Clean as you go. Fill your sink with hot sudsy water and clean all assembly and prep dishes, as you finish using them. Or rinse and put in your dishwasher. Before you enjoy dinner run that first load of dishes. Have an extra roll of paper towels handy to clean up spills and mishaps as they happen. Paper toweling is also more sanitary than sponges, dish towels, and kitchen clothes. To keep your stovetop and counter clean, use a small plate or a paper plate, as a ‘spoon rest?for your cooking utensils.
Skip the scrubbing. Prep your casserole dishes with non-stick cooking spray for easy clean up.
Cut like a pro. Make sure carving knives and kitchen knives are correctly sharpened formaximum efficiency. The three most versatile knives are: A French Chef Knife, a serrated‘bread?knife, and a paring knife. Utilize two cutting boards: one for meats and one for vegetables.
Safety comes first. When using your stovetop, make sure all handles are out of high-trafficareas. When there are too many cooks in the kitchen, an errant elbow or a traffic jam could easily spill the pot, creating a serious accident and a trip to the emergency room. This alsoapplies to electrical appliance cords, such as electric skillets, buffet warmers, etc.
Turkey Talk: If turkey is on your holiday menu, don’t miss this site. Everything you need to know about cooking and preparing a turkey is here. http://www.eatturkey.com/consumer/thanks.html
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