Keeping House: Cleaning Tips from Chef Nick Part 2

See part one of Nick's cleaning tips here

Part two of  the cleanings stars with the dreaded post-Christmas oven clean.  Open the oven door, and remove the shelves.  Leave them to soak in a sink full of detergent and very hot water.  If you have a vacuum with a hose attachment, run it around the inside of the oven, to pick up any loose carbon or whatever is inside.  Now, apply your oven cleaner according to the instructions on the bottle.  Use extreme caution, and always wear gloves!  

This stuff is full of abrasive chemicals.  Clean your oven as directed by the instructions.  Scrub it hard and all the gunge will scrape off.  Scrub your oven shelves with wire wool until the blackness and stickiness is just a bad memory.  Replace them in the oven.

Done all that?  You have earned a cup of tea and a five minute sit down.

Right, let's crack on.  Deep fat fryers need their oil changing every week or two, depending on how often you use them.  Empty the oil into a container, never down the sink!  (It will set like concrete the drainage system).  Then empty the container into a hole in the back garden.  Or keep a container by the bin to store it until you can dispose of it in the proper area.  Clean the insides out with hot water and detergent, using a green scourer (never wire wool).  Dry it out very thoroughly with paper kitchen towel.  And refill with fresh oil.

If you have a kitchen air-vent, it will need a good scrub with detergent hot water and a green scourer.  These things pick up dirt and grease like you would not believe.

Next the sink and drainer.  Change the water and detergent you have been cleaning with, and get fresh, piping hot water and detergent  Take some wire wool and start with the drainer, working along the grooves, scrub it hard, all the way down, along the corners.  Now do the sides of the sink, scrub them like hell, and finally the bottom of the basin. Run some water down the draining board and wash it down into the sink.  Wash out the basin with fresh water and allow to dry on its own.

Finally, the big job.  The floor.  First, open a window, this is important for safety.  Take a mop bucket, and squirt in a little bleach  Add boiling water.  Drop some water on to the floor, minding your feet.  Take the long handled deck-scrubbing brush and start in the far corner.  Scrub the floor from one corner and work your way backwards towards the door.  If the water is hot enough if will evaporate very quickly indeed.  

Well done, you have earned the rest of the afternoon off.  Good food always starts with a clean kitchen.

Catch up with Nick on @Nick1975 or take a look at his website

Keeping House: Cleaning tips from Chef Nick

Well hello, you lovely lot.  I hope your year has got off to a good start?  We have lots of delicious food to cook this year, including plenty of warm food coming up soon plus a romantic meal for two in February.  From there we will be getting in to spring chicken and then start on the summer months.  Trust me, the time will fly by.

 

But first and foremost, we need to deep clean the kitchen.

No one likes the grungy jobs, but they are highly necessary as a kitchen can acquire an awful lot of dirt and germs in a relatively short space of time.

You will need at least the following:

  • Green scourer pads
  • Rubber gloves
  • Wire wool
  • Bleach
  • Oven cleaner
  • Disinfectant spray
  • Sponges
  • J-cloths
  • Cling film
  • Detergent
  • Lots of hot water
  • Kitchen roll

Let's start with the cupboards, and the top shelf.  Remove every item, and check the dates of everything.  If anything is out of date, throw it out.  If you have any open packets, cling film the inner bag to keep them fresh.  

Take a bowl, add a little washing up liquid or mild detergent, and top up with very warm water.  (I use it out of a kettle)  Apply your gloves, take a green scourer and scrub the shelves clean.  This cleans off any sticky marks or loose flour and crumbs that every cupboard picks up.  Dry with kitchen roll. When you are done, wipe the bottom of every jar and bottle. This will save you having to do the whole job again in a week.

Open the fridge and repeat the actions as above.  Check every packet, every bottle and every container.  Smell test everything that is open.  If it smells less than at its best, throw it. Make sure that all sealable containers are sealed properly.  Remove the shelves, and scrub them thoroughly.  Rinse them clean under the tap and dry with kitchen roll.  Now clean out the interior of the fridge with a green scourer and hot water and detergent.  Dry the outside with kitchen roll.

Freezers need defrosting every six weeks.  Remove what is inside it.  If you can use it up, do so.  If not, then you need to find another freezer for your stuff, for a night.  What you need to do is turn it off, and leave the damn thing alone.  Just place an old towel in the base to soak up the drainage water.  Don't pick the ice off, don't take a knife to it, just leave it with the door ajar.  After 24 hours it will be free of ice and back in perfect working order.

If you have a fridge freezer combination, remember to remove everything from your fridge too, or it will spoil.

Part two coming up once you've taken care of this little lot. Contact Nick via Twitter @Nick1975 or take a look at his website.

Be sure to send your before & after photos to @BrumFaves or comment below!