Life School

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📍Introduction

Experienced chefs always seem to have clean countertops & empty sinks by the time they’re done cooking. With a little planning & some tips up your sleeve, you too can finish your cooking without staring down another big job. 

📝 Notes, Tips, Tricks: 

* Empty dishwasher & clear drying rack before starting. Rinse & load as you go.  

* ABC: Always Be Cleaning! Use cooking downtime (e.g., waiting for water to boil) to get ahead.

* Wipe up spills while they are fresh. If left, they stick. Pick up dropped items before you accidentally squish them. 

* Rinse or soak pots & pans to avoid scrubbing later. Wait for them to cool slightly to prevent warping.

* Fill a bowl or cup with soapy water & leave in the sink to corral dirty utensils. 

* Regularly wipe down counters with a damp bar-mop towel as you cook. Save larger kitchen towels for drying clean hands & dishes. 

* Wipe & rinse where possible. If something doesn’t need disinfecting (e.g., only touched vegetables or some dry ingredients), save yourself the effort!  

* Rinse & stack dishes as you use them. Wash & dry when you have a few mins.

* Many hands make light work. If someone offers to help, say yes! If their cleaning technique isn’t up to your standards, teach them. 

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Today’s lesson is 538 words, a 2 min 9 sec reading time. Subscribe here.

📍 Introduction:

If you prevent the mess in the first place, you’ll waste less time later cleaning up. Here are some tips and tricks for keeping your kitchen tidy while you cook up a storm. 

📝 Notes, Tips & Tricks

Workstation: 

* Create a workstation: Keep all vegetable chopping, mixing, kneading, etc. in one place. Regularly clean it. Avoid mess elsewhere. Mark your territory! 

* Use a garbage or compost bowl: As you work, dump trimmings in a large bowl. This saves you from unnecessary trips to the trash can, which often leads to dropping things on the floor. They also help keep counter space clear. Alternatively, reuse a plastic bag that held the vegetable you are now chopping. It’s already going into the trash. Fill it with more trash! 

* Designate one cutting board for chopping vegetables (woodblock suggested) & another one for raw meats & onions (plastic recommended for easier washing & disinfecting). You can even place a flexible cutting mat *on top* of the cutting board to keep the workstation intact. 

* Work on top of large kitchen towels. They capture crumbs & splatters. 

* Never cut or prepare food directly on the counter. Counters can’t go in the dishwasher! 

Reducing Dishes: 

* Re-use bowls & tools when possible: If a bowl or measuring cup might be useful later, give it a quick rinse or swirl a dish towel over it & leave by your workspace. For liquids, use the same pyrex measuring cup for all ingredients in sequence. For baking, use a digital scale & tare to zero after each addition. 

* Use easily cleanable items when possible (e.g., silicon spatulas, nonstick for eggs/vegetables). Avoid hard-to-clean items (e.g., garlic presses, large appliances). 

* Batch activities to reduce the frequency of cleaning. Wash all vegetables at once, cook potatoes for the week in one go, etc. 

* Keep extra messy items away from cleaner ones. For example, if you have a saucepan filled with gunk, don’t put it in the sink with your lightly used mixing bowls. It will spread the mess & make everything else harder to clean. 

* Use parchment paper on baking sheets & casserole dishes. They prevent sticking without requiring oil & even sometimes help you avoid washing altogether. 

 Protection from Spills & Splashes: 

* Cover bubbling pots & pans with lids: Splattered oil is tough to clean up. 

* Pour, measure, spray, & scoop over the sink: Powder, flour, & oil are particularly hard to clean up. Make a habit of keeping them away from countertops to save unnecessary wiping. You can also spray cooking spray over an open dishwasher. 

* Place a sheet pan/tray under baking items to catch messes (e.g., bubbling lasagna) 

* Slow down. If you are doing too much at once, your technique will get worse, leading to spills & splatters. Additionally, you will have less time to clean as you go! 

