People are always asking how I can cook for thirty people, on a boat, essentially outside, on and in a woodstove, at a heal (meaning angle for those of you who don’t sail) in SUCH a tiny space. One, I love it and when you bring your whole self to something, the downsides melt away. Two, I’ve become very organized and clever about how I use my space. Here are my top space saving techniques I use every day in my galley (kitchen, again for those of you who don’t sail).
A friend and writer of Delicious Musings wrote about her thoughts on saving space in the kitchen and included some of mine.
- Organization is the key to small space cooking – focus on one recipe and it’s ingredients at a time. At the same time, when ingredients are called for in several recipes, do all of these recipes in succession.
- Place a cutting board on top of the sink to create more counter space.
- Use the sink or corners of the sink (if it’s stainless) to place hot pots temporarily.
- Stack – bowls of prepared ingredients that are waiting to be used and roasting pans that are cooling.
- Use table space for counter space.
- Clear the counter of all equipment you are not using.
- Clean as you go and reuse the same bowl rather than two or three consecutively.
- Challenge yourself to use fewer dishes per recipe.
- Only buy what you’ll use within a short period of time.
- Take advantage of when the oven is already on and bake or roast more than one thing at a time.
- Before going to the grocery store, make sure you really need to go – could you put off going one or two more days by using up what is in the refrigerator or pantry.
- Finish one thing before beginning another.
Annie
Don’t let space be the reason you forgo making fantastic, healthy food for yourself
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