Have you ever visited a professional kitchen? Cooks are running back and forth, and there are a lot of smells, noise, and sounds. To cook a hundred meals a day, you need a kitchen that can withstand such a load, speed up some processes and ensure the safety of those who are engaged in these processes. Moreover, many rules are universal and are great for private kitchens. Let’s consider some cool lifehacks to make your kitchen professional-like:
1- High-quality utensils
Chefs need pots and pans with fireproof handles of every possible shape and size. Most often, professional kitchen utensils are made of cast iron or thick aluminum. However, some cooks prefer other materials, such as blue or black carbon steel. For example, a professional black carbon steel wok can be found on https://yosukata.com/carbon-steel-woks/black-carbon-steel-woks/. Besides, it is essential to have high-quality knives, bowls, plates, and other items at your hand.
2- Long and wide tabletop
The main principle of restaurant cuisine is to minimize obstacles in the way of a dish from one chef to another. For this, a long countertop was invented. There should be enough free space around the working area to avoid accidental collisions between people carrying something hot, heavy, or sharp. For home kitchens, this is also important, especially if several family members are involved in cooking. The width of the tabletop should be at least 90 cm, but if possible, try to make it wider.
3- Open shelves
All shelves in professional kitchens are usually open so that you can quickly find and take the desired item. Greasy or dirty hands stain cabinet doors and drawers, so you should consider open storage systems, at least for those things that you often use. To speed up the cooking process, hang your kitchen utensils so that they are easy to reach.
4- Professional faucet
A tall restaurant faucet with a long flexible hose is worth installing. Water enters it under pressure, and with the help of a flexible hose, it is easy to wash the sink and any corner of the working surface. Besides, only with such a faucet can you quickly fill a large container with water: a bucket or a tank.
5- Access to the trash can
Restaurant countertops typically have holes under which trash cans are placed. Cooking waste can be swept into this hole with one easy motion, and cooks don’t have to open the cabinet door or lift the lid of the trash can with dirty hands. Moreover, this solution can be both practical and beautiful.
6- Lots of boards
To avoid mixing flavors and smells, buy a separate board for each type of food: one for cutting meat, another for onions and garlic, and a third for sweet foods, such as crushing a chocolate bar or slicing strawberries.
7- Proper cooling
The storage of food in the cold rooms of restaurants is regulated by special rules that are several hundred pages long. The home strategy is much simpler: the temperature in the refrigerator should be no higher than five degrees. And for this purpose:
- The refrigerator should not be opened more often than necessary;
- Before you put a hot dish in the fridge, it must be cooled;
- Store cooked and raw foods separately;
- Any finished dish must be covered with a lid, foil, or film.
Restaurant kitchens are designed to be as efficient and safe as possible. Why not use a few professional tricks at home? Now you know at least seven of them.
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