Tips, Tricks & BBQ News

Why do I need to Clean and Maintain my Stainless Steel?

Stainless Steel’s proven durability with excellent resistance to stains, corrosion and heat make it simple to keep hygienic and clean. Its attractive appearance can be maintained with a minimum of care.

The iron in stainless steel is prevented from oxidizing (rusting) due to additives in the metal, such as Chromium which reacts with oxygen to form a tough, adhering film on the surface of the stainless steel. If minor damage occurs, this protective film is self generating as long as it has enough oxygen.

This is the main point to remember for the on-going maintenance of your stainless steel equipment. As oxygen is needed in this reaction, any liquids or foodstuffs left standing on the surface prevents oxygen contact and therefore promotes corrosion.

Ideally your stainless steel equipment should be cleaned daily and any spills or standing water be wiped up with a cloth or paper toweling in a timely manner. Cutting boards, bottles and containers should be removed from the surface when not in use. The surface of stainless steel should be completely dry before placing any items on it.

Most ‘stains’ on stainless steel are caused by water borne deposits clinging to the surface and can be completely avoided with a little care.

Treated correctly, your stainless steel will give you excellent service for many years.
 

What to Avoid...

• Make an effort not to leave trapped and pooled liquid on counter tops
• Do not leave wet sponges and cloths on the bottom of sinks
• Placing items on wet or moist counter tops for prolonged periods of time
• Do not cut or slice items directly on your counter top surface
• Avoid placing steel and iron cookware for prolonged periods of time
• Do not use the counter surface as a cutting board


What to Avoid when Cleaning

• Allowing soap cleansers to dry on stainless steel surfaces
• Steel Wool Scouring Pads (Iron particles left behind can cause corrosion)
• Remove all items from the surface of counter tops while not in use. Inc, Dish mats, prep boards, sponges and cleaning pads.
• Do not leave water and bleach mixtures used for cleaning cloths standing in your stainless steel sink
• Some strong acid solutions are used in cleaning other parts of the kitchen or bar. Ensure that they are not in contact with your stainless steel equipment. If this should happen, rinse area with copious water flushing

How do I Clean my Stainless Steel?

A soft, soapy cloth is all that is needed on stainless steel. An enhanced appearance will be achieved if the surface is wiped dry. Harsh powders or wire wool/ steel wool cleaning pads should be avoided as they leave harmful deposits on the bench and may scratch the surface.

Silver Dip Cleaners – These are harmful since they contain strong acids which may cause discolouration and pitting. The first sign of this is an iridescent rainbow stain which turns a dull grey colour.

Acids – Sulphuric, Hyrdochloric, other strong assets and photographic developing liquids, can cause staining.

Bleaches – Most common domestic bleaches contain chlorine which can damage the surface if left standing for any length of time.

If any of the above come in contact with your stainless steel surface it should be rinsed off immediately with clean water.

DO NOT store bleaches or other corrosive substances underneath stainless steel benches.


 

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Basic Tomato BBQ Sauce

1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste

Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

Basic Vinegar BBQ Sauce

1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper

Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes. This perfect to coat pulled pork, but don't add so much that it gets soupy.

Basic Mustard BBQ Sauce

1 cup prepared yellow mustard
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for southern pork style barbecue.

 

Once you know the basics, experiment and have fun. Make your own families "Special BBQ Sauce"

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A great steak is an art that’s easy to perfect. Use these tips to get the best results every time.

Before hitting the barbecue
 

* Take the steaks out of the fridge 10 minutes before you cook them. This stops the meat tightening and becoming tough.

* Season the steaks lightly with salt and pepper.

* Oil the steak not the barbecue. This stops your steaks sticking and the oil burning on the hotplate.

The three essentials

1. Heat the barbecue before you add the steaks. This ensures maximum flavour and tenderness. The steak should sizzle as it makes contact with the heat. If you’re cooking a thick steak (or like your steak well done), move it to a cooler part of the barbecue or lower the heat to moderately-high as it cooks.

2. Turn the steaks once only. The more you flip the steak, the tougher it gets. Let the steak cook on one side until moisture appears on top, then turn it.

3. Learn to test when your steaks are done. Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertip (make sure your hands are clean) and press the centre of the steak. Rare is soft when pressed, medium is springy and well done is very firm.

Always rest the steaks after they come off the heat. This keeps the steaks juicy and tender. Just loosely cover with foil for 2 to 4 minutes before serving.
 

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