Before I begin sharing recipes next week, I want to lay the groundwork.
I have many pet peeves, many of them relating to the kitchen or cooking. My top pet peeve when it comes to the kitchen deals with the kitchen towels and how they are laundered. I refused to wash kitchen towels (even though they are bleached) with anything else. Growing up I complained so much that kitchen towels were washed with cleaning towels that I began buying my own, and only I'm allowed to wash them (not OCD--promise).
My second top pet peeve when it comes to food deals with dining out. When I go out to eat, I expect food handlers to wear gloves when handling a finished product. I've not returned to many restaurants, and don't often go out, because I don't trust the establishment's sanitation (including some blue ribbon holders). Don't be afraid to ask the food handlers to use gloves. If they don't have any, then I suggest you take your business elsewhere, unless of course it doesn't bother you.
The cleanliness rules for my own kitchen are just as strict, especially since I have dogs in the house. Luckily they are well trained to not step a foot into the kitchen area (seriously, they won't even try it), but that doesn't mean there isn't risk of animal hair in the air. Before I cook or bake, my kitchen receives a thorough cleaning.
First, I make sure all of the small appliances I'll be using are clean so nothing unwanted falls into the food.
Second, I clean and sanitize all of the counters, including the ones I may not use. I recommend using very hot water and a regular dish washing soap to clean the counters. After that, I use the Sanitizing Surface Cleaner by OurHouse. I came across this product a few years ago and love it! It was a division of Envirox, an incredible line that is all-natural. They no longer make the retail products, but these can still be found through Amazon (Our House Healthy Home Cleaning Kit) and their wholesale line is reasonably priced. Hot water and basic dish soap are second best. I try to avoid using other household cleaners in the kitchen, and bleach is used in moderation, but that's mainly because when it comes to bleach, no matter how careful I am, some of it ends up on me and ruins my clothes.
Third, I sweep the floors and then vacuum them to make sure I get up any residual anything (I really like a clean kitchen).
This process doesn't take as much time as it may seem, and if you clean up as you go then the final clean-up is easy.
Organization
Mise en Place or Everything in it's place. This was ground into me during culinary school, and rightly so because an organized kitchen and proper prep makes for a smooth cooking and baking experience.
I keep a well-stocked pantry and have sections of the kitchen laid out with my various kitchen tools, but I wanted something handy and accessible, no matter where in the kitchen I'm standing. About five years ago, the above rolling cart became the answer to my accessibility wants. I keep jars of all of my most commonly used ingredients, and with my recipe binder on top I can roll this thing around and have 90% of what I need within reach. When the containers become low, I simply fill them up, store the cart in the pantry, and my kitchen life is a bit more simplified.
Now that the 'dirty' part is over, the yummy stuff begins Monday.
