Exclusive Kitchen Tips

In no particular order, but will help reduce kitchen time exponentially!

Tip #1: Do not touch ANYTHING inside the cabinets with wet or sticky hands!  

Eliminates the need for cleaning the boxes, dishes or cabinets often.  Gives longevity to food stored due to the absence of moisture. Looks cleaner, of course!

Tip #2: Always keep a hand towel on the bar of the cooking range and one on the bar of the refrigerator.
Makes it easy to implement tip #1.  Change them every other day at least.

Tip #3: Keep a dish towel by the sink to dry out anything that was given a quick rinse.
Makes it easy to implement tip #1.  Wet utensils or gadgets won't find their way into the cabinets.

Tip #4: Throw vegetable discards down the garburator.
Saves the environment by reducing the garbage.  Reduces usage of garbage bags and eliminates residual odors.  Most peels (except banana and onion peels, or tough stalks) can be disposed of in the garburator.  Keeps the drain clean, eliminates odors and keeps the sink smelling fresh, especially when orange or lemon peels are discarded.  No need to use artificial disinfectants or odor removers for the sink.

Tip #5: Instantly after using the blender, pulse hot water from an electric kettle and use the water in the cooking.
Makes it easy to clean out the residual oils in the blender jar.  Can be quickly rinsed right after use, without the need for an elaborate cleaning process.

Tip #6: Store nuts in large ziplock bags in a refrigerator drawer.
The oils in the nuts won't become rancid and smell bad.  Keeps the nuts crisp and delicious longer.  Children find cold nuts more enticing and may grab a fist full for a healthy snack.

Tip #7: Coarsely blend cleaned green chilies with salt, bottle the green chili paste and store in the refrigerator.
Expedites cooking time when a recipe asks for spice.  Don't have to worry that children may bite into a chili inadvertently.  Gives longevity to chillies as they are already cleaned and blended with salt.

Tip #8: Squeeze lemon juice in bulk, add salt and store in the refrigerator.
Expedites cooking time when a recipe asks for tanginess.  No wastage as the required quantity can be used precisely.  Gives more mileage out of the lemons for a longer duration.

Tip #9: Grate green mango, add salt and store in the refrigerator.
Expedites cooking time when a recipe asks for tanginess.  No wastage as the required quantity can be used precisely.  Gives more mileage out of the raw mangoes for a longer duration.

Tip #10: Throw in the dish scrubber into the dishwasher along with the dishes.
Disinfects and keeps it clean for repeated use as well as gives longevity to the dish scrubbing wire.

Tip #11: Store potatoes, onions, garlic and fruit in a cool, dark place with good ventilation.
These conditions keep them from spoiling too soon or sprouting 'eyes' in storage.  A box/cabinet with vents like this keeps everything well in place and neatly hidden from plain sight as well!

Tip #12: Store greens and veggies even longer in the refrigerator.
Lay a paper tissue inside the bag to absorb excess moisture that is released over time. This keeps the veggies, especially greens, from rotting too soon.