Also available on the self-cleaning cooking page, see the menu, above, for a link to the page, all of these posts are there!
I have been working on this, it’s complicated!
There are these considerations:
- Food storage: put away, recycled, or washed afterwards
There’s not much to be done about food storage. Food comes in whatever packaging or storage it does. You can repackage carrots say to share storage with parsnips, but that doesn’t change the requirement to take the food from storage and manipulate it for your recipe and return the unused portion or clean the storage item or deal with it somehow. Eliminating ingredients doesn’t change this requirement. Buying prefab possibly can, buying Bisquick instead of making pancake batter from scratch can reduce the packaging used: one box of Bisquick, instead of three: baking powder, salt, and flour.
- Cooking tools used: washed afterwards
Eliminating or cutting down cooking tools is easier. You can decide to not use a peeler and use the knife you’ve already used to top/tail the carrots, as an example.
The easiest for me to eliminate is the tablespoon measure, it’s 3 teaspoons and I have no problem figuring that out. I sometimes look at the recipe and determine the measures required, 1/2 teaspoon, 1 teaspoon, 1 tablespoon. say. Then I use, deliberately, only the smallest measure for all of them.
I will use one graduated cup measure throughout the recipe instead of using a cup measure, a 1/4 cup measure, etc. Or, I’ll use the 1/4C measure, like above. If it’s sane, I’ll measure the dry ingredients first, then the wet ones. (It’s easy to undo whatever item savings you may have doing this, because you need places to store the chopped onions, etc. for later!)
There’s a point at which this is totally counterproductive and I try and take that into consideration too!
- Areas messed: washed afterwards
This isn’t as easy to do something about. Even when you reuse an area, a chopping board say, you still should clean it between uses. And, of course, it will need to be cleaned afterwards. You can limit the number of areas used by reusing them, but the quantity of cleaning required is harder, if not impossible, to reduce.
- Serving tools/utensils used: washed afterwards
There are some obvious ideas, you can use dinner plates, etc. and serve everything together, instead of serving everything in separate dishes. Again, there are limits.
Trying to find ways to do this, I found this article at Bon Appetit. Here’s my comments about the article:
- Her first idea is to use oven to table pots, instead of using pots & serving dishes.
My take is: Instead of serving items in the pot you cook it, how about plating food in the kitchen? Then the pot doesn’t need to be oven to table ready. If you have a big family or do lots of complicated cooking, this probably won’t work, but there’s two of us. I rarely use “serving” dishes. I sold all my platters because of this. I just don’t do that kind of cooking. When I take food to neighbors, etc. I use baskets, jars, etc. — no serving dishes.
- Her second idea is to stop using multiple knives for everything, but to use one good knife instead.
My problem with this is that you increase the amount of dish washing mid-recipe, between cutting chicken and onions, say. That said? I set up a loaf pan with soapy water and put used utensils in it as I go. I try and wash them before the meal is served, to save the knives’ wood handles.
- Number 3 is to get your timing down so as to make the best use of it.
- The fourth item on that list is an addition to 3, that is, clean whatever you can in the short down times between steps.
Again, I agree! You’d be surprised how many dishes you can wash while the micro is reheating your coffee for 1 minute!
- Don’t use two items when one will do is her fifth idea.
I’ve worked at this for a while now. [I fixed the typo; I’m an editor, right?]
- Item #6: Rinse and reuse prep tools rather than using new ones.
Also part of #5. In most cases, I’d probably WASH rather than just rinse. It depends on what I’d used it for, when. Rinsing the spoon you used to add the last of the spices to a cooked dish is fine. Only rinsing a spoon used for the initial mixing a dish with raw chicken? Nope.
- Her last idea is to buy a scale and never use measuring spoons, etc. again.
That’s fine, if all your recipes have weight as well as volume measurements provided. But, many of my recipes don’t. I’m not really interested in converting 1,000s of recipes so that I know a 1/2 tsp of salt weighs whatever it does. Might be interesting to do for some things. But even the salt won’t work, because you won’t eliminate anything: you need a container to put the salt into, to measure it. If you’re making a curry dish where all the spices are added individually, yeah, sure, use and reuse the same small bowl, but for a beef roast’s gravy?
Even if you use a scale instead of a volume measure, you still haven’t eliminated an item to wash, so like all of these suggestions, I’d take it “with a grain of salt.” [Couldn’t resist that!]
I’m not sure what conclusions this exercise gave me?
( Image isn’t mine, as usual, via images.google.com )
The four areas of mess making (food storage, cooking tools, cooking areas, and serving/eating tools) was a moment of clarity I hadn’t had before. Unfortunately, the nature of acquiring/storing food, manipulating it for use, and serving it has only so many ways it can be simplified.
More thought required!