Home Interior Kitchen

Are you planning your kitchen and do not know how to organize the space? Are you considering a kitchen bar counter and barstools? It is ideal for quick, casual meals and easy to keep clean.

High barstools with long slender legs, a bar counter with a worktop behind, which is usually equipped with a hob – it is more and more common to see a bar counter and barstools in the kitchens, and they are mostly used for quick breakfasts.

The bar is also ideal for seating of guests, who can make us company, while we are finishing the food preparation. And while sipping an aperitif, the guests can watch from the high stool, what kind of speciality we are preparing for them.

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The Correct Height Of The Bar

The kitchen counter is usually connected with the worktop, so they both should have the same height of about 85-90 cm (35 in). If you want to make it higher, the difference between the bar counter and the worktop should surpass 10 cm (4 in), so that serving was easy and comfortable.

The barstools must have footing and the seats should be about 20 cm (8 in) lower than the bar counter. The barstools must be comfortable because sitting on them is more strenuous than sitting on conventional chairs.

 

A Fashionable Addition Or A Practical Use?

The bar counters and barstools must match the dimensions and functions of kitchen bars:  the counters are narrower than a usual table and the stools, although used for sitting, should not interfere with the everyday traffic. That is the reason for the high legs: whether you want to sit down at the bar or to leave it, you do not have to push the stool, but only slide down from it.

When considering the bar counter in your kitchen, you should make sure, whether it is the only place to dine or whether it is merely one of several seating options. The dining counters with stools are mostly chosen into the kitchens of single people or families with bigger children. It is also often the only option in very small kitchens, wherein a classic dining table would not fit and a folding table is not suitable.

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The Barstool Characteristics

In general, a kitchen chair and stools should be lightweight, strong and stable. The spread of bar seating in residential interiors requires more interesting design of the stools specifically, as well as a wider variety of colours and materials. A tripod may be practical in this case, too, although it may not seem so at first sight.

The barstool frame is usually made of aluminium or steel profiles or tubing and the seats are made of various kinds of mould plastic; they may be wooden or upholstered and they are mostly fitted with low backrests. The seats made of stained bent plywood, the chairs made of rattan or exotic woods are interesting, too. The extravagant up-to date hit are stools made of acrylic glass which brighten the interior and despite their visual subtlety, they are strong and durable enough.

A chair with an interesting shape or material can become the dominant feature of the interior. But when choosing it, keep in mind, that the chair is primarily used for sitting, so the comfort is first. When you want to buy one, try to sit on it for a while.

The freezer is a great help to us but not all foods can stand refreezing. Keep it in mind and protect your health.

The shelf life and freshness of foods increases with freezing significantly. We are going to explain, what actually happens during freezing and thawing process and the reason you should not refreeze certain kinds of food.

 

Frozen Is Not The Same As Fresh

Although frozen food retailers often do not admit, the quality of fresh foods cannot be substituted completely by anything else. Freezing always partially disrupts the structure of mass and the taste of the food changes. In case we do not want do the shopping again and again, or we need to feed the whole family, we can apparently tolerate some taste loss.

 

Put It Back Into The Freezer Or Eat It?

The disadvantage mentioned above grows with each refreezing. Once you take the food out, let thaw partially and then put it back into freezer, its taste gets a little poorer, when you use it next time.

But it is not all. The bacteria that start to grow in foods after thawing are much more dangerous. That is why restaurants and other kitchens and canteens must follow the hygienic rules for food freezing; but we should follow them for the benefit of our health, too.

So which foods can be refrozen and which should not?

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The Ingredients Vs Ready Meals

The practical rule No 1 says, anything containing fresh proteins should be put to freezer only once, than thawed and consumed completely. This is primarily the case of meat.

If possible, let the meat to thaw slowly in the fridge at the temperature of about 5 °C. It should be sufficient to prevent bacteria from forming, and you can return the uneaten meat back to the freezer. But never refreeze raw meat that thawed at room temperature!

The rule can be bypassed in only one way, and that is the heat processing. When you prepare a meal from the thawed meat, you can put it back to the freezer, but you obviously cannot repeat the process more times.

Attention!

