Su Ba wrote:I now live in the tropics and live a much more simplistic and permie lifestyle, so my "perfect" kitchen is far, far different than I would have dreamed of 20 years ago.
... Outdoors. Under a roof for rain protection. A garden hose nearby for clean up afterwards.
... A double sink. Two prep tables. A rat & bug proof storage cabinet for items I don't want to keep hauling out from the house.
... A source of electricity. Running water, preferably with a hot water too.
... A propane stove that doesn't require electricity to operate. It would be in a large protective cabinet that would open up for use, so that the stove would be protected from the weather, acidic air, and rats.
... A large steel pot for brothy soups and steaming veggies, a cast iron frying pan and a good wok, a few heavy pots for general cooking, a tea kettle for heating water for tea & coffee. I'm not fussy about brands as long as they are functional and last.
... A couple of solid wood cutting boards.
... A heavy serrated bread knife. Assorted paring knives. Yup, that's all I use.
The frig and freezer are both Sundanzers and would stay indoors to protect them from the acidic moisture in the air. Same for all other appliances.
I don't desire or need high quality much of anything. As long as it is durable, that's fine. Ive been in kitchens that had 20-30 different pots and pans, 2 dozen assorted knives, special whisks and other hand tools, all sorts of kitchen gadgets......don't need any of that. I just keep it simple though not totally minimalistic.
I don't presently have this kitchen, but it's in the plans. Once I'm finished building the rest of the house (should be done by next year), I fully plan to create my outdoor kitchen. I'll still keep a mini kitchen indoors, but the bulk of food preparation will be done outdoors.
Stacy Witscher wrote:What I'm looking for in a kitchen has changed over the years. The house I'm building isn't going to need multiple work spaces because it's being built just for me. That being said I do tend to spread out. My current kitchen is 9' x 16' and I have to say I think that it's the perfect size. I'm having trouble finding examples of kitchen this size in natural building. And I do want extra storage like a garage for canning pots, dehydrator, meat slicer, etc.
The plan is to also have an outdoor/summer kitchen. Hopefully, with a low canning/stock burner. It's getting harder and harder to lift heavy canners to the stovetop. This will be shared with my daughter and any guests we have on the property.
I've never had problems with refrigerator/freezer not keeping things cool, although I did have one that dripped inside.
I think that the most important thing is good knives and a way to keep them sharp. Unfortunately I've never been very good at knife sharpening, but I'm working on it. But I still can't go back and forth between my western knives and my Japanese knives, the different angle throws me. My go-to knives are a serrated knife, a chef's knife and a small boning knife that doubles as a paring knife.
I also have a speed rack that holds sheet trays or half sheet trays. I love this. It's on wheels, so I can move it around. When things come out of the oven, the sheet tray gets put right on the rack to cool, and it holds about 8 trays or 16 half trays. I've also made screens for drying that fit into the rack.
I loathe electric stoves, but so many of the properties we look at have them, some even those horrid glass tops. We will definitely look to replacing with gas. And likely gas and wood for the outdoor kitchen.
Stacy Witscher wrote:J Anders - My current kitchen was like a UUUUU, but I opened it up to the family room and reconfigured it so it's open on the family room side and has a door to the garage and one to the dining room. 10x13 seems like one of those awkward shapes, too big for a galley style but a little too small for an island.
The speed rack was a gift. I think my mother got it from amazon, but any restaurant supply store will have it.
Turkey burner sounds like a great idea, I'll keep that in mind. At some of the restaurants that I worked, we had faucets over the stoves to fill stock pots. I'm not so lucky at home. And I'm probably building a straw bale house, plumbing will be congregated on interior walls.
I've used one of those knife sharpeners before, most of the time I use a whetstone.
I don't like electric stoves because of the lack of control. If something is boiling over on a gas stove, all I have to do is turn it down, on an electric stove you have to move the pot. It never even occurred to me to worry about the air quality when using a gas stove. I've never had a problem with that. The stove has a hood, and there is a window in the kitchen.
S Bengi wrote:Solar Dehydrator: for food preservation
Pressure Cooker : for beans, red meat, steaming, etc
Vacuum Insulated pot esp if it is solar powered, (GoSun I am looking at you)
Milk Kefir and Water Kefir Station (for all 60 different species of good probiotic microbes) to use less energy to cook.
Juicer :the pulp for soups, additives to flatbread/baked goods/gravy/rice/pasta sauce and the juice to drink
I think the juicer is one of the best way to get more vegetable pulp in ones diet.
Countertop Oven, I think it is better than a microwave.
Seeing as how I am dreaming a freeze dryer