SECRETS OF AN ORGANISED COOK

Stocking to Storage of your kitchen

Whether prepared in a leisurely fashion or in a rush, a good meal requires organization on the part of the cook. As a Cordon Bleu chef, culinary consultant and certified cooking instructor for decades, I've learned a few tips over the years. One way to reduce the time it takes to put a meal on the table is by stocking your home with the correct cookware, utensils and even storage containers and space design for quick usage. This alleviates the frustration of searching for the measuring cups or colander, only to find you don't have the right size or style.

How do you decide what to buy, however, when faced with stick and non-stick pans, tumblers and stemware, everyday dishes and bone china? As a starting point, examine your lifestyle and preferences. Would you like to reduce time in your kitchen or do you have fun cooking together. Do you prefer to eat out and entertain in restaurants or do you love to whip up gourmet meals for eight in your own kitchen? Do you frequent health food stores or have you helped keep the local burger stand in business?

Take a few minutes to inventory the items you use most frequently-utensils, chopping blocks, spices, pans, lids, oven mitts and so on... Stand at your stove and your bench top preparation area (the working triangle) and see if you really have easy access to all of them. If not, spend some time figuring out the best place to put them so that they'll be convenient.

Do whatever you can to improve your storage, taking advantage of the many items now available: drawer dividers-using non-slip drawer mats to stop contents sliding around and collecting at the back of the drawer whilst protecting the cabinetry from scratches and scrapes-utilising drawer dividers and inserts to transform space to hold crockery and spices etc. Try to include a drawer divider with pegs and the spice rack insert etc.) and creative containers for storing small wares by the stove.

Three-tired trolley's may be efficiently used to roll across the floor from fridge to prep area, yet light enough to lift to counter (ok bench top) and place on mat. Make use of covered cane boxes to store all your baking supplies and staples for easy mis en place or to take with you to a bread baking class.
Plexi-glass and clear storage nesters make great use of space and left-over food items. When choosing glass bowls (with lids) make sure they work for you in at least 3 ways: clear storage containers, sufficient for service as well as microwave and dishwasher proof. Make use of wall and door racks. Having what you need close at hand saves more time and stress than you may realize.

Examining your preferences will give you an idea of what foods you and your PIF (partner in fun) enjoy. Speak with a number of kitchen design centers and minimal space stores with great storage ideas. There are finally new and more trends than the typical L- shaped, U-shaped or galley kitchen. Smart designs today address how the kitchen interacts with the environment and make sure their products are recyclable.

A planet friendly kitchen can also have its own indoor garden of herbs, sprouts, and edible flowers if there's a small space with suitable lighting. The reward, besides adding oxygen back to the environment, is an abundance of fresh flavors all year around. Just the simple addition of a hanging rack for your pots, pans and accoutrements will raise your kitchen aesthetics to a gourmet style kitchen.

Purge your pantry occasionally. For a full pantry purging of foodstuffs, first bring in a huge garbage bin. Toss in all expired dates of herbs and spices. Dump the junk foods, high fat foods and no nutrient density foods. Then check out the new larder pull-outs at Ikea with free running open shelving to mix and match at will.

One time-saving approach is plan-ahead cooking. To make it easy, purchase a crock-pot and fix a casserole or stew before you go to work. If you can't face cooking that early, do some research on quick cook meals that can be prepared from scratch in just 30 Minutes. One such book is actually called 30 Minute Meals by Susan Mitchell, with fifty 30 minute menus. Organizing ahead of time - in kitchen layout and storage, menu planning and shopping and especially cooking equipment - reduces the time it takes to prepare any meal.

One method some people like for speeding up shopping is this: Type up a basic list in an order that reflects the layout of your supermarket and the route you generally take through it. Alternatively, make a column for each category: meats/fish-dairy -veggies fruits-misc. & staples. Make photocopies of the list and post them in a convenient place in the kitchen. As you run short of the items on the list, check them off on the top copy. We chefs call this the par sheet. Add items from the menus you have planned and you have your shopping list. Also, post menus and check each morning for foods that may
need defrosting.

Try and become an organic vegetarian at least two nights a week and then extend it. A good supply of healthy staple items gives you spiritual cuisine options. Many of the pasta rice or grain based main dishes and the soup-and-sandwich meals can be made from staples; so they perfect for night when you don't feel like cooking.

Staples means more than just salt, flour, sugar (white death). Wonderful types of Australian pastas and products are available at The Grocer. Fresh, beautiful Australian vegetables should always be stored in plentiful supply, including fresh onions, garlic and potatoes of all sorts. Carrots keep well enough to qualify as a staple, too. Fresh citrus fruits for juice and for garnishes are advisable.

While you're putting away foods, get them ready for 'aerobic cooking.' For instance, core the lettuce by banging it on the bench top, remove outer leaves and wrap in paper towel or store in the lettuce cooler. Separate ripe from ripening produce. Place ripe food in the refrigerator and firm tumescent foods in the pantry, brown bags, basket racks or trolley.

Take the time you spend in shopping and use at least half that amount to organize foods for storing and cooking. You can even group the foods by category, as in a dairy shelf or for each menu in your refrigerator, pre-rinse, pare and trim and get a lot of the "pre-prep" work done. The time spent now results in smooth work later. We chef dawgs call this "mis en place."

According to John Hodgins, designer and president of Building Designers Association of Western Autralia Inc, "There is one other way to get over the "I don't feel like cooking tonight" syndrome. Learn to love cooking. Look forward to it. Make it an event and not a chore.

Above all learn to speak food with other people. Only eat food with those that you enjoy having you around and around whom you love to be. The food, the prep and cooking then becomes the social event you previously thought you would rather be at. You are now part of the process and as a result, time flies, friendships are nurtured and tips and tricks are swapped Bring back something that you can use in your kitchen from your trips. Every time you use it the memories will flood back. Explain the background of the item to those in the kitchen or at the table. Instant and enjoyable table talk, and much better than come over and see my slides.

Music and Architecture are said to be one word, both are common forms of conversation to any traveller, and will break the ice in any country you may care to visit. Food is more basic, and yes combines both the music and the architecture. A food conversation does not require the words of any other language, apart from being with sharing people,

Watching their processes and exotic food (to us anyway) go into their families bellies. The laughter and simple joys of a peasant meal consumed with the smiles and nods of approval as you realise that the world over, food is the universal language and that as you get better at it, the more of a world linguist you will become."

Susanne E. Wilder, CFE is a Home Economist (Wa State Uni), Reformed Cordon Bleu chef, nutrition consultant, food stylist, writer, author of 6 cookbooks, culinary consultant, instructor, kitchen designer, masseuse and Hatha Yoga instructor, as well as a roller blading, biking, kayaking, and fishing bon vivant! She will be teaching classes at the Glyde-In Centre in February 9339 3964

Ms. Cordon Bleu--Fast & Fresh 0407 649 437

www.fstnfrsh.com 08 9203 5072