{"id":9452,"date":"2023-03-21T19:09:21","date_gmt":"2023-03-21T19:09:21","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/03\/21\/5-smarter-ways-to-clean-your-kitchen-according-to-pro-chefs\/"},"modified":"2023-03-21T19:09:21","modified_gmt":"2023-03-21T19:09:21","slug":"5-smarter-ways-to-clean-your-kitchen-according-to-pro-chefs","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/03\/21\/5-smarter-ways-to-clean-your-kitchen-according-to-pro-chefs\/","title":{"rendered":"5 Smarter Ways to Clean Your Kitchen, According to Pro Chefs"},"content":{"rendered":"


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As much as I love to cook, cleaning my kitchen is one of my most dreaded\u2014even feared\u2014household tasks. It doesn\u2019t take long for dishes to pile up, my limited pantry space<\/a> is a jumble of spices and jars, and my dirty pans sit on the stove longer than I\u2019d like to admit. I\u2019d pretty much given up on remedying the situation\u2014that is, until I spoke to three cooking pros about their smartest, cleverest, and most-trusted techniques for kitchen cleaning. From general words of wisdom to specific, practical tips, the advice from these chefs has reminded me that keeping my kitchen clean doesn\u2019t have to be (such) a chore.<\/p>\n

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1. Stay Organized<\/h2>\n

You may think this goes without saying, but it\u2019s so important that I\u2019m saying it anyway: Staying organized is the first step to improving your kitchen clean-up process. \u201cThe biggest mistake I see home cooks make is not staying organized from the get go,\u201d says Caroline Schiff<\/a>, acclaimed pastry chef at Brooklyn\u2019s Gage & Tollner. \u201cThe process of mise en place, which is a restaurant standard practice, keeps you neat and organized as you work,\u201d she explains. \u201cStarting off this way means the whole process will be more streamlined\u2014even clean-up.\u201d<\/p>\n

To begin, Schiff recommends \u201c[decanting] ingredients into clear containers,\u201d which then get dated and labeled. \u201cWe do this in professional kitchens and it keeps you so tidy and organized, plus you can see when you’re running low on an ingredient or when something might be past its prime,\u201d she says. Schiff also recommends keeping a roll of blue painter\u2019s tape and a permanent marker in your kitchen to make labeling a breeze.<\/p>\n

An essential part of staying organized in the kitchen is cleaning up as you go. According to Drew Keane<\/a>, chef de cuisine at Cabra Chicago, doing so \u201calways makes the final clean-up very easy\u201d and \u201c[keeps] your mind focused\u201d as you cook. Specifically, says Keane, it\u2019s essential to \u201cwash your tools in-between uses to prevent cross-contamination.\u201d<\/p>\n

2. Invest in a bench scraper<\/h2>\n

Anna Billingskog<\/a>, Food52\u2019s food stylist extraordinaire, relies on an affordable, accessible tool to make the kitchen clean-up process easier. \u201cThe bench scraper is the unsung hero of my prep and cooking zone,\u201d Billingskog says. \u201cIt\u2019s helpful for picking up your odds and ends [like] vegetable scraps and getting them neatly into the compost bin, or for helping pick up some finely chopped herbs off your board and getting it all into the pan at once.\u201d Beyond being handy and efficient, bench scrapers are extremely satisfying to use\u2014which may make you more inclined to use them for clean-up duties.<\/p>\n

When you\u2019re picking out a bench scraper \u201cthe less expensive [ones] work the best,\u201d says Billingskog. Just look for something that has some slight bend in the material\u2014that flexibility will help you pick up all of those bits and pieces left on your cutting board.<\/p>\n

3. Use Leftover Lemons<\/h2>\n

Once you\u2019ve used your bench scraper to remove any debris from your cutting board, this trick can help eliminate lingering odors (particularly from garlic and onion) on your board. \u201cWhen a recipe calls for the juice of half a lemon, I save the other half and rub it cut side down on my board with a little kosher salt (just enough to make a paste),\u201d Billingskog says. While the lemon deodorizes any unwanted smells, the salt scrapes off any remaining residue.<\/p>\n

Once you\u2019ve deodorized and scrubbed your cutting board, don\u2019t forget to give it\u2014and the rest of your station\u2014a good wash, especially if you\u2019ve been working with raw proteins. \u201cI\u2019d always recommend\u2026using a different work area or separate cutting board while handling [poultry],\u201d says Keane. Once you\u2019re done, \u201cwash your whole station down, then move onto your next project.\u201d<\/p>\n

4. Sheet Pans Are Your Friend<\/h2>\n

If you\u2019ve ever baked a cake or fruit pie only to have it bubble over the sides of the pan and onto the bottom of your oven, this one\u2019s for you. No matter what you\u2019re baking\u2014whether it\u2019s a cake or casserole\u2014Schiff recommends putting the dish on a parchment-lined sheet pan to catch any spills. From there, clean-up is easy: \u201cJust toss the parchment and give [the sheet pan] a quick rinse\u2014no scrubbing necessary,\u201d Schiff says. \u201cI do this at work and at home and it’s so helpful.\u201d<\/p>\n

5. Burnt Pans *Can* Be Saved<\/h2>\n

Lastly, when disaster strikes, your pots and pans are typically not beyond repair. If you burn the bottom of a pan, according to Billingskog, it\u2019s likely salvageable. \u201cBoiling some water in [the pot] with a little baking soda will begin to loosen most burnt-on foods [and] stains,\u201d she says. From there, just clean the pan as you normally would\u2014hours of scrubbing not required.<\/p>\n

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\nWhat’s your best trick for easy kitchen clean-up? Share in the comments!<\/em>
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