Ah, so you want to update the look of your kitchen cabinet doors with a nice coat of paint, but you’re afraid that it will look amateurish. After all, you say to yourself, you’re not a professional painter. Well don’t worry. We’re here to show you how you can paint your kitchen cabinets in 5 easy steps.
Step 1: Clean Your Kitchen Cabinet Doors
You want to ensure that your kitchen cabinets are spotless or else you risk trapping dirt under the paint, which could lead to peeling. Because kitchen cabinets are magnets for grease, consider using water and grease cutting dish or laundry detergent. All purpose household cleaners like 409 could also do the job. Even though your next step in painting is sanding, take care to use a non-abrasive sponge while cleaning to prevent deep scratching.
Step 2: Sand
Sand the surface of your cabinets until all the existing paint is taken off. Make sure to sand smoothly and evenly to prevent the creation of small indentations in the wood, which will show through your new coats of paint.
Step 3: Apply Primer
Before painting your kitchen cabinet doors, you need to apply a primer to both prevent the paint from chipping and to ensure a smooth, thick coat that accents your existing kitchen colors. If you plan to use oil based paint, use oil based primer. Alternatively, if you will be using latex based paint, use shellac based primer.
Step 4: Apply the First Coat of Paint
After the primer dries, it’s time to apply the paint smoothly and evenly.
Step 5: Apply Two or Three More Coats of Paint
After the first coat dries, you will need to apply two or three more thin coats of paint to prevent bleed through. You will apply each subsequent coat after the previous coat dries.
4.3.08
Painting Kitchen Cabinets in 5 Easy Steps
What You Need to Know Before Purchasing Kitchen Cutlery Sets
Seeking 1 or 2 fine kitchen cutlery sets? Then begin your research on the various knives you’ll need. Each knife in any of the different types of kitchen cutlery sets on the market has its own unique function.
Here are the knives you must have:
The Cook’s Knife
You will use The Cook’s Knife, also known as the Chef’s Knife, for difficult jobs like dicing food. This knife, in length, generally ranges from 6 to 12 inches. So that you can easily use it on a cutting board, it has a rounded shaped blade. Think of it as the “work horse” knife. Yet, and this is a little knife trivia for you, the Chef’s Knife is somewhat infamous as the knife used in the movie Halloween.
The Bread Knife
Okay, now to test your “Knife Knowledge”. The Bread Knife, around eight inches long, is used in any of the top kitchen cutlery sets, to…yup, you guessed it, slice bread.
The Paring Knife
At only three inches long, you may think the Paring Knife doesn’t bring much value to your kitchen cutlery set. However, don’t underestimate it. You’ll use it for coring and peeling, which, as any chef knows, is an imperative kitchen task.
The Utility Knife
The Utility Knife, ranging in length from 4 to 7 inches, has fallen out of favor with chefs. It’s too large for exact tasks, which is the Paring Knife’s domain and too small to compete with the Chef’s Knife for the title of work horse.
The Steak Knife
The Steak Knife is loved by all as it slices steak at meal time, quieting the hunger pangs of family members. It averages five inches in length.
The Cleaver
Don’t be afraid of the Cleaver. It only looks scary! It’s a handy “knife” that is perfect for chopping and cutting bone.
The Boning Knife
A Boning Knife, with its flexible blade, is ideal for removing bones from meat. At around six inches in length, the Boning Knife snakes its way in between the meat and the bone and literally “pops” out from the meat. While the Cleaver can cut through bone, the Boning Knife is a little more elegant – it “flips” the bone from the meat.
The Fillet Knife
Looking to fillet fish? Then you need the Fillet Knife, which, at around 10 inches in length, is a bigger version of the Boning Knife described above.
So many knives! But now that you have passed Knives 101, the course they never gave you in high school Home Economics but should have, you are prepared to purchase kitchen cutlery sets for you, your friends and your family!
