Life School

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📍 Why have a daily routine?  

* It’s easier to get started if you know the first step  

* Feeling progress makes the process go by faster 

* Having an end in sight makes cleaning feel easier

* Avoid wasting time hopping between activities (aka switching costs)

* Ensure you are prioritizing effectively (e.g., not distracted or forgetting steps) 

🔢 Instructions : 

* Put away clean items first

* Clear the table of dishes & glassware

* Wipe down counters & tabletops

* Wash dishes (by hand or machine)

* Soak dirty pots & pans 

* Wash & dry pots & pans (next morning recommended) 

📝 Notes, Tips, Tricks: 

* Tackle urgent messes such as spills right away before they set 

* Time yourself cleaning a few times - you may be surprised by how fast you go! 

* Use a large basket to clear non-kitchen items out of the kitchen

* Cleaning is a great family or group activity. To promote enthusiastic participation, assign workers their favorite tasks 😉

🎓 Further Studies: 

* [YouTube] Nightly Cleaning Routine

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

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📍 Intro

You’ll use kitchen cleaning gear more often than almost anything else in your house. It’s worth ensuring that you have what you need to GSD (get stuff done). 

🧹 Suggested Gear:  

* Kitchen towels (for drying hands & dishes)

* Bar mop towels (for wiping surfaces & cleaning)

* Sponges (soft, medium & abrasive) 

* Soap (natural is easier on hands) 

* All-purpose spray 

* Mild abrasive cleaner (or baking soda)

* Rubber gloves (optional)

* Dishwasher detergent & rinse aid (optional)

* Drying rack or mat (optional) 

 📝 Notes, Tips, Tricks: 

* Store gear in a bin under the sink for easy access; keep away from food items 

* A “sink station” includes sponges in a mounted holder or on a dish, brushes, gloves, & soap in a pump bottle

🛒Product Recommendations*

* Soft sponge: Splurge

* Medium sponge: Investment

* Scrubber: Budget

* Dish soap: Budget; Eco/Green; Stylish

* All-purpose spray: Eco/Green

* Abrasive cleaner: Budget

* Kitchen towels: Splurge 1, 2

* Bar mop towels: Budget; Splurge

* Dish-drying mat: Budget

 🎓 Further Studies: 

* Cleaning Your Home: Good. Accidentally Poisoning Yourself: Bad. [NYTimes] 

* 8 Homemade Cleaners That Actually Work, According to Our Cleaning Expert [Good Housekeeping]

* 11 Products that Make Doing the Dishes Less of a Chore

* 10 Dish Drying Racks

*Note - none of these products are sponsored. Nor do we receive referral revenue.

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📍 Introduction

Kitchen cleaning, approached with the right attitude, can be downright fun. Yes, truly! With a little know-how & a strategic approach, your sinks & countertops can be sparkling quickly, efficiently, and relatively painlessly. 

Here are some reasons we enjoy cleaning the kitchen: 

* 😎 It’s more pleasant to work in a clean & tidy workspace

* 💪 Cleaning gets the body moving & blood flowing 

* 🦠 Removes gunk, shmutz, food leftovers, bacteria, etc.

* 🧘 Can feel cathartic & help the mind decompress 

* 🎧 Gives an excuse to listen to an audiobook or podcast 

* ⭐️ Leads to a feeling of accomplishment 

 📝 Notes, Tips, Tricks: 

* The kitchen is both a warehouse & battlefield - and thus requires operational tactics unique to its needs

* As a warehouse, it requires a system of organization. Items should ideally be grouped by type & stored near their place of use. 

* As a battlefield, having a plan of attack is critical. Disorganization leads to repetition and wasted time. 

* Kitchen cleaning is never really “done,” which makes it an excellent metaphor for life. Do your best, get it to an acceptable level of sanitation, & move on! 😎  

* Many cleaning products are toxic. Save harsh chemicals for serious messes & stains & check labels for details if you are in doubt. 

* A clean kitchen (and home) is scentless. The only smells should be food cooking or fresh flowers. 

* If you smell chemicals (e.g., bleach), air out the room. 

* Listen to your intuition. Let smell, sight & feel be your guide. If a surface feels grimy or smells stinky, it probably needs some TLC

* Keep the kitchen as sparse & organized as possible. If you know where items are, rummaging should take < 10 seconds. 

* Store most frequently used items in the most accessible places (e.g., eye level) 

 🎓 Further Studies: 

* [Reddit group] UFYH aka Cleaning for Lazy People 

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📍 Introduction:

Roasting a bunch of items at the same time is one of the most efficient ways to cook. You can do this by putting all items on the same sheet pan, or by splitting them up and roasting a few small pans of items simultaneously. Using multiple pans ensures that each ingredient cooks to perfection. If you don't have multiple pans, look for recipes that pair items with similar cook time. Or simply add or subtract the cooked food as they become ready. 