* Give yourself cushion time. When preparing to cook, assume an additional ~20% cooking time. This will make you feel more relaxed, & if you finish early, you can always find ways to spend the extra minutes. Try to prep a bit before you start cooking (e.g., put ingredients at workstation, finish washing & chopping before turning on the stove). This reduces that frantic feeling of having too much to do at once. 

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 538 words, a 2 min 9 sec reading time. Subscribe here.

Today’s lesson is 538 words, a 2 min 9 sec reading time. Subscribe here.

Today’s lesson is 231 words, a 55-second read. Subscribe here.

The 3 Main Types of Sponges: 

* 🧼 Soft: Good for lightly-soiled dishes, wiping countertops/appliances & absorbing spills. The only sponge that is safe to use on non-stick.

* 🧤 Medium/abrasive: Great for scrubbing tougher messes. Can damage & degrade nonstick. 

* 🔨 Tough/scouring: Often necessary for caked-on messes. Use with stainless steel, cast iron, wood & enamel. 

📝 Notes, Tips & Tricks:

* Always squeeze sponges dry after use. This prevents the growth of mildew & mold, which thrive in dark, moist environments.  

* To check for mildew, sniff the sponge. If it smells weird, throw it out.

* Replace sponges regularly (e.g., weekly) or disinfect & replace bi-weekly

* To disinfect, use one of 3 methods: 

* (1) Soak the sponge in a solution of water & a teaspoon of bleach or a few sprays of anti-bacterial cleaning fluid. 

* (2) Microwave the moist soapy sponge in a bowl for ~1 minute. Let cool. Rinse & squeeze dry. *Note: Do not place metallic or synthetic sponges in the microwave. (Fire hazard)

* (3) Run in the dishwasher. 

* When a sponge is too far gone to clean dishes, but still has life left & doesn't smell, downgrade it to other cleaning tasks (e.g., bathroom cleaning).

🛍 Recommendations

* Soft: Budget; Splurge

* Medium: Hand-held; Wand; Splurge Wand

* Abrasive: Scouring Pad; Steel Wool

🎓 Further Studies

* Turns Out There’s Only One Right Way to Really Clean a Sponge

* Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says[NYTimes] 

* We Need to Talk Some More About Your Dirty Sponges

* Searching for the Best Kitchen Sponge [Cook’s Illustrated]

* The 8 Best Dish Scrubbers of 2020 [The Spruce]

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com

Today’s lesson is 231 words, a 55-second read. Subscribe here.

The 3 Main Types of Sponges: 

Today’s Lesson is 508 words, a 2 min & 1 sec read. Sign up here.

📍 Introduction

Like playing a game of Tetris, loading a dishwasher is a puzzle. Once you master this skill, you will significantly reduce time spent rejiggering, & improve the odds that dishes come out sparkly & clean. No water spots, residue, or broken items for you!

✔ Instructions: 

* Scrape food off dishes & lightly rinse.

* Load sturdiest items (e.g., plates, non-stick pots) in the bottom rack

* Load plates with soiled side facing inward & down

* Place glasses, mugs, utensils, & dishwasher-safe plastics in the top rack using tines to evenly space & securely hold.  

* Load cutlery into rack or basket.

* Place XL items (e.g., cutting boards) upright along edges, so they don’t block inner dishes from getting hosed down.

* Add detergent. Run. 

📝 Notes, Tips, Tricks: 

Loading:

* For cutlery, the best order is... disorder. (A metaphor for life? 🧐) When spoons "spoon," they block one another from water & detergent.

* Make sure sharp knives are pointing down. 🙅‍♀️🔪 → 🤚

* Load bowls at an angle to save space. 

* Do not put these items in the dishwasher: wood, nonstick pots/pans, cast iron, insulated mugs/bottles, high-quality knives. 

* Chef's knives must avoid the dishwasher — heat, detergent, & knocking other items will dull the edge. This makes them unsafe to chop with since they may slip. 

