Saturday, November 26, 2011

Taking Down a Kitchen Wall Adds Space to a Small Kitchen

!±8± Taking Down a Kitchen Wall Adds Space to a Small Kitchen

When 38 year old Matt Brown and his wife wanted to make improvements to their home in Blue Bell, New York to add maximum resale value before listing their 1978 ranch style home, they bet their entire budget on the kitchen.

"If you want up to 1.5 times the return on your investment when selling a house, kitchens and bathrooms are the only two rooms in the house that can make this kind of return, and even more."

The kitchen was outdated and small, not exactly what you would call an eyesore, but not something that could put them over the top from a buyer' perspective. The floor was 8 year old laminate that looked like a plastic picture of hardwood (which is what laminate is, it just should not look like a picture). The cabinets were aged white and the appliances 10 years old although the refrigerator was new. The counter top was 20 year old Formica and there were a few bubbles of damage from when something very hot was placed on the countertop and the Formica could not withstand the heat. "Many people thought our kitchen was cute but we felt some buyers, especially those that liked to cook, would be turned off by the small spaces and lack of and island.

With a ,000 budget, they decided to pour all of it into the kitchen. On one side of the kitchen was a long hallway or "mudroom" which contained the front door of the house. Since the kitchen sat on the back side of the house, they decided to break through the wall to almost double the size of the kitchen. Yes, the mudroom hallway was no longer even half the size, but no one used the mudroom to walk to the back of the house and for the most part it was wasted space. Of course, the wall that separated the mudroom from the kitchen was not load bearing and was easily knocked down in one day of demolition.

In the new space the Brown's decided to create more work space adding 7 more feet of countertop and a kitchen island (without plumbing). To tie the room together the existing Formica countertop was torn up and replaced with countertop to match the new countertop in the new space and on the island. "We used Formica again which is very much improved in the last 5 years. There are all sorts of colors and textures and some Formica resembles stone like granite, and does a very good job fooling people." Because we needed a new range and dishwasher, we just did not have the budget for concrete or real granite.

Again, the budget limited the choice of flooring to laminate, but we found some very nice selections to choose from manufactured by Mohawk, they were so nice we had a hard time choosing. In the end we choose a darker wood look with heavy grains. The floor was snap together and took less time to install than the demolition took.

We did not have the space for an exhaust hood in our new design, however, we felt it was very important to vent the cooking fumes outside so we chose a downdraft system with the fan housed underneath the cooking top, and we were able to vent directly outside though a duct that was only 4 feet long.

Since we had maxed out our budget we had nothing left for backsplash so we simply painted the backsplash a consistent beige above each of our countertops, making sure we used a semi-gloss paint so spills would be easy to wipe off and clean up. The house goes up on the market tomorrow and with this complete refacing of the kitchen, we expect to get very close to our listing price.


Taking Down a Kitchen Wall Adds Space to a Small Kitchen

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Monday, November 21, 2011

Caple Sense DD900BK Downdraft Hood from Appliance House

The Caple downdraft extractors are the epitome of intelligent thinking in kitchen design. With an ingenious under-counter installation, wall space is kept clear and if integrated into an island unit, views across the kitchen remain uncluttered. At the push of a button, the extractor rises smoothly up from its flush, retractable position. It can be stopped at any height up to 300mm and automatically switches on at 180mm. This stylish extractor delivers high extraction rates and gives you a choice of motor to suit your kitchen design. For example, the motor could be situated under the floor, on an external wall or in a cupboard so noise can virtually be eliminated. The DDMEXT1 motor is for in cabinet installation with an extraction rate of 800m3/h. The DDMEXT2 motor is for ceiling or under floor installation with an extraction rate of 1000m3/h. The DDMEXT3 motor is for outside wall installation with an extraction rate of 1000m3/h. And the DDMEXT4 is the top of the range motor for outside wall installation with an extraction rate from 1500-2100m3/h. The hood comes with a sleek black glass, touch control, illuminated fascia situated on top of a polished stainless steel body. It can be used with both gas or electric hobs, includes 4 speed settings and auto timer switch off after 10 minutes, plus perimetrical extraction for reduced noise and increased pressure for improved motor performance. Stunning design, a gadget lovers dream and highly efficient, another excellent Caple ...

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Tuesday, November 15, 2011

Basic Food Safety Precautions & Food Handling Tips

!±8± Basic Food Safety Precautions & Food Handling Tips

When you bring food home from the grocery store is when food safety becomes your responsibility.

Preparing food is not always cut-and-dried safety wise and you need to remember that food safety basically means "clean."

You can keep things clean by following these simple rules:

Dangerous bacteria can contaminate any part of your kitchen, including cookware, knives and cooking surfaces through contact with raw meat, fish, poultry and their juices. Keep these foods away from fresh, ready to eat food and thoroughly clean any surfaces and kitchenware with hot water and soap after use. Kitchen utensils, including cutting boards, knives, forks, spoons etc. should be washed immediately after use, preferably in the dishwasher.

