Name: キッチンツアーEp. (Kitchen Tour Ep. 1)
Uploaded: 2021-01-14T08:33:39.000Z
Duration: 9 min 35 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

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

5 kitchen remodels and want to share my experience

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

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

Sink, Stove, and Fridge areas should form

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

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

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

Close by the sink, you should have commonly used

The three main "use cases" around the sink are

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

1 for raw vegetables and 1 for cooked food

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

The sponge and towel are easy to get dirty

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

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

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

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

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

To increase the counter space, try to leverage

vertical space to store things like the microwave,