7 ways to keep your kitchen shiny and germ-free during closing
Everyone comes out of the running with at least one new skill, whether it's nailing your first clean pushup or figuring out how to do The Shuffle; unlearn the idea of touching your face 200 times a day or remember to put on a shirt over boxers in time for a video conference with your colleagues. Some are mastering the art of winged eyeliner, others are developing a sudden interest in gardening.nPankaj Poddar, co-founder of Hipcouch, an interior design company, says: Perhaps the funniest thing is getting people into your kitchen for the first time. . And then they have to stay there and cook each meal for themselves (#quarantinecooking), because not everyone feels good about contactless delivery yet. We applaud everyone who tried. But while it is absolutely a period of culinary creativity, it is not a good time to romanticize the messy cook.
Pankaj Poddar, shares 7 Simple Steps to a Clutter-Free, Hygienic Kitchen and How to Keep Space Clear, Glossy Surfaces, and High Motivation Levels, Even Long After Closing.
1. Clear your counters
This seems obvious, but you may be surprised to see how our counter slowly fills up over time with appliances, jars, bottles, and miscellaneous junk. You could argue that there is a method to your insanity, that you like to have your stuff displayed and within easy reach, but it's a hundred times easier to clean up when you don't have to move everything out of the way first. PLUS, it gives you a lot more room for prep work and the wrong place when you're trying to prepare your meals. Yes, it fits in your closets. If you really (really) don't, at least put it all on a single tray so when you have to move things out of the way, you move it all at once.
2. Start cleaning. Remember how you couldn't sit down to study for an exam without first cleaning your desk, setting it up, and getting the proper stationery, yada yada? Contrary to what his mother believed, it was not just a way to waste time or an excuse to delay hitting the books. Psychologically, it is less overwhelming to start with a clean slate. Don't start in a disaster area, even if it can turn into one later. Make sure the sink, counter, and floor are clean when you start, and that you have enough room for the gastronomic experiments to follow.
3. Take care of your food preparation
Use separate cutting boards for raw foods like raw meat and salad leaves. Wash and dry your hands after handling this type of food, and clean surfaces again immediately after use. Regular soap and water are fine; Just make sure your cleaning cloths are free of germs and don't forget to dry surfaces (including cutting boards) well after cleaning. Germs love wet surfaces, and enough water is all they need to multiply.
While you wait for your Coq au Vin (ok, well, toor dal) to simmer, start storing what you've done (appliances, utensils, ingredients) and clean the surfaces as you go,
so the disaster does not accumulate. The more you have left to clean afterwards, the greater your chances of leaving it for later. If you're opening packages, save them on the go. Cut vegetables? Put the unusable leftovers in the recycle bin. Spilled something? Don't cry about it, but don't let your space sit and suck/don't make it sticky either. Clean it as soon as you see it; Use a kitchen towel so it can be rinsed and reused, rather than stacking endless paper towels.
5. Store the disinfectant, not the dishes.
Wash and dry your dishes immediately after use. Not only is it gross having to go through greasy plates, silverware, and utensils after you've been lying down for a while, but it's also an open bar party for germs and roaches. When you're done with the dishes, be sure to also manually remove all the little pieces of food that have been spiraling into the sink. Finally, wash the sponges and brushes you used to clean with detergent and warm water after each use. For best results, follow a no-eat-at-night rule so you always wake up to a cool kitchen you're happy to enter. Trust us, you will appreciate it.
6. Have a dedicated day for various spaces.
If you don't have time to do a deep clean every day, schedule a different part of the kitchen on different days of the week. Stoves, fireplaces, exhaust fans, the window/wall above the stove, the inside of a microwave, behind the fridge, lighting fixtures ... all these dirt spots are easy to forget and collect dust and oil splashes without prior notice. Also check the interior of your refrigerator weekly and check the expiration dates of everything in it. Address these spaces one at a time during the week, and you will avoid unpleasant surprises later.
7. wash your hands
Most importantly, wash your hands!