* Nonstick is not dishwasher safe because the heat & detergent degrade the nonstick coating. This shortens pan life & also leads to flakes you might accidentally ingest.

* The less frequently you run the dishwasher, the more critical the rinse. Food-laden plates can mold if left to sit inside a dark, damp dishwasher.  

* The bottom rack is hotter than the top. Keep delicate items & plastic on top to avoid damage. 

* Some dishwashers have safety racks. These help keep wine glasses secured in place so they don't bang other items & crack. 

Running:

* Light/Eco Mode saves energy & time. Regular Mode is typically wasteful & unnecessary. 

* Only use dishwasher detergent—soap will overflow with suds. Too much detergent leaves a film. 

* Rinse aid helps remove spots. It goes in a dedicated dispenser compartment or in a rinse-aid basket in the upper rack. 

* To save on electricity, run the dishwasher at night, or use a cold cycle with an enzyme detergent (which doesn’t require heat) 

* Many swear by the “wash at night, unload in the morning” routine. It ensures your dishwasher is ready for new additions during the day. 

* Overcrowded dishwashers won’t clean as thoroughly since food & water can get trapped between items.

* Garbage disposals & dishwashers typically share plumbing. Make sure your drain is clear before hitting the “Start” button.

Care:

* Smell your dishwasher every so often to make sure it doesn’t need cleaning. When it does, check the seals & the gunk trap.  

* Be sure not to use too much detergent; it can clog the filter. 

🎓 Further Studies: 

* 🎬  4K Inside a Dishwasher with a GoPro Hero 7

* What Is Rinse Aid & Should You Be Using It?

* 7 Tricks to Clean Nonstick Pans (Without Ruining Them)

* How to Clean a Dishwasher in 5 Easy Steps

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Today’s Lesson is 568 words, a 2 min 16 sec reading time. Sign up here.

📽 Link to the music video

📍 Introduction 

With a plan of attack, you can blast through that tower of gunk before you know it. Sparkling sinks make for happy people, so give these tips & tricks a try.  🧼💪

🧹 Required Gear:  

* Dish soap

* Sponge or scrubbie

* Drying towel, mat, or rack

* Gloves (recommended) 

 🔢 Instructions: 

* Rinse off/wash clean-ish items first

* Rinse dirty dishes with hot water 

* Soak a sponge with warm water & a few drops of dish soap

* Turn off faucet (to save water)

* Attack the pile of dishes, loosely grouping items by type, working from cleanest to dirtiest

* Rinse or spray down soapy dishes 

* Air dry on a rack, mat, or towel  

* (Extra credit) Wipe down sink

📝 Notes, Tips, Tricks: 

Prepping to Wash

* Scrape & rinse your dirty dishes as soon as possible, even if you plan to wash them later. Without rinsing, residue dries & sticks. 

* Pre-soak large pots & pans with a few drops of dish soap & hot water. This loosens stuck-on food. Longer soaks now → faster cleaning later. 

* Consider investing in a refillable soap dispenser. Dish soap is cheaper in bulk, & a pump helps control the flow. This prevents over-soaping, which makes you rinse longer. 

* Loosely group dishes by type before washing for increased efficiency. This way, you spend less time changing gear.

* Soak utensils pointing down in a sudsy cup or bowl.

* To reduce your load, reduce your dish footprint. Rinse & reuse items throughout the day.  

* Don’t stack dirty dishes in the sink. You need that area for washing. Place them next to it instead. If tight on space, stack dishes in a box or dirty dish bin.  

* If an item was very lightly used (e.g., cup for measuring rice), don’t add it to the pile of dirty dishes. It will get dirty. Instead, just rinse & dry. 

* Allow pots & pans to cool before washing. Sudden temperature changes can warp them.

Washing

* Dish soap is hard on hands & nails. Gloves will protect your paws 🐾💅  

* To speed the process, listen to upbeat music, or set a timer & try to beat it! 

