Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Cooking Equipment Reviews

Cooking Equipment Reviews Find out what equipment best suits your needs. Share your experiences with various kitchen equipment products, gadgets, and more.


Reply
 
Thread Tools
  #1  
Old 10-11-2000, 12:41 PM
mudbug's Avatar
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Dec 1999
Location: MO
Posts: 2,522
Post

There is a GREAT book that just came out called "Talking Dirty with the Queen of Clean". It has solutions for every stain listed by fabric and treatment. List Price: $8.99 on sale at Amazon.com for $5.39, small change compared to replacing your coats.

The book has tips like if you have grease base stains, use WD-40 to reconstitute the stain, then use borax and water to rub it out, wash. Another tip is for protien based stains (like soy milk), use meat tenderizer and water to soak the stain, then wash, etc.

Chlorine bleach WILL turn your whites yellow. Use non-chlorine bleach like Clorox 2. Try soaking in Clorox 2.

If your whites do turn yellow, there are a number of things that can cause fabric to yellow and a number of ways to try to make them white again. The weird part is that a couple of things that you might think are right are really wrong.

* For instance, too much bleach will turn whites yellow! What a pain! And if the water is hard (high iron content) chlorine bleach can cause rust stains. Not good!
OK, so now what to do?!?

* Bluing agent:
It is a colorant that you can add to whites to neutralize the yellowish cast and works fantastically. You can buy it at the grocery. Follow the instructions carefully or you can end up with blue streaks on the fabric. This is only a mess not a permanent problem. Just wash again and it will dissolve the bluing and rinse out.

* Optical whiteners and enzyme cleaners:
This is what is in most presoaks. One thing to remember...if you have cream colored table linen presoaks can make white spots where you put the pretreatment product. I found this out the hard way.

* Borax:
Wash twice using borax and rinse well.
1/4 C. borax with 2 T. mild detergent in a sinful of warm water is good for washing delicate fabrics. Let them soak for about 10 minutes then rinse well in cool water until thoroughly out.

* Hard water solutions:
The yellowing is caused by iron and manganese salts in the water. Well water is often very hard. A water softening system will be the ultimate answer. Do Not use chlorine
bleach. This will make matters worse! But in the meantime, try using equal parts water and either lemon juice or white vinegar.

**What about if you have another version of this problem...a red something or other (for instance) in with the whites:

Don't dry the items. Take out the piece that caused the problem then rewash the whole load using the strongest detergent and bleaching agent for the fabric that is stained.

If this doesn't do the trick, you can try a color remover. This is only for whites! It strips the color out of the fabric. You can find it in a hardware store, drug store, home center, and some supermarkets. Follow the instructions exactly. This stuff is serious but it works.

[This message has been edited by cchiu (edited October 11, 2000).]
Reply With Quote


  #2  
Old 10-11-2000, 03:50 PM
lynne's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2001
Location: Texas
Posts: 592
Post

Sounds crazy but throw in a can of coke. It really helps whiteness and even the grease factor! Someone suggested it to me after cleaning the fryer one day and it worked! (of course you know what happens to a penny that sits in coke for a while...). By the way, Coke brand seems to work better than the store brand cola!
Reply With Quote
  #3  
Old 10-11-2000, 09:52 PM
ChefTalk Book Reviewer
 
Join Date: Sep 1999
Location: Sacramento, CA
Posts: 138
Post Keeping Chef's Coats White

Any advice on how to keep chef's coats white. I've washed with a pre-treatment of spray-and-wash and added bleach. This isn't getting everything off the coat and I'm afraid the constant use of bleach will start to turn the jacket yellow.

Any advice? Thanks
Reply With Quote
  #4  
Old 10-12-2000, 01:36 AM
Registered User
 
Join Date: Jul 2000
Location: Sydney Aus
Posts: 812
Post

i find that the best jacket cleaner is a product called napisan. It is a sanitising solution for babies nappies and it works like a charm.

I use a mixture of hot to boiling water, half a cap of bleach, add about 1 capful of napisan powder and soak for about 2-3 days.

The only thing that i cannot seem to get out of my uniforms is pot carbon.

Sometimes when stove burners dont quite work right, a lot of carbon builds up on the base and around the sides, especially with some natural gas burners and quite a few LPG ones.

Pick up the pot using your chest or stomach as support, voila, massive black stains.


[This message has been edited by Nick.Shu (edited October 12, 2000).]
Reply With Quote
  #5  
Old 10-12-2000, 12:21 PM
ChefTalk Book Reviewer
 
Join Date: Sep 1999
Location: Sacramento, CA
Posts: 138
Post

Wow, thanks for all the advice. Can't wait to get home and do laundry. Wait...that's not right.

Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Any hints for keeping your coats clean? chefAZ Food & Cooking Questions and Discussion 24 07-02-2006 07:02 PM
How many coats do you have? kuan Professional Chefs Forum 20 02-15-2002 06:29 PM
white-white wedding cake Eeyore Professional Pastry Chefs Forum 42 01-27-2002 07:28 AM
Chef's coats kdetwiller Professional Chefs Forum 8 04-01-2000 11:49 PM
chef coats nat Culinary Schools \ Culinary Students 1 06-06-1999 03:34 AM


All times are GMT -7. The time now is 07:15 AM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125