82 Part I: Eating Right with Every Bite
After going through all your cupboards, organize your kitchen so that it
makes the most out of your space. Professional kitchens are set up in a
manner where the person hired to do a specific job doesn’t waste time
walking from one end of the kitchen to the next. For example, the baker has
all baking items and pans needed to do the job close to where production is
happening. Even the ovens are within a short distance. The salad chef, on the
other hand, is closer to the sinks, strainers, and refrigerators. You can make
the most of your time in the kitchen if yours is set up the same way. Have
your knives close to the cutting boards; cooking utensils, pots, and pans
closer to the stove and oven; and spices and herbs close to the food
preparation areas. Put dishes, silverware, cups, and glasses close to the dish
washing area.
The maxim, “Out with the old and in with the new” is never more appropriate
than when cleaning out your kitchen. Having ineffective equipment in the
kitchen slows prep time and can be downright dangerous. Equipment
should be sturdy when placed on an even surface. Cords should be securely
attached. If cords have internal wires showing or not attached properly, they
can be a fire hazard or give you an electrical shock.
Examining Essential Tools
Cooking can only become easy with the proper utensils. Having an under-
standing of what’s needed makes your time in the kitchen easier and more
enjoyable. Which cookware and utensils are best? You want to get the best
that your budget allows. Even though competing products may look the same
on the outside, there are different levels of quality.
Cookware
Cookware is essential in your kitchen, and price does determine quality.
More-expensive cookware has a heavier bottom to help conduct heat more
evenly and aid in keeping food from burning to the bottom. In addition,
different cookware is infused with different metals, and nonstick coatings are
added to the finish to help with sticking once food is in the pan. Inexpensive
cookware is lighter, so doesn’t conduct heat evenly. It can cause cold spots
that make your food cook unevenly. The nonstick coating is lighter as well
and scratches more easily. In general, cheaper cookware typically lasts for
one to two years. More-expensive cookware sometimes comes with a lifetime
warranty.
Different sizes of cookware serve different functions, and the size of the pan
is just as important as what’s being cooked in it. If the pan is too large, the
empty surface area around the food being cooked is being heated. This gets
the pan hotter than intended and causes your food to dry out and, in some
