Here is my kitchen set up; somewhat small, but very efficient. Everything is within a step and half; the worktable, stove, fridge, and sink (which is just out of this picture on the left). I’m in the process of making a country paté here, as you can see from the dish on the work table. When designing a kitchen, always keep in mind the workflow, and try to keep everything in two steps or less. This is commonly referred to as a kitchen work triangle (see diagram below ).
Note that there is more than adequate counter space to work on within the confines of the triangle. This is very important. By following this basic kitchen design concept, you’ll find that it makes cooking much easier, and helps with concentration and focus, as all you need is pretty much right at hand.
While large kitchens are certainly impressive, more often than not, they usually are not very practical for serious cooks because the distances between the workspaces are too far apart to make cooking efficiently. You will find that the close proximity of your workstations to each other (i.e. stove, ovens, fridge, etc.) really makes cooking a breeze.
If you are cooking dishes that are time and/or temperature sensitive, you want to be right on top of everything, to have the best control you can. This can become critical when you have several dishes going at once, particularly if you are working with sauces. I personally prefer a smaller kitchen workspace. In addition to being efficient, it tends to keep unwanted assistants out of the way.
And I can still easily chat with guests across the island without being rude; they are just not in my workspace. These are just some thoughts to consider when designing a kitchen, as you will get greater pleasure and enjoyment from working in a well designed one. And the results of your efforts will be better as well.
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