整理厨房的5个专业技巧

整理厨房的5个专业技巧

These will make cooking more efficient – and your space more attractive.

这将使烹饪更有效率——让你的空间更有吸引力。

We all need interior design inspiration once in a while, and for me that recently came in the form of this New York Times article featuring a beautiful, highly organized kitchen. It belongs to Ellen Bennett, a former professional chef and now kitchen-wear entrepreneur, who lives in Echo Park, Los Angeles.

我们都偶尔需要一些室内设计的灵感，对我来说，最近来自《纽约时报》的一篇文章，这篇文章的主题是一个美丽的、高度有序的厨房。贝内特住在洛杉矶的回声公园，她曾是一名专业厨师，现在经营厨房整理。

Public Domain. Unsplash

Bennett offers several great tips for organizing your home kitchen like a professional. These are tried-and-true methods for easier food storage, preparation, and serving that also make for a more attractive space.

贝内特提供了一些很好的建议，可以帮助你像专业人士一样整理家里的厨房。这些都是可靠的方法，更容易储存、准备和服务，也使空间更有吸引力。

“When you have a place for everything, you don’t have to think twice,” she says, because there’s no searching for what you need. “It’s about not having to do the extra work.”

“当你把所有东西都放在一个地方的时候，你就不用再三考虑了，”她说，因为你不用去寻找你需要的东西。“这是关于不需要做额外的工作。”

While you can read the entire tour in detail here, I took away the following points:

虽然你可以在这里阅读整个过程的细节，我列出了以下几点:

1. Keep like with like.

分类

Bennett has divided her kitchen tools into 4 categories: prep, cook, serve, store. All containers are stashed in drawers and cupboards according to their categorization.

贝内特将她的厨房工具分为4类:准备、烹饪、服务和储存。所有的容器都按其分类藏在抽屉和碗柜里。

The same idea applies to flavors. Her fridge is divided into sections for Asian sauces, American sauces, pickled items, fruits and vegetable, and cheese.

同样的道理也适用于口味。她的冰箱被分成了亚洲酱汁、美国酱汁、腌制食品、水果蔬菜和奶酪。

2. Label everything.

做标签

Come up with a simple system for labeling and stick with it. All you need is a roll of masking tape and a marker, or if you want to get fancy, chalkboard pen on black sticker labels. Label and date all refrigerator items, spice containers, frozen foods, pantry baskets. There will be less waste, as you won't have mysteriously unidentifiable foods kicking around.

想出一个简单的标签系统，并坚持使用它。你所需要的只是一卷胶带和一个马克笔，或者如果你想变得花哨，黑色贴纸标签上的黑板笔。所有冷藏物品，香料容器，冷冻食品，食品储藏室篮子的标签和日期。这样就不会有那么多的垃圾了，因为你不会到处乱扔那些难以辨认的食物。

3. Keep things within easy reach.

把东西放在容易拿到的地方。

For those items that you use multiple times a day, keep them out on the counter and make them easily accessible. Get a magnetic knife strip. Have a basket near the stove with olive oil, salt, pepper, and butter. Leave a cutting board on the counter, a compost bin handy.

对于那些你一天要使用多次的物品，把它们放在柜台上，让它们很容易拿到。取一个磁刀条。在靠近炉子的地方放一篮子橄榄油，盐，胡椒和黄油。在柜台上放一块菜板，手边放一个堆肥箱。

4. Ditch the gadgets.

谨慎购买小工具

It can be tempting to acquire specialized gadgets, but unless you use them on a regular basis, they're just taking up valuable real estate and contributing to a general sense of clutter.

购买专门的小工具是很有诱惑力的，但是除非你经常使用它们，否则它们只会占据有价值的地方，给人一种杂乱的感觉。

Counting a chef’s knife, a paring knife, a bread knife and a pair of scissors as kitchen drawer essentials, [Bennett is] a staunch opponent of single-utility items like cherry pitters and garlic presses. “Do not get an avocado slicer,” she says. “Learn to use a knife.”

贝内特认为厨刀、水果刀、面包刀和剪刀是厨房抽屉里必不可少的东西，但她坚决反对樱桃榨汁机和大蒜压榨机等单一用途的东西。“不要用鳄梨切片机，”她说。“学习使用刀子。”

5. Do a regular purge.

定期清洗。

Treat your pantry like your closet. It needs a major declutter and overhaul on a regular basis. Bennett recommends tossing (or donating) anything you haven't used within six months and keeping only those things that reflect your current cooking habits.

把你的食品储藏室当成你的衣橱。它需要定期进行大扫除和检修。贝内特建议扔掉(或捐赠)六个月内没用过的东西，只保留那些能反映你当前烹饪习惯的东西。