“God, that’s small.” Yup. That’s usually what people say when they see my kitchen for the first time.
My stove has four burners, but three of them are tiny, I bake everything in a half oven, and my only work surface for chopping and mixing and what not is an Ikea kitchen cart. Cooking usually involves an intricate balancing and shuffling act – moving bowls of ingredients to balance on the coffee pot, proofing dough on top of the oven, and cooling things on my coffee table.
One of my friends recently asked on the ModernDomestic fan page how I manage to bake anything in my tiny kitchen, let alone anything complicated. So I decided to document some of my space-saving strategies when I made my hot cross buns.
Whoever told you to never put anything on the burners unless it’s a pot? Yeah, they never had to cook in my kitchen. As far as I’m concerned, the stove is totally another work surface.
So, when I don’t immediately need something – like, say some proofing dough – I try to get it out of the way. Sometimes I’ll stick a bowl of frosting that I need at room temperature in the living room, but in this case, I wanted my brioche dough to proof in a warm spot near the oven. So I put it up high – almost out of reach, and certainly out of the way.
The open shelving is also another great space saver – it’s compact and high, and it’s where I store the utensils I need to access frequently, all my flours and sugars, as well as my microwave, toaster oven, and pans. I got it from from Amazon and I love it – like, it’s the only way I can fit all my appliances in my kitchen.
I actually rarely have room for actual cookbooks, so I like to write out my recipes on notebook paper and tape them to my spice rack. I guess the spice rack mounted to the wall is itself a space-saving tip – it’s one of my very favorite Ikea finds.
So, I included this photo mostly because I needed to demonstrate that the top of the coffee pot is an excellent place to put stray items – like, in this case, a measuring cup. Also, while storing my food processor out in the open takes away from my work space, I use it so often that I think it’s worth it. If I had to haul it out of a cabinet then I guarantee you that I’d never use it, and that would be an awful shame.
Well, those are some of the best “tricks” that I used in my small space when I made brioche. And I hesitate to even call these strategies “tricks” – it’s just what I have to do to bake or cook anything in my kitchen.
So, do you cook in a small kitchen? What are some of your space saving tricks? Do you also have to do a balancing act in your kitchen?