Simplified Menu Planning: Day 3 – Organize Your Kitchen Stations
31 Days to a Real Food Approach
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.
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.
Next, we’ll examine the cold food storage areas.