Organizing Your New Kitchen
During the design phase of your new kitchen the organization of your cabinetry was based on the way you plan to use your kitchen. The focus was on thinking of areas as workstations dedicated to particular activities like clean-up, prep work and cooking. You made decisions about what cabinets you needed based on function and then grouped your storage and work surfaces to enhance that particular function. Now, with all your staples, spices, tools and small appliances out of the room you have an opportunity to really organize your kitchen to fit its new functionality.
We suggest starting by pulling out those old drawings and plans and using them to locate where you’d like to put each group of tools and staple cooking ingredients. The groupings might include:
• Cleaning chemicals- Usually found under or near the sink/clean-up area. Don’t store every old bottle of cleaning solutions you have under the sink. Choose the ones you use all the time and either get rid of the others or store in a safe place elsewhere for special needs. Your new kitchen may require a different level of care than the old one and you may never use that scouring powder again. Get rid of it. It is a good idea to store all these chemicals in a waterproof plastic basin or dishpan within the cabinet to keep any spills from ruining the interior of the cabinet. You can also get a plastic matt material that you trim to fit the bottom of your cabinets. It has hundreds of concave dimples that capture any spilled water or other liquids- a definite must under your sinks. If you have small children around be sure to install child proof door catches here.
• Towels and linens- A drawer near the sink is the place for these, along with carefully placed hooks for dish towels. Go out and splurge and get some new ones that match your design. Oven mitts and pot-holders should be located where they can be quickly grabbed to deal with hot pans. Consider buying restaurant quality mitts as they are much safer. The new silicone mitts work well and have a contemporary sculptural look. Table linens should be stored near dining areas.
• Waste containers and recycling bins- These are also typically found near the clean-up area. If you haven’t already done so, consider using pull-out racks to make these containers easily accessed while hiding them when not in use.
• Knives and cutting boards- These should be located on or directly accessible from the work surface between the sink and stove. Knives should always be stored in racks rather than loose in drawers which is not only dangerous but can dull them. Get rid of any old cheap knives and replace them with a few high quality chef’s knives and a good sharpening steel. The difference between sharp high quality knives and cheap ones can is often what makes cooking fun rather than a chore.
Most kitchens end up with two or three cutting boards including one for pastries and baking, one for vegetables and one for meats. Large, heavy cutting boards are difficult to move from sink to counter to stove, a common action. Get quality maple cutting surfaces, they are better for knives and more hygenic than manmade ones. They can be stored in a tray cupboard or hung on hooks.
• Root vegetables- Onions, garlic and potatoes must be stored in a cool but not cold place and have a free flow of air around them. Because they are commonly used in the prep stage of many meals, you’ll want to locate them near your prep area in baskets or perforated pull-out drawers.
• Herbs and spices- First of all, take all those old dried herbs and spices and throw them out. Purchase good quality new ones and keep them up to date. They only keep their essential flavor and aromatic oils for a period of months. If you’ve been using old spices you’ll be pleasantly surprised at what difference fresh ones make. Locate your selection near the stove where they’ll be close at hand. It’s important to remember that many dried herbs and spices only release their full flavor after being cooked briefly so you’ll want them readily available to add during the cooking.
• Bowls- The best place for bowls is either in large drawers or on simple shelving that is easily reached. Ideally it’s better to avoid stacking them because it makes getting just one out an inconvenience. Try to keep the most commonly used ones at the top of the stack.
• Utensils- Every kitchen seems to have a ‘junk’ drawer that catches all those random kitchen tools that everyone accumulates. To avoid the tangled mess that results, start by getting rid of broken and cheap tools, duplicates and gadgets that don’t work. Put the tools you use daily in canisters on the counter where you can quickly grab them during cooking. Put dividers in your drawers and store the less used tools there.
• Dishes and tableware- Storage for these items should be near the clean up area so they can be easily put away after cleaning. Ideally this should also be near a dining area to make shorter trips with dishes when setting the table. Trays and serving dishes should be stored closer to coking areas so they can be easily accessed by the cook. Glass ware is often stored in glass-fronted display cabinets, again near clean-up areas.
• Pots and pans Commonly used pans should be easily accessible, either on hanging racks or in pull-out racks in lower cabinets that hold pans and lids without stacking. Again get rid of your marginal pans, its likely that you seldom use more than a few most of the time. And remember that high BTU commercial-style ranges require high quality pans with thick laminated construction.
• Baking tools- Baking sheets and pans can be stored in tall narrow lower cabinets with special pull-out racks. The baking area may be located between the refrigerator and sink for easy access to diary ingredients and wash-up. Flours, baking spices and other mix ingredients should be in the upper cabinets in this area. Mixers and other baking appliances like bread machines may also be found here.
• Small appliances- Put them where you use them. This may mean putting the coffee maker and toaster near a breakfast nook or table rather than in the cooking area. Messy appliances like blenders should be between the refrigerator and sink while food processors may be found near the prep area. Keep those appliances you use daily out and store the rest away in appliance garages or less accessed cabinets.
• Canned goods, cereals and grains- If packaged they can be stored in upper cabinets or in special pantry inserts that display the contents for easy reference. For loose dry foods like grains and pasta consider using jars or sealed canisters. Loose grain foods must be stored in air tight containers to avoid infestation.
• Miscellaneous tools- Its a good idea to have a small set of tools like screwdrivers, scissors, etc. that are for kitchen use only. Keep them in an out of the way drawer.
Organizing your kitchen should be based on the most efficient way to work rather than the way you’ve always done things. Filling a brand new kitchen with all your old junk you’ve been hauling around since college just doesn’t make sense. Use this as an opportunity to get the quality tools and ingredients you’ve wanted and to put them where they’ll be used rather than lost in the depths of a cabinet. The change in your enjoyment level while working in your new kitchen will be noticeable.
