A Kitchen To Enjoy

[aquacharly]

Okay, mga Sis, no 1 Manual will do for all of us, since our requirements, resources, preferences, etc. are unique to us.  We are not striving to be 'OC"  here, since we are always flexible and open to new ways of doing things that are more effcient.  Neither are we after "The Perfect Kitchen" -- para lang yan sa mga hacendera or billion-trust-fund babies.

What are we after?  A Kitchen:
     we will not hate to see in the morning
     we do not associate with drudgery
     that aids our creativity in all forms:  food, organization, design, etc. etc.
     that helps us nourish our relationships
     that is a place to be at peace with ourselves

So, let us start an exchange of  ideas on how to achieve A Kitchen to Enjoy. 

[aquacharly]

Let me start with mine.

My Guidelines:     KEEP IT SIMPLE, always.  BREAKDOWN INTO COMPONENTS.    Do not expect househelp to think like you
                          KNOW EVERYTHING.  If you do not know how to use or where an item is... you do not need it kept in your kitchen.
                          KEEP STUFF THAT MUST WORK TOGETHER, TOGETHER.
                          CLEAN AS YOU GO.
                          MAKE YOUR KITCHEN COMFORTABLE


How did I implement the above?

1.   2 KITCHENS & 2 sets of what is necessary
      Both kitchens are fully equipped in terms of tools, cooking supplies, equipment, etc.   But the expensive stuff I buy for my Family Kitchen,  & I alone use these.  What can i say but that I enjoy pretty stuff.   So you have an idea of how much the other kitchen set-up costs, but well, frequent replacement is the name of the game there.    You know how helpers are with things, so
       How do I implement the separation?  Everything in my kitchen is stainless steel and/or black.  A few reds.   These colors never appear in the  Service Kitchen.           

2.   Control & organize food inventories
      As a rule,  we have a menu based on which we purchase food supplies
      1 ref in my kitchen -- everything in it is for us only
      Ref in the service kitchen is for the service staff and veggies.
      1st Freezer in the garage:   for beef, poultry, chicken...   segregated by shelf;  labeled as to quantity and use
      2nd Freezer in the garage:  seafoods segregated by shelf also
                                               bottom shelves contain frozen food of house staff

3. Minimize stuff on counters  -- put thereon only what is frequently used 24/7

4.  Store things logically.   Ex. I have in 1 drawer under the counter beside my hob:  knives,
                                             small strainers, peelers, etc.
                                       Ex.  since we are not coffee drinkers but our guests are coffee drinkers,
in 1 cabinet on top of a counter where there is a socket.. we store the grinder, coffee maker, unopened coffee bean bags, different sweeteners/sugar, flavor syrups etc.. basta connected to coffee.

5.  Keep in the kitchen grocery items that will be used only in 15 days
     Our snacks, my cooking supplies, etc food groceries are in my kitchen pull out pantries
     There is a pantry closet in the service kitchen
     A pantry walk-in closet or small room with a locked door is in the garage. 

6.  Have sufficient cleaning supplies and tools
     Ex.:   Our kitchen trapos are color coded:  white dish cloths strictly for tableware;  red checks for
               counters and tables,  black stripes for the floor, all other striped colored dish cloths for   
               whatever but not the floor
     Sobra sobra our trapos or cleaning cloths kasi it takes time to dry, so pag madami walang rason na
              walang magamit na clean

What else?   The helpers do not loiter/lounge in my kitchen.  Half the reason for my clean kitchen is due to the fact they stay out of my kitchen unless serving us/cleaning up/called in.

7.  Control the heat in your kitchen.  Blinds are safer than curtains, and provide better control if your windows' orientation is east or west.   I have electric fans and my kitchen is airconditoned too.  Pero wall fans only in the service kitchen.   
Music.. I have an IPOD on a speakers in my kitchen.
 

Can you please share how you organize your kitchen?  We all want to learn.

I hope this helps YUKISHIZU.  Sis, dito na lang tayo mag manual. 

[aquacharly]

Sorry, YUKISHIH pala.

Some ask for my manuals, and my sec has given out some... May mga feedback na asking for more comprehensive manuals kasi their hosehold is   bigger (multi-family), or their kitchen huge.    Some say my manual is not practical for them coz their kitchen/family is smaller, thy have no/less helpers....

I thought it would be best to just discuss our needs, tips, queries this way -- so that feasible solutions to our concerns are better addressed.   No 1 manual can serve all. 

My set up may not  be ideal -- but it serves our needs, makes my life easier; and well -- that's how my space has been planned kasi ganon namin gustong kilos or patakbo. 

