Here're some tips on storing and organizing cooking utensils to allow for speed and a relaxed working environment in the kitchen.
If you use a food processor or other heavy gadget regularly, keep it easily to hand either on the work surface or in a cupboard on a mixer platform.
This swings up from the cupboard beneath and clicks into place level with the counter top.
The advantage of this is that it is concealed when not in use but you pull it out effortlessly when it is needed.
The disadvantage is that the gadget and platform take up a large part of the cupboard.
Find places close to the centre of activity for any other such machinery that you regularly use, such as a coffee grinder or fizzy drinks machine.
Think about the requirements of each machine and plan accordingly.
The coffee grinder, for example, ideally should be near the coffee beans while the fizzy drinks machine needs to be near the bottles of flavorings and the sink.
Sharp knives can be kept in a wooden block on the work surface, or on the wall on a magnetic strip, or in a drawer.
Other frequently used cooking implements can be stored in a jar or drawer near the cooker.
Beware of your implement drawer becoming a hopeless muddle.
Instead, install dividers and keep like with like.
Two methods of maximizing space in your drawer are the sliding insert and the not-used-often store.
The sliding insert is a shallow tray that is the same width but only half or less the depth of the drawer.
It slides backward or forward on runner across the top of the drawer's other contents, giving you half as much storage again.
The not-used-often store is an open-top box kept in a tertiary position, where you leave kitchen tools like a cherry stoner or melon baller which you use only occasionally or seasonally.
With pans, I'd suggest you keep them on display, hiding less attractive cookware in a cupboard.
You can range the set on a shelf near the cooker, in a cupboard or dresser bottom with glass doors or on a pan stand.
This is a helpful structure, available in various finishes and styles that consist of a series of round or square shelves, one above the other, graded in size with the largest at the bottom.
You can store one pan on each shelf.
Its beauty is that it can make use of a corner that might otherwise stand empty.
Another way to store pans is to hand them up hear the cooking area, from a beam or rack - assuming that your kitchen ceiling is sufficiently high.
This has the dual effect of using space for storage that would otherwise be thin air and having the utensils instantly on hand.
Obviously, this is suitable for weight that range from light to medium such as ladles, small pans and colanders.
If you use a food processor or other heavy gadget regularly, keep it easily to hand either on the work surface or in a cupboard on a mixer platform.
This swings up from the cupboard beneath and clicks into place level with the counter top.
The advantage of this is that it is concealed when not in use but you pull it out effortlessly when it is needed.
The disadvantage is that the gadget and platform take up a large part of the cupboard.
Find places close to the centre of activity for any other such machinery that you regularly use, such as a coffee grinder or fizzy drinks machine.
Think about the requirements of each machine and plan accordingly.
The coffee grinder, for example, ideally should be near the coffee beans while the fizzy drinks machine needs to be near the bottles of flavorings and the sink.
Sharp knives can be kept in a wooden block on the work surface, or on the wall on a magnetic strip, or in a drawer.
Other frequently used cooking implements can be stored in a jar or drawer near the cooker.
Beware of your implement drawer becoming a hopeless muddle.
Instead, install dividers and keep like with like.
Two methods of maximizing space in your drawer are the sliding insert and the not-used-often store.
The sliding insert is a shallow tray that is the same width but only half or less the depth of the drawer.
It slides backward or forward on runner across the top of the drawer's other contents, giving you half as much storage again.
The not-used-often store is an open-top box kept in a tertiary position, where you leave kitchen tools like a cherry stoner or melon baller which you use only occasionally or seasonally.
With pans, I'd suggest you keep them on display, hiding less attractive cookware in a cupboard.
You can range the set on a shelf near the cooker, in a cupboard or dresser bottom with glass doors or on a pan stand.
This is a helpful structure, available in various finishes and styles that consist of a series of round or square shelves, one above the other, graded in size with the largest at the bottom.
You can store one pan on each shelf.
Its beauty is that it can make use of a corner that might otherwise stand empty.
Another way to store pans is to hand them up hear the cooking area, from a beam or rack - assuming that your kitchen ceiling is sufficiently high.
This has the dual effect of using space for storage that would otherwise be thin air and having the utensils instantly on hand.
Obviously, this is suitable for weight that range from light to medium such as ladles, small pans and colanders.
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