Placeholder Image

Subtitles section Play video

  • I've always loved to cook

  • When I first started, I craved for a large and spacious kitchen

  • so I moved out to the far suburbs to be able to have one

  • but by the time I finished my rush hour commutes, I was in no mood to cook

  • Next I craved for a kitchen with fancy appliances & decor

  • but because of my lack of experience, it looked great but didn't have good utility

  • Now I have a small kitchen. But it's the one I am most effective in and enjoy the most

  • I've gathered a lot of experience over

  • 5 kitchen remodels and want to share my experience

  • starting with an overview in this video

  • If you like it, please leave a comment on what you want me to get more specific about.

  • My current kitchen layout & organization method can be

  • described as 1 principle and 3 zones

  • and distilled all of my experiences

  • 00:00:48,455 --> 00:00:51,295

  • 00:00:51,295 --> 00:00:54,315 The principle is "Function over Features or Look"

  • The fundamental layout principle is

  • Sink, Stove, and Fridge areas should form

  • an equi-distance triangle to allow

  • the most efficient movement while cooking

  • The layout of an area should also be function 1st

  • The shorted movement to common actions is key

  • It's really the "Usability" principle applied to cooking

  • I drew the layout for my current kitchen myself

  • using Homebyme, an easy to use interior design software

  • and the best part is it's free! (this is not sponsored)

  • It's very quick to create your interiors using

  • templates if you know the dimensions

  • You can then add from a large library of furniture/appliances

  • and easily customize it in a variety of ways

  • You can then play with a variety of layouts and decor

  • to get a pretty accurate visual picture of

  • how your kitchen will turn out

  • This tools was the main secret how I was able to

  • self design a kitchen that I enjoy every day

  • 00:01:53,535 --> 00:01:56,755 Now let's talk about the three areas

  • The 1st is the sink area

  • Close by the sink, you should have commonly used

  • items in easy to access places.

  • The three main "use cases" around the sink are

  • #1: washing & drying raw ingredients

  • #2: cutting and preparing ingredients

  • #3: washing and drying dishes

  • I everything needed for washing & drying vegetabls in an easy to access place

  • that doesn't require opening/closing doors. Wet hands will damage wood over time

  • either hanged our placed in open air like most professional kitchens

  • For trash, I like to have a bag on the counter

  • and then throw the bag away after I'm done

  • again avoiding spilling water/bits of ingredients in larger areas

  • I personally also like to use a steel mesh drain filter

  • rather than using the sink grinder to keep things cleaner

  • 00:02:50,360 --> 00:02:53,440 Next knives, cutting boards should also be

  • be easy to access and ideally in the open if used daily

  • I use 3 cutting boards. 1 for raw meat

  • 1 for raw vegetables and 1 for cooked food

  • Knives I like to use magnetic holders

  • It's easy to access and open to air so cleaner than wooden holders

  • Because it's open, it's good to put it somewhere that's hard to accidentally knock off.

  • Another thing I like is to have the sink below the counter line

  • It's much easier to clean the counter by scooping

  • left over ingredients into the sink this way

  • Next, you should consider what you need to clean / dry dishes

  • I like to use a more natural cleaning agent to help the environment

  • I prefer 1 large sink over 2 sinks to be able to fit large pans / pots

  • Also I love a sink with a drying platform

  • It makes cleaning the drying area much easier

  • To keep the dirty water and left overs from messing up dishes to clean

  • I use this steel grate. It does wonders to make cleaning more efficient!

  • Of course, everyone should have a faucet that can be flexible

  • It's easier to clean up everything after with a quick rinse

  • make sure to have good water pressure

  • The sponge and towel are easy to get dirty

  • So it's best to change frequently.

