cooking can be such fun, but you need the right ingredients for this. what to do, though, when your supply cabinet is completely unorganised, and you no longer know whether you have enough flour, tomato concentrate, etc.? with a good system for organising your food, not only do you have a clear overview of everything, you also simplify keeping everything clean.
In her misskonfetti.de blog, Andrea tells us her tricks, how she, as someone who really is not fond of cleaning, also succeeds at keeping her kitchen tidy and organised. This doesn’t mean that only the fronts are tidy: her kitchen is well-organised throughout, no matter which cupboard door or drawer is opened. With our little tidying aids, every last corner looks chic and, more importantly, tidy!
*** Guest contribution ***
organising food in baskets in the fridge.
I’ve already been a fan of practical baskets as a sorting aid for food kept in the fridge for a long time. What is more, nothing is simpler than quickly removing a basket, instead of many individual items. This also speeds things up considerably when cleaning the fridge. Remove all baskets, wipe out the fridge, return them again, done. And those who know me also know that I don’t enjoy spending lots of time cleaning. What’s more, the little jonas baskets, which are available in many different sizes and colours, also look pretty.
storing correctly in the fridge.
The temperature is not always the same everywhere in the fridge, which is why the correct sorting also plays a role. The more modern fridges often have special compartments where the temperature and humidity can be adjusted manually. Even if you don’t have these freshness zones in your fridge, when storing it correctly, you can still ensure the optimal shelf life for your food.
At 8 to 10 degrees, the temperature is warmest on the upper shelf, making it the ideal storage area for food with a long shelf life.
The shelf below has a temperature of about 5 degrees, making it perfect for all milk products. Thus it’s a good idea to store cheese, yoghurt, quark, etc. here.
The lowest shelf has a temperature of 2 to 3 degrees, making it the coldest part of the fridge. Foods that spoil quickly, like meat or fish, should be stored here.
The vegetable shelf below is protected by the glass cover and has a temperature of 8 to 10 degrees. As the name suggests, this is the perfect place for fruit and vegetables.
The fridge door is quite warm, at a temperature of 9 degrees. This is the right space for eggs and butter, prepared sauces, tubes and bottles.
organising food that needs no refrigeration.
Everything that doesn’t have to be cooled can be stored in a cupboard. Like almost everywhere, I prefer drawers for storing food, because they always give me a clear overview of everything I have. Fortunately, my kitchen has two drawers underneath the fridge. I store my baking ingredients and breakfast foods in the upper drawer, as well as everything I need for cooking.
Baskets are super, especially for the small parts, since this prevents anything from getting untidy in the first place. For all dry goods that can be poured, I also recommend so-called pouring containers. Of course it is also possible to store flour, sugar, etc. in the original packaging, but here it is important to ensure that everything is packed airtight, to prevent mealworms. What is more, I still haven’t learnt to handle a half-full bag of flour without creating a little flour storm. This could, however, also be because I am a little bit clumsy.
I used to store my flour, sugar, cocoa, etc. in beautiful glass jars for a long time. This looked really nice but was also really impractical. I either have to work with a spoon or, when shaking it out, I could be sure that too much would come out. This is why I am really happy about the practical pouring containers. Everything is safely packed, I can see what is inside and, above all, dispensing is easy as child’s play. The paola container is also available in many sizes and, what I find particularly important, it is bpa-free.
Because I live alone, I don’t have large stocks. This is surely different in a large family. Still, I always have a small stock of basic foodstuffs. I don’t store these in the kitchen, though, but in my storage room. Here, it is also important for me to ensure that I don’t buy too much, as I then tend to obstruct the view on everything I have, and the food spoils.
Thank you for taking us along in your kitchen, dear Andrea!
keep on keeping!