How do you organize your kitchen?

[Mosca]

TripleB I like those pull out spice racks! I have a different iteration, I like it but I also think it uses a lot of space.



I also try to maximize counter space. But I found that the things I stored around the edges, the toaster/can opener/boards/common seasonings, didn’t affect my work area enough to offset stashing them.

[TripleB]

I had no choice. It was a requirement by the wife. But as I said, she allowed me to put my tools on the long butcher block. Only the toaster oven is on the counter. Microwave is in a drawer, coffee maker in a cabinet, extra cutting boards in a drawer, seasonings in a cabinet, etc.

[surfdog]

Organize? I’ll be back, I gotta look that word up. LOL
In reality, I try to keep things simple & uncluttered…my SO..? Yeah, not so much. She tries to organize…it just doesn’t stick.

It doesn’t help that we currently have what it euphemistically called a “step saver” kitchen. (Read: WAY too small.)

[Karon Adams]

what is this 'organize' your speak of?

[Duanessmokedmeats]

However my wife wants to organize.

[Jerod Broussard]

Organized an 8x10.

[Jerod Broussard]

Panhead John don't laugh, I put the level on that baby. Empty wall no more.

[Panhead John]

I bet the chicks are breaking down your door! Just like at my house….🙄

[Jerod Broussard]

Panhead John having been married twice the chicks can go to Mars....well, keep the hispanic lady that cooks the cheesecakes on Facebook Marketplace.

[Richard Chrz]

When I wheel into the kitchen on make or bake dough days, this cart comes with me.

it’s pretty much my “baker’s cart”.

I keep 1 12 qt cambro on it, 2 large dough tubs. 2 pizza dough or bakers proofing boxes, likely 8 - 10 6qt cambros at any given time, 6 Lloyd’s 18 in long pans, and 1 12 inch. Several cooling racks, 16 bannetons, Ankarsrum mixer, vacuum sealer. Shaping flours, salt, gloves, scale, and several other 1/4 pan sheet trays not shown, as well as probably 6 banntons not on it right now.

i also store 3 of my peels inside the handle end of the cart, and on the hook end I keep my paellla pan, 1 small le crescer fry pan, one small all clad d3 pan, my carbon steel wok.

For the actual flour, I keep a 55 lb bag, and a 25 lb bag of different flours in the kitchen area, t have another 100 - 150 lbs in a separate area where I keep up to 100 pizza boxes, cardboard rounds, my flats of San marzanos, and pizza dough and sauce containers,

[Richard Chrz]

Johnny Booth this stores in our mud room - laundry room, where I have some of my other kitchen stuff, like knife sharpening tools, my bags of spices in 1 - 5 lb containers, I also have a back up storage area in there that holds extra salt, various flours, etc…

I have essentially taken over any space between refrigerators etc with pizza pans, peels, cutting boards… I try to contain to 2 rooms, and then my wife helps me store a bunch of other kitchen needs, over stocks etc on shelves in basement

[Johnny Booth]

I feel ya. Every nook and cranny is full of something. We did custom cabinets when we remodeled to ensure there were no spacers. Closets became pantry’s even though they are in the hallway and not near the kitchen. Garage became non-food storage overflow. It really seems to grow every year. I suspect my wife has a version of MCS. 😁

[Richard Chrz]

It’s crazy isn’t it!