Spring Cleaning - Kitchen
Homestore + More's 10 Best Kitchen Organisation Ideas
1.Use drawer dividers everywhere you can keep utensils tidy
2.Use hooks to hang mugs on the underside of shelves
3. Decant your staples like sugar, pasta, flour and rice into matching containers – not only are you getting to maximize space, you keep everything visible and airtight too
4. Use labelled spice jars to hold your spices to eliminate any unsightly, mismatched packaging.
5. Add shelf risers – these allow you to store things on top of each other without stacking and pull something out quickly without un-stacking.
7. Make use of your cabinet sides and a backsplash of countertops – add a rail, hooks or even shelves!
8. LABEL everything! When you’re looking for containers filled with all kinds of different contents, labelling can allow for easy finding.
9. Get easy access to cleaning spray bottles with an over-the-cabinet towel bar that can be hidden away on the inside of cabinet doors.
10. “Golden Rule” - you must be able to see everything that’s inside. This can be applied to the wardrobe and fridge as well. The benefit is that you’ll always know what you have—encouraging less waste and storage easier!
Organisation Must Haves
Organise & Deep Clean Your Fridge
- The first step is to empty all the contents onto your kitchen countertop – depending on the room temperature; you want to use cooler bags!
TOP TIP – time your deep clean to line up with just before you do a food shop.
- Remove all the shelves and drawers and let them soak in the sink in warm soapy water.
- Wipe the inside of the fridge with a damp microfibre cloth and some anti-bac spray. Spray the inside of the refrigerator and get to work scrubbing!
TOP TIP – for any caked-on food or dried in spillages, let the anti-bac/ surface cleaner sit on it for 5-10 minutes before beginning to scrub away.
- Make sure to dry the fridge with another clean microfibre cloth thoroughly.
- Returning to the shelves, soak in warm water with a sponge or brush scrub inside and outside of all drawers and shelves before rinsing off the suds with clean water—dry all components with clean, dry microfibre cloths before placing them back in the fridge.
Organisation Time
- It's essential to separate your veggies and meats.
- UPPER SHELVES - Foods that don't need cooking, like deli meats and leftovers. We stock a vast range of sealable containers that you can stack.
- LOWER/MIDDLE SHELVES - Dairy such as milk, cheeses, yoghurts and butter.
- BOTTOM SHELF - This is the coldest part of your fridge. Wrapped raw meat and fish should be kept here. Placing raw food on the bottom shelf also minimises the risk of cross-contamination.
- DRAWERS - Vegetables, salads, and fruit should be stored in their original packaging in the salad drawer where they will be enclosed. Reusable fridge containers make it easy to save space in your fridge by stacking them and not squashing any fruit or veg! This is also an excellent place to store herbs, as they can't get frozen to the back of the fridge.
- DOOR SHELVES - This is the warmest area of the fridge and is most susceptible to temperature fluctuations. Store foods with natural preservatives here, such as jams, sauces, and juice.