Читать книгу 1001 Ideas for Kitchen Organization, New Edition - Joseph R. Provey - Страница 21

Whether you’re getting ready to reorganize an existing kitchen or preparing to move into a brand-new one, it’s essential to refine your organization by grouping related items together as much as is feasible. Think of it as making “subfolders,” as you would on your computer. In your beverage-prep area, put your favorite teas together in one basket and sweeteners in another. In the food-prep area, separate your baking spices from seasonings for entrées. In your snack storage area, group the snacks for kids apart from those for adults. You may even choose to divide supplements, medicines, and vitamins according to family member. Such secondary storage groupings are critical to ease of use.

For the week or two leading up to your organization day, collect small baskets, jars, tins, canisters, racks, hooks, bins, and drawer organizers that you think will help you fine-tune your kitchen organization. Measure your cabinets and drawers beforehand so you don’t end up with containers that are too big for your shelves and cabinet openings. If you’re not sure what sizes or how many to buy, collect an assortment of temporary containers. Food containers from the supermarket, candy boxes, corrugated shipping boxes, and the like can serve as stand-ins until you have a better idea of what to purchase. If you’re reorganizing an existing kitchen, gather some larger boxes and packing materials. You’ll want them to stow items you rarely use and to move them to the attic or basement for storage.

If organizing your kitchen in a day seems daunting, tackle only a few areas at a time. Once everything is neatly tucked away, take your kitchen for a test run. Do you like the new order? You’re bound to want to make some changes for aesthetics or to improve work flow.

Subdivided drawers are a great way to refine your kitchen organization. Here, spices, utensils, and liquid seasonings each have their own section.

SMARTtip

Coffee, Anyone?

If you’re an avid coffee drinker, it may be nice to have all your supplies in one spot. Establish a place in your kitchen (or near where you eat breakfast) where you can put your coffeemaker or espresso machine, coffee beans, coffee grinder, coffee filters, sugar, mugs, and spoons. It will make those early mornings just a little bit easier.

Your cookbooks may have a nice spot on a shelf, but what about all those treasured recipe clippings? Create a recipe nook and mount a cookbook holder beneath it.

As mentioned earlier, having your daily tableware all in one place makes sense. Fine-tune the organization by putting cups in the cupboard and dishes in a deep drawer.

When space is tight, one storage space may need to support several activities. Use dividers and organizers to keep items from mingling.

Common Kitchen Activities

Baking

Canning and freezing

Checking e-mail

Cleaning counters

Collecting compost

Collecting recyclables

Collecting trash

Eating snacks or meals

Emptying the dishwasher

Feeding a dog or cat

Handling school-related paperwork

Leaving messages for the family

Making coffee and tea

Making or answering phone calls

Making school lunches

Ordering take-out food

Paying bills

Preparing bottles or meals for a baby

Preparing meals

Preparing snacks

Processing mail

Putting away groceries

Reading the newspaper

Searching for recipes

Serving beverages

Serving meals

Serving meals on the porch, deck, or patio (or anywhere else that’s not the kitchen)

Setting the dining room table

Setting the kitchen table or counter

Socializing

Sweeping the floor

Taking vitamins and medicines

Washing the floor

Watching TV

Watering plants

Storage Safety Guidelines

The kitchen is full of hazardous items, from harsh chemicals to sharp knives. Careful storage can prevent accidents from happening and help take care of them quickly when they do.

■ Lock up hazardous chemicals if children live in or frequent the house. Consider replacing your regular cleaning supplies with ones that are more environmentally friendly and nontoxic—and often cheaper! Research uses for baking soda, washing soda, white vinegar, and lemon juice.

■ Label (with a date) repackaged freezer items. Label other food items that don’t come with their own use-by dates. Discard refrigerated leftovers after three days.

■ Bacteria can contaminate food through careless food handling and storage. Keep everything clean, including hands, shelves, and storage containers.

■ Store sharp cutlery and carving forks in holders, not loose in drawers where you are likely to cut yourself while fishing out the right knife. Avoid storing sharp objects in a utensil crock. If you must, train every kitchen user to store sharp items sharp end down.

An unorganized knife drawer can be hazardous to reach into. Use a knife holder to keep your fingers safe.

■ Close cabinet doors immediately after getting what you need. Leave a door open, and you’re likely to hit your head. If you like the convenience of open doors, consider frameless cabinets with sliding doors, or dispense with doors altogether and go with open shelves.

Special hardware like this can do the heavy lifting for you, which is especially nice if your back is suspect.

■ Avoid storing heavy items on high shelves from which they may accidentally fall while you’re reaching for them. Avoid storing heavy items on low shelves as well, especially if you’re prone to back problems.

■ Do not overstuff cabinets, especially with heavy, fragile items that may fall to the floor and send shards flying.

■ Never store items in ways that would encourage young children to climb on counters.

■ For the elderly or physically challenged, consider countertop storage that’s wheelchair accessible. Use base-cabinet drawers instead of shelving behind doors to store items they may need.

