Kitchen cards

Prep

Before the heat

Get the chopping and measuring out of the way before the pan needs your attention.

• Read the whole recipe. Find the longest wait and any step that needs you at the stove.
• Wash hands with soap and water for at least 20 seconds. Wash produce under running water.
• Chop, measure, and mix sauces. Keep raw meat and its utensils separate from ready-to-eat food.
• Set out a serving dish, dry oven mitts, and a food thermometer when the recipe calls for one.

Keep perishable ingredients chilled until you need them.

At the stove

A steadier stir-fry

Small batches and ingredients ready to go give you more control in an ordinary kitchen.

• Cut each vegetable into similar-sized pieces. Mix the recipe's sauce before heating the pan.
• Leave room to move the food. Cook in batches if the pan is crowded.
• Follow the recipe's order: dense vegetables and delicate leaves need different cooking times.
• Add sauce when directed, toss to coat, and serve promptly. Use the recipe's doneness checks.

Match the heat to your cookware's instructions. Do not heat a nonstick pan until it smokes.

Equipment

Set up a steamer

Check the empty pot, rack, dish, and lid together before turning on the burner.

• Use a stable rack and a dish approved for steaming. Keep the water below the dish.
• Leave a gap around the dish for steam. The lid should close without pressing on the food.
• Keep enough water in the pot; never let it boil dry. Follow the recipe's steam and doneness cues.
• Turn off the heat before lifting out the dish. Open the lid away from your face and use dry mitts or a suitable lifter.

If the setup wobbles or the dish is hard to lift, change the pot or dish before cooking.

Keeping food

Put spare rice away

Save tomorrow's portion promptly, before settling in for a long meal.

• Divide cooked rice into small portions in shallow containers. Chill promptly, ideally within one hour.
• Keep refrigerated at 40°F (4°C) or below. Use within 24 hours, or freeze promptly in small portions.
• Reheat only the portion you need, once. Check 165°F (74°C) in several places with a food thermometer.
• Discard rice left out overnight. Smell and a hot reheat cannot make poorly stored rice safe.

Do not leave rice cooling in the saucepan or switched-off rice cooker.

Before shopping

Check before you buy

Look through the fridge, freezer, and cupboard with the dishes you want to cook in mind.

Use first

Already have

Buy + quantity

Which dish will use it?

Check package storage directions and use-by dates. Buy only the quantities you need.

Make a meal

One dinner, in order

Choose a main and a simple side. Check which steps need your attention at the same time.

Main + side

Start first

Prep during a wait

Finish just before serving

Keep the last few minutes clear for dishes that need to go straight from the pan to the table.