整理廚房的5個專業(yè)技巧

整理廚房的5個專業(yè)技巧

These will make cooking more efficient – and your space more attractive.

這將使烹飪更有效率——讓你的空間更有吸引力。

We all need interior design inspiration once in a while, and for me that recently came in the form of this New York Times article featuring a beautiful, highly organized kitchen. It belongs to Ellen Bennett, a former professional chef and now kitchen-wear entrepreneur, who lives in Echo Park, Los Angeles.

我們都偶爾需要一些室內(nèi)設計的靈感，對我來說，最近來自《紐約時報》的一篇文章，這篇文章的主題是一個美麗的、高度有序的廚房。貝內(nèi)特住在洛杉磯的回聲公園，她曾是一名專業(yè)廚師，現(xiàn)在經(jīng)營廚房整理。

Public Domain. Unsplash

Bennett offers several great tips for organizing your home kitchen like a professional. These are tried-and-true methods for easier food storage, preparation, and serving that also make for a more attractive space.

貝內(nèi)特提供了一些很好的建議，可以幫助你像專業(yè)人士一樣整理家里的廚房。這些都是可靠的方法，更容易儲存、準備和服務，也使空間更有吸引力。

“When you have a place for everything, you don’t have to think twice,” she says, because there’s no searching for what you need. “It’s about not having to do the extra work.”

“當你把所有東西都放在一個地方的時候，你就不用再三考慮了，”她說，因為你不用去尋找你需要的東西。“這是關于不需要做額外的工作。”

While you can read the entire tour in detail here, I took away the following points:

雖然你可以在這里閱讀整個過程的細節(jié)，我列出了以下幾點:

1. Keep like with like.

分類

Bennett has divided her kitchen tools into 4 categories: prep, cook, serve, store. All containers are stashed in drawers and cupboards according to their categorization.

貝內(nèi)特將她的廚房工具分為4類:準備、烹飪、服務和儲存。所有的容器都按其分類藏在抽屜和碗柜里。

The same idea applies to flavors. Her fridge is divided into sections for Asian sauces, American sauces, pickled items, fruits and vegetable, and cheese.

同樣的道理也適用于口味。她的冰箱被分成了亞洲醬汁、美國醬汁、腌制食品、水果蔬菜和奶酪。

2. Label everything.

做標簽

Come up with a simple system for labeling and stick with it. All you need is a roll of masking tape and a marker, or if you want to get fancy, chalkboard pen on black sticker labels. Label and date all refrigerator items, spice containers, frozen foods, pantry baskets. There will be less waste, as you won't have mysteriously unidentifiable foods kicking around.

想出一個簡單的標簽系統(tǒng)，并堅持使用它。你所需要的只是一卷膠帶和一個馬克筆，或者如果你想變得花哨，黑色貼紙標簽上的黑板筆。所有冷藏物品，香料容器，冷凍食品，食品儲藏室籃子的標簽和日期。這樣就不會有那么多的垃圾了，因為你不會到處亂扔那些難以辨認的食物。

3. Keep things within easy reach.

把東西放在容易拿到的地方。

For those items that you use multiple times a day, keep them out on the counter and make them easily accessible. Get a magnetic knife strip. Have a basket near the stove with olive oil, salt, pepper, and butter. Leave a cutting board on the counter, a compost bin handy.

對于那些你一天要使用多次的物品，把它們放在柜臺上，讓它們很容易拿到。取一個磁刀條。在靠近爐子的地方放一籃子橄欖油，鹽，胡椒和黃油。在柜臺上放一塊菜板，手邊放一個堆肥箱。

4. Ditch the gadgets.

謹慎購買小工具

It can be tempting to acquire specialized gadgets, but unless you use them on a regular basis, they're just taking up valuable real estate and contributing to a general sense of clutter.

購買專門的小工具是很有誘惑力的，但是除非你經(jīng)常使用它們，否則它們只會占據(jù)有價值的地方，給人一種雜亂的感覺。

Counting a chef’s knife, a paring knife, a bread knife and a pair of scissors as kitchen drawer essentials, [Bennett is] a staunch opponent of single-utility items like cherry pitters and garlic presses. “Do not get an avocado slicer,” she says. “Learn to use a knife.”

貝內(nèi)特認為廚刀、水果刀、面包刀和剪刀是廚房抽屜里必不可少的東西，但她堅決反對櫻桃榨汁機和大蒜壓榨機等單一用途的東西。“不要用鱷梨切片機，”她說。“學習使用刀子。”

5. Do a regular purge.

定期清洗。

Treat your pantry like your closet. It needs a major declutter and overhaul on a regular basis. Bennett recommends tossing (or donating) anything you haven't used within six months and keeping only those things that reflect your current cooking habits.

把你的食品儲藏室當成你的衣櫥。它需要定期進行大掃除和檢修。貝內(nèi)特建議扔掉(或捐贈)六個月內(nèi)沒用過的東西，只保留那些能反映你當前烹飪習慣的東西。