other tips for maintaining the kitchen:
- Cook in the dish you intend to serve out of. Dutch ovens are a favorite because they go directly from the oven to the table in style. Just don’t forget to use a trivet.
- Stop using different knives for everything you cut. Buy one good, sharp knife and use it for everything.
- Get your timing down. If you’re using prep bowls, put ingredients that eventually get added together anyway into one bowl – no need to separate them into five containers. If you’re roasting vegetables, use one tray for everything.
- Use your down time effectively. If your meat is browning, wash a dish. Caramelizing onions? Wash two. And once food is braising in the oven, finish the rest.
- Don’t use 10 dishes when one will do. You can keep reusing that same spoon without contaminating the meal with your … essence.
- Rinse measuring spoons, cups, and mixing bowls as you go and reuse them instead of reaching for new ones.
- Buy a scale. Measuring by weight means you can pour everything directly into your (one!) mixing bowl.
read article on Yahoo! Shine by Janet McCracken from bon appétit: 7 Tips for Quicker Kitchen Cleanup