📝Tips & Tricks

* Quarter pans take up about half a rack in the oven, meaning you can cook ~4+ items at once 

* Parchment paper makes for easy cleanup. Just toss the paper & wipe down the pan

* Different cuts of different proteins have drastically different roasting times. Whole chicken breasts with bone-in take ~35 min to slow-roast; thin chicken tenders can be broiled in 5 min

🗂 Recipe Box  

* 30 Sheet-Pan Dinners (and Desserts) That'll Make Clean-Up a Breeze [Bon Appétite]

* More Sheet-Pan Dinners [NYTimes]

* 55 Sheet-Pan Dinners to Make Life Just a Little Easier [epicurious}

🎓Further Study

* How to Make a Sheet-Pan Dinner [NYTimes]

* Printable Vegetable Roasting Times Chart

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📍Introduction

Making a whole roasted chicken is a great way to practice using your oven while also creating a lot of food without much effort. The meat can be eaten right away or stored for leftovers. It can even be frozen for future use. This recipe is simple, takes about 10 minutes worth of work, and lets the oven do the rest.  

⚙️ Gear: 

* Cast-iron skillet or roasting pan 

* Twine (optional) 

🧂 Ingredients: 

* Whole chicken 

* Olive oil

* Salt

* Pepper 

✔️ Instructions

* Preheat oven to 500°F with cast-iron skillet inside

* Pat chicken dry with paper towels 

* Rub or brush chicken with olive oil & sprinkle generously with salt & pepper

* Place chicken in the hot pan (be careful). Tuck in wings so they don't burn 

* Tie legs together with twine (optional) 

* Roast for 15 min, then turn down oven to 350

* Roast until golden brown or inside of thigh reaches 155-165 degrees

* Let chicken rest ~10 min. Serve & enjoy! 

📝 Notes, Tips & Tricks

Purchasing: 

* Size does matter! A smaller chicken is younger and more tender. Around 3 lbs is typically the tastiest size. 

* Because a roasted chicken can be repurposed into so many meals, it's worth spending extra on a higher quality chicken (e.g., organic, free-range, local). For a single person, a roasted chicken can easily create five or more meals (two from the breasts, two from the thighs & one or two from the drumsticks). 

Preparation:

* Dark meat and white meat cook through at different temperatures. The trick to roasting a chicken well is ensuring the dark meat is done without overcooking the white meat. Use a thermometer and stop cooking when the center of the breast is between 155 and 165°.

* For crispier skin, salt the chicken and leave in the fridge for an hour (or overnight) uncovered. This helps the skin dry out. Wet skin will not crisp. 

* Remember to let medium or large cuts of meat rest for 10-20 minutes after they exit the oven. If you cut the meat too soon, the juices rush out, and the meat becomes dry.

* To cook a chicken faster and more evenly, consider spatchcocking. This is an advanced method of cutting open a chicken and removing some bone to lay it flat. This exposes more surface area & makes it cook more evenly. Learn how here. 

Storage

* Chicken will keep in the fridge after roasting for about 4 days, in the freezer for 3 months.

* To freeze, remove flesh from the bone. Tear meat into bite-sized pieces for faster defrosting later. 

* Raw chicken shouldn't sit in the fridge for more than a few days. If you don't plan to cook it anytime soon, pop it in the freezer (even a whole one) & defrost the night before cooking. 

* Defrost chicken in the fridge overnight or in a cold water bath for ~30 min to 1 hour. 

🎓 Further Study

* How to Roast Chicken [NYTimes]

* Molly Makes Roast Chicken & Potatoes [YouTube/Bon Appétit]

* 11 Ways to Flavor Roast Chicken [Food & Wine]

* 37 Roast Chicken Recipes to Learn, Make, and Master [Bon Appétit]

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📍Introduction

Raw poultry (e.g., chicken) is the highest-risk ingredient in most kitchens. While it can contain harmful bacteria (e.g., Campylobacter, Salmonella), a little extra care will keep things under control. In this lesson, we will go through the steps required to stave off food-borne illness. 

📝 Notes, Tips & Tricks: 

Purchasing:

* "The danger zone" is 40 °F - 140 °F. This is the range in which bacteria thrive. 

* Buy chicken last when grocery shopping to avoid letting it warm to “danger zone” temperature while shopping 

* Upon returning hope, put it in the fridge (or freezer) right away.

* Thaw poultry in the fridge, not on the counter. If you are in a rush, thaw it in cold water & change the water every 20 min. 

* Avoid cross-contamination by keeping raw meat away from other foods in the fridge, on the counter, etc. Bag anything that's dripping at the grocery store. 

Preparation & Storage: 

* *Do not rinse raw poultry into the sink*. Splashing water can spread bacteria onto hands, work surfaces, and cooking equipment. Rinsing does not remove bacteria and can actually spread juices into the sink, which touches many dishes you will be hand washing. It can also cause splashing onto countertops. Water droplets can travel more than 50cm in every direction. 

* Wash anything that has been in contact with raw poultry in hot water & soap. Especially hands. Be careful not to spray onto counters. 

