1. Cook in the dish you intend to serve out of. Dutch ovens are a favorite because they go directly from the oven to the table in style. Just don't forget to use a trivet.
2. Stop using different knives for everything you cut. Buy one good, sharp knife and use it for everything.
3. Get your timing down. If you're using prep bowls, put ingredients that eventually get added together anyway into one bowl--no need to separate them into five containers. If you're roasting vegetables, use one tray for everything.
4. Speaking of timing, use your down time effectively. If your meat is browning, wash a dish. Caramelizing onions? Wash two. And once food is braising in the oven, finish the rest.
5. Don't use 10 dishes when one will do. When it comes to utensils, for example, use the spoon you're stirring with to fill your tasting spoon. That way, instead of dipping your spoon into that soup, then in your mouth, then into the sink for cleaning, you can keep reusing that same spoon without contaminating the meal with your...essence.
6. Rinse measuring spoons, cups, and mixing bowls as you go and reuse them instead of reaching for new ones.
7. Better yet, buy a scale and never wash another measuring tool again. Measuring by weight means you can pour everything directly into your (one!) mixing bowl.
More at:http://shine.yahoo.com/channel/food/7-tips-for-quicker-kitchen-cleanup-2581744/
2. Stop using different knives for everything you cut. Buy one good, sharp knife and use it for everything.
3. Get your timing down. If you're using prep bowls, put ingredients that eventually get added together anyway into one bowl--no need to separate them into five containers. If you're roasting vegetables, use one tray for everything.
4. Speaking of timing, use your down time effectively. If your meat is browning, wash a dish. Caramelizing onions? Wash two. And once food is braising in the oven, finish the rest.
5. Don't use 10 dishes when one will do. When it comes to utensils, for example, use the spoon you're stirring with to fill your tasting spoon. That way, instead of dipping your spoon into that soup, then in your mouth, then into the sink for cleaning, you can keep reusing that same spoon without contaminating the meal with your...essence.
6. Rinse measuring spoons, cups, and mixing bowls as you go and reuse them instead of reaching for new ones.
7. Better yet, buy a scale and never wash another measuring tool again. Measuring by weight means you can pour everything directly into your (one!) mixing bowl.
More at:http://shine.yahoo.com/channel/food/7-tips-for-quicker-kitchen-cleanup-2581744/
No comments:
Post a Comment