Smart Mise-En-Place Strategies for Small Kitchen Spaces

As a home cook with limited kitchen space, finding efficient ways to prepare your ingredients can make all the difference in your cooking experience. Whether you're a seasoned chef or a beginner, having a well-organized system can help streamline your cooking process and make it more enjoyable. In this article, we'll explore some practical and creative solutions for mise-en-place in any small kitchen space.

Containers as Your Best Friend

One of the most effective ways to manage your ingredients in a small kitchen is to use containers. I frequently utilize inexpensive plastic square containers from the dollar store or thrift shop. These containers, like those shown here, are perfect for storing prepped ingredients. Here's how:

Get all your ingredients out and portion them into individual containers. Stack them in a staggered fashion next to your stove, with the bottom containers not touching the food below. This keeps everything within easy reach and saves valuable counter space. Once ingredients are used, simply toss the containers in the sink.

This method is particularly useful when dealing with a recipe that requires 10 ingredients, like a stir-fry. Having multiple stacks of containers ensures that you can work efficiently without overcrowding your kitchen space.

Alternative Counter Space Solutions

If containers aren't feasible, consider setting up your largest cutting board or sheet pan across the sink. This trick can be particularly useful in tight spaces. I personally used this method when I lived in England and had a very small cooking area. The cutting board serves as an additional workspace, providing you with extra counter space without taking up more floor space.

For even more organization, consider using bowls inside a large baking pan until everything is prepped. Once complete, you can easily assemble your components. This setup is especially handy for larger batches of food that can be prepared in bulk and stored in the refrigerator or freezer.

Wash and Go

Once your bowls and containers are filled, don't stop there. Wash them immediately if you need to use them again. This way, you'll always have a clean and ready bowl at hand, which is particularly useful for complex vegetable dishes. I used to make elaborate dishes like lasagnes and casseroles, but due to weight restrictions, I've shifted to simpler, lighter meals.

For smaller quantities, like a two and a half litres of leek and potato soup, you can prep your ingredients as they cook. Peel the potatoes and chop them just before adding them to the hot stock. While the potatoes are cooking, wash and chop the leeks, making efficient use of your time and space. This method works well for dishes where the ingredients can be added gradually, ensuring that everything is cooked evenly.

By employing these strategies, you can maximize the use of your limited kitchen space, making your cooking process smoother and more enjoyable.