10 Kitchen Organization Tips to Help You Cook Better

“A kitchen won’t work if you don’t divide it into zones,” says interior designer Tanya Smith-Shiflett. — They do not have to be static and tied to certain areas of the room. For example, create a station from what you use every day: collect olive oil, a pepper mill and a salt shaker on a small tray. Create a coffee point: place cups, filters and capsules next to the coffee maker so you don’t have to look for them in the cupboard.

Space organizer Marissa Hagmeyer agrees. “Practical placement of kitchen appliances isn’t everything. Place items near where they will be used. For example, hang dish towels near the sink and keep pots and pans near the stove. Make sure the top drawers, which are easiest to access, contain the items you need most often. This ergonomic layout of the workspace will simplify cooking,” she believes.

Mismatched containers with poorly fitting lids slow down food preparation. However, chef and television personality Jeff Mauro says there’s no need to invest in expensive containers, and the best containers for storing prepared foods and meals are those typically used to package meals at home. take away. “They are transparent and you can immediately see what is inside them. Their lids are sealed because they are designed to resist shaking. They can be stacked for easy storage. And finally, you can always find the right size for a specific occasion,” he explains.

“Professional chefs never use salt shakers,” says Catherine McCord, author of Cooking Magic: Tricks to Save Time When Cooking. “Always put salt in an open container so you can feel it with your fingers or see it in your spoon when seasoning a dish.”

Smith-Shiflett believes that special attention should be paid to storing spices – it’s the only way to ensure that you use everything, not just the salt and black pepper that happens to be on hand. “I believe seasonings should be in the cooking area. There are now many solutions to achieve this,” says Tanya.

It also reminds us that searching for the right pot among many similar ones has never made life easier for anyone. “Check for ‘intruders’ in the closet – throw it All ground herbs and spices are over two years old and whole ones are over three years old, get rid of duplicates. Choose a storage system that allows you to quickly view all inventory, such as a carousel or tiered shelf, advises Smith-Shiflett.

“Have you ever had to dig through a drawer to find something you needed, like a can opener? Cooking is a very dynamic process and there is no room to waste time. Dividers are inexpensive – buying them won’t burn a hole in your pocket. Get them and you will quickly notice how much easier life is when you can, without looking, in a second remove a bag clip or spatula that you last used a year ago,” says Marissa.

Convenient placement of dishes and kitchen utensils requires space, so there should be no objects in the kitchen that do not belong there. However, according to space organizer Ashley Murphy, some kitchen-related things should also be stored on the mezzanine, in the garage or on the balcony. “For example, you could add Christmas cookie cutters to your decorations because you only need them for the holidays, or put away a huge cauldron that you only use once a year,” explains She.

One of the most popular kitchen organization tips today is to decant everything. According to Marissa, it’s worth it. “It’s much easier to unscrew the lid of a jar than to remove dried basil from the bag you bought it in. Additionally, using jars and containers allows you to quickly assess your inventory, at a glance. Do not forget to label everything – indicate the expiration dates, so that you do not have to guess later whether it is still useful to use this or that product, or whether its expiration date has already expired, ”says- She.

Decanting helps to respect the principles of clarity and accessibility, but it is not the only thing that must respect them. “Chefs and housewives should avoid storage systems that hide items or make them inaccessible. Cooking is all about active movement: Organize your space so you can access the things you need in one motion, without having to dig through your cupboard to find them, says Smith-Shiflett.

Also read: 10 mistakes to avoid when arranging a kitchen: expert opinion

It’s impossible to cook at optimal speed when a bag of chips sits on a jar of tomato paste and a jar of honey gets lost among the baby food. Divide everything into categories: leave the different cereals side by side, bottles of sauces and zip bags of nuts have their place: good organization of food storage will allow you to never forget the sherry vinegar, which can take your salad to the next level level.

If you use cookbooks, place them in the kitchen, but be selective: take the ones you open most often and the ones whose recipes you want to repeat. Do you prefer video? Obtain a tablet stand located in your work area. Find inspiration in the ideas you find in collections and on the Internet, because cooking is not only routine, but also creativity!

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