Give me your hacks for a teeny kitchen
March 3, 2018 2:54 PM   Subscribe

I love cooking. I love baking. I even love NYC. I do not love my small kitchen. HALP.

So I have a relatively small NYC kitchen. Although I love to cook, I find myself not doing it as often because the thought of rearranging my kitchen yet again to make room for the actual process is just totally unappealing. So I wind up ordering in and making frozen stuff more than I’d really like.

The kitchen isn’t really even teeny by NYC standards, but it doesn’t have a ton of counter space. Part of the problem is that we have a lot of ancillary stuff, not the least of which is a giant-ass collection of liquor, which we keep on the counter as we really have no other place for it. I also have a food processor and a Kitchen Aid mixer, both of which I do use a lot when I cook, so putting them away and hauling them out when I need them isn’t really practical. Same with the fairly large cutting board (which was a gift and has sentimental value) and the knives. Then there’s the dish drying rack. You get the idea. I’m pretty stripped down in terms of cooking implements, because I won’t have single-use gadgets in my kitchen.

If you have a small kitchen, NYC or otherwise, what are some things that has made your life easier? I’m looking specifically for cool storage solutions and things like that. (Remodeling isn’t an option, alas.)

Thanks, everyone!
posted by holborne to Home & Garden (33 answers total) 29 users marked this as a favorite
I use those 3M sticky hooks, I put them on the inside of lower cabinet doors to keep things like oven mitts out of sight.
posted by furtive at 2:59 PM on March 3, 2018

Let's tackle these issues piecemeal, since it's hard to get a real sense of how big or small your kitchen is from your description. For reference, my current kitchen is about 8' x 8' with about 6' of counter across three areas.

For the liquor, I hear you there (last time I counted, my collection was ~110 bottles). My answer for the last two and a half years has been a half-width, full-height Billy bookcase with door. If you get a solid door version, it can go pretty much anywhere and hide your collection.

If you can, I'd hide the mixer and food processor (I have both; they live on pantry shelving hidden by a curtain two steps out of my kitchen). Yes, hauling the kitchenaid out when I need it kinda sucks, but it's either that or no counter space.

I'd keep the cutting board out all the time (we keep our gigantic teak monster on the counter continually), along with the knives (a good knife block is useful that way).

For the drying rack: do you have space above your sink? Prior to our current kitchen (which has a dishwasher, and no need for a rack), we had an Ikea one mounted above the sink, high enough to be out of the way but low enough to be easy to load. It held enough dishes for us (and even when we entertained, it was fine).
posted by Making You Bored For Science at 3:02 PM on March 3, 2018 [4 favorites]

A wall mounted magnetic knife strip (like this) seems like a necessity. Not only is it convenient, it's also the best way of protecting your knife blades. You can get them cheap!
posted by howfar at 3:03 PM on March 3, 2018 [13 favorites]

Wall shelves and ceiling hooks can help with a lot of clutter, but really ask yourself why your giant ass collection of liquor needs to take up counter space in the kitchen.

The liquor is not a tool in the kitchen and plays no role in daily cooking. If you want to proudly display it or have a need to have it accessible daily, move it to another part of your house (or have shelves installed) and make a little bar area. Otherwise, identify the most used 3 bottles and the rest into boxes and a closet and haul it out for parties or the one off time you're really craving creme de menthe.
posted by Karaage at 3:03 PM on March 3, 2018 [26 favorites]

Cutting board: store flat against a wall. Machines and booze, I dunno, maybe get/make a wheeled cart that holds the machines on one shelf and the booze on another? Alternatively, a one-bottle-deep shallow set of shelves on the wall for the bottles.
posted by rhizome at 3:07 PM on March 3, 2018

Yes, I should have given an idea of the dimensions. It’s oddly shaped — about 15 feet to 17 feet long and maybe six and a half feet wide. At the far end when you stand in the doorway is a breakfast nook, where we have the dining room table. I would post a photo, but it’s such a state of disarray right now that it would be embarrassing.
posted by holborne at 3:10 PM on March 3, 2018

Go vertical as much as you can. Magnetic knife and spice holders, I keep a bunch of kitchen things (bottles of oils/vinegars/spices) on suspension shelving and might keep liquor there if I had it, there are also ceiling shelving options and pegboards with hooks, counter shelves, etc.

Do you have a microwave taking up space? Mine died and I never bothered to replace it because I didn't miss it at all. Caveat: reheating stuff in the oven or on the range can create an extra dish to wash.
posted by lalex at 3:18 PM on March 3, 2018 [2 favorites]

My current kitchen is smaller than I would ideally have. The basic things that helped:
- Vertical storage: Knives and spices are both on the side of the fridge using magnets. Utensils hang on hooks on the front of the cabinets above the oven; an over-the-door towel rack provides the horizontal bar and we bought a bunch of S hooks to hang off it. Cutting boards and similar are in a vertical rack on top of a cabinet.
- Adding storage: We bought a wardrobe from Ikea to serve as a panty, and a small kitchen cart to serve as a counter extension, with bonus open storage underneath for most of the larger appliances (although the food processor does live on the counter, in an otherwise useless stranded section). Liquor lives in a bar, which is the top shelves of a bookcase in the living room.
- Cleaning stuff out: The smaller the space, the less room you have for the sort of cruft that can accumulate.
posted by Homeboy Trouble at 3:20 PM on March 3, 2018 [1 favorite]

Apartment Therapy is made for problems like this.

I think a rolling cart might solve it, as it gives you more workspace, and easy storage for your KitchenAid, etc.
posted by carabiner at 3:20 PM on March 3, 2018 [4 favorites]

I have both a full sized kitchen aid and a three cup, and for day to day cooking I find myself turning to the 3 cup much more often. Keeping the big kitchenaid in a cabinet and the 3 cup on the counter frees up a lot of counter space, and the big 'un still there