Cooking with hot peppers and high heat adds excitement, but it can also bring accidents if you’re not careful. A few simple habits can keep burns, spills, and food‑borne bugs far from your dinner plate. Below are the most useful tips you can start using right now.
First, wear disposable gloves when you cut very hot peppers. The oils that cause the burn are on the surface, and gloves stop them from touching your skin. If you prefer no gloves, wash your hands with dish soap right after touching the peppers, then scrub with a stainless‑steel spoon for a minute – the metal helps break down capsaicin.
Never touch your face, especially eyes or nose, until you’ve cleaned your hands thoroughly. If irritation does happen, rinse with cold water and use a gentle eye wash; milk can also soothe the burn.
Store fresh chillies in a sealed container in the fridge. This keeps the heat from spreading to other foods and reduces the risk of mold, which can spoil your meals and cause stomach upset.
High‑heat cooking means hot oil and splatter. Use a deep, sturdy pan and keep the lid nearby to cover when the oil starts to bubble. A splatter guard is cheap and can stop burns before they happen.
Knives are the most common kitchen weapon. Cut away from your body, keep the blade sharp (a dull blade slips more) and store knives in a block or on a magnetic strip, not loose in a drawer.
Fire safety is non‑negotiable. Keep a small, dry fire‑extinguisher or a box of baking soda within reach. If a grease fire starts, cover the pan with a lid to smother the flames – never throw water on it.
Cross‑contamination can turn a tasty dish into a health hazard. Use separate cutting boards for raw meat, veggies, and chillies. Wash and sanitize each board after use with hot, soapy water and a splash of vinegar.
When cooking meat, make sure it reaches the right internal temperature: 165°F (74°C) for poultry, 145°F (63°C) for pork and beef cuts. A quick digital thermometer takes seconds and prevents food‑borne illness.
Finally, keep your workspace tidy. Clear away empty containers, wipe up spills immediately, and turn off burners you’re not using. A clean kitchen is a safe kitchen.
By adding these habits to your routine, you’ll enjoy the zing of chillies without the sting of accidents. Safety doesn’t have to be a chore – it’s just another ingredient in a great recipe.
