There are some things for which you can get penalized in a large kitchen. You’ll be surprised how easy you can get yourself fired for not washing some of the dishes (in some restaurants, the chefs sometimes wash the dishes by themselves), large containers with a drop of sauce at the bottom or a fridge that has not been cleaned at the end of the day. All the things described here are common sense rules for all cooks or home chefs.
If you are a fan of cleanliness and order, then you just need to read this article.
Cleaning your cookware
Dirty cookware – it’s like a mortal sin for any chef, plus, it’s an unpleasant thing. There are a lot of tools on the market claiming that they can clean up your pan in a couple of minutes, but in reality, to wash rust or stains off by the saute pan is not as easy as the labels on the packages say.
There is a very proven method for steel cookware, which cleans off everything in about half an hour. I decided to show it on the example of one of my saute pans, which was cleaned two months before its second cleaning.
The stain is not just at the bottom but covers nearly the entire pan.
First of all, place your pan on a thick towel to prevent dirt all over your kitchen.
Apply some soda directly onto the stain.
Pour a couple of tablespoons of vinegar or lemon juice (if the pot is large, increase the amount of liquid). Wait for 25-30 minutes.
Do not get scared, when vinegar or juice starts to hiss; this is a typical reaction, do not touch anything with your bare hands and do everything in gloves.
Scrub through the stains with a hard or iron sponge. In the end, if you clean the dishes quite regularly, you should get something like this (see photo below) This is not photoshop!
Never put tin cans in a refrigerator
Do not put cans (except for beer cans) into a fridge. If you buy canned food, try to find a plastic or glass container and transfer whatever it is there.
Once you open the tin can, oxygen enters it. Depending on the content, the reaction can be different, but most often the can is oxidized and can give the product a very unpleasant taste of metal.
Wrap the uneaten food before putting it in the refrigerator
No matter how good the coolers are now, the food is still in them, and the longer it sits there uncovered, the worse it gets. Most of the products get this refrigerator taste and simply dry out. So, make yourself a habit – cover uneaten food with a plastic wrap or put it in a container with a lid, and maybe you do not even have to cook your breakfast. In good restaurants, chefs also write the date when the product was made and some notes.
Change Your Sponges
Everyone who does not have a dishwasher at home has ever held onto the kitchen sponges. But they are a paradise for all kinds of bacteria because they are exposed to heat and carry the remains of food.
Try to change the sponge once a week, and do not follow the advice where you are offered to wash or disinfect it.
Also, if you use towels to wipe the table, change them every 3-5 days because they get dirty even faster and start to smell unpleasant.
Get a water filter and change it every month.
This is more of advice so you can save some money. A water filter is an excellent thing if it is made qualitatively. Even if it costs a little more than, say, a package of 12 bottles, you can filter as much water as you want. Get some bottles and fill them out from time to time, because there’s nothing better than a glass of cold water after a workout!