2) dealing w/poultry in any shape or form. a chix might seem to be a cleaner animal than a pig, but i'd rather deal w/pork any day. (a strange way to consider the issue i realize)
3) cutting gim (sheets of seaweed). a 30-sec task that results in 600% times more cleanup time. have yet to figure out a way to minimize a spray of gim crumbs covering all parts of my kitchen counter and floors.
4) deep frying anything.
5) frying bacon or sausage links. yet i love the end result so much that i will still do it.
6) boiling eggs. my mom taught me that adding a tsp of vinegar will make the egg shells easier to peel. what she neglected to tell me is that my kitchen will smell like pickles for the subsequent 48 hours.
One of my friend's moms will fold the package of gim in quarters before she opens it and that breaks the gim up into even pieces without having to cut. Thus, no crumbs. I have to say I've tried it and it hasn't worked out perfectly even. So what I've tried to do is cut up the package with the gim in it, so the crumbs spray less. (I have to be careful not to cut the little packet of silicon beads.) The gim bits still spray a bit, but it's so contained that I can cut it over the sink and just wash out the sink afterwards.
ReplyDeleteAlso, for peeling boiled eggs easily, the older the egg is, the easier it peels. I know how you hate old food, so maybe this won't work for you, but sometimes I buy a carton of eggs and wait til it gets close to expiration to boil the eggs. The peel comes off really easily.
Don't know if this helps. (Don't mean to be all unsolicited advice-y in the above comment!) I still won't deep fry anything in my house because the smell just won't dissipate for days. I bought a fry daddy to use in the backyard, but I haven't tried it yet.
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