According to kitchen management experts, every cook should stock the kitchen with the following items
first:
1. A sieve with a fine mesh, for straining sauces
2. A colander, the bigger the better and with a sturdy base
3. Box grater with four grating surfaces, for shredding everything
4. A good peppermill
5. Pyrex measuring cups
6. Jelly roll pans — the biggest ones that will fit in your oven
7. A kitchen timer
8. A two-quart saucepan
9. A saute pan
10. An 8-quart stock pot
11. A medium-sized solid wood cutting board (or
bamboo cutting board)
12. DVO’s
Cook’n Software!
And remember, space is precious, so be careful not to fill it with “single-use” items (for instance, a hotdog cooker, when a saucepan, the microwave, or a toaster oven can handle hotdogs and so many more things).
Tips: Quick Kitchen Clean-Ups
Here are some simple and organic ways to clean up just about any kitchen mess
Drop an egg on the floor? Sprinkle table salt on it and it will be easy to clean up.
If cookie dough sticks to the counter, add some sugar to the stuck dough and rub gently. The dough and sugar will come right up.
Stains and spills in the oven? Heat the oven to 250F and turn it off. Place a small dish of ammonia on the upper rack and a pan of water on the lower rack of the warm oven. Leave overnight and wipe clean.
If a glass item breaks and tiny pieces are lying all over the floor, it's safest to pick them up with a handful of wet cotton — even the tiniest shards will stick to the cotton fibers.
To refresh your wooden cutting board, rub it vigorously with half a lemon or lime. Then rinse. Not only will it be clean, it will smell great!
Use a small amount of vegetable oil to lubricate the beaters of your mixer — it will keep batter from sticking.
Do you have other simple and organic approaches to kitchen management and cleaning?
Send them to me: alice@dvo.com, and we’ll see that they get posted in the newsletter. Let’s pool our creativity and experience to make life easier for all!
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