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Mission 22: Equip Your Kitchen
If you prepare meals at home, you’re probably starting to notice a change in the path of least resistance – especially now that you have your smart recipe system, smart pantry system, and weekly meal planning system.
For these systems to run smoothly, your kitchen needs to be well set up.
In this mission we’ll take the final step in creating a kitchen that makes it easy and enjoyable to take those smart diet actions from Mission 4. How much simpler will that make your weight loss – and your life!
A little preparation now will pay off, as eating well becomes the easiest course of action, day after day.
Do you have all the tools and gadgets necessary to prepare the food and beverages that slim minx you’re becoming needs to prepare?
Let’s make sure you do.
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Our group decisions for basics of kitchen equipment are as follows:
Apron
Baking Pan (9 x 9); Blender; Bottle opener and Butter dish
Cake Plate; Can opener; Cheese grater; Coffee Maker and Cookie Pan
Casserole dish: Glass baking pan; Round ones for cakes
Coasters; Crock Pot and Cutting Boards -at least 2, so you don’t cross contaminant
Dish Drying Rack
Dish set: 20 piece set= 4 large plates, 4 bowls, 4 small plates
Dish towels -2 so you have one when the other’s dirty
Funnel
Glasses/Mugs: 8 so you don’t have to wash them everyday
Hand Mixer
Kitchen Timer and Knives (at least 3 plus 4 steak knives)
Ladle
Measuring Cups and Measuring Spoons
Meat Pounder
Mixing bowls: A set of three (S, M, and L) that nest are perfect
Muffin Tin
Nesting Bowls
Oven Mitts: 2 so you can grab the sides of a baking pan
Pitcher
Pots w/lids: 10 qt. stock pot; 8 qt. stock pot; 5 qt. stock pot; 2 qt. sauce
pan and 1 qt. sauce pan
Rolling Pin
Salt and Pepper Shaker; Serving Platters/Trays; Silverware set: (8 forks, 4 knives, 4 spoons)
Spatula and Slotted spoon
Tongs and Trivet
Vegetable peeler and Wooden spoons
I love my slow cooker on days when I’m really busy. 10-20 minutes in the morning for prep, then it simmers all day, giving me a beautiful dish for the family to enjoy after running around all day. And the house smells great too.
MY GROUP HAS TAKEN STOCK OF CURRENT EQUIPMENT:
Blender with 10 speeds, Cake Pans, Canister Set, Can Opener, Casserole dishes, Chopper, Coffee Pot, Cookie Sheets, Crock Pot, Dish Washer, Drinking Glasses, Electric Skillet, Freezable storage containers, George Foreman Grill, Ice Cube Trays, Kitchen Table and Chairs, Medium skillet for cooking, Microwave,
Mixer and beater, Non Stick pots and pans for cooking [10” and 12”], Nu Wave Oven, Outdoor grilling items, Pizza Cutter, Pizza Pan, Pitchers, Quality sharp knives kept under lock and key, Refrigerator, Roaster for turkey and ham, Set of everyday dishes, Silverware, Small cooking pot, Spatula, Steamer, Stove, Strainer, Toaster, Various sizes of plastic containers and Wok.
WHAT DO YOU NEED PURCHASE AS FUNDS IS AVAILABLE:
Blender, Crock Pot, Electric Can Opener, George Foreman Grill, Hot Pads, Hot Mitts, Microwave and Toaster.
We also talked about Kitchen Safety Tips, which will be in a separate posting.
My Group Kitchen Safety Tips.
a. Make sure all wires, cords and plugs on your appliances are not frayed and that the plugs have 3-prong grounded connections. This includes coffee makers, toasters, blenders, microwaves, mixers, etc.
b. Don’t use extension cords. You can obtain a junction box that has built-in GFI (ground fault interrupters). This will allow you extra plug in space and the GFI will kick in if there is a power shortage. Helps avoid water/electrical shock accidents.
c. Get rid of any appliance that is broken or damaged.
d. Put a childproof lock not only on the cabinets with your medicines and cleaning supplies, but also your oven. Keep young children out of the kitchen when cooking.
e. Don’t leave the kitchen with pots & pans cooking on the stove. Make sure to turn off burners as soon as you take the pot off.
f. Avoid wearing inappropriate clothing while cooking. That means loose sleeves and sweaters.
g. Keep dish towels, pot holders and oven mitts away from the stove.
h. Keep matches and lighters in high places where curious little hands can’t reach them.
i. If using candles in the kitchen, don’t leave the room (or home) while they’re burning. Make sure they are in a safe place and are in flame proof containers.
j. Check furniture, curtains, dish towels, etc. to be sure they are not blocking heaters or vents.
k. Keep a fire extinguisher in or near the kitchen, but not near the stove or the heater.
l. In case of a grease fire, salt and/or baking soda will help if you do not have a fire extinguisher.
m. Keep emergency numbers handy – 911 is easy to remember, but phone numbers to Poison Control might take longer.
n. Scalding is one of the most common injuries in the kitchen. Make sure to turn pot handles away from the front of the stove. Scalding can occur from hot steam as well. Be careful when lifting lids from hot food (including opening that hot bag of microwave popcorn)!
o. Handling Knives: (a) Always cut away from your body when using a knife. It can slip and cut you, (b) Always use a cutting board, (c) Protect your counter tops, (d) Keep blades sharp, (e) Keep knives clean (including handle) – slippery handles can cause injuries, (f) Don’t put knives in a sink of soapy water – they may not be seen and accidents can occur, (g) Wash and dry carefully keeping sharp edge away from your hands, (h) Always lay them flat, never on the back or edge, (i) Don’t attempt to catch a knife as it falls – better it hits the floor than cut your hand, (j) Wash knives with warm soapy water after each use.
p. Be sure appliances are unplugged before touching sharp edges (blenders, can openers, mixers, etc.).
q. Never stick a fork in a toaster to retrieve trapped toast – you may get shocking results.
r. Always be sure the blender is unplugged before touching the blades.
s. Be careful about sharp edges: scissors, broken glass, potato peeler, etc.
t. Never ever, ever leave cooking foods unattended – not even for a minute.
u. Casualness causes casualties – don’t answer or talk on the phone while cooking – you can be distracted & injuries can result.
v. Clean up spills immediately – wet floors are slippery when wet.
w. Keep the kitchen floor clear of toys & other items. Be certain that walking areas are always clear of toys & other items.
x. Always use a step-stool to reach high places.
y. Store cleaning supplies & all chemicals in a safe place. Use safety latches.
Kitchen is now equipped with gadgets to make it easier to prepare meals.
All equipped also. I have been doing it during the few months that I started watching what I was eating:)