■ Keep a basic first-aid kit within easy reach. Fill it with bandages, adhesive tape, and a disinfecting ointment. Keep a first-aid manual with emergency instructions on hand, too.

■ Post the number of the Poison Control Center near your phone. Speak to them before administering ipecac syrup or activated charcoal.

■ Keep a fire extinguisher on hand. The best kind for kitchens is labeled “ABC,” meaning it can handle all types of fires, including grease fires. Baking soda (never water!) can also be used for grease fires.

Improved Child-Proof Door Lock

A magnetic knob must be used to disengage this lock. Store the knob where a child cannot get to it.

This photo shows how the latch engages as the magnetic knob is removed.

When the lock is engaged, even the most determined toddler will be unable to open the cabinet door.

Here, the lock is disengaged and the door opens normally.

SMARTtip

Keep Up to Date

To ensure top quality of the foods you eat, use the oldest products first and the newer ones later. It helps to store the newer items behind the older ones. For products without printed open dates (sell-by, use-by, expiration, and pack dates), you may want to apply labels and write in your own purchase date. Use airtight containers when appropriate. Store breads and cakes at room temperature and use within three to seven days or freeze. Storing them in the refrigerator will cause them to become stale faster. (See “How Long to Store It,” pages 48–49.)

How Long to Store It
Type of Food	Time	Handling
STAPLES
Barley	2 years	Cool, dry place; airtight container
Bread crumbs	4 months	Cool, dry place; airtight container
Brown rice	6 months	Cool, dry place; airtight container
Brown sugar	18 months	Cool, dry place; airtight container
Bulgur	5–6 months	Cool, dry place; airtight container
Cornmeal and hominy grits	1 year	Cool, dry place; airtight container
Dry milk (nonfat)	1 year	Cool, dry place; airtight container
Honey and syrups	1 year	Refrigerate after opening
Olive oil	6 months	Cool, dry place
Pasta	1–2 years	Cool, dry place; airtight container
Rice	1 year	Cool, dry place; airtight container
Sugar, granulated	Indefinitely	Cool, dry place; airtight container
Sugar, powdered	18 months	Cool, dry place; airtight container
Vegetable oil	1 year	Cool, dry place
Wheat germ (unopened)	8–12 months	After opening, refrigerate or freeze in
		airtight container for 5–6 months
White flour	10–15 months	Cool, dry place; airtight container
Whole wheat flour	3 months	Cool, dry place or refrigerator or freezer;
		airtight container
Wild rice	6 months	Cool, dry place; airtight container
VEGETABLES
Onions	1–3 months	Cool (room temperature or below), dry place
Potatoes	1–3 months	Cool (45°–50°F [7°–10°C]), dry, dark place
Squash, hard-rind	1–3 months	Cool (60°F [15°C]), dry place; one week only
		at room temperature
Sweet potatoes	1–3 months	Cool (60°F [15°C]), dry place; one week only
		at room temperature
CANNED FOODS (metal cans or glass jars)
Cheese spread and foods (unopened)	2–5 years	Cool, dry place
High-acid canned foods: juices (apple, orange, tomato, etc.), tomatoes, grapefruit, apple products, mixed fruit, berries, pickles, sauerkraut, and vinegar-based products	12–18 months	Cool, dry place
Home-canned products: all types	1 year	Cool, dry place
Low-acid canned foods: meat and poultry products, vegetable soups (except tomato), spaghetti products, potatoes, corn, carrots, beans, beets, peas, pumpkin, etc.	2–5 years	Cool, dry place
Shortening	2 years	Cool, dry place
DRY PACKAGED FOODS
Biscuit/baking mix	6 months	Cool, dry place
Cake mix	6 months	Cool, dry place
Cereals	1 year	Cool, dry place; tightly sealed or airtight container
Soup mix	1 year	Cool, dry place
DRIED FOODS
Dried apricots	3 months	Cool, dry place; refrigerate in airtight container
		after opening or freeze for longer storage
Dried peas and beans	1 year	Cool, dry place; airtight container
Dried prunes and raisins	9 months	Cool, dry place; refrigerate in airtight container
		after opening or freeze for longer storage
HERBS, SPICES, AND CONDIMENTS
Cream of tartar	Indefinitely	Cool, dry place
Ground spices and herbs	2–3 years	Cool, dry, dark place; replace when aroma fades
Salt	Indefinitely	Cool, dry place
Seasoning mixes in foil packets	2 years	Cool, dry, dark place; replace when aroma fades
Tabasco	30 months	Cool, dry place
Vinegar	30 months	Cool, dry place
Whole spices	4–5 years	Cool, dry, dark place; replace when aroma fades
Worcestershire	30 months	Cool, dry place
BEVERAGES
Bottled water	2–5 years	Unopened, in glass or plastic containers with
		foil seal; cool, dry, dark place
Coffee (canned)	1 year	Cool, dry place
Juices	12–18 months	Cool, dry place; refrigerate after opening
Soft drinks (soda)	8 months	Cool, dry place
Tea	18 months	Cool, dry place; airtight container
Courtesy of Rutgers NJAES Cooperative Extension