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5 pro pointers for an organized kitchen


We all need interior layout inspiration now and again, and for me, that currently came in the form of this New York Times article featuring a lovely, surprisingly organized kitchen. It belongs to Ellen Bennett, a former expert chef and now a kitchen-wear entrepreneur who lives in Echo Park, Los Angeles. Bennett offers several exquisite recommendations for organizing your property kitchen like an expert. These are tried-and-genuine techniques for less complicated food storage, training, and serving, making for a more appealing area. These will make cooking greater green – and your space extra attractive. “When you have got a place for the whole lot, you don’t ought to think two times,” she says, due to the fact, there’s no trying to find what you want. “It’s about now not having to do the greater paintings.” While you can examine the complete tour in detail right here, I took away the subsequent factors:

1. Keep like with like.

Bennett has divided her kitchen gear into 4 categories: prep, prepare dinner, serve, shop. All containers are stashed in drawers and cupboards in line with their categorization. The same concept applies to flavors. Her refrigerator is divided into Asian sauces, American sauces, pickled gadgets, culmination and vegetables, and cheese. She continues what she calls her “flavor station” on the countertop, a reliable wooden bowl stocked with shallots, garlic, and red onions. “They’re the raw materials,” she says, “the all-around the fundamentals of top flavor.

2. Label everything.

Come up with an easy machine for labeling and stick with it. All you need is a roll of overlaying tape and a marker, or if you need to get fancy, a chalkboard pen on black decal labels. Label and date all refrigerator items, spice packing containers, frozen meals, pantry baskets. There might be much less waste, as you might not have mysteriously unidentifiable meals kicking around.


3. Keep things within easy reach.

You use multiple instances a day for objects, keep them out on the counter, and make them easily handy. Get a magnetic knife strip. Have a basket near the range with olive oil, salt, pepper, and butter. Leave a reducing board at the counter, a compost bin handy.

4. Ditch the gadgets.

However, it may be tempting to gather specialized devices until you operate them on a normal basis; they may be just taking up the treasured actual property and contributing to a general experience of litter. Counting a chef’s knife, a paring knife, a bread knife, and a couple of scissors as kitchen drawer necessities, [Bennett is] a staunch opponent of unmarried-utility objects like cherry pitters and garlic presses. “Do now not get an avocado slicer,” she says. “Learn to use a knife.”

5. Do a normal purge.

Treat your pantry like your closet. It wishes a first-rate declutter and overhaul on an everyday foundation. Bennett recommends tossing (or donating) something you have not used inside six months and retaining most effective the one’s matters that mirror your cutting-edge cooking behavior.

Geneva A. Crawford
Twitter nerd. Coffee junkie. Prone to fits of apathy. Professional beer geek. Spent several years buying and selling magma in Miami, FL. Spent a year lecturing about psoriasis in Las Vegas, NV. Managed a small team writing about circus clowns in Las Vegas, NV. Garnered an industry award while writing about lint in the financial sector. Spoke at an international conference about getting my feet wet with dust in Libya. Spoke at an international conference about researching rocking horses in Bethesda, MD.