Certain foods get frozen to the supermarket, but later when in display, they get partially or completely thawed. Therefore you should inquire the way the retailer handles the food and either freeze it or eat it.

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Fruit Juices, Pulps And Ice Creams

After once being melted, none of these foods should be refrozen. So when you want take some ice cream from a tub, do not hesitate and take as many servings as you need and put it back. If the ice cream is too melted, let it thaw completely and use it e.g. for a milkshake.

The same holds for fruit juice or fruit pulp. They are not a matter of a serious health risk like meat, but both water and cream ice products lose their pleasant taste significantly after being thawed and refrozen.

Tip: When buying an ice cream stick, ice cream cone etc. in a store, feel it with a gentle palpation to know, whether it has a non-standard shape. If it does, it means that it melted partially and then refroze, so it will not taste so good.

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Fruits And Vegetables

Fruits and vegetables contain much water that is why their structure deteriorates easily when refrozen. If possible, freeze them lying side by side e.g. on a smaller baking sheet wrapped in a plastic bag, and then pour them together – you will prevent it from becoming one big piece of ice.

When taking a few pieces from the package, be quick and close the packaging thoroughly.

Tip: Do you like smoothies or other fruit milkshakes made in a blender? You can use the frozen fruit instead of ice cubes.  It will cool you beverage as well and the blender will be less strained than with pure ice, which can damage the blade.

 

The pantry is a luxury not everyone can have at home, that is why you should make full use of it. It will ease your kitchen, it will help you to eat healthier and to keep the stable food items in good quality.

Every regular cook certainly appreciates the pantry, wherein he or she stores ingredients for a long time. However, like any storage room during the time, the pantry often turns into a messy space used for storing all sorts of things.

 

Let´s Start

Things get gathered in the pantry and sometimes they do not get out for a long time, that is why you should start with sorting out and proper cleaning. Take all stored foods and dishes out, clean the shelves, sweep the floor, get rid of any cobwebs and check carefully, whether there is a nest of flour moths anywhere. Before putting the food back again, sort out all stale and evidently bad food.

Tip: Perhaps you will find some treat in your pantry, which you have received as a gift. You do not feel like consuming it, even though it is still in good condition – it is the right time to pass it to somebody else.

 

The Cans, The Boxes, The Baskets

In the pantry, foods should not be stacked sloppily, as you certainly do not want to rearrange 15 other items to get to you jars of jam. Baskets are perfect for storing things which should be together, but you want to see them from a side, too (e.g. the boxes with different types of tea). The transparent plastic boxes will do the same job, however be careful not to seal something that should be getting fresh air!

 

Everything Clearly Visible

The food in the pantry should be accessible easily. It is not usually possible to store all items in one row lining the walls, so you have to set your priorities. Evaluate which ingredients you use most frequently and which ingredients you need only few times a year, and organize your pantry in accordance. But even the least used ingredients should not be completely hidden – it is ideal to store them on the top shelves, which are hard to reach, but you can see into them.

 

The Pantry Is Not A Multipurpose Storage Room

The pantry is a space for daily use, so it should not become a dumping room, wherein things become forgotten. Do not build the shelves up to the ceiling and do not make them too broad. Store a minimum of things in large, enclosed spaces and to not create multiple layers. Everything should be accessible with the least effort.

Tip: Have you ever seen the hanging bunches of garlic or onions in old cottages? Get inspired and equip your pantry with hooks that you can use for hanging of vegetable or fruits, wall spice containers etc..

 

Nor It Is a Utility Room

The space between the shelf and the wall tempts to do it, but if possible, do not store anything else in your pantry except for food or utensils. The mops, buckets, seasonal shoes and other uninvited neighbours only contribute to the fact that the larder becomes a storage room for anything and it will not be easy to find anything there.

The storage space in your apartment should be solved as a whole.

 

 

Even the simplest things often help us in our everyday lives. Have you ever, for example, tried to live without a cutting board? We will advise you now how to take proper care of the underrated utensil.

It matters, what we use to cut your vegetables, meat and other food on before cooking it. The plastic cutting board does its job and does not do any harm, of course, but using a genuine wooden cutting board makes a big difference. But how about the deposited bacteria?

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Poor Hygiene? Only Apparently.