So, that is the 1st guideline for kitchen owners --  what activities do you want done in your kitchen; and how do you martial what you have to be able to perform such activitiescomfortably and safely?   
(ex.  My husband loves seafood, every meal meron. But ughs ang baho pag nag fry/steam.  So, talagang all such cooking is done in the service kirchen -- I only cook pastas and stews in my kitchen --yung hindi mamantika.  I cannot live
without a service kitchen talaga.  Siguro kahit tent lang or shed, basta hiwalay). 

[melmedrano]

like ko to... usapang kitchen. i enjoy cooking and preparing meals for everyone, most specially sa family ko. Since maliit lang ang house namin, isa lang ang kitchen at ako lang ang mostly gumagamit nun, siguro 95% ako, yung sister ko at yung yaya namin nag huhugas lang ng plato or nagiinit ng ulam at saing... the rest ako na talaga.

Let me describe my kitchen and how I enjoy it everyday.

- there are only three colors sa kitchen ko, black, gray or stainless and white. counter top ang stove are all black as in solid black, yung wall ng kitchen counter plus the ref are gray and my stainless cookwares (zebra), 6 pc set lang and lahat ng plates ay white. lahat yun plain... no design, no print, no other colors, in short boring. I like it that way para maaliwalas lang sa paningin ko at the same time I can just add colors or theme whenever necessary... basic lang talaga. also, madaling linisin at madaling makita ang dumi... kaya kahit na yung yaya namin at minsan ang ate ko ang taga hugas ng plato, once in a while (at least once a week) gusto ko ako maghugas then tuloy linis ng buong kitchen ko. Ginagawa ko to usually a night before a weekend getaway naming pamilya, para makapahinga din ang kitchen ng malinis.

- three things lang din ang makikita sa kitchen counter na nakapatong, my knife set, rice cooker at lagayan ng bawang, sibuyas at luya... yun lang. naririndi kasi ako sa maraming nakapatong sa counter, syempre maliit lang kasi yung kitchen kaya kitang kita agad ang mga kalat. kaya hindi rin ako namimili ng sobra sobra, yung kasya lang sa cabinets (which is konti lang)... isa ito sa challenge ko talaga, to keep myself from hoarding supplies lalo na pag sale... syempre gusto mo samantalahin... but i always think na kasya kaya sa cabinet, in case of doubt... di na lang. needs a lot of self control.

- i keep everything minimal... as in not more than 8 pcs lahat ng gamit ko sa kitchen. Una, dahil 4 lang naman kami sa bahay, second, para madaling bilangin... alam nyo na inventory at lastly para di tamarin sa paghuhugas... may tendency kasi na magkatamarang maghugas pag may nagagamit pa eh.

- first in first out ang lahat ng mga items, prutas, gulay, meat, even canned food... basta lahat... at naka arrange na rin sila sa cabinet at ref kung san ang nasa unahan ang dapat unang i-consume.

- cleaning must be done bago matulog... walang excuse... ayoko ma-invade ng ipis ang kitchen. kailangan lahat ng mga basura (pinagbalatan ng gulay, prutas, etc), naka plastic at naka seal sa loob ng container... nakabukod ng plastic sa mga basang plastic at papel... lahat ng yan itatapon kinabukasan ng umaga, hindi pwede magtagal ng more than 12 hours sa kitchen. Wipe dry lahat ng counters, wall at floor... then ipasok sa cabinet lahat ng mga hinugasan para walang nasa ibabaw ng sink counter.

- ang ref din dapat tama lang ang laman, di masyadong punong puno... kawawa naman kasi... tapos i try to empty each area from time to time then clean muna bago lagyan ulit ng laman... in that way, iwas ako sa general cleaning ng ref. nakakapagod yun masyado at mahirap i-schedule.

- light scented candles sa kitchen to reduce yung amoy... lalo na pag nagluto ng fish or seafood.

[harlet]

^sis, can you recommend what brand ng scented candles ang dapat bilhin na super bango, kasi i have no luck talaga pag bumibili......i have ionizer naman kaya lang minsan trip ko candle..... tia

[melmedrano]

di ako particular sa brand... pag may nagbigay sa akin, ginagamit ko lang... but the only particular scented candle na binibili ko ay yung liwanag na citronella, yung nakalagay sa baso tapos nakabox of 2s. its mildly scented but ok kasi nasisimot talaga yung candle sa baso... maganda yung volatility nya at the same time pang iwas sa lamok.

siguro what i can recommend na lang is the scent kung sakaling bibili ka... vanilla or vanilla with cinnamon ang so far sa lahat ng natry ko ay pinakamabango talaga... distinct at noticeable scent kahit di pa lighted. :-)

[mama squeak!]

