Here are a few of Steve’s rules for cleaning the kitchen:
RULE #1: Everything (and I mean everything) can be stored in tin foil. Every time I use Saran wrap I never get it right and I feel like I’m on a hidden camera show. The plastic wrap never tears off like it’s supposed to, then I crumple it all into a ball in my hand and can’t get it undone. This maddening process is repeated several times until I’m forced to hurl the entire box across the room, because it gives me no other choice. Then comes my good pal, tin foil. Beautiful, pliable, loveable tin foil. If I bend it, it moves. If I pull it, it stretches. No food item is too big or too small and there are no dirty dishes or Tupperware to clean up later. The only downside is that you can’t see what’s inside, so you’re often forced to employ a grab bag approach to dinner. Reach in the fridge, grab the metallic brick, open it up and hope for the best.
RULE #2: When in doubt, soak. For the purposes of this situation, I am in doubt a lot. I can either scrub my little heart out for minutes on end, resulting in pruney fingers and painful hand cramps . . . or . . . I can simply fill a pot with hot water, squirt in a bunch of yellow soap, and let science do the rest. Why would you do anything else? This is a very easy rule to follow.