Have you ever heard or said this phrase in your life, “Honey, where’s the can opener?” What about this one, “Do we have any maple syrup?” The point is, kitchens are genetically designed to be totally disorganized.
You’re no different than the rest of us. Your kitchen is a messy battle-zone where food is stored, prepared and sometimes eaten. Those are reasons enough to want to have things in their places.
The point is, kitchens are genetically designed to be totally disorganized.
1.Make It Manageable
People have a tendency to hoard various kitchen items. Who knows when a recipe will call for a dash of Epazote? If you’re not using it, throw it away. A cookie scoop? When was the last time you made cookies?
A good rule-of-thumb is if you don’t what it is or what it’s used for, get rid of it. Another tip is if you’ve got five whatchamacallits, you most likely only need one-or-two. By dispatching things you don’t need, use or know what they are, you’re uncluttering the area. By uncluttering the area, the things you actually need, use or know what they are will be simpler to find.
Paper-based materials have a tendency to stack-up in the kitchen. The kid’s homework, newspapers, magazines, bills and the like usually find a house in the kitchen area because they are things that you want to be able to find immediately. But if you have piles of paper, you’re not going to find anything immediately.
What you want to do is designate a new area, out-of-eyesight, that you can sort and store the daily input. On hand should be a wastepaper basket, a couple of labeled bins: Mail, bills, etc. and a writing surface.
What are some of the items in your kitchen that you’re always using? Clear a wide space on your counter. Take those frequently used tools and line them up on the surface. Group them together based on where you use them the most. For instance, spatulas go well with large dipping spoons. Plastic refrigerator bags and aluminum foil hang out together.
Now that you’ve grouped the frequently-used objects, put them in a drawer or utensil-container nearest to where you’ll need them. There’s no reason that the large turkey roaster needs to be taking space right next to the stove. You only use it once-or-twice a year. Stick it in an out-of-the-way place.
Things that don’t work are useless. Why are you holding onto a blender that’s broken – for sentimental reasons? You’re able to replace it if you think you’ll ever need to “blend” again. Until that time, write down the device on a “wish list” and toss the busted kitchen toy.
5.Areas Of Interest
Everything has a place, even things that defy description. Here are some of the areas in your kitchen that you can tackle one-by-one:
• Near your range should be where the cooking utensils wait. Spoons, tongs, spatulas, hand graters and pot holders need to be nearby.
• Items used to prepare foods like measuring cups, mixing bowls, the cutting board, spoons and knives should congregate together.
• Bakers might want to think about storing your sugar, baking powder, flour, mixing bowls, measuring cups and spoons in one location.
• Take inventory of all the canned, bottled and bagged food stuffs in your pantry. If you haven’t used the some of the items contained therein for a long-time, box it up and donate to a local food pantry.
• Knives should be near the cutting board.
• Napkins, dishes and things you use when serving meals should be close to the stove. Walking halfway around the world to get a plate isn’t practical.
• Make sure your waste units are nearby, but not too close. While they need to be within easy access to the area where you prepare your food, they don’t play well with other things in the kitchen.
• The cleaning materials, like detergent, soaps, rubber gloves and cleansers usually are stored under the sink, right? What other non-edible products could you add to the mix to keep them company?
By organizing your kitchen, life will be easier for you, the spouse and the kids. It will also make a 30-minute meal actually get done in 30-minutes, rather than 50-minutes. Twenty-minutes spent trying to find the can opener and maple syrup, 30-minutes doing the actual cooking.