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Ready your ingredients

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
Assemble and measure all your ingredients before you begin cooking. That way, you won’t need to dig through the pantry in search of ingredients at the last minute, and counters won’t be cluttered with cartons and jars. Pick up a set of small nested bowls in graduated sizes for holding the ingredients.

Clean as You Go

Keep your kitchen organized by cleaning up as you go. Start out with a clean kitchen and an empty dishwasher—and make sure you have clean dish towels on hand. Put away ingredients as you use them, wipe down your work surfaces frequently, and move used pans and bowls to the sink or dishwasher once you are done with them. Fill dirty pans with hot water to soak while you’re eating; by the time you’re back in the kitchen, any browned-on food will be easier to scrub off.

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