An organized kitchen allows you to cook more efficiently, clean up quickly―and find everything you need instantly.
Take inventory. Pull all items out of the cupboards and place on a large table. Put things into groups, creating a loose hierarchy based on how often you use the pieces.
Donate or toss. Evaluate each item. If you have three frying pans of the same size, donate one, along with anything you haven’t used in a couple of years. Discard anything that’s broken and can’t be repaired or is missing parts, like a pot without a handle.
Create zones. When putting back items, place those used for cooking and food preparation in cabinets near the stove and work surfaces; those for eating should be closer to the sink, refrigerator, and dishwasher.
Create a hot zone. Designate a place around the stove and the sink for the essentials: oil, vinegar, knives, and cutting board.
Place items within reach. If you cook frequently, keep ingredients where you will be using them: the basket of potatoes near the cutting board; sugar and flour near the stand mixer.
From realsimple.com
No comments:
Post a Comment