Comments on: Outfitting a Minimalist Kitchen with Erin from Unclutterer.com

By: Bonnie

Bonnie — Tue, 28 Feb 2012 13:07:34 +0000

My flatware and utensils share the same drawer. I keep my chef’s knife in a protective sheath next to the tongs because they’re the same length. I’ ve hung my two micro plane graters ( one fine, one extra coarse) on hooks on the outside of the cupboard where I can’t bash my knuckles on them. With arthritis I’ve found that it helps to use soft-grip handles on my veggie peeler and can opener. those fat handles take up space so I keep my spatula and hefty wooden spoon on magnetic hooks stuck to the stove. At one time I’d kept the utensils in a bread pan in the oven with the skillet and just pulled these out to use the oven.

By: Simple. Spicy. Spaghetti. « Crunching the Numbers

Simple. Spicy. Spaghetti. « Crunching the Numbers — Fri, 23 Apr 2010 05:04:39 +0000

[...] for those of us who do not have a fully stocked kitchen, this recipe allows for some breathing room. If you… • Don’t have a juicer, squeeze [...]

By: Ask Unclutterer: Too much storage space | Unclutterer

Ask Unclutterer: Too much storage space | Unclutterer — Fri, 04 Sep 2009 14:52:03 +0000

[...] the way, I am really envious of your situation. My two kitchen drawers are not cutting it right now. Also, check out the comments where readers will give you even more [...]

By: eileen marie

eileen marie — Fri, 07 Aug 2009 04:47:34 +0000

I DO have your 2-drawer set-up! We use one for cutlery & the other for utensils (of which we have way too many). Drawer dividers really help in the utensil drawer. Other bulky “utensils” (funnel, can opener, etc.) go in low baskets in the cabinets.

By: EngineerMom

EngineerMom — Thu, 29 Jan 2009 16:51:26 +0000

@Mary Reider – Egg flipper is the same as spatula.

I think the basic list is truly that – basic. I do a lot of scratch cooking, and I can tell you that there are several items that I consider essential that are missing from that list, like a French-style rolling pin, veggie peeler, and a pizza cutter. I would argue that a single spatula/flipper is not enough – we use a plastic one for our single non-stick pan and metal one for all our other pans so as not to ruin the plastic one. We use the non-stick pan daily for making eggs for breakfast. I also believe that 2 wooden spoons should be added to that list. They are very useful, and it is best to have 2 to avoid cross-contamination when making more than one dish.

For us, a wine-bottle opener is also essential, but not a bottle opener – we don’t drink beer, but we do drink wine.

I don’t consider tongs or a cake/pie server to be essential – both are easily replaced with a fork or two.

I definitely agree that a meat thermometer is essential. My husband and I opted for a more pricey electronic thermometer that can be used for either meat or candy, as we make fancy desserts several times a year that need the candy thermometer’s touch.