To begin with, we have to explain a myth: a wooden cutting board does not host bacteria any better than a plastic one. The tests of cutting boards of different materials proved that their surfaces are mostly the same, as to the conditions for bacteria, and the difference mainly lies in the thoroughness of removing all the food residues. So it is unlikely that the wooden board is soaked with the juice from raw meat that will cause poisoning to you later.

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Cleaning The Cutting Board

It is not good to soak the wooden cutting board in water or to use detergents on it. Soaking in water can cause swelling and subsequent disintegration of the wood, while detergents are often too aggressive and can add a strange smell or taste to your food. Any wet cleaning should therefore be done sensibly without large amounts of water.

After mechanically getting rid of all removable food remains, it is good to rinse the board with the mixture of water and a spoonful of white vinegar. It is a natural disinfection, which cleans the surface of any unwanted bacteria.

Before the board dries completely, you can lay it down with its work surface up and sprinkle it with coarse salt. It pulls not only the remaining moisture, but also any undesirable odours out of the wood, which have remained from cutting and slicing of raw materials. The salt will have a similar affect on an older dry cutting board, especially if you put both boards together in a plastic bag.

If you want to be even more thorough, you can take a lemon half and rub the board with it, while the salt still on. Leave the mixture of salt and lemon to work for 10 minutes or so and then rinse it.

 

The Treatment Before the Next Use

You should impregnate the board as frequently as you use it, which means from once in a month to once in three months. A mineral oil is used for the treatment of the wooden cutting boards. A suitable alternative is, e.g. the almond oil or other oils which do not go rancid easily (so you would better avoid the olive oil, even though you like it).

Pour a small amount of oil on the board and rub it gently using a dish cloth. Do not forget the edges. Let the oil soak for a while; do not remove any surplus oil, but rub it into the wood with another clean dish cloth.

 

A trash can is often the last thing we think about when furnishing the kitchen. But it is wrong, because we use it every day and if it is practical, it will be very helpful to us.

The thrash container must be in every home. It fits neither to the living room, nor to the bedroom. It is usually in the home office and the children´s room, too. And it must not be absent in the kitchen. In general, it can be either built-in or a freestanding one. It consists of one or more containers.

In most kitchens, a plastic or a stainless steel container is typically used for discarding the waste. Whether it stands in the corner, by the sink or next to the wall, it occupies too much space, not mentioning the overall aesthetic impact, which often is not good. In case you are furnishing your new kitchen, you should consider all the pros and cons of both the freestanding and the built-in trash cans.

 

A Built-In Kitchen Thrash Can

As to new kitchens, designers nearly ever try to find a place for the can in advance, and the place is usually inside a cabinet. Of course it depends on the size of the kitchen, wherein the thrash can would be placed, so that it did not occupy too much space at the expense of the storage for dishes and kitchen utensils. Therefore it is advisable to place the can in a sink cabinet, which is the already “impaired” by the water seal or the hose from the water tap. However, it mostly does not fit next to the garbage disposal.

 

Near The Sink And The Work Surface

The trash container should be placed as close to the sink as possible, because the sink is the place where food is cleaned before further cutting and dividing. During the process, many cuttings are produced and they should be discarded immediately and easily. The built-it can has many advantages. For example, when you open the cabinet, you open the can as well, so you have a free hand to sweep the cuttings away. The built-in thrash cans always have a top cover inside the cabinet, so you need not worry about the smells.

There are some specialties, too. One of them is the ability to open the built-in can by pressing a pedal under the cabinet door – both your hands are free then. And the second speciality works only, if you have a non-laminate worktop; it means the use of special cans fitted directly into the worktop. You just pick up a small cover and sweep everything unnecessary from the worktop directly into the waste container.

 

A Floor Thrash Can

A typical thrash can in our homes has with a lid and a plastic bag flatters from it, so it is no decoration for the kitchen. If there is no more space left for a built-in can in your kitchen, or your kitchen is an older one, where the rebuilt would be complicated, try to buy an interesting and distinctive thrash can. The manufacturers offer stainless, chrome and plastic waste containers in all imaginable designs. If you have a rustic kitchen, the container can be concealed e.g. by means of a suitable fabric screen.