{"id":3080,"date":"2015-11-15T20:21:54","date_gmt":"2015-11-15T20:21:54","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3080"},"modified":"2016-01-15T23:01:07","modified_gmt":"2016-01-15T23:01:07","slug":"the-joy-of-cooking-or-how-to-have-a-clean-kitchen-always","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3080","title":{"rendered":"THE JOY OF COOKING … or HOW TO HAVE A CLEAN KITCHEN ALWAYS!"},"content":{"rendered":"

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I joyfully share with you my best tried and true recipes.\u00a0 Many date back more than fifty years so one could say they have been tested over and over again.\u00a0 But it takes more than a good recipe to make a good cook. It requires cleaning.\u00a0 And I have been so remiss for not addressing this important facet of cooking.<\/p>\n

It’s a given to start ” mise en place”.\u00a0 All your required ingredients lined up on your counter.\u00a0 The other given is you start with A CLEAN KITCHEN.\u00a0 Dishwasher emptied.\u00a0 Counters cleaned.\u00a0 Unnecessary items put away. The next step is to fill your kitchen sink with hot soapy water and line up your drying rack or trays.\u00a0 You absolutely most clean and put away as you go.<\/p>\n

In one of Thomas Keller’s outstanding cookbooks he writes about what he looks for when hiring chefs to work in his restaurants.\u00a0 They are required to cook several dishes.\u00a0 If when they are doing this they don’t clean as they go he won’t hire them.\u00a0\u00a0\u00a0 Who do you think cleans behind a chef?<\/p>\n

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Our kitchen in ROXY’S BISTRO was extremely small.\u00a0 We did all the prep in this space and served up to eighty covers a night.\u00a0 When I tell you CLEAN AS YOU GO I know it works.<\/p>\n

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So when you finish sauteing the onions and garlic and have added it to your dish that pan goes into the sink, washed, drained and dried and PUT AWAY.\u00a0 It just takes a few minutes and your kitchen work area is clean and tidy.<\/p>\n

This WASH AS YOU GO is doubly important when cooking dinner.\u00a0 When you finish dinner you will just have a few dishes and perhaps a last minute pan to deal with.\u00a0 WASH AS YOU GO and START WITH A CLEAN KITCHEN is not about being a clean freak.\u00a0 It is about being calm, happy and organized and more professional in your attitude towards cooking.\u00a0\u00a0 Bon Appetite<\/p>\n

PS from the chef.<\/p>\n

Among treasured mementos in my kitchen is an autographed menu from THE FRENCH LAUNDRY.\u00a0 It’s inscribed “To Virginia.\u00a0 It’s all in the details.\u00a0 Thomas Keller.”<\/p>\n<\/div>

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