- 199
- 12
- Joined Dec 7, 2009
I was on a big knife thing last week, I was young and it was summer.
Now I realize the very top priority to running a good kitchen is having all the items you need in the most efficient location, know where they are, what they are, how many are there, how many might be needed later; storage jars, ingredients the list goes on and on.
Have a good flowing kitchen can make or break a nice dinner engagement.
For me personally the ergonomics or reaching an extra 6 inches NS east or West over and over is just maddening. I my small little humble kitchen I can really haul if I get everything jam-up-jelly tight (no offense if a google shows this to be an offensive term) just off the top.
In my dream kitchen everything would be about 4 feet higher and there would be no stooping. I often work in a rolling office chair and would like to mount the refrigerator on a base to lift if up a full foot if I good. Nowhere is efficiency more important than in a well run kitchen or for that matter a doctors office or a fine mechanics garage.
As a sub-topic if anyone has tips on how to bake a dish recipied @ 400 and another calling for 350 in the same oven I would be interested. I often want to accomplish that and I suppose some common sense might give some solutions, what can be cooked longer at a little lower temp would be a good question for one to ask oneself. In pondering this I was almost thinking of some physical device to create a lower temp area in the oven.
If you made it this far you might be my friend.:thumb:
Now I realize the very top priority to running a good kitchen is having all the items you need in the most efficient location, know where they are, what they are, how many are there, how many might be needed later; storage jars, ingredients the list goes on and on.
Have a good flowing kitchen can make or break a nice dinner engagement.
For me personally the ergonomics or reaching an extra 6 inches NS east or West over and over is just maddening. I my small little humble kitchen I can really haul if I get everything jam-up-jelly tight (no offense if a google shows this to be an offensive term) just off the top.
In my dream kitchen everything would be about 4 feet higher and there would be no stooping. I often work in a rolling office chair and would like to mount the refrigerator on a base to lift if up a full foot if I good. Nowhere is efficiency more important than in a well run kitchen or for that matter a doctors office or a fine mechanics garage.
As a sub-topic if anyone has tips on how to bake a dish recipied @ 400 and another calling for 350 in the same oven I would be interested. I often want to accomplish that and I suppose some common sense might give some solutions, what can be cooked longer at a little lower temp would be a good question for one to ask oneself. In pondering this I was almost thinking of some physical device to create a lower temp area in the oven.
If you made it this far you might be my friend.:thumb: