Put the bags on the floor, wash our hands and put the food in its storage place, putting the oldest in front. Take advantage to review the expiration dates or preferred consumption. Wash the bags used in the washing machine on a hot water program.
Program the menus well in advance, making a detailed shopping list below. If we do not have a pantry, create a fund with long-lasting foods such as dried vegetables, pasta and rice, but also cans of preserves or powdered milk … but without ever falling into hoarding.
Go to the center avoiding rush hours and trying to maintain a safety distance of at least one meter with other clients. Of course, do not go if we have any symptoms that make us suspect that we are infected. Carry our own shopping bags avoiding using carts and baskets from the supermarket. Do not…
Do not speak on food (and of course cough or sneeze!), They do not reproduce them, but they could become a material support of the virus. Make the usual purchase including fresh products. Both frozen, industrial and home made in hygienic conditions, are an excellent option in these cases. Pay with a card better than…
Clean crockery and kitchenware, preferably in a dishwasher, at maximum temperature. Once the cooking is finished, do a general cleaning of the kitchen and the floor and ventilate the entire environment.
Change and wash kitchen towels and textile frequently at each cooking session and at maximum temperature. Leave the scouring pads and cloths to soak in 10% bleach for five minutes.
Cook food at a high temperature above 70º and keep it protected to avoid recontamination. If the food is not going to be consumed immediately, refrigerate it or keep it warm above 65º. Consume them as soon as possible.
Do not use knives without supervision and use a cutting board for fruits and vegetables. Always wash your hands before cooking, rubbing them vigorously with warm soapy water. Before cooking, wear an apron, hair up and wear short-sleeved or rolled-up clothes. Clean up spills immediately. Use a paper towel, avoiding sponges or kitchen towels.
Spend 1 minute washing hands with warm soapy water, vigorously scrubbing fingers, back of hands and wrists for 15 to 20 seconds. Then wipe dry with a clean cloth or single-use paper towel.
A unique tour of nine restaurants with Michelin stars: Aponiente, Dani García, De Librije, Disfrutar, DiverXO, DSTAgE, El Invernadero, Mugaritz and Somni. The book addresses the way these nine acclaimed chefs display their creativity in their dishes and in the interior design of their restaurants. A tribute to all great chefs who have put their…