5 Steps to Running an Efficient Kitchen
Posted August 11, 2007 – 5:17 pm in: How To, Tips
Despite the challenges I face trying to keep the rest of my life organized, I don’t have the same problems in the kitchen. My pantry and tools are organized and labelled. I know where to find what I need, when I need.
If you have problems with kitchen organization, check out this LifeOrganizers.com article, 5 Steps to Running an Efficient Kitchen.
- Have a grocery list. I keep mine on the refrigerator and write things down as I run out.
- Create a weekly menu plan. I don’t do this so much. I try and keep a well stocked pantry and fridge allowing my to make what I’d like, with little forethought.
- Cook ahead and freeze. I’m cooking for two and often increase the size of the dish for a second or even third meal.
- Do advanced prep work. There’s a reason there’s a culinary term for this: mise en place.
- Clean as you go. My wife picks up the burden of this task. If I’m working on my own, it all tends to get piled in the sink until I’m done.