How can we avoid that build-up in the kitchen sink every day that is part of life for all of us who choose to eat? Is there some way to make it stop or at least to lessen the load? Or is it all like the incoming tide; unavoidable and endless? Perhaps some hope lies below with the following tips.
Avoid using dishes and bowls for marinating. Use self-sealing plastic bags instead (but don’t misunderstand and seal your self in the bag instead). Flip the bag every so often so that the contents get a penetrating soak. Use only one pan when sautéing meats and vegetables separately. You will find that it seldom even needs wiping. Cut down on scrubbing by lining cookie sheets, bread and cake pans with foil, waxed paper or parchment paper. While using the food processor, chop all the dry ingredients first, and then blend the liquids so the bowl and blade don’t need scrubbing after each use. In general, measure dry ingredients first to avoid washing equipment after each use.
What about pots and pans, you might ask? They are certainly the biggest headache in the kitchen. Add ingredients to drained pasta in the cooking pot to reduce the number of dirty pots and pans. Rinse eggy pots, pans and bowls with cold water before washing in hot water. The reason for this is that eggs mixed with heat become glue. Use spray-on oven cleaner for scorched pots. They will come out looking like new and smiling again. Address your crustiest pot (hello, crusty pot, and face them toward the dishwasher’s water spray. When cooking a large bird like a turkey or a persistent bill collector, use a disposable pan. It will save you time and effort in the long run and the bird won’t mind.
If you get all this done efficiently, there’s only one thing left to do.
Come to my house and help me!
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