31 Days to a Real Food Approach
During the month of October, Simple Pantry Cooking will be taking daily steps to simplify every step of the food preparations process.
Sure, now your pantry might be cleared and tidied, but there are likely other places food is kept in your kitchen that could use a good reassessing.
Step Three: Analyze, Reorganize, & Purge Your Kitchen Working Areas
Where do you keep food stuffs in your kitchen that are in-use and on-hand rather than stored in a pantry? Do you have canisters of flour and sugar on the counter? A cupboard with the cooking basics? A drawer with your go-to ingredients? A shelf with your spices?
Today, go through all the places you keep ingredients on hand. You don’t need to inventory in-use items, but you should make plans for any ingredients you know you’d rather not have.
Are your ingredients handy? Efficiently arranged? You can peruse my August Series 5 Days to Organized Kitchen Work Spaces to pick up some tips on setting things up effectively.
The basic principle of organizing both food and tools in the kitchen is that like goes with like and the most used should be the most easily accessible.
Right now, though, focus primarily on the food itself and clearing out or using up the odds and ends stuck in the back corners. Also, look to see if there are things here that need to be added to your master pantry list inventory that were not in your pantry itself. Are you out of any basic ingredient? Do you have an item that should have a home but just sits out instead? It’s time to look over what you have, the space you have, and where each item should belong.
Next, we will examine the cold food storage areas.