* If the load is huge, break it up into chunks & chip away slowly. Try using one very soapy sponge until it runs out. Or, commit to everything except the pots & pans (soak for later)

* The hotter the water, the better. Heat combats grease. Also, warm dishes dry faster. Rubber gloves help your hands stand the heat.

* Baking soda helps cut through grease. Sprinkle a little inside the sink or on very soiled cookware. 

*Hand-Wash Only Items*

* Cast iron: Soap ruins its non-stick seasoning— just scrub with hot water & wipe dry. Season regularly with oil & heat. Learn how here.

* Wood cutting boards: Wash & prop up to dry. Treat with mineral oil to avoid warping/cracking & keep it smooth. More here. 

* Non-stick: Use a soft sponge or towel only. Never use abrasive sponges or brushes. The sensitive coating is easily damaged, which ruins the pan’s non-stick properties & can release harmful chemicals. Once scratched or chipped, recycle the item to avoid accidentally ingesting the potentially harmful non-stick chemicals.

Drying:  

* When drying on a towel, prop up items slightly for airflow.

* Dry by hand to reduce spots on some items (e.g., wine glasses). 

* Use a lint-free cotton dish towel.

🎓 Further Studies: 

* How do you Wash the Dishes Quickly? [Reddit Thread]

* Home Remedies for Washing Dishes in Hard Water

* How to Clean a Sponge [Good Housekeeping] 

* What's the Best Way to Wash Dishes?

📚 Liked this lesson? Check out more in the Table of Contents 📚

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Today’s Lesson is 334 words, a 1 min & 20-second read. Sign up here.

📍 Introduction 

You’ll use countertops more than any other surface in the house, so you’ll want to clean them more, too. Use these tips to find your rhythm & keep those surfaces crumb-free. 

*Note - Since ~80% of US homes have Granite or Quartz countertops, the instructions below are geared towards those materials. 

 🧹 Gear: 

* Sponge (or microfiber/bar mop)  

* Towel for rinsing or drying 

* Dish soap or mild all-purpose spray

  🔢 Instructions: 

* Survey the scene; identify the messiest areas 

* Clear clutter from countertops 

* Dry-wipe to remove debris (e.g., crumbs), sweep into hand & dump in the sink 

* Wash counters using a warm, wet cloth or sponge with a bit of dish soap or all-purpose spray; add spray or soap as needed  

* Wipe down with warm water 

* Dry using a clean kitchen towel 

 📝 Notes, Tips, Tricks: 

* Don't over-soap or over-spray. This makes rinsing much harder. 

* Thoroughly remove soap off countertops. If not properly rinsed, a film will accumulate, creating a new kind of mess! 

* Use a fresh cloth for rinsing if possible. It's hard to get all the soap out of your cleaning cloth.  

* Scanning countertops at eye level helps you see missed spots & crumbs 👀

* Dilute some dish soap or all-purpose cleaner in a bowl of warm water for easier access while washing. 

* For tougher stains or messes, try a paste of baking soda & water. 

* Wipe up spills right away to avoid scrubbing later. 

* To disinfect now & then, spray with 70% alcohol, let sit 3-5 min. Rinse & dry.

* Working in an S-shaped pattern from back to front will help ensure you don’t miss spots.  

 📝 Variations/Unique Needs

* Granite: if using an all-purpose cleaner, check that it’s compatible with granite

* Marble: avoid acidic cleaners like vinegar or lemon juice.

* Tile: use a scouring powder & bleach to remove food from grout. 

* Wood: spray cleaner on a damp cloth, not directly on the wood.

 🎓 Further Studies: 

* [Statista] Kitchen countertop materials in the U.S.

* [The Kitchn] How To Clean & Disinfect Granite Countertops

* [Consumer Reports]How to Clean Countertops & Keep Them Looking Their Best

📚 Want to learn more? Check out our Table of Contents.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com