Three Kitchen Tips

I do a fair amount of cooking and lots of baking. Naturally, I have built up a repertoire of useful kitchen skills. I do make mistakes, however, and I would like to share a few rules I’ve learned from those mistakes. Here are three useful rules in order of increasing importance:

Don’t leave a drawer open below your work surface. My large teak cutting board, on which I do much of my prep work, sits on a counter above my silverware drawer. I have a bad habit of removing a spoon or grater from the drawer and leaving the drawer open. This is an invitation for food to fall into the drawer. It’s difficult to clean flour or other material from a silverware drawer. 

Don’t pick up and carry glass jars by their lids. It’s hard to clean up the mess created by dropping a jar of pickles on the floor. Enough said!

Don’t touch metal pans recently removed from the oven. We all learned as children not to touch hot objects, but the high temperature of a particular object may not immediately register in your brain. Although I always use oven mitts or potholders to remove a fry pan or cookie sheet from the oven, such an object sitting atop my range is indistinguishable from the same cold object sitting there. I have been known to touch the handle of a fry pan or cookie sheet I just took out of the oven. Try not to do that!