Before we start cooking we need to learn a few things we should DO to help the cooking process go a little smoother. Following these 7 Do’s will also help you have a better experience.
7 Do’s in the Kitchen
- DO read the recipe all the way through before getting out any equipment or food. Here you will discover the steps to the recipe. You will get a general idea how complicated the recipe is and how long it will take to prepare. Beginners add 2-3 times the estimated prep time.
- DO clean as you go. Doing dishes and cleaning your work space as you go is a good habit. It also makes clean up at the end much quicker.
- DO use the largest cutting board available. You will be more comfortable cutting on a larger surface. Your mess should mostly be contained to the large cutting board which makes clean up easier.
- DO mise en place. A French term meaning to prepare all your ingredients before starting the first step of a recipe. Prepare your equipment and tools by placing them on your work surface.
- DO create a cooking journal. A 3-ring notebook with divider tabs works well. You can print or copy a recipe then file it under the appropriate heading. After you have tasted your recipe write on the recipe anything you learned that will help you make it even better the next time.
- DO combine rich and light dishes. Rich dishes are heavy with butter and indulgent ingredients, light dishes are generally healthier. I tried finding a great definition of rich and light and obviously couldn’t find one. Do you have an easy way to explain the two? If so, let me know.
- DO keep a conversion chart readily available. All recipes are written just a little differently. Did you know you can strengthen your math skills as you cook? Here a printable conversion chart.
Do you have any DO’s that help you have a more successful experience in the kitchen? I have found the more prepared we are going into a recipe the more excited my Little Chefs are at preparing it and they know the beginning, middle and end. (This really helps with their attention spans!)
Read pages 2-3 “A Cook’s Golden Rules”.