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The commonly made kitchen mistake that could be costing you thousands, and you can correct it in seconds

The commonly made kitchen mistake that could be costing you thousands, and you can correct it in seconds

The Sun17-05-2025

MOST people use their kitchen at least once every day, but an easy mistake could be damaging your home.
This common cooking error may end up costing you thousands, but don't worry, it's easily fixed.
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Save yourself the home repair bills and hassle by taking a quick step when cooking.
Whether you're boiling pasta or simply using your microwave, cooking generates steam and if that moisture isn't properly extracted, it can cause you trouble down the line.
Steam settles on cold surfaces, which can cause mould to grow in your home.
Andrew Pemberton, a chartered building engineer at the Professional Snagging Company, explained the importance of using your extractor fan in the right way.
"Kitchens produce a lot of moisture, especially when you are cooking without lids, boiling water or using multiple appliances at once," he said.
"While we all know that we should use an extractor fan, if it isn't used properly or for long enough, all of that steam just settles in your kitchen."
Over time, this steam and excess moisture can lead to black mould growing in your home.
This can cause a wide variety of problems such as peeling paint, damaged plaster, and warped units, all of which can be expensive to fix and are hazardous to your health.
"The problem is caused when you don't "use your extractor fan when cooking or don't use it for long enough," Pemberton explained.
"If you turn your extractor fan off as soon as you are done cooking, you are allowing this moisture to stick around."
Stacey Solomon reveals 99p transformation of grubby kitchen unit she picked up on Facebook Marketplace so it looks brand new
He recommended always keeping your extractor fan on for at least 10 minutes after cooking.
"If you can feel excessive moisture in the air, leave it on a little longer," the expert continued.
"If you have a recirculating hood, make sure the filters are cleaned or replaced regularly."
You should also check to see if your extractor fan is installed properly.
'If you can access the space above your kitchen ceiling or behind cabinets, check whether the extractor ducting leads outside," he advised.
Biggest mistakes people make when using a dehumidifier
Chris Michael, Managing Director of Meaco shared the mistakes exclusively with Fabulous.
Not cleaning the dust filter
Regularly cleaning the dust filter is essential to ensure that your dehumidifier works at its best. A clean filter allows air to flow freely, improving the unit's efficiency, reducing energy consumption, and extending the lifespan of the appliance.
Not setting the humidistat correctly
A dehumidifier uses a built-in humidistat to measure humidity. It enables you to set a target humidity level for your dehumidifier to maintain. The dehumidifier will work towards reaching this target before turning off, only switching on again if it detects an increase. For UK households a comfortable target humidity is between 50% and 55%rh (relative humidity). It's unnecessary to set the humidity much lower than this. Doing so makes the machine work harder for longer when its not needed.
Getting the wrong size for the property
Getting the wrong-sized dehumidifier for the job will mean a household is either wasting energy or cannot remove moisture effectively from the home. A 10L or 12L compressor dehumidifier is suitable for use in up to a three-bedroom house suffering with mild damp. In larger properties or for greater damp needs, larger 20L or 25L dehumidifiers should be considered.
'If it's venting into the loft or just ends abruptly, that's a major problem as this moisture is being pumped out of sight, which can cause big problems down the line."
And if you aren't using your fan for long enough or it isn't correctly installed, you will notice that your windows will regularly fog up during cooking.
Moisture droplets are also likely to form on your cupboards.
"You may also find that there is a musty smell that lingers long after meal time, this is a sign that your fan isn't doing enough or isn't doing anything at all," the expert said.
And make sure you don't ignore the problem, as the long-term consequences will go far beyond cosmetic damage.
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"Once mould gets into your walls, it can be expensive to fix. You could end up removing kitchen units, plasterboard, or even face structural repairs if the timber in your home begins to rot," he warned.
This can be a particular issue in modern homes, which are built to be airtight, keeping down heating bills.
This means that moisture has fewer places to escape.
"In older homes, there will be places where moisture can escape from, like chimneys or gaps in windows," the expert pointed out.
"New builds on the other hand are sealed tight, and if your ventilation systems aren't used as they should, even simple tasks like everyday cooking can lead to moisture spikes."

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Gardeners' World fave reveals £2 Asda trick to feed family veg all summer – & it's perfect for small spaces
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The Sun

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  • The Sun

Gardeners' World fave reveals £2 Asda trick to feed family veg all summer – & it's perfect for small spaces

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Did Welsh Rarebit start out as a joke by the English?
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BBC News

time5 hours ago

  • BBC News

Did Welsh Rarebit start out as a joke by the English?

