Game = changed.
you're prepping on your cart. "I have my onions in the mixing bowl on my prep cart. That way I don’t have to go and grab them out of the cupboard. I’m always going to be using my onions at my prep station, and this way I can grab them and immediately put them on my chop block to start cutting."
Robertson also recommends putting your frequently used spices and salt and pepper on that second shelf. Maybe your garlic, too. "It’s about eliminating having to find or reach for ingredients you use all the time. Any produce or frequently used foods that don’t need to be refrigerated can go on the cart."If you use your food processor and stand mixer semi-regularly, the bottom shelf of your cart is a great place for them.
But, if you don't use your any appliances very often, don't give them that prime real estate on the cart. Instead, store more supplies you use in prep work, or use the bottom tier to store more pantry ingredients. Again, always keep in mind that the goal is to create a zone, and one that works for your habits and needs.Maybe your kitchen isn't lacking for prep space. Maybe you've already got a big Boos block set up on your countertop.
When in doubt, identify the area of your kitchen life that needs designated space and prime, mobile real estate. That's what you should put on your cart—maybe it's all of your coffee and tea supplies, or maybe it's your fermentation station for your kimchi and your sourdough and your pickling. Do what works for you! It's your cart—not Pinterest's.
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