These are great tips, ladies! We will soon be building our home (second home na actually). I don't cook but the hubby does. So, sya talaga nagde-decide what goes where. Although I enjoy a really nice, clean and simple kitchen. Like Aquacharly, we will be having 2 kitchens, one service and the other "hubby's" kitchen  . I like the idea of color coordinating stuff.

Keep the ideas coming please!   

[chianti]

I keep things simple as much as we can. Here are some of the things I and my help follow all the time:

- After using an item, it has to be washed, dried up and gets returned to the cabinet.

- Spoon rest should always be beside the stove. Ayaw ko ng ipapatong kung saan saan ang ginagamit na sandok habang nagluluto.

- Everyday china/silverware are segregated from those that we use for special occasions. They are both stored in two separate cabinets.

- I keep my counter top free of clutter. Rice cooker, coffee press, coffee maker, etc are stored in the cabinets. We only take them out when we are going to use it. Even my stainless dish dryer is inside a cabinet with floor tiles. The only appliances that are on top of the counter aside from the stove are the microwave and oven toaster.

- Before going to sleep, trash should be taken out. This is to prevent unwanted visitors in the kitchen. Counter top must be thoroughly cleaned every night.

- Rugs are labeled according to use. I use the microfiber cleaning cloth for the special chinaware, glassware, etc.

- I use potholders that have magnets in it. That way, stick ko lang sa fridge after I use it. I only put one silicon potholder on the counter top.

- Whenever I or my hubby cooks, we put some music on. Sometimes, we would open pa a bottle of wine or san mig light to make it a bonding moment for us.

I like yung idea of using scented candles in a jar. I will go look for one when I go the mall.

[aquacharly]

^. Yes 1 of  the major rules in our  kitchens is:  Clean as you go. 

SPOON REST ALTERNATIVE   when I or my cook cook/s  -- we usually cook at least 2 things at a time, simultaneously.  We always make sure before   we start cooking that there is  a clean TRAY  beside the range/hob.    I have 6 of these Ikea trays in each kitchen used for holding ingredients prepped and placed ready  in bowls on the tray. Doon  ko na din sa same tray binababa whatever sandok/cooking implement I use.   that's my alternative -- we   do not use  spoon rests while cooking.

Alam mo naman how helpers/cooks can  be messy -- specially since spoon rests may not have been used in their homes.  Pwes, ayan --lol, malaking "spoon rest" -- pag hindi pa naman na swak ang sandok  sa tray -- hmmm, sala-ula or matigas ulo or refuses to be trained -- palitan!  . 

[aquacharly]

We all separately  store the daily stuff vs the party/occasionally-used stuff.

Let us talk about flatware.

I never buy sets nor do I keep gifts of flatware that do not come in complete settings.
A setting for me consists of the minimum:      A spoon, fork, dessert fork, teaspoon & table knife (5 pcs)
Some sets are more maarte and have more pieces per setting, but to me -- the minimum is those 5 for me to keep  the flatware in my house.
Usually, there are matching serving pieces --yung mga malaking spoons, forks & knives put out or the served food.

Some sets are for formal  dinners, or are so expensive  -- these are best stored in their own  special storage boxes (they usually look like small maletas di ba, or wooden jewelry boxes, funny).  Eto, naka lockup talaga.

Now, I have regular party flatware -- now for  60 settings/for 60 people.
These are stored in 2 small  sturdy  plastic bins.
1 is marked for 20,  the other 40.  Linalabas lang that bin which corresponds to the estimated no. of guests -- that way,  there is no unnecessary work. 
In each bin, all of 1 kind are  wrapped together in a big flannela.  Ex. All 20 spoons  are all wrapped in 1 flannela .  So, after the party and we check  before returning to storage -- madali mag check if all items are complete.   Garbage  is not thrown out until the settings are complete.... 
     (I am referring to garbage already out of the kitchens and in the big garbage bins by the garage.)

So there, make storage   of your kitchen stuff flexible, and easy to monitor -- and ready to use always.

