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The first tip I learned when I got into cooking more seriously was “clean as you go.” This has been a time saver as I used to wait until the end of my cooking storm to wipe everything up and put everything back, the last thing I usually wanted to do.
The Kitchn’s Christine Gallary suggests five other easy kitchen organizing tips that I have been doing myself over the years. They don’t cost much, hardly anything, really, and require you to think about the kitchen a little differently, like a culinary school student.
Below are the five tips that you can start doing today:
1. Use deli containers. For everything!
They stack. They hold. They can handle the heat. They can handle the cold. They are great for storing leftovers and dry goods like beans and rice which often fall out of their packaging and get into the nooks and crannies of your pantry. Liquids such as stock or sauce are good for these containers as well. Ditch the brown bag and take your lunch to work in one of these. These containers even have use outside the kitchen. Got some extra change lying around? Use a clear container so you can see what you have and keep the coins in one place. Can’t ever find a hair tie? Keep them in a small container and you’ll always know where they are.