How many of you commit cardinal sins of the kitchen? You know, things that you KNOW you should do but don’t. I’m just as guilty as anyone! I’m kind of awful at cleaning as I go but I know that if I were to fill the sink with hot, soapy water before getting started, it would be a lot easier to tidy up dirty dishes as I make them!
Here are some more ideas to help you best implement some helpful (and healthy!) practices in the kitchen!
I know even frozen food doesn’t last indefinitely and there are guidelines for how long different foods will keep in the freezer, but I don’t always keep track of those recommendations…oopsie! To help correct this behavior consult a site like https://www.foodsafety.gov/keep/charts/storagetimes.html for best practices and write an expiration date on your forzen food packages, so you know when it is time to chuck! Submitted by Lindsey Janeiro, RDN, CLC, of Nutrition to Fit.
We eat a salad with our dinner each night, and I know I’m supposed to wash the spring mix greens that are supposedly triple-washed…but sometimes I don’t. (Shhh, don’t tell my husband!) To help make washing greens easier, get a salad spinner! Submitted by Elana Natker, MS, RD, of Sage Leaf Communications.
One frequently trespassed kitchen “best practice” is using the same utensils on raw meat as with cooked meat! If you’ve put raw meat on the grill and flipped it with one set of tongs, be sure to use a new set of tongs to remove it from the grill once it’s cooked through. The same method goes for eggs and ground meats. Help prevent foodborne illness for you, your family and friends! Submitted by Stacey Mattinson, MS, RDN, LD, of Stacey Mattinson.
Do not use the hand towels to wipe up spills on the floor. Use paper towels for nasty spills and if you do use a cloth towel, send it right to the laundry room after wiping up a spill on the floor.Submitted by Rebecca Clyde MS, RDN, CD, of Nourish Nutrition Co.
Designate different cutting boards for raw meat and produce. Know which one you want to use for which and stick to that. Spread the word to anyone else who cooks in your kitchen too. Submitted by Elissa Lueckemeyer RDN, LD, of Food for Success.
Regarding eating leftovers past their expiration date, I know you’re supposed to throw out leftovers after 3 to 4 days, but if I’ve cooked a batch of quinoa and haven’t used it all, I’ll still eat it a couple of days after that if it looks and smells fine. I just can’t bear wasting food! To avoid eating leftovers past their expiration date (and wasting food) freeze it in batches instead. Submitted by Kaleigh McMordie, MCN, RDN, LD, of Lively Table.
Mis en Place — I’m terrible with this. I never “clean and organize as I go”. I create a huge mess when I’m cooking, and then clean it all up when the cooking is done. Follow true Mis en Place and measure out all of your ingredients and chop things in advance, have everything lined up before you start cooking. Then you “clean as you go” also, wiping down counters, transferring dirty dishes to sink, putting things away, as you go. This is a very low stress way to cook and it means you focus on the cooking, you don’t burn things or ruin a recipe because you are distracted hunting around for a missing ingredient or chopping something while it’s cooking. Submitted by Sharon Palmer, RDN, of The Plant Powered Blog.
What do you need to do better in YOUR kitchen!?