Task planning: before cooking comes organising
A delicious meal is the high point of any evening together with friends or the whole family. A creamy soup, pasta al dente as the main course, and a little chocolate cake make a lovely, straightforward menu. If your preparations go to plan, then the actual cooking is a breeze. As such, good kitchen organisation, well planned worktops and smart accessories are absolutely essential. After all, when cooking, you’re not spending most of your time at the oven. Setting out the kitchen utensils, washing and chopping ingredients and stirring sauces take up much more time than the simple cooking process. Professional chefs are well aware of this. ‘Mise en place’ is the technical term for the perfect preparation for kitchen tasks in award-winning restaurant kitchens. This allows the chef to maintain an overview and have everything to hand, allowing him or her to cook effectively.
Creating levels: don’t stack things too deep
Don’t just plan your kitchen horizontally, but also vertically. Think about your salt shaker, pepper mill and egg timer – boards above the worktop can provide space for all of the utensils that you reach for time and time again when preparing food. Cooking appliances that you rarely use can be stowed away on the upper shelves. This means that you can always see the things that you really need in the kitchen. All kitchen aids that are easy to hang up can be positioned on a kitchen rail along the wall. You’ll have your spatula, ladle and egg whisk immediately to hand. Another advantage is that this leaves your worktop freer and gives you more freedom of movement when preparing dishes.
BLANCO multi-level bowls allow you to use several levels of your sink at the same time: the unique ETAGON concept makes it possible to set down pots and pans to cool, or rest them for the time being on rails that are easy to attach to the bowl. At the same time, one level up, you can be chopping more ingredients on a cutting board that fits exactly over the bowl. On the bottom, third level stand thawed or freshly washed ingredients, waiting to be used. As such, you can keep the back and forth to a minimum and avoid any tiresome spills.