Top 6 Ideas for Kitchen Organization
Looking for more space in your kitchen for dishes, pots, pans and utensils? Does it always seem like there’s been an explosion of dishes and cookware in your kitchen? If yes, then consider the following:
1. The Lazy Susan – A Cooks Best Friend
The Lazy Susan is made up of a collection of shelves, usually two or three, that can rotate. Lazy Susan come in multiple forms, but circular Lazy Susans are most common. While they are often found on large kitchen tables, they can also be found between two kitchen cabinet doors in the corner. Lazy Susans are great for storing small kitchen items, such as spices, can openers and utensils.
2. Hanging Pot Racks – Elegant Storage
Hanging pot racks will serve you in two ways: They'll suspend your pots and pans from the kitchen ceiling – this will give you more shelf space; and they'll look great, giving your kitchen an air of elegance.
3. Kitchen Cart – Convenience on Wheels
The kitchen cart, while not glamorous, can serve you well. Often made of wood, they can contain moveable shelves to make room for both large and small items, as well as kitchen cabinet doors and draws with which to place everything from cook books to appliances. Further, with the right cart, you could place your microwave on top of it, creating more counter space. In addition, many carts are on wheels, giving you flexibility with your kitchen layout.
4. Bakers Rack
Bakers racks come in a multitude of materials, from wood and glass to stainless steel. They serve as shelving units on which you can stack your pots, pans and food items.
5. Kitchen Island
The resume of kitchen islands has expanded in recent decades. Sure, they are still used for food preparation, expanding your existing counter space, but they also can serve as a storage area for your kitchen utensils, pots, pans – whatever -with draws and cabinets. Some even contain refrigeration units, Lazy Susans, oven burners and even trash compactors, sinks and wine racks.
6. Utensil Tray
A utensil tray fits in your silverware draw to organize…yup, you guessed it…your utensils and other small kitchen tools. It’s often made of plastic for easy cleaning and has various sized compartments. Although the utensil tray is small, don’t underestimate its importance as it can really bring order to your cooking life and save you valuable time looking for cooking material.
As you can see, there are many options to make your kitchen more space efficient. Soon, you’ll be able to stop looking, and start cooking!
What Makes Moroccan Cuisine and Recipes so Popular
Considered as one of the most diversified and sumptuous food, Moroccan cuisine offers a delightful experience. There primary reason contributed to the diverse Moroccan food is it’s interaction with the outside world for centuries. Food in Morocco has blended different cuisines from different cultures like Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian and Mediterranean African.
Over different historical eras and centuries the Moroccan cuisine was refined by the highly capable cooks of the royal kitchens in Meknes, Fez, Marrakech, Tetouan and Rabat. This refined cuisine laid the base for the modern Moroccan cuisine.
History of Moroccan Cuisine
Morocco has been at the crossroad of different civilizations, which has greatly influenced Moroccan food Today you will even find some of the best Moroccan recipes over the internet but the truth is that nothing tastes like the Moroccan spices.
It is said that the history of Morocco can be seen reflected in their cuisine. People and tribes from different parts of the world has come to Morocco and settled here, which has led to creation of a blended cuisine that has many different flavors. There was a time when political refugees came all the way from Baghdad, Iraq during the Middle Ages to settle in Morocco. They brought their local recipes, which have since become a part of the traditional Moroccan cuisine. One of the signature characteristics of this type of blended recipe is where fruit is cooked with meat like apricots with chicken.
Moroccan food has also been influenced greatly by Morisco or the Muslim refugees who were thrown out of Spain preceding the Spanish inquisition. An important part of Moroccan cuisine is the ingredients used. Since Morocco produces Mediterranean vegetables and fruits, they are used in the preparation of different Moroccan recipes. Poultry, cattle and fish is also found in abundance in Morocco and hence they have become an integral part of the country’s cuisine.