My party tableware  are similarly stored, but in multiples of 10 now... Also for max 60.
After each use, and each piece  is sparkling clean again  -- these are bundled together in multiples of 10 --and thoroughly wrapped in  Glad Wrap/cling plastic.    Ex. 10 dinner plates, 10 soup bowls, etc basta 10 of a kind.  (These are stored together - on an open industrial rack in my bodega.  Easy to locate,easy to see)

Party time comes around -- that is 1 less tedious  task to worry about. The necessary no. Of tableware
 is unwrapped and then wiped dry -- there, presto, ready for use.

Glassware is similarly stored, and segregated by type.  The same storage principle holds -- these are stored ready for next use. 

The guiding principle is -- before an event   or  party --  there are a lot of tasks.   So,  if you can shorten the pre-party to-do list, do so.  1 big-effect post-party thing we can  do is to thoroughly clean and store the party stuff in such a manner as to be complete and ready to put to use en punto.   


 

[peninsula]

wow, super organized ng kitchen nyo. I'm super embarrassed of my kitchen    It's my dream to build a big and functional kitchen, but right now, we are OFWs based in middle east.  We are just renting our flat and I have to content myself with our flat's kitchen.  I have huge collection of baking pans , baking tools and cake decorating tools.  Much of my baking stuff are in plastic boxes because I've got limited space in the kitchen.

When I came here, the kitchen is already equipped so I did not bother to change things that were not color-coordinated, etc.  Then as time goes by, things break or got lost.  The usual casualties are drinking glasses and the cutlery.  My BILs, brother and uncle used to stay with us and sometimes they bring food to work including spoon and fork so one day I noticed konti na lang sila at hindi na terno-terno.  Marami akong gamit (i.e. baso, spoon, fork, plato, platito, mangkok, etc) na wala ng katerno or nag-iisa na lang pero nanghihinayang naman ako itapon.  What do you do with them?  If sa pinas, I could easily give them away.  Pero dito, eh malabo ata.  Yong inabutan ko nga na plato ni hubby, isa na lang natira pero ginagamit pa namin.  Minsan naiisip ko sana dumulas habang hinihugasan para mabasag na

[harlet]

sis melmedrano....thanks so much.....and thanks  a lot too for starting this thread sis aqua.....

[melmedrano]

welcome sis... il give updates kung may maencounter pa ako na magandang brand ng scented candles.

ako rin gusto ko ng spoon rest pero wala pa ako makita na match sa kitchen ko... gusto ko sana yung mabigat para di magmove at ng di mag-cause ng kalat sa counter at the same time sana yung pang dalawahan... kasi sabayan din ako magluto kadalasan... i saw one kahapon sa gourdo's gateway, wolfgang puck ang brand kaya lang parang namamahalan ako... at saka pang isahan lang. hanap pa ako ulit... but for now ok naman ako sa re-usable food tray na lagayan ng meat sa shopwise... yun ang ginagamit ko since i usually place there yung mga prepared ingredients, nakapag recycle pa ako.

yung mga chinawares na walang ka-partner or di na complete ang set, itinatago ko na lang, ayoko silang makita kasi naiinis ako... hehe... actually i have very few kasi nga ako madalas ang gumagalaw sa kusina, actually parang 2 pcs lang na platito ang nabasag sa amin since my husband and I leave together in one house... bukod sa I keep those incomplete set out of my sight... i use them for different purpose na lang na pwede sya... like yung platito na 2 pcs na lang... pinagpapatungan ko na lang na scented candles or fruits and flowers for decor... something like that, basta wag lang syang maging white elephant sa kitchen at saka syempre dapat bagay din sa over all look ng kitchen. :-)

ay naku, yan din ang isa kong concern sa pag dadala ng baon yung nawawalng utensils... kaya wooden chopsticks lang ang pinapadala ko sa husband ko pag nagbabaon sya at dapat nasa papaer cups yung baon nya para kalimutan na after... baka maging cause pa ng away namin. hehe

sis, aquacharly... yung mga wooden box ba ng mga flatwares mo ok pa rin after a few years... yung sa akin kasi nagkaroon ng molds... pero sa labas naman, actually sa ilalim nung box... naiwan din kasi namin yun dun sa isang house ng sister ko where we initially stayed after our wedding... nung kinuha namin nung lilipat na kami sa house namin, may molds na kaya hindi ko na magamit... super like ko pa naman yun kahit mukha syang kabaong... hehe

[momentum]

i'v been wanting to have a my own dream kitchen ever since!
pero since i live with my mom in my lola's house, eh i gotta be contented nalang with our service kitchen - actually, outdoor kitchen siya. advantage lang nun is presko hehe and hindi mangangamoy. and down side, IPIS!! grrrrr 

these are helpful tips.
my mom and i do the organizing of the kitchen
pero i am not satisfied kasi wala akong say, kakainis.
hopefully i will have my own kitchen, and my own house and will be able to exercise my own way of organizing my kitchen  thanks for sharing

[aquacharly]

^. Lol, mukha nga  ganun yung iba.  I never experienced that -- actually, I have a set  from my lola na she said galing pa sa mom nya -part of their wedding gifts.  The box is still ok though the lacquer has chipped off at  certain  parts.   
     Rustan's used to sell such wooden boxes for flatware  storage.

