It’s amazing – some people manage to get a full aerobic workout while cooking dinner! Back and forth, back and forth, I get tired of just looking! Today, pay attention to the way you move while cooking. How many times does it walk the length of your kitchen in one night? Find yourself doing squats to get to your pans? Does it reach out to reach your plates? Are you becoming a world-class hurdler, jumping over the dog bowl every time you go from the fridge to the stove? All it takes is a few minutes to reorganize your kitchen storage, saving you a lot of time and energy in the long run.
HONEY, IS THIS GOOD?
We all know how disgusting it is to take an item out of the fridge, only to find that it has mutated. However, we often mistakenly confuse UNPERECIBLE with UNDESTRUCTIBLE. Even Twinkies have an expiration date! Do yourself a favor today: Go through your cabinets and throw out anything that is old, stale, stale, or hairy. And while you purge, be sure to keep a shopping list of the items you need to replace. It’s also not a bad idea to make kitchen cleaning part of your regular “housekeeping” routine. You can use these food “life expectancies” as a guide, but when in doubt, trust your gut (or your nose!):
– Canned food (2-5 years)
– Flours (3-6 months)
– Cereal (6 months)
– Grains / Vegetables (1 year)
– Pasta (1 year)
– Dried herbs (6 months)
– Spices (6-12 months)
– Condiments (1 year)
FIVE “CENTERS”
Every implement or supply you use tends to fall into one of five categories: cleaning, food storage, cooking, food preparation, and service. The goal is to keep your equipment as close to the appropriate hub as possible, making it easier for you to carry out your tasks in the kitchen.
– Your CLEANING station consists of the sink, dishwasher, and trash can. Of course, soap, disinfectants, sponges, and rags should be kept in a closet nearby.
– The stove is essential for any COOKING activity, so keep utensils, baking sheets, pots and pans within easy reach. If you can, move the microwave and toaster to this area as well.
– Your FOOD PREPARATION center should be located near a large workspace (counter or island). You probably want to keep knives, a cutting board, mixing bowls, blender, food processor, measuring cups, and other related implements close by.
– FOOD STORAGE, on the other hand, will focus on the refrigerator and should include space for Tupperware containers, canned food, dry goods, and fresh fruits or vegetables.
– Your SERVICE center can be divided between the kitchen and the dining room. Plates, bedding, and candles are often easier to store near the table, while silverware, glasses, and plates tend to work better closer to the sink (easier to store after washing).
TRANSFORM YOUR EXISTING STORAGE SPACE
Now, let’s tackle your cabinets and drawers. Limit yourself to one category of paraphernalia per area. That may mean placing canned goods on one shelf and boxes on another, or keeping plates separate from glasses. Organize your kitchen in a way that makes sense to you, but try to avoid storing food and cookware together in the same cabinet.
Storage paraphernalia can also do wonders with your current storage spaces. Tiered shelving makes it easy to see hidden items in the back of a deep cabinet, and the drawer dividers will help keep your utensils under control. Remember that rectangular storage containers take up less space than round ones, and flat pot / cookware lids are more accessible when lined up on a vertical rack. Lastly, don’t forget the many ways to turn “dead” spaces into useful storage, including pull-out shelves, wall pegs, hangers, cup hooks, stackable bins, hanging storage, and space-saving appliances.
THE THEORY OF THE TRIANGLE
One last concern in your kitchen is movement from one “center” to the next. Some people claim that you should be able to reach all major appliances in one step. That seems very impractical, especially if you have a very large kitchen. However, you can make your life a little easier if you consider movement. Try to see your kitchen as a triangle – SINK to STOVE to REFRIGERATOR. Your goal is to keep those roads clear! If you have to dodge garbage cans, recycling bins, or any other obstacle to get back and forth, you’re doing too much work.