Moroccan Spices
Food in Morocco can’t do without the Moroccan spices. One of the biggest markets in Morocco for spices is at Agadir and you can find different types of spices used as an ingredient for rendering a different taste. These spices are used in all Moroccan recipes and render a taste that will remain with you for a lifetime.
Some of the popular Moroccan spices include saffron that came from Tiliouine, olive and mint came from Meknes, while lemons and oranges came from Fez. Some of the common spices were also home grown like kamoun (cumin), karfa (cinnamon), kharkoum (tumeric), libzar (pepper) , skingbir (ginger), tahmira (paprika), sesame seed, anis seed, kasbour (coriander), zaafrane beldi (saffron) and maadnous (parsley).
The Great Moroccan Meal
You have to really taste the tanginess and the spicy flavors of the Moroccan cuisine to understand why it is so popular across the world. The most important part of the Moroccan cuisine is the midday meal. A Moroccan mid day meal will start with hot and cold salads, followed by tagine. Bread is the staple food in every mid day meal. This is followed by a chicken or lamb dish and then a dish of couscous topped with vegetable and meat. At the end of the meal, you will get to drink a cup of sweet mint tea, which is a part of their tradition.
Couscous is the main Moroccan dish and is considered to be of Berber origin. The most commonly consumed form of meat is beef although lamb is also preferred but costs more than beef. There is also a growing importance for seafood and it is slowly becoming an important part of Moroccan cuisine.
Some of the popular as well as famous Moroccan food recipes include Pastilla, Couscous, Tajine, Harira and Tanjia. Although Harira is a soup, but it is an important part of the Moroccan cuisine and is consumed mostly during the holy months of Ramadan.
Where you have rich food laced with Moroccan cuisine, you will definitely have Desserts. Desserts in Morocco don’t necessarily have to be sweet although the sweeter it is, the better it will be. One of the common desserts is the kaab el ghzal or gazelle's horns. Of course that’s just a name and you won’t get to eat any real horns. Kaab el ghzal is a type of pastry with sugar toppings that is stuffed with almond paste. Honey cakes are extremely popular too and they are prepared by deep frying dough and then dipping them in hot honey and finally sesame seeds are sprinkled on the top.
Moroccan cuisine has a lot of variety and also include drinks (Mint Tea) and snacks apart from their mid day meal and to feel the real flavor of spice, you will have to taste their traditional food.
The gather is Coffee
Coffee when cooked with full speed ahead have very red resemble cherry the saving hooks cooked coffee will must use person power and pick especial that cooked only. If pluck that unripe stick come to with must select abandon because that unripe when plucked depart cooked never and if bring mix with cooked will make coffee quality is down therefore before or not is lead coffee storage seed has come to change the process washes the agriculturist will must do filtration raw coffee cooked with full speed ahead goes out first all.
Coffee cooked gather in a farm must is hurried make to finish 1 within day arrive at 2 day speak simple must pick cooked race with monkey crowd and bat crowd cooked at drop from by oneself as its nature may be or too cooked neglected go to because coffee seed inside lose with regard to cooked coffee not at the same time make the step in the saving must take time and many labor which sometimes more will pick cooked coffee is finished a farm may must take time arrive at 3 -4 week.
Thus then have to use person labor wait for circulate pick cooked continually until be finished.
Coffee gather in the country where the wage cheap not get into trouble but for the country where have growing coffee very type country Brazil saving coffee cooked problem is a problem rather big and consume many way expenses have person to grow then develop give coffee in cooked farm in the time are just about the same when the agriculturist notices that cooked quantity abounds to arrive at 75-80% will use the machine or person power draw all coffee departs give agree at bishop that have the plastic a supports to keep then pick go to select the dirtiness goes out all coffee part neither cooked or raw will touch induce wash and change the step next by have no filtration abandons.
Coffee gather with this way help give farm owner can decrease the capital in the saving and effective produce all almost but majority produce is will the produce that deteriorates and is cheap.