Al-Watania Poultry Website :: Woman Corner

When using fresh shrimp/seafood, handle carefully, because the head contains digestive organs that can deteriorate quickly and taint the meat.
When using wooden skewers, soak them at least 30 minutes in water (preferably warm to the touch) prior to use. This keeps them from easily catching fire.
When using lighter fluid to start your charcoal, let the fluid soak into the briquettes for a minute before lighting. This helps to dissipate some of the lighter fluid to avoid dangerous flare-ups. To completely avoid lighter fluid, invest in a charcoal chimmney or an electric charcoal lighter
When grilling whole chillies, be careful of the smoke; chilli smoke is acrid and can burn the eyes.
If you use the same marinade that you've soaked the meat in as a sauce or baste, remember to boil it for a couple of minutes first to get rid of any bacteria.
When buying frozen vegetables at a supermarket, only select packs in which items move freely with the pack. If they are frozen into a block, they have been thawed and re-frozen.
Store whole chilli in the freezer before chopping, to prevent getting hot chilli juice on fingers