As for incomplete sets... It's a fact of life, que may helper ka or wala.  For our daily use, I have remained loyal to this French all-white Arco-something brand always available at  Shopwise and SM.   
Dati, Corelle but there is something about the big dinner plates the helpers are not used to, shucks laging basag. Hello, Corelle na eh na nababasagan  pa.   well this  brand is all white --so madali ma check if properly washed. Not easily chipped too, so another plus.  And since  it is white -- easy to get other white serving pieces to match.  When a piece breaks -easy to buy just 1 replacement  piece. Color?  I get that from the fresh flowers in low vases I require everyday on our diing table. Susko, nothing fantastic like roses ha. Flowers -- santan, jasmine with leaves, even ginger plant flowers  -- 
kung ano nasa garden. . Or color from  the table napkins. 

Glasses --hay, don't weep over these. I buy in 1go -  6 doz clear glasses at least.   Put out 1 doz. For use, keep others in the bodega for replenisment.   After a year --  ilan na lang yan sa kalalabas.   Time for me to buy again.   Early Dec I bought 8  doz Abigail stemmed glasses from S&R -- IMO, Cheap at 299 per box of 6.  that should  last us another year. . 

So the tip here  is -- for daily use, get a line of  tableware and glassware that is easily replaced, and keep it all in 1color. 

[aquacharly]

A big kitchen is not necessarily the best set-up.  Knowing who will use the kitchen, and how -- therein lies the secret to good working kitchens. 

[melmedrano]

thanks sis, il try to check rustans, dun ko din nabili yung flatware na yun... siguro kasi nga na-iwan sya sa house ng matagal... walang tao kaya yun, inamag na... buti nga labas lang.

[peninsula]

@aquacharly, thanks for the tip. i don't have a storage so I can't buy dozens of glasses and in this part of the world, it's hard to buy several dozens at the same time unless you went to the store when the stocks are new.  I 've been wanting to replace our plates with corelle because here they sell certain designs per pc. so you can replace any breakage easily...  Pero grabe helpers mo, nababasag pa nila ang corelle...tsk...tsk...

[chianti]

Sis aquacharly, i like the idea of covering the silverware with flannela before storing it. What do you use for wrapping your glassware? Ang hirap kasi hugasan ang mga glasses before the party, tapos you have to dry it up pa. Kapag gipit na sa time, I just use the microfiber cleaning cloth to dry them up.

[aquacharly]

With glassware,  CHIANTI,  I use the original boxes --kasi may partitions yon inside di ba? Tapos, easy to store. Like --patong patong the boxes.
After  washing up and drying thoroughly the basos after a party -- these are stored in the partitioned original boxes with paper napkins on each glass' rim.  I buy those FOLDED paper napkins to use.   When you bring these out prior to your party -- no need to wash  each one all over again, and these do not smell "luma"/stored.   . Just a quick dry wipe will do.  Try it.

Now, I have a couple  of dozen glasses na wala  nang boxes.  I bought those white wire glass carriers caterers use.  So, after washing -- we put the glasses there upright, put 1 sheet of  new white Japanese paper on top of all the glasses, then put the carrier with all the glasses in a big clear plastic supot (buy from plastic dealer at  palengke) , tie it up tightly at the opening, then store.   The  paper absorbs any plastic  smell and any  moisture. When party time comes,  just slide everything out of the big plastic, carry the glass carrier (it has handles) to your kitchen or behind/under your bar set-up. Actually, this is
the better way to store glasses due to the safety of handling.  But, antayin ko na lang masira the boxes
 before  I spend on the glass carriers again.

Other glasses like wine,  vodka, whisky, beer, etc etc etc glasses are similarly stored after cleaning and drying post-party --    Put in boxes with paper napkin on each  rim, OR  collectively put together in some
container, with Japanese paper on top of  it all;  then encased in a plastic  supot.  All ready for use.
  But be sure for each type of specialty glass you store away -- you put in your bar/in a kitchen cabinet
at least 6 thereof for your use, or for the occasional guest.