From the book “Nourishing Traditions” by Sally Fallon 

Photo by Conscious Design on unsplash.com 

1. Always dry meat well before browning or it will stew rather than brown. Throw out browning fat when all pieces have browned and add more fat to pan, if necessary, to sauté vegetables.   

2. Always put meat juices back into sauces and stews – they are rich in important amino acids. 

3. When beating egg whites and cream, best results will be obtained by using a wire whisk rather than an electric beater. Beat egg whites in a very clean stainless steel or glass bowl with a pinch of salt. 

4. Keep your kitchen uncluttered and your counter clear. Store only frequently used items in your kitchen cupboards and leave as much working space as possible on your counters. Wipe counters after each task to provide a clean space for the next step. Easy access to the tools and utensils you need and clean, clear counter space help make cooking a joy rather than a chore. 

5. Dishwasher powder is extremely poisonous and should be used with great care. Use half the recommended amount and only for one cycle of the dishwasher. Do not fill the second cycle receptable with dish powder, but let it be a rinse cycle so that your dishes are rinsed twice. If you re caring for a cancer patient or anyone who is very sick, wash their dishes by hand in a mild liquid soap and rinse well.