Did you Know

Discover fascinating facts about home, design, and sustainability in our “Did You Know” section.

Did you know that microorganisms multiply dangerously during thawing?

When freezing, food should be fresh and freshly purchased.
Clean, package and label foods before freezing.
Freezing should be quick and maintain a temperature of at least -18C.
Thaw in a controlled manner: in the refrigerator, and never at room temperature.
Never freeze a thawed food unless it has been previously cooked.

Did you know that raw food should not be mixed with cooked food?

Clean utensils and surfaces every time a different food is handled.
Separate raw food from cooked food when refrigerating, keeping them in airtight containers.
Remember that there are products, surfaces and appliances that, due to their characteristics and features, help to achieve hygiene and safety in the kitchen.

Critical points in the kitchen

Those that can be a focus of infections and we must take extreme care:

Storage area: Pantry. Refrigerator. Freezer.
Handling area: Sink. Countertop.. Utensils. Knives. Cutting boards. Kitchen cloths and rags.
Waste and recycling area: Garbage. Recycling bins.

Did you know that fresh food does not mean clean food?

Carefully clean foods that are consumed raw, such as vegetables.
To prepare cold sauces, such as mayonnaise, extreme hygiene precautions, keep them cold and consume them as soon as possible.
Dishes prepared with heat but consumed cold, such as custard or pastry cream, are also considered risky.

Correct hygiene habits for a safe kitchen.

Some points in the kitchen that can be a source of infection:

The refrigerator door
Knobs and handles on doors, cabinets, dishwashers and ovens
Knife handle
Switches
The pantry

Cleaning the dishwasher correctly

Filters: remove food residues from dishes and pans before putting them in the dishwasher to prevent them from accumulating in the dishwasher.
Blades: check that the holes through which the water comes out are free of dirt.
Door seals: remove any dirt.
Inside the appliance and internal pipes: some cleaning products can be applied to th empty dishwasher. A more ecological and economical option is to add a glass of white vinegar halfway through the wash.

The kitchen, the heart of the home

Now that nothing is like before, it’s time to relearn how to live your kitchen. Now more than ever, rediscover your kitchen.

Rediscover the heart of your home.

Aspects to improve in the kitchen

Take care of smells. Air fresheners are not advisable.
Install joint-less and non-porous materials for countertops.
Have non-slip floors and easy to clean.
Avoid plastics in the fridge and when heating meal.
Locate the pantry away from appliances that dissipate heat or steam because hot steam spoils food.

The kitchen: recommended healthy measures

Clean surfaces frequently, since the virus remains up to 3 days on interior surfaces.
It is very important to ventilate the kitchen, before and after cooking since it is a space where food is handled and preserved.
It is advisable to have a good extractor hood. That we should have on while cooking, especially in kitchens that are open and integrated into other spaces.

Domestic well-being: the importance of clean air

Ventilate common areas and spaces frequently since germ particles remain in the air for about 3 hours.
Do not smoke inside the house.
Install the dining room table near the window for better ventilation.
Be tolerant to room temperature allowing maximum fresh air to enter. And avoid humidity.

Change of habits for health and wellness care

49% have changed eating habits in the last years
41% consume less processed food
31% cook properly and try not to eat processed foods
22% take care of the origin of the food

Social networks take the lead over smart home automation and devices

70% RRSS for information of recipes, diets, food, restaurants
62% Since you use RRSS, you take more care of your diet
55% Use your mobile to interact with devices (appliances, lights, heating …)
54% RRSS as inspiration to renovate or redecorate the kitchen
14% Use RRSS information recycle, reuse and reduce

What activities do we do in the kitchen?

43% use the kitchen to make the main meals.
29% for meetings with guests.
11% to work.
17% for other tasks.

What do we prefer when we choose the design of our kitchen?

63.5% prioritize functionality (make the most of space).
15.1% savings (exterior light, optimal furniture for food preservation, A +++ appliances).
12% the quality and durability of the materials.
10% design and aesthetics (latest trends in colors, materials, etc.).

