7 Secrets To An Organized Kitchen

7 Secrets To An Organized Kitchen

When cooking your meal, do you find yourself running around your kitchen looking for ingredients or cooking equipment? How does your kitchen look like after each meal? Does it look like a disaster?

Here let me share with you some tips on how to keep your kitchen clean so that you can enjoy your meals faster.

  1. Think of your home kitchen as if it’s a restaurant kitchen.

Restaurant kitchens serve hundreds of meals a day in just a limited space. Ever wondered how they make it possible? They have efficient work stations to maximize the space. You can also do this in your kitchen.

Create an assembly line approach in your kitchen. The first section is the washing station where you will clean up all stuff. Next is the prep station where you cut and chop ingredients, followed by the cooking station and finally cooling area.

  1. Gather all supplies, ingredients and equipment before you begin.

Instead of running around your kitchen for every ingredient or tool that you will need, you can save time if you gather them all before even starting the preparation. To make cooking much easier, you should also consider investing on basic cooking tools and kitchen equipment like those reviewed here at Sink HQ.

  1. Ensure an efficient work station.

Optimizing your kitchen means keep everything within arm’s reach while you cook. It is recommended that you put commonly used kitchen tools and equipment around your prep station. Place your seasonings in the nearest cupboard, all the tools in a nearby drawer and prep bowls just within the kitchen cabinet. This should spare you precious minutes and also keep your kitchen organized while cooking.

  1. Use mixing bowls.

Ever wondered why cooking shows always have prep bowls? That’s not just for show; it actually helps keep the entire process of preparing the foods more organized and faster. And because of this, prep bowls are awesome and essential kitchen equipment. Don’t worry about aftercare as they are very easy to wash, stack and store.

  1. Place a trash bowl near your prep station.

Make sure you have a trash bin at your prep station. All food trash goes right into the trash bin. No need to run back and forth between your prep station and your trash can. This will definitely help minimize clutter in your kitchen.

  1. As much as possible, use fewer dishes.

I am among those who don’t love doing dishes. So, I always try to minimize on dishes when preparing meals. And I’ve always found this tip very useful as it cuts the number of hours I need to clean up after cooking. Instead of pulling out new dish, I use the cutting board or lay out parchment paper so I’m able to limit the number of dishes I need to clean up after.

  1. Clean up immediately.

You don’t have to wait for the entire cooking process to get done before you can clean up. For sure there would be idle time such as while waiting for the pot to boil or the meat to soften. Use these idle moments to organize and clean up your kitchen. I bet after care would be much faster and easier! And best of all, your kitchen will remain clean!

Some things worth thinking about before the birds arrive

It may still be a couple of months away for you but I’m already thinking about it and I cannot wait. Spring time is one of my favorite periods of the year. Apart from the weather being almost perfect it is for me a period of renewal and hope.

Spring allows me to shed what I could not lose during those cold winter months that kept me indoors for so long. Restaurant doors open a little wider this time of year, knowing well that many of their regulars, and a few new customers too, will be willingly making their way up one or two blocks just to get to dinner on time and mainly because it’s so great to be walking about in the evening again.

New bells and whistles for the kitchen

Thinking of new bells and whistles for my own kitchen, would you believe me if I told you that the Doorbel Base  reminded me of something rather important. My sprawling, renovated kitchen stretches out far over the patio with just the polished glass sliding door separating me from the fresh air and the birds when they arrive. Birds are alright, they just fly on down. But when my new spring time guests arrive, they still need to get through the front door.

So, my husband and I thought that this time around and for once and for all, we’d replace the giant brass bell we sourced from one of my food trips with a wireless doorbell fully-equipped with a transmitter and receiver. That way when the new guests arrive and I’m still clacking about in the kitchen, I’ll hear them loud and clear and won’t have to keep them waiting any longer than they need to.

Cooking the books and how much we made

It’s also a great safety feature for restaurant owners to have. Many of them are chefs and still have to manage their time equally among supervising their kitchen staff, preparing new menus and let’s just say, cooking the books. No matter what the trade is, but because their margins are always tight, perhaps this is more so for the small restaurant, the biggest talking point of any small business may be ‘well, how much did we make tonight’.

The consummate restaurateur might not be checking receipts until the next morning but, late at night, cash and receipt records still need to be stored away safely. And I don’t yet know of one reliable security company that is going to come out at two in the morning to help out. As I may have mentioned in an earlier post on starting up, it’s all about location. But the doorbell, front and back of the shop, will be a start.

Apart from cleaning out the bird house and buying new birdseed, there’s prime cuts and organic garden vegetable harvesting still to think about. Along with security and peace of mind and putting a smile on customers’ faces, these things also take up time. So, I guess I’ll be seeing you then.

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