Cloth kitchen linen aren't just for drying dishes; they used for tackling food, too. We use these to roll up Toasted Almond Raspberry Roll the Roulade, and Carrot Cake Roulade. Keep the following in mind: Search for towels when picking kitchen towels that'll be in touch with food. Unlike synthetic fibers, cotton and linen breathe and will keep the food's appropriate degree of moisture by absorbing any surplus and letting steam escape.Choose a lint-free flat glow. Since it gives off a lot of lint, terry fabric is a choice for the kitchen. It is part of the essential equipment trifecta: a sharp knife, a strong cutting board, a good kitchen towel, and you're prepared to begin cooking.A kitchen towel is plain, typically white, frequently with a stripe, and incredibly utilitarian. Because you need a clean one, they are durable and absorbent and must be available in bulk . A fantastic place to buy is that this one, which Rhoda, our food editor, uses at home.Many cooks I know start with two clean towels--one dry, the other slightly moist (for harder, stickier foods like honey or garlic). Still other cooks slide a damp towel beneath their cutting board to keep it from slipping, which attracts their towel complete to three. I think two drawers, folded into rectangles and sitting on the edge of the cutting board, is best, putting you up to handle just about any situation. But if you decide to start with one towel, make it dry.The Swoosh is simple: each time you finish a job in your cutting board, catch your dry towel and swoosh away the mess. Onion skins, rosemary stems, flour--it gets swiftly swooshed into a garbage bowl or the trash, leaving a fresh, uncluttered surface to you to work with. Tacky garlic on your board? Don't run to the sink and wash it--use your moist towel. The Swipe would be. Cake crumbs, tomato seeds becomes swiped clean. You can do this one of 2 ways: maintain the towel folded into a great little package and run the knife's blade against it, or Pick up the kitchen linen and then run it against the knife. Either way, if you do this you won't need to rinse your knife. Which seems like a little thing, but the time you'll save will add up into something.