How do you handle your cooking environment?!
How do you handle your cooking environment (for small recipes, and or bigger ones). Do you use any disposable equipment.
Answers: I think one that really holds me back from cooking, is the after mess, not being able to multi task (maybe because of the lack with organization skills), and knowing that there will be a mess.
How do you handle your cooking environment (for small recipes, and or bigger ones). Do you use any disposable equipment.
I don't use any disposable things while cooking, because it is not cost effective. I clean as I go, wash dishes, wipe down the counter, and I keep a big plastic bowl on the counter for garbage, so I don't have to make a million trips to the trash can. Usually when I am done cooking there isn't much of a mess. Also one thing that helps is to gather all of your ingredients at the same time, and return them to their proper place when you are done using them. There is nothing like clutter to get you stressed.
I don't cook, but my mom does. She doesn't like to cook in the house because it might smell or she might burn something. She usually cooks in the garage.
dishwasher
nuff said!
clean as you go
I just continuously clean as I go along and after I use an ingredient, I put it away immediately. When the job is done, it's not so overwhelming to clean up.
I clean up as I go. Keep a sink full of soapy water and as you are done with a utensil, pan or whatever, drop it in to soak and then it is out of the way. Assemble all your ingredients on the counter and get out the pans, bowls, etc. that is needed. Put away ingredients as you use them. I can usually have a couple of things going on at once. I now have a very small kitchen and this works better as it keeps the counters open.
i just try to wash dishes as I go, that keeps down the big mess afterwards. try to use the same tools (pans/knives, etc) for multiple tasks. sometimes you can use the same pan for the whole dish in different stages or look for recipes with fewer ingredients. or make some of the dinner items ahead of time--even days if you can and freeze or chill it so that you are not doing so much on one day.
I do the same thing MG does, clean as you go. It's not as much at the end. Even with big cooking jobs.