In order for your meals to always be delicious and to prepare them hygienically, keep every ingredient wrapped in a separate bag or container in the refrigerator.
Otherwise, many products take on the smells of the others. Furthermore, you need to keep everything clean and work with precision when preparing meals at home.
This way you will achieve the best results, and your ingredients will be clean and there won't be any danger of infection. Usually food is prepared by using a wooden cutting board or directly atop the kitchen table or counter.
If using a wooden cutting board, use one made with unpainted wood, with a smooth surface. Once you are done cooking, wash the board well, as well as the whole table.
Wash the board after cutting or tenderizing each separate ingredient. Do not put boiled meat or vegetables on the same surface after cutting meat or fish.
If you do, this may lead to serious diseases of the gastrointestinal tract, especially during the spring and summer months. It is best to clean fruits and vegetables on top of paper towels.
After you are done peeling and cleaning, throw out the paper towel with the peels and wash the fruits and vegetables. Wash the dishes right after you are done eating - washing them then is much easier and more effective.
If you are not using a dishwasher, but simply washing by hand, remove the leftovers from the dishes, pour on hot water with some baking soda, then wash and dry.
Forks, knives and spoons must be washed by soaking them for a few seconds in water, containing baking soda dissolved in it, and then washing them with dish detergent.
Whenever you are washing pots, you can add a little baking soda or mustard to the water you are pouring in, after you have scraped off the leftovers. If there is burned-on food in your pot, do not scrape with a steel wool pad, just pour in water and leave it for a few hours.
Wash aluminum cookware with toilet soap and be very careful with enamel cookware. If the enamel cracks, little bits may end up in your food and cause stomach pains.
