Clients come to kitchen designers with a whole range of cooking capabilities. Some will be avid chefs eager to have a new kitchen that will service their extravagant meal prep. Others will have less enthusiasm for using the kitchen and be far more concerned with its appearance.
What’s the difference between a scullery and a butler’s kitchen? Revisit our summary here.
- Find your biggest saucepan. You’ll need a pot that holds at least five litres of water to boil a 500 g packet of spaghetti.
- Fill said pot with plenty of water (five litres at least – be patient at the tap).
- Take the pot of water to the cooktop.
- Add a decent shake of salt. (Some people say it should be sea-water salty. Others reckon one to two tablespoons for five litres. We say work this one out on your own.)
- Bring the water to a full, bubbling boil.
- Add your pasta to the pot. Stand guard and stir at least two or three times during cooking.
- Check the pasta’s doneness. Is there still a bit of crunch in the centre? Does the pasta have a springy bounce? It’s probably ready.
- Find your colander in its dedicated storage space and pop it into the sink.
- Take your heavy pot of boiling water and pasta to the sink. Pour into the colander and drain.
- Take your cooked and drained pasta to your prep area and serve it into bowls.
- Add sauce, olive oil, parmesan, or whatever takes your fancy.
- What happens if the dishwasher is full (or fails)? (Think stacking space, landing area and the necessity of a second bowl…)
- Are the dry goods stored in a well-ventilated space free from heat/steam generating appliances?
- How are the groceries unloaded in the household?
- Does the home cook have a favourite cast iron pot to store?