Friday, August 17, 2012

Gourmet Cooking & Cleanup

If you are someone who likes to cook then you know how much fun it is to conceive and execute a great meal from start to finish – not only is it incredibly satisfying, it’s enjoyable to sit down and share a wonderful meal with family and friends. Probably the least interesting part is the cleanup, especially when it comes time to address all the pots and pans and kitchen utensils and cutlery which need to be washed by hand. It can be tempting to toss everything into the dishwasher and call it a night but you know that’s not the right way to treat your cooking equipment and you will regret it in the long run.

Knives of all kinds, from fillet and boning knives to paring and steak knives and others, should never be placed in the dishwasher regardless of how they may be labeled. The hot water used in the wash cycle and the heat of the dry cycle can compromise knife construction and loosen rivets and other fittings which secure the blade to the handle. Knives should never be submerged in water for any length of time; most professional cooks clean their cutlery by wiping it with a damp cloth and then toweling it dry. Rust and corrosion are the result of moisture and can degrade knife quality and performance.
 When it comes to cleaning pots and pans it can be a wise idea to let hot water and soap do the work – when you have a pan or baking dish with burned on food you will find it much easier to clean if you fill it with soap and hot water and just let it sit for a while. If you are up against a really tough job you may wish to consider spraying oven cleaner on the pot or pan as this can help to break down burned on residue.


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