Cherise Lefevre Kitchen Appliances December 01, 2017 06:46:13
When deciding what to leave out on your counter and what not to leave out ask yourself this: how many times a week do I use it? For items that you use more than once a week go ahead and leave them out. I use my handheld vacuum on the daily and this one is so beautiful I almost want to hang it on the wall like it s a piece of art.
There are generally strong opinions when it comes to the choice of leaving out kitchen utensils or not. I tend to prefer to keep utensils in a drawer however for those with limited space (or those who like to keep their utensils handy) a good way of keeping things looking pulled together and sleek is to purchase uniform utensils that all have one style or color. This will go a long way in avoiding the"utensil mosh pit" that can result when you are leaving a bunch of mismatched pieces together on your countertop.
Leave the chest units out of sight. Not that there s anything wrong with the reliable standby for freezing freshly caught fish the summer berry harvest or loads of casseroles for maternity leave. But chest freezers are just not attractive enough to look at in the kitchen so don t count on them as an integral part of your design.
If you re a fan of the vintage look you might fall in love with this slim SMEG refrigerator. This retro-style fridge comes in 11 different colors and can be ordered with either a right- or left-hinge door which ensures it will work best in your kitchen no matter your layout.
Always read the fine print and forget about those super-hot commercial ranges — that s the advice of restaurant equipment suppliers for consumers who want to save money on pro chef-quality kitchen gear by ordering online. While purchasing true restaurant equipment at a discount price may sound like an easy choice you actually need to be more careful about what you buy.
While online restaurant supply houses bring in goods from splatter covers and barbecue spatulas to cases of wine glasses a few of the more modest-size items also seem to fly off the websites both because they re better quality and because they look like the stuff used by"real" chefs and caterers.