  • I like to microwave it every couple days to kill any bacteria that maybe there

  • One my favorite cleaning tools is the "Magic Eraser"

  • It's can clean off some tough stains easily because of the microfibers

  • I like to clean everything around the sink daily

  • for about 5-10 minutes. This will help to avoid

  • build up and unpleasantness of deep cleans

  • Now let's talk about the stove area

  • Of course, the most important items here are pots & pans

  • I tried to have fewer of them but

  • I just can't help myself since I love cooking so much

  • I categorize it into commonly used and somewhat used

  • Aside from pots, pans, and wok, placement of utensils for cooking are important as well

  • So these should also be place next to the stove

  • Chinese cooking is usually more oily

  • Aside from the kitchen vent, there are few tricks Iuse

  • One is this oil guard, it's really effective

  • Also use silicone cover for pans or iron skillets

  • Adding a Silicon Kleen Seam helps to avoid bits of food

  • dropping into gaps making a mess

  • Sauces are the next most important items

  • I prefer to have commonly used sauces easily accessible below the waist line

  • so it's easy to pick up. Overhead limits the capacity and harder to get at the back row

  • Liquid sauces that you use slowly would be best stored in the refridgerator to keep longer

  • After cooking, you will need to plate so make sure

  • they are also easy to access

  • To increase the counter space, try to leverage

  • vertical space to store things like the microwave,

  • rice cooker, soy milk machine, etc.

  • I finally bought the La Cornue stove that I have been wanting for a long time

  • for this kitchen. It's beautiful and very funcational

  • The oven is divided into 2 compartments

  • I usually only use 1 oven and use the other for storage

  • We are done with 2 areas now with 1 more to go

  • The 3rd area is the refrigerator & food storage

  • Storage can be divided into 3 types

  • (a) cold (b) dry / room temperature (c) daily access

  • Daily access are things like coffee, cookies, etc.

  • Cleaniness is key to food storage. I also try not to pack our refridgerator full of food

  • The longer you store, the less fresh / tasty the ingredients are

  • If you care about quality of food, this is key but does require more shopping trips

  • I like to use a small box to avoid melting liquids dirtying the refrigerator

  • Freezer it's ok to be more packed as they last longer

  • But you should clean it out once in a while as well

  • For microwavable ware, it's better to use glass rather than plastic.

  • Plastic degrades/melts over time and will mingle with the food

  • I tried using silicone covers instead of saran wrap to hel the environment

  • but with mixed results.

  • Now let's look at dry food storage

  • I like to OXO. They last for a long time

  • and more importantly, it's easy to use 1 handed

  • this is important when you are cooking and need something fast

  • 00:07:10,835 --> 00:07:13,614

  • 00:07:13,615 --> 00:07:16,385

  • 00:07:16,385 --> 00:07:18,295

  • 00:07:18,825 --> 00:07:21,565 I have a lot of ingredients and dry food types

  • so I usually keep a board to track what I need

  • to avoid running out of something at an bad time

  • Also, daily food like coffee

  • tea, and snacks I like to put mostly on hanging baskets

  • I got this inspiration from restaurant kitchens

  • I'm very happy with the hanging system I have

  • It is clean, flexible and relatively inexpensive

  • Storing daily use food here makes it really easy to access

  • It also look good with a homy feel and you can

  • detach and move around as needed

  • Most of these open storage ideas came from

  • looking at restaurants and professional chef kitchens

  • It greatly increases storage area and much cheaper than cabinets

  • So in summary you should think about how you cook

  • and make sure your 3 key kitchen areas are organized

  • in a way to make daily operation easier

  • If you spend a lot of time in the kitchen,

  • entertainament will be very important

  • Having a TV on a pivot with chromecast or Apple TV

  • will make your daily kitchen stay MUCH more enjoyable

  • LIKE & SUBSCRIBE if you want ot see more!

  • The best kitchen is just big enough to have

  • everything you need in an orderly way

  • but small enough to make your movements easier

  • with good enterainment options to enjoy

  • If you are trying to figure out what you want for your next kitchen

  • Spend some time and think through how you use it daily

  • and lay it out according to your habits

  • 00:09:08,375 --> 00:09:09,375

  • 00:09:10,085 --> 00:09:11,125

  • 00:09:11,625 --> 00:09:12,625

  • 00:09:13,095 --> 00:09:15,365

  • 00:09:16,205 --> 00:09:18,935

  • 00:09:23,145 --> 00:09:25,615

  • 00:09:26,315 --> 00:09:28,935

I've always loved to cook

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 US sink storage daily clean drying easy

Kitchen Tour Ep. 1

  • 26 0
    覺 posted on 2019/12/09
Video vocabulary