* Try to keep one cutting board specifically for raw meat and poultry. Plastic is dishwasher-safe, so an ideal choice. Avoid wood. 

* Use a large kitchen towel to protect your working area. Wash in hot water with other cleaning rags later. 

* After preparing chicken, wash cutting boards, utensils, dishes, and countertops with hot, soapy water. All-purpose cleaner isn't typically sufficient to disinfect. 

* Cook until the thickest part of the biggest piece of chicken reaches 165°.  

* When cooking or grilling chicken, make sure to place the cooked pieces on a fresh plate. If you use tongs to place raw meat on the grill or stovetop, wash them or use fresh ones towards the end of cooking and serving. If the meat looks raw (like this), cook it more.  

* Marinate poultry in the fridge for up to two days. Do not reuse extra marinade as a sauce as it is filled with raw chicken. Make a fresh sauce for serving. 

* When storing chicken, make sure your fridge is at a temperature of 40°F or below. Use a thermometer to be sure. 

Recommended Gear: 

* Digital Instant Read Thermometer

* Refrigerator Thermometer 

Further Study

* Why you should never wash raw Chicken

* Important Food Safety Tips for Poultry

* Consumer Reports Finds 71 Percent of Store-Bought Chicken Contains Harmful Bacteria

* Report Finds Harmful Bacteria On 97% Of Chicken

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📍 Introduction

Forget the bland, mushy brussels of your childhood. These sprouts are crispy, crunchy, delicate, & caramelized. Spruce them up with your favorite spices, or keep it classic & pure with just olive oil and salt.  

⚙️ Gear

* Aluminum baking sheet: *Note: don't use nonstick because temperatures will be above 350° and may release toxic chemicals

* Parchment paper or silicone mat (like this one) 

✔️ Instructions: 

* Remove outer leaves of the brussels (they are rubbery). 

* Slice in half, then into smaller slices (or buy pre-shredded).

* Toss in a bowl with olive oil & salt/pepper to taste .

* Spread over a parchment paper-covered baking tray. 

* Bake at 350-400 for about 20-30 minutes. 

* Remove, spritz with lemon (optional) & serve. 

* *Bonus Points*: for extra crispy sprouts, broil for one minute on high at the end. 

📝 Notes, Tips & Tricks: 

* Don't crowd the brussels or they will steam and not crisp

* Popular toppings & additions: bacon, herbs (e.g., chives, dill, flat-leaf parsley, thyme), cheese (e.g., parmesan), garlic, toasted nuts, breadcrumbs, sautéed onions or shallots, lemon juice, balsamic) 

🎓 Further Study: 

* 7 Mix-Ins to Rock Your Brussels Sprouts World

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

📍 Introduction

Potatoes, arguably the most popular & classic root vegetable, make a great base or side for lunch or dinner. Additionally, they are incredibly easy to make. However, they require more time than many other dishes. Plan to prep for ~5 min but wait for ~1 hr for potatoes to cook 

🧂 Ingredients/Gear

* Potatoes (Russet ideal to start) 

* Baking sheet/pan

* Oil (optional) 

* Salt (optional) 

✔️ Instructions: 

* Preheat oven (350-425°)

* Wipe or scrub off dirt 

* Pierce with a fork ~5-10 times (this allows steam/pressure to release) 

* Coat in olive oil & salt (optional) 

* Place in oven, either directly on the rack, or on a pan. 

* Remove when internal temp = 205-210°F, usually after ~45-90 min. Pierce with a knife to ensure they’re fluffy & tender. 

📝 Notes, Tips & Tricks

* Popular toppings: butter, sour cream, chives, bacon bits, broccoli, cheddar cheese, scallions, black beans, salsa, lentils, chili 

* For extra crispy skin, remove ~10 min before done & brush on some canola oil; return to oven

* Cooking time varies by size of spud

* For a "roasted" baked potato, coat lightly with olive oil and salt before baking

* For Sweet Potato wedges: slice lengthwise, coat in olive oil & salt/pepper, bake for ~20 min, or until edges brown 

* Spices can be added before baking for a little color (e.g., cumin, turmeric, smoked paprika) 

* For ultimate fluff, open by creating a dotted line across the top with a fork. Then crack the potato open with your hands, squeezing to break up the inside  

* If cooking more than 4 potatoes at once, extend cooking time by ~15 min.

* Potatoes are the perfect companions because they can successfully roast in a wide range of temperatures, so throw them in alongside other items you’re roasting. 

🗂 Recipe Box:

* The Best Crunchy Roast Potatoes You'll Ever Have

* Sweet Potato Wedges/Fries (Mark Bittman, NYTimes)

* Roasted Potatoes with Herbs (Bon Appétit) 

🎓 Further Study: 

* 🎥 How to Make the Absolute Best Baked Potatoes [America's Test Kitchen]

* Potatoes 101: A Guide to the Most Common Varieties

* The Secret to Better Baked Potatoes? Cook Them Like the British Do.

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