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By Root 656 0

a good salad spinner is the best way to dry greens fast. The difference between the various types usually revolves around the drive mechanism. There are three main styles. The crank type has a habit of moving itself right off the counter as it spins, while the pull cord (or lawnmower) type is inclined to bring spinning greens to an abrupt halt and has a cord that can fray and break. But the pump type with a brake is a good choice since it tends to remain balanced as it spins. Also look for a sturdy basket that doubles for other things, like a colander. I also use mine for drying hand-cut fries before introducing them to the oil—a crucial step for splatter-free frying.

Cutting Boards

To make your knife blade last, cut on boards of wood or plastic. Not quite as tough as butcher boards (made of dozens or hundreds of pieces of wood cut across the grain and then glued together), but lighter and a lot cheaper, are edge-grained boards. Beware thin specimens; they tend to warp. Buy a good solid kiln-dried maple cutting board, the biggest one you can stand on end in your sink. It won’t be cheap but cared for it’ll last for years and years. Only cut foods that are safely consumed raw on a wooden cutting board. Raw meat should be cut on plastic. Since they are non-porous and on the slippery side, plastic boards are inhospitable to bacteria. You can label your plastic board for poultry on one side and meat and fish on the other. Cutting boards are one of the most frequent causes of cross contamination in the kitchen. To disinfect boards, rub them with white vinegar, rinse and air dry. Plastic boards can be sanitized in the dishwasher, but never put a wooden board in the machine.

In addition to boards that aren’t properly cleaned, wobbly boards are also dangerous. The simple solution to this problem is shelf liner. It makes a super non-skid surface; just put a piece underneath your board and you’re good to go.

Spray Bottles

An inexpensive, dime-store item, the spray bottle is handy to have around. And when you buy one, buy three. One for oil, one for vinegar, and one for cleaning solution (and mark them clearly). Spritz a pan, dress a salad, and clean up with ease.

Side Towels

Last, but not least, side towels. These gems are simple, inexpensive things that make work in the kitchen much more pleasurable. A quick wipe with a damp one cleans your work space in a jiff and more importantly, a dry one makes for the perfect protective device when reaching for a hot handle. They’re little things that make a big difference.

Cleanliness is Next to…

The word sanitation comes from the Latin sanitas and it doesn’t mean garbage man, it means “health.” As it applies to food, sanitation means keeping food safe for the eater. A discussion on food and cooking that ignores sanitation is like a discussion on mountain climbing that omits the mention of ropes. Cooking is fun, but not if you or someone you’ve fed ends up sick.41

Right now, your kitchen is a veritable megalopolis of microscopic organisms, and your refrigerator is downtown Germville. That’s just the way it is, and you’re just going to have to deal with it. Oh sure, you can write your congressman or you can protest to industry—or you can take responsibility for your own safety. Besides, who do you think is going to take care of you and yours?

a. You b. Politicians c. Big business d. None of the above

If you answered b or c, you’d better start saving up sick days, and if you said d you’d better just eat out . . . no, strike that: most restaurant workers know even less about food safety than you do. If you answered a, you’re darned tootin’.

GOT BLEACH?

When it comes to cleaning up, I bet you have just what you need even without resorting to fancy specialized products. Got bleach? It’s found in four out of five U.S. households, has been a staple for ages, and hasn’t changed a hair since its introduction in 1916. Household bleach (including Clorox) is not chlorine. It contains no more chlorine than table salt. And it kills germs. Bleach, however, can