travel Saver
Whenever you travel carry along a stain pretreatment stick. Taking the time to use it on stains before they set ensures that they will wash out when you get home.

Sleep Tips

 Stay away from stimulants like caffeine.

This will help you get deep sleep which is most refreshing. If you take any caffeine, take it in the morning. Avoid all stimulants in the evening, including chocolate, caffeinated sodas, and caffeinated teas. They will delay sleep and increase arousals during the night.

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Inside McLellans this week.

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Maytag Kitchen tip of the week.

Talking Turkey - How to Thaw that Bird the Right Way

You’ve invited the family and decorated the house. You’ve planned the meal and you’ve just finished setting the table with holiday decorations  when suddenly, you realize with horror: YOU FORGOT TO THAW THE TURKEY! But don’t panic. Even though that bird is about as hard as a Rock, you haven’t failed as a holiday host just yet. In fact, whether you have 4 days or 12 hours, it’s still possible to safely thaw your frozen turkey without risking bacterial growth. The important thing is to do it right — so the only bellyaches you’ll be hearing about are the ones that come from overeating.

The wrong way
First of all, do not even THINK about thawing your bird on the countertop to save time. Because room temperatures fall within the danger zone of 60ºF to 125ºF, thawing on the countertop promotes active growth of bacteria. Do it the wrong way, and your frozen turkey will thaw from the outside in and the surface bacteria could multiply to dangerous levels. You can’t rely on cooking to destroy all bacteria, as some food poisoning organisms produce toxins that withstand heat.

The right way
Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water or in a microwave (if it’s large enough). The key is to keep the turkey cold while thawing — to prevent excessive bacterial growth.

And no matter which method you select, cook the turkey promptly after thawing.

Thawing In The Refrigerator
Place the turkey in its original wrap on a tray or in a pan to catch any moisture that accumulates as it thaws. One rule of thumb is to allow 24 hours of defrosting time for every 5 pounds of turkey.


Thawing In Cold Water
First, check the wrapping to make sure there are no tears. Then simply place the bird in its unopened bag in the sink or in a large container and cover it with cold water (do not use warm or hot water). If the wrapping is torn, put the turkey in another plastic bag, close it securely, and then place it in water. Be sure to change the water frequently to assure safe but effective thawing. The National Turkey Federation recommends changing water every 30 minutes.

Allow about 30 minutes per pound to defrost a turkey in cold water.


Thawing In A Microwave Oven
You can also thaw your turkey in a microwave. Since microwave oven sizes vary, check the manufacturer’s instructions for the size turkey that will fit in your oven, the minutes per pound, and the power level to use for thawing. Caution: Microwave defrosting is irregular, creating hot spots that may encourage bacterial growth. Cook the turkey immediately after defrosting. Do not store in the refrigerator for cooking later.

One more thing
Your turkey may be properly thawed, but you’re not quite finished preparing it for cooking. You need to remove the neck and giblets from the neck and/or body cavities and then thoroughly wash the inside and outside of the turkey and the giblets. Use cold water and drain the bird well. To prevent the spread of bacteria, wash your hands, utensils and sink after they have come in contact with the raw turkey.