Every Good Chef Cares For Her Kitchen

Every good chef, amateur or professional, cares for her kitchen

, including every tool she uses to bring each recipe to delicious life. Failure to do so typically leads only to inconvenience, but at times, it can lead to sanitation problems or damaged or ruined utensils. So what exactly should you be doing that you are not already? Let me fill you in.

You already know how important it is to regularly scrub and sanitize your countertops, stovetop, and cutting board. But you must also remember that any surface that may come into contact with food should also be thoroughly rinsed, as trace chemicals may contaminate virtually any type of food. This is true even if you have transitioned to "natural" cleansers. While the same chemicals may not be present, the ingredients still are unpleasant food additives.

Follow all dishwashing instructions on your dishes and utensils. It is assumed in most regular kitchens that all items in frequent use are dishwasher safe, but that is not always the case. Often, specialized and/or delicate instruments ought to be placed on the top rack, and others cannot tolerate being washed exclusively in hot water. If you don't know this, you'll find yourself ruining plates and glasses and so on.

All of your knives need especially great care. Meat carvers must be thoroughly cleaned with antibacterial soap and water and should be stored in knife rolls or leather knife sheaths to keep them in optimum condition. They should be sharpened regularly in order to keep them efficient. Sharp knives will also be less likely to trap food particles and germs in them, which may not come clean easily and taint other food later on.

Toaster ovens, conventional ovens, and microwave ovens should all be cleaned regularly, as food easily becomes entrapped at the bottom, burning and creating unpleasant tastes and cross-contamination. Fortunately, there are specialty cleansers out there meant to target the accumulation that so stubbornly sits at the bottom of these useful kitchen appliances.

Wooden cutting boards are prone to collect bacteria from food items cut thereupon, so do not be neglectful. Scrub them by hand, and do so carefully, washing both the front and the back.

Speaking of scrubbing, if you have tiled countertops, remember to treat the grout between the tiles, as trapped sauces and other liquids can easily be neglected there, spreading germs.

Detailing all of these instructions may make me sound like a "germophobe," but the spaces in which we prepare our food and the utensils with which we do so must be clean for our own health and well-being.

by: Art Gib

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