Macy Guillemot. Uncategories. October 25th , 2017.
You‘re making potato salad for a picnic. In the next 15 minutes, you‘ll drain fresh-cooked potatoes, peel and grate hardboiled eggs, chop onion and celery, and mix a tasty dressing for your salad — and you‘ll do it all using the natural components of the kitchen‘s sink/cutting center.This center‘s focus: washing, chopping, draining and preparing food. Its designated area: the sink and a counter area next to the sink. Storage for this center can include the counter, sink storage areas, a drawer and cabinet space.
When establishing centers in the kitchen, think "less is more" and limit each center to the bare-bones tools necessary to do the job. Pluck the three most-used saucepans and a good skillet from the big-box gift of matched pots and pans.
Hone down the knife collection to the four or five knives you use most often. Focus on the favorite baking pans that see the inside of the oven on a regular basis.
Most-used cutting tools earn a home on valuable counter space. Paring knives, serrated knives and butcher knives are close at hand — and attractive — stowed in a knife block. Hang a paper towel dispenser on the wall or beneath a cabinet to save space. To encourage hand washing and hygiene, decant liquid handwashing soap into a pretty pump dispenser and assign it a home next to the sink. Cutting boards, grater, strainers, colander, juice squeezer, mixing spoons, rubber scraper, garlic press, vegetable peeler, vegetable brush, melon scoop/melon baller.
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