Felt like writing a bit this morning

We’re supposed to head out to Tucson this morning, I have been trying to not schedule jobs for my Honest Maids teams here in Arizona on the weekends so that they can enjoy weekends with their families, something we benefit from as well since our weekends have been pretty much disappearing – when you have kids that’s something you feel horrible about. Today, though, before we leave I wanted to take a moment before the kiddos wake up and share a quick tip I’ve learned through the years. Easy but you would be surprised how many don’t do it. That’s cleaning as you do.

Whether you’re cooking dinner for the family or hosting a party of ten, the most anti-climactic part of any culinary extravaganza is the clean-up at the end. You’ve been cooking and you are both tired and excited to get digging, the last thing you want to do now is clean. But why wait? In professional kitchens most chefs enforce the “clean as you go” rule, which prevents unsightly messes from building to unmanageable levels. Here are a few tricks that will help you avoid a midnight mess.

Tip 1.

When slicing, peeling, or chopping, work from right to left or left to right, keeping your scraps on one side and finished pieces on the other. Scraps will end up all together, waiting to be tossed when you move on to your next task.
If you have a garbage disposal, place your cutting board closest to the sink so that scraps can be easily pushed directly out of your way and into the disposal drain. (Also, make sure to run the disposal frequently, to prevent clogging.)

Tip 2.

As you cut or add ingredients onto your pots and pan, immediately pack excess pre-prepped ingredients in airtight containers, removing unwanted clutter away from your countertops and into their proper storage areas.

Tip 3.

Leave a deep pot of simmering water on the stove and use it to rinse and sanitize utensils between tasks, rather than grabbing a new one out of the drawer each time. I just LOVE this tip, specially for meals with many side dishes!

Tip 4.

Keep a damp kitchen towel on hand by your cutting board and use it to wipe off sticky residue or spills as they occur.
Fill a spray bottle with a water and vinegar solution (1 part water, 1 part vinegar). Use on counter tops and cutting surfaces after you’ve handled poultry, meats or seafood and before beginning other tasks.

Tip 5.

Whenever possible, use one bowl to hold your prepped ingredients. For instance, if your recipe calls for diced zucchini and summer squash to be sautéed together for the same amount of time, hold onto the small pieces in one bowl to minimize washing.

What do you think? Leave a comment or say hi below – Thanks!