The winter holidays are often the breaking point for home cooks who need a kitchen remodel. Since you can’t have a new kitchen with a wave of a magic wand, here are some tips and tricks from restaurant kitchens that can help you make the most of what you’ve got now — and are great things to remember when you do plan your renovation.
With a few adjustments, you can organize your space to maximize the flow and boost your performance as you prep, roast, baste, bake, clean up and do it all over again.
Creating zones in your kitchen will be your best defense against disorganization and wasted time and steps. Think about what you do in the kitchen and set up zones for prepping, cooking, cleaning and storing food.
Divide and Conquer
In your zones, keep the things and implements you need to accomplish tasks together — mixing bowls and measuring cups should be together because you use them for prep, for instance. Pots and pans should be stored together near the stove. And serving plates and glasses should be near the sink and dishwasher.
Go through your pantry and spice cabinets and purge older ingredients — spices especially lose flavor over time. Decant flours and grains into containers, and when you buy fresh ingredients, label and date them. Do the same — labeling and dating — anything you’re cooking ahead and freezing, like stocks.
Get Ready for Leftovers
You know those take-out containers you get your wonton soup in? They’re ubiquitous in professional kitchens because they work well for just about everything and they’re cheap. They’re also a great way to organize your home pantry, refrigerator, and freezer. The lids fit all sizes, and they stack and store well. Because they’re affordable, you won’t feel bad sending your guests home with leftovers, either. See the available commercial deli containers here.
And when you are ready to remodel your kitchen, we’d love to help, so please give us a call.