I have a week off coming up and something I am absolutely going to do is a complete kitchen clean-out and re-organization. I was cooking something so simple tonight -- marinated chicken tacos -- and I noticed that I was just bouncing around all over the kitchen. It seemed like was just needless zigzagging, which took a little bit out of the fun of cooking.
I've been in this house twenty years and things have accumulated in the same kitchen cabinets and drawers during that time. Sure, some things make sense -- for example, I have a sharps drawer and a not-sharp drawer -- but the most convenient cabinet to where I prep food has easy access to the stuff I use least. I mean, it has a breadmaker and a kitchenaid mixer! I haven't touched those things in fifteen years!
Along those lines, I have accumulated a lot of stuff. I went through what I call my Food Network phase in the early-to-mid-2000s. I watched the Food Network every day and it seems whenever a chef had some new saucepan, I had to buy it. I don't need this many cooking receptacles. (And I have an entire cabinet full of coffee cups. I only need like four!)
So, it is time to do a serious clean out of unused and old stuff. (Moving the breadmaker and mixer, as they are pricey, perhaps to the upstairs storage room.)
I want my most used stuff to be easily at the ready when I am prepping food. I want to take Mise en place to the tools as well as the food.
Ever gone through something like this?
I've been in this house twenty years and things have accumulated in the same kitchen cabinets and drawers during that time. Sure, some things make sense -- for example, I have a sharps drawer and a not-sharp drawer -- but the most convenient cabinet to where I prep food has easy access to the stuff I use least. I mean, it has a breadmaker and a kitchenaid mixer! I haven't touched those things in fifteen years!
Along those lines, I have accumulated a lot of stuff. I went through what I call my Food Network phase in the early-to-mid-2000s. I watched the Food Network every day and it seems whenever a chef had some new saucepan, I had to buy it. I don't need this many cooking receptacles. (And I have an entire cabinet full of coffee cups. I only need like four!)
So, it is time to do a serious clean out of unused and old stuff. (Moving the breadmaker and mixer, as they are pricey, perhaps to the upstairs storage room.)
I want my most used stuff to be easily at the ready when I am prepping food. I want to take Mise en place to the tools as well as the food.
Ever gone through something like this?
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