Cutting boards are specially dangerous because they have many nicks and crannies in which bacteria can hide. You need to wash them specially well before and after use. It is best to use a separate one for meat, fish and poultry. If the grooves and nicks become hard to clean, you should promptly replace it. You can make a safe sanitizing solution with one tablespoon of liquid chlorine bleach in one gallon of water.

Kitchen surfaces should be cleaned with hot, soapy water using a kitchen towel, dish cloth or paper towels and wipe completely dry. Remember that "wet" means bacteria can develop. When you are done, discard the paper towels safely, treating them as you would raw meat. Kitchen towels and dish cloths should be washed in the hot cycle of your washing machine after each use. Do not reuse the dish cloth after you have used it to clean your kitchen.

Always wash your hands with warm water and soap after handling meat, poultry and fish.

Don't assume that vegetable and fruit are safe and lower your guard with regards to food safety. Know that damaged parts of vegetables and fruit can breed bacteria, so cut them out right away and discard before use. Wash fresh produce under cold, running water to clean any remaining dirt. Obviously, you do not want to use soap on veggies and fruit!

It is never safe to thaw meat, poultry or fish on your kitchen counter because bacteria can grow very rapidly at room temperature. The best way to thaw is in the fridge-take the frozen food out of the freezer and place it in the fridge with a vessel (plate or bowl) under it to catch any juices that may drip. Another safe way is to thaw submerged in cold water with the frozen food in a zip lock or watertight bag. And lastly, you can use the microwave but be sure to follow the manufacturer's directions on how to do this safely. In all circumstances, cook immediately after thawing.

Finally, you need to be careful while refreezing food that has been thawed once. If you have thawed the meat, fish or poultry in the fridge, it is OK to refreeze it immediately in the freezer but if you have thawed in cold water or microwave, you should cook the food fully before refreezing.


Basic Food Safety Precautions & Food Handling Tips

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Saturday, November 12, 2011

Everything You Need to Know About GE Stoves

!±8± Everything You Need to Know About GE Stoves

GE offers a variety of electrical appliances and probably, their best line is the GE stoves. Surprisingly, the quality and dependability of these stoves outperforms more expensive brands such as Dacor and Viking. Without a doubt, it is a wise decision to get one of these stoves to complete your kitchen. Basically, GE stove can be divided into 3 categories. They are the GE gas, electric and induction stove. This article will help to explain further on the difference of each stove.

First off will be the GE Profile gas stove. As the name suggested, this kind of stove uses gas to heat up your pots and pans for cooking. It is one of the most common GE stoves to be used in any household due to the price and performance. Many chefs feel that you can cook wonders with a gas stove as you can physically see the fire and adjust it to suit your cooking needs. However, you do need to consider whether you have a gas hookup in your kitchen before deciding to buy one of this.

Second in line is the GE electric stove. It is available in 3 types of cooktops; coil, downdraft and smooth top. There is not much difference between the three in regards of performance except for the design. One you can see the coil and the other two are covered with a smooth surface. In a modern household, many families have opted for an electric stove to save the hassle of changing and refilling gas. Furthermore, they are easy to clean and can heat up pretty quickly.

Finally the most expensive of the three is the GE induction stove. It can be considered under the same family as an electric stove because both have smooth surface cooktops. However, an induction stove uses electromagnetic technology to directly heat up your pots and pans as opposed to an electric stove that will first warm up the burners. Therefore, this results in a faster, even heating and a safer surface for cooking. Due to this technology, you are only allowed to use special magnetic cookware such as stainless steel or cast iron. If you own aluminum cookware, then, you should think twice before investing on an induction stove.

All in all, GE has been able to brand their name into almost every household. It takes pride as being one of the best brand for your kitchenware by providing safety features with suitable pricing.


Everything You Need to Know About GE Stoves

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Sunday, November 6, 2011

GE Profile : PGP989DNBB 30 Gas Downdraft Cooktop with 400 CFM, 4 Sealed Burners - Black

!±8± GE Profile : PGP989DNBB 30 Gas Downdraft Cooktop with 400 CFM, 4 Sealed Burners - Black

Brand : General Electric | Rate : | Price :
Post Date : Nov 06, 2011 22:06:24 | Usually ships in 1-2 business days


  • Powerful exhaust system effectively pulls smoke and steam out of the kitchen.
  • Features a flat one-piece ceramic glass surface that is sleek and easy-to-clean.
  • Provide a flat, sturdy surface allowing easy movement of pans between burners.
  • Feature durable construction for worry-free, effortless cleaning and maintenance.

More Specification..!!

GE Profile : PGP989DNBB 30 Gas Downdraft Cooktop with 400 CFM, 4 Sealed Burners - Black

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