Kitchens

[Nung]

Wow! Good Thread...the kitchen itself has so many elements that are critical for encouraging good results and experiences. I could probably go on at length on multiple elements but I'll restrict myself to one are that is touched on in several responses here but is often overlooked: the proper mini-environments for storing one's food and spices. So often, our cabinets are not only closed to the air-conditioning/heating (i.e. closed cabinets with no venting) but they also are so often on exterior walls so they are adversely affected by outside conditions. In my (desert) location that means that food often spoils prematurely while resting in cabinets. Oils and foods containing oils like nuts go very quickly when in warmer storage. Spices lose their zing quickly in such conditions. Root veggies go off quickly. Chocolates want mid-50's (F), not the warm pantry nor the cold 'fridge. The 'fridge is too cold...cabinets are too warm. All sorts of things want that "cellar" environment that is so traditional but many places like "The West" do not have cellars. So, I advocate having "conditioned" storage areas like those clever mini "root cellars" under the flooring. Temperature and humidity controlled storage is becoming a bit mroe common due to those wine units but I feel that many climates would benefit from more smartly-designed storage. I bet that cold-climates have similar food storage issues.

[ForceTen]

Nung, you have some valid points. However, I have a couple of concerns:

1) Additional space is necessary for separate climate controlled cabinets
2) Additional power is necessary as well

I think much of your concerns can be addressed already because many people have some form of climate contral already in their homes by simply putting some kind of vent into the cabinets to allow for improved air flow. Or, if you have a basement/cellar food can be put down there.

My goal with the kitchen update is to make this more efficient in terms of space utilization, power use and for safety concerns. This needs to be done on a tight budget and looking forward to keep monthly costs to a minimum.

I'm going to see if I can sit down over the next couple of weeks and take measurements and do some draft work in terms of current kitchen layout and potential finished work. Then, come up with a list of items/brands/models and an approximate cost to do it.

[Nung]

(08-10-2010 11:58 AM)ForceTen Wrote:  Nung, you have some valid points. However, I have a couple of concerns:

1) Additional space is necessary for separate climate controlled cabinets
2) Additional power is necessary as well

I think much of your concerns can be addressed already because many people have some form of climate contral already in their homes by simply putting some kind of vent into the cabinets to allow for improved air flow. Or, if you have a basement/cellar food can be put down there.

My goal with the kitchen update is to make this more efficient in terms of space utilization, power use and for safety concerns. This needs to be done on a tight budget and looking forward to keep monthly costs to a minimum.

I'm going to see if I can sit down over the next couple of weeks and take measurements and do some draft work in terms of current kitchen layout and potential finished work. Then, come up with a list of items/brands/models and an approximate cost to do it.

Yes, I should have stressed that the venting of the cabs would make the best sense. And all you folks with basements or root cellars should remember how lucky you are! Not only for food storage but for when the zombies come a calling...LOL!