When SB moved in, I had a serious paper towel habit (kitchen roll for those on the eastern side of the pond). I went through 2-3 rolls a week. Somehow, and I think he suggested it, but he is not sure he did, I started using washable kitchen towels. And lots of them. These are "bar mops" simple 16 by 16 terrycloth towels, I buy them by the dozen. When I start cooking I grab two or three of them out of the bin, and use them to wipe down things as I work. I then toss them in a bin to be washed, dried and reused. We use about 1 roll of paper towel a month these days. These do a better job, and maybe-just-maybe help to save the planet.
I work clean in the kitchen. I start by making sure the dishwasher is ready to load when I start. Cookware and utensils are rinsed and put in the dishwasher as I am done with them. Work surfaces are wiped down as I go. Items are returned to storage in the refrigerator or pantry as I work. I have never worked in a professional kitchen, but this is how kitchen staff are trained to work. Work clean. It reduces cross contamination and makes clean-up easier.
My mother was afraid of knives, and never owned a proper chef's knife until I left one behind in her kitchen one Thanksgiving when she was in her early 80s. I was cooking dinner, and went out and bought a knife to make it easier for me. Like many my mother cooked with paring knives, little short, often dull. She would hold an onion in her hand and cut it up. As an adult, I read- then later watched videos and learned to use a full size chef's knife. I have four or five of them, and I know how to use them. We try to keep them sharp. A good chef's knife is a universal tool, learning to use one, and being comfortable with it, will transform your cooking in ways that are hard to describe. No one should graduate from high school without demonstrating basic knife skills.
When we sold the other house, we parted with hundreds of books, maybe thousands of books. We had two homes with books in them, and we were moving it all into the smaller of the two. A lot things had to go. I gave away nearly all of my books, but I kept almost all of my cookbooks. I have over 100 of them. If I want or need to research something, odds are the reference work is at hand. Some of them, probably 20% of them, are simply fun reading about food, culture, technique - I enjoy reading them.
Our consumption of cookbooks could be compared to your use of paper towels. LOL We don't acquire them any longer and rely mostly on the internet for ideas and recipes. But the good old cookbooks are always fun to refer to and every once in a while we find things that even the world.wide.web doesn't. Happy holidays!
ReplyDeleteIt is faster to google it, than look for the book.
DeleteGreat way to save on paper towels. I’ve been doing that more lately, too. Although our collection of cloths is not as elegant as yours. I think I’ll follow your lead and class things up. I find it interesting that you made no comment about the beautifully folded and tucked towels... and yours!
ReplyDeleteI try not to criticize anyone's OCD,
DeleteAnd that, my dear, demonstrates great prudence! 😘
DeleteIt has kept us happy for decades.
DeleteI love looking at cookbooks too however, I don't have nearly as many as you. I just bought David Leibowitz newest book all about desserts.
ReplyDeleteI have his cocktails book.
DeleteI'm a "clean-as-you-go" person in the kitchen too. And there is NOTHING
ReplyDeletemore dangerous than a dull knife. I also am a heavy user of cloth tea towels for kitchen use and, like you, only go through one roll of paper towels per month. Paper towels get used only for the dirtiest cleaning, thngs that might stain my tea towels.
DeletePaper is great for soaking up oil, wiping up grease,
DeleteI don't have as many cookbooks anymore as it is easy to look up recipes on the Internet. I cleaned as I went yesterday but still ended up with lots of pots and pans, etc. to wash after everyone left. Now I have the weekend to relax and recover!
ReplyDeleteI'm thankful for your blog, David!
I ran the dishwasher twice yesterday.
DeleteI clean as I cook, too. My mom was all about having good knives and keeping them sharp. She was all about the santoku knives and made sure each of her children had one. When she passed, I got her well-loved and well-used santoku, and it's as good now as it was when she bought it. I love cookbooks, too - all the information and stories. I so enjoyed this post!
ReplyDeleteI like printed cookbooks, and I often buy them. The Condo has bookcases in the lobbies to share books, and an annual book exchange. I try to leave more than I bring home.
Delete"No one should graduate from high school without demonstrating basic knife skills..." Clearly those skills are taught well on the southside of Chicago, in The Bronx and in West Adams L.A..
ReplyDeleteP.S. Now I understand about your kitchen towels.
I'm just like you are when it comes to bar towels and kitchen towels. I have a rack of hooks in the kitchen but I always have at least three dish towels hanging and a hand towel. When it comes to a kitchen I have too much of everything if you ask me.
ReplyDelete