Comments on: Tips for Tuesday – Best Kitchen Organization Tip

By: The Daring One

The Daring One — Mon, 26 Jan 2009 06:16:06 +0000

Oooo.. Good luck setting up your kits.

By: The Drawer of Death | Debt and Clutter Free

The Drawer of Death | Debt and Clutter Free — Fri, 23 Jan 2009 22:02:52 +0000

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By: Steve

Steve — Fri, 23 Jan 2009 22:01:32 +0000

I was in the kitchen digging around in a heavily cluttered utinsil drawer. I have forgotten what I was looking for but I remember what I found; a sharp knife.

Thank-you for saving me from more pain!

By: liz

liz — Wed, 21 Jan 2009 21:33:44 +0000

I leave all the hard to stack kids plates (you know mickey mouse shaped bowls, plates shaped like monster heads) in a bottom drawer that i don’t mind being a mess. the kids love choosing their own plates for dinner in the easily accessible drawer.the kids have a hand in setting the table and sometimes, if we’re lucky dad and i get fun plates too! the best part, i don’t have to worry what a mess the drawer is – it’s no my drawer!!

By: Laura W

Laura W — Wed, 21 Jan 2009 13:31:56 +0000

Hi there! I’m new to this site and have thoroughly enjoyed reading all of the tips. Thanks for sharing.
Now, it’s my turn:
There are a few thing s I have learned over the years…
-I hand all my cake pans up on the wall–near the ceiling, so they are out of the way, but I can still see them to know what I have and they do not clutter my baking cabinet for the other pans I use frequently.
-I put my medicines in small boxes–divided into two main groups: my husbands stuff, and the kids and my stuff. That way, when I’m searching for something for the kids, I’m not pawing through my husbands’ medicine and won’t get them mixed up as easily–esp since my oldest son’s name is the same as my husband’s.
–I use the Pampered chef measuring spoon and measuring cup instead of a bunch of them…I like them because they adjust sizes depending on what measurement you need–I keep two on hand, one for wet ingredients and one for dry ingredients.
–I put a measuring cup in each of my ingredient bins. (Example, since I use a cup measurement mostly for flour recipes, I leave a cup measuring cup in the flour…Since I use 1/2 cup measurement for most recipes that have sugar, I leave a 1/2 cup in the sugar container…) OK, you get the idea.
–I have two drawers for kitchen utensils: one for commonly used items, and the other for not-so-often used items. That way, I’m not searching through a bunch of things for the item I use most often. I also keep a tool-turn-about ( another Pampered Chef item) near the stove for those items I use every day.

OK, that’s enough for now…Newbies shouldn’t steal the show.
Thanks again for all the tips.

By: Michelle Norton

Michelle Norton — Wed, 21 Jan 2009 08:36:11 +0000

I do this, but I make my storage from the bottom of milk cartons and other bottles. It stops everything rolling around in the drawers, and means I can fit more in vertically

By: Leigh

Leigh — Wed, 21 Jan 2009 03:43:50 +0000

Mine is a freezer / meal tip: I take my lunch to work every day, so when I cook, I freeze lunch size portions of the dish in small ziplock baggies and put all the baggies in a larger freezer bag. I clearly label and date the bag and put it in the freezer. Over time I tend to accumulate several different types of dishes, so I also keep an “inventory” list on the freezer door, with names and dates of what I have available for lunches.
In the evenings before bed, I can decide what I want to take for lunch the next day, pull it out of the freezer and put it in a lidded container (suitable for taking it to work in) in the fridge to thaw overnight. Then in the morning I grab it and go. It keeps everything organized, and it makes taking lunch to work simple, which is critical for me if I’m going to brown bag it!

By: Rosie

Rosie — Wed, 21 Jan 2009 01:26:27 +0000

I’ve got a couple of kits as well – a cleaning bucket in the bathroom with windex, bleach and a couple of cloths (saves me carrying stuff upstairs) and a hairdrying straightening kit. I have it in a nice wicker basket which I hide under a table in the lounge. Then I can watch TV while I do my hair (the most boring job ever).
Love the idea of labelling spice lids!

By: MamaP

MamaP — Tue, 20 Jan 2009 21:39:48 +0000

I am loving these ideas, especially the tension rod for cookie sheets and the measuring spoons haning inside the spice cabinet door!

I do a lot of investment cooking (cooking large quantities at once and freezing it) and my best tip for freezing things is:

flatten food out in ziploc bag and remove excess air. Place on cookie sheet and put in freezer so it freezes FLAT (works really well with cooked hamburger meet). You can then stack everything in nice rows in your freezer instead of having odd shaped hunks of meat that don’t stack.

By: Stephanie

Stephanie — Tue, 20 Jan 2009 20:35:27 +0000

I’ll be posting one of mine tomorrow AND including before and afters