It's a beloved national dish of Wales and is found on restaurant menus across the country, but did Welsh rarebit actually start life as a joke played by the English?Toasted bread smothered in a rich, cheesy sauce - what's not to love? But the origin stories of this nostalgic comfort food are as varied as the recipes you can use to make credit poor farmers using a clever substitute for meat while others think English pubs coined the name as a joke, mocking the Welsh for not affording real which of these cheesy tales cuts the mustard? Welsh food historian and author Carwyn Graves said rarebit was "clearly associated with cultural and ethnic Welshness", with cheese being a vital part of European diets for a long time, especially in regions like Wales, where the dairy industry the Middle Ages, before refrigeration, cheese and butter were essential for preserving milk from the spring and summer for use during the colder was also a vital source of protein for poorer communities, particularly in areas like Wales and the Alps, where meat was scarce. In Wales, melted or roasted cheese became popular across all social classes, eventually evolving into Welsh 1536 Act of Union, incorporating Wales into England, saw Welsh migrants bringing melted cheese dishes to English Graves said the English saw it as an ethnic curiosity, even joking about 16th Century tale sees Saint Peter trick Welshmen with the call caws bobi - Welsh for roasted cheese - which he said reflected the dish's cultural ties to name Welsh rarebit appeared much later, with early English cookbooks, such as Hannah Glasse's in 1747, using terms including Welsh rabbit and Scotch rabbit for similar cheese on toast Mr Graves said there was no historical evidence linking the name to actual rabbits and he said the theory that poor people couldn't afford rabbit meat and used cheese instead was unproven. Kacie, from The Rare Welsh Bit food blog said Welsh rarebit, also known as Welsh rabbit, originated in the 1500s as a popular dish among Welsh working-class families who couldn't afford meat like rabbit, using cheese on toast as a substitute. According to her, the dish was first recorded in 1725 and over time, the name shifted from Welsh rabbit to Welsh rarebit, possibly to move away "from patronising connotations associated with the nature of the dish as a poor man's supper". Katrina from Real Girls Travel explained "nobody's quite sure how the name came about", but it's generally believed "Welsh rarebit" likely began as a joke about the poor people of south Wales, who were thought to live on rabbit and ale. She added that many mistakenly think Welsh rarebit contains rabbit because the dish was originally called "Welsh rabbit" in 1725. According to Katrina, the name probably changed because, in the late 17th and early 18th centuries, the English often gave humorous or fanciful names to regional foods, making the change "an attempt to make it a more fitting dish"."I personally think it was a language barrier or a strong Welsh accent that gave the dish its name," she added. In Sarah Fritsche's blog the Cheese Professor, she explained the word "Welsh" was used as an insult in 1700s Britain, similar to how "welch" functioned as a pejorative. According to Ms Fritsche, "rabbit" was used humorously because only the wealthy could afford real rabbit, making the cheesy toast a "poor person's substitute".She added "rarebit" was a corruption of "rabbit" and is unique to this dish, first appearing as "rare bit". Rose Geraedts, originally from the Netherlands, has lived in Brecon, Powys, for 20 years and runs the International Welsh Rarebit opened the business eight years ago after noticing cafes and pubs in the area were not serving it, despite high demand from tourists. "I thought it was crazy that a national dish wasn't on the menu. I think many saw it as old-fashioned," she took over a disused Victorian school building, renovated it and made Welsh rarebit the star of the show."It seemed mad not to do it - but a lot of people think I'm nuts," she cafe now offers six varieties and Ms Geraedts said customers loved the dish's rich, comforting flavour, seasoned with cayenne pepper, nutmeg, paprika and Worcestershire sauce. Ms Geraedts said she had welcomed visitors from around the world, from Australia to America, and even served celebrities including Jonathan Ross and rugby legend Gareth added: "People love it because it's nostalgic. They remember their mother or grandmother making it."It's much more than just dry cheese on toast."Ms Geraedts believes rarebit became popular due to Wales' connection to cheese-making, despite its name being a sarcastic "patronising" English joke. University lecturer, dietician, cook and food writer Beca Lyne-Pirkis said she first learned to make Welsh rarebit with her grandparents so it brings back "nostalgic memories".The 43-year-old, from Cardiff, said it was a great first dish to learn as it's "more complicated than cheese on toast" but not too Lyne-Pirkis said she has two versions - a rich, roux-based recipe with cheddar, beer, mustard and Worcestershire sauce and a quicker one mixing egg, cheese, and seasoning to spread on toast. The dish stayed with her through her university years and is now a favourite with her children."I fell in love with the flavour," she said."When I eat it I get the nostalgic childhood feeling as I have so many fond memories of eating it. That's where my love of food came from."Whatever the roots, Ms Lyne-Pirkis said rarebit was now a timeless, adaptable national dish rooted in family stories and experimentation."Every recipe has its own story, which helps keep the recipe alive."

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