Spring season food

Fish: Eels, eel, cod, sea bream, mackerel, carp, lamprey, liba, sea bass, grouper, palometa, perch, salmon, shark and trout.

Seafood: Cockles, clams, razor clams, scampi, prawns, prawns, mussels, oysters, cuttlefish, choco, shrimp, octopus, barnacles and scallops.

Meats: Woodcock, beef, quail, maids, pheasant, chicken, liver, wild boar, hare, gizzards, cow, deer, suckling pig, rabbit, lamb, pheasant, chicken, pork, duck, turkey, partridge, chicken and veal.

Spring season food

Fruits: Strawberries, kiwis, lemon, lime, orange, banana, passion fruit, apricots, loquat, papaya, pineapple, grapefruit, avocado, apple and persimmons.

Vegetables: snow peas, young beans, peas, spinach, leeks, zucchini, broccoli, garlic, asparagus, beets, cucumbers, radishes, leeks, carrots, celery, artichokes, cabbage, lettuce, squash, eggplant, green beans and endives.

At the time of cooking

Respect the usual practices of good food handling.
Take advantage of the traditional recipes for use to avoid food waste at all costs.

On arriving home after purchase

Put the bags on the floor, wash our hands and put the food in its storage place, putting the oldest in front. Take advantage to review the expiration dates or preferred consumption.
Wash the bags used in the washing machine on a hot water program.

Plan the supermarket shopping

Program the menus well in advance, making a detailed shopping list below.
If we do not have a pantry, create a fund with long-lasting foods such as dried vegetables, pasta and rice, but also cans of preserves or powdered milk … but without ever falling into hoarding.

At the time of shopping

Go to the center avoiding rush hours and trying to maintain a safety distance of at least one meter with other clients. Of course, do not go if we have any symptoms that make us suspect that we are infected.
Carry our own shopping bags avoiding using carts and baskets from the supermarket.
Do not touch food without wearing gloves and throwing away. Preferably use your own cloth sachets.

At the supermarket

Do not speak on food (and of course cough or sneeze!), They do not reproduce them, but they could become a material support of the virus.
Make the usual purchase including fresh products. Both frozen, industrial and home made in hygienic conditions, are an excellent option in these cases.
Pay with a card better than in cash to avoid touching bills and coins.

Kitchen and utensil cleaning

Clean crockery and kitchenware, preferably in a dishwasher, at maximum temperature.
Once the cooking is finished, do a general cleaning of the kitchen and the floor and ventilate the entire environment.

Sanitize dish towels

Change and wash kitchen towels and textile frequently at each cooking session and at maximum temperature.
Leave the scouring pads and cloths to soak in 10% bleach for five minutes.

Cooking food at high temperature

Cook food at a high temperature above 70º and keep it protected to avoid recontamination.
If the food is not going to be consumed immediately, refrigerate it or keep it warm above 65º. Consume them as soon as possible.

Safety and hygiene habits for children in the kitchen

Do not use knives without supervision and use a cutting board for fruits and vegetables.
Always wash your hands before cooking, rubbing them vigorously with warm soapy water.
Before cooking, wear an apron, hair up and wear short-sleeved or rolled-up clothes.
Clean up spills immediately. Use a paper towel, avoiding sponges or kitchen towels.

Wash your hands to avoid infections

Spend 1 minute washing hands with warm soapy water, vigorously scrubbing fingers, back of hands and wrists for 15 to 20 seconds.
Then wipe dry with a clean cloth or single-use paper towel.

Frequently clean countertops and surfaces

Remember to constantly and thoroughly clean and disinfect surfaces because viruses can remain on them.
Clean first with soap and water and then disinfect with a solution of water with bleach -according to the manufacturer’s instructions- or 70% alcohol.
Leave to act for 5 minutes. Rinse and dry with a clean cloth or paper.