In article >,
blake murphy > wrote:

> On Wed, 04 Jun 2008 21:58:20 -0700, isw > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> On Tue, 3 Jun 2008 10:00:58 -0700 (PDT), aem >
> >> wrote:
> >>
> >> >On Jun 3, 9:27*am, ChattyCathy > wrote:
> >> >> [snip[
> >> >> So what kind of cook are you? The 'clean up as you go along' type or
> >> >> the
> >> >> 'do it all in one go when you're finished' type? Or somewhere in
> >> >> between?
> >> >> Just wonderin'.
> >> >>
> >> >I'd like to clean up as I go but I'm not compulsive about it. Except
> >> >that I always clean and put away the cleaver or knife as soon as I'm
> >> >through using it, and always clean the wok as soon as it's empty.
> >> >Otherwise, I clean as necessary because the kitchen and work surfaces
> >> >are small, and as possible in the time(s) available during the
> >> >prepping and cooking. If the dish that the meat was marinating in
> >> >before a stirfry is still sitting next to the stove at the end of the
> >> >meal, that's okay. -aem
> >>
> >> i was thinking about stir-fries since the top of the thread. there
> >> just isn't time to clean as you go. i think i'm doing good if i clean
> >> up after the meal.
> >
> >But that's the *perfect* dish for doing all the prep ahead of time; then
> >take just a minute more and clean all the cutting tools and surfaces,
> >while the oil is heating.
> >
> >Isaac
>
> but many times the ingredients to be cooked are in little bowls.

I put 'em in separate little piles on a plastic cutting board.

Isaac