Any sushi chef will attest to the fact that a clean kitchen is a safe and productive kitchen. Cooking inherently entails making a mess, whether it’s from preparing the ingredients to spilling something on the stove to accidentally knocking over a spice jar.
Whatever the case may be, having a clean kitchen can help a chef cook more efficiently while also always having access to the tools they need without having to dig around in their cupboards.
Here we will look at some professional tips for keeping a kitchen as clean as possible.
A kitchen tends to be a damp environment, especially if it’s where the dishes and cutlery are washed on a daily basis. Moisture can build up easily, and it doesn’t take much for fungi and mould to start growing in the small crevices around the kitchen.
For this reason, it’s a good idea to have a high-quality fungicide on hand to rid the environment of any growth that may occur. It’s especially important to keep black mould at bay, as this can eventually turn into a health hazard if left unchecked for too long.
2. Soaking Properly
When we’re washing the dishes, we’re usually tempted to take crockery and cutlery and immediately start washing it before adding it to the dryer rack. The problem here is that this does not often given the dishwashing liquid adequate time to kill any bacteria that may be present.
Tests have shown that even powerful, antibacterial dishwashing liquids need around 10 minutes in order to kill any bacteria that may have accumulate on the items being washed. It’s worth allowing everything to soak in extremely hot water for a while before washing it properly with a sponge or brush, creating the perfect opportunity to enjoy Playtech casino online games.
Bleach usually isn’t often associated with using in areas where food is prepared, but if a chef is making chicken on their work surfaces, it’s sometimes worth taking the time to bleach everything down every now and again. This is often because of salmonella, a very contagious bacteria that is commonly found on raw chicken, and is notorious difficult to remove.
It’s not nearly as common to find similar contagions when it comes to fish-based foods, but this can ultimately depend on where the fish is from. Salmon caught outside of Japan, for example, tends to have many more parasites than salmon caught closer to Norway, so it’s worth going the extra mile to keep everything clean.
There are some foods that can be safely left out overnight, and some that can become dangerous. Pasta and rice, for example, can have a type of fungi develop on them that can be life-threatening to humans, so it’s always a good idea to put these in the fridge when finished.
Any kind of meat and seafood should also be stored in the fridge, especially if the ambient temperature is warm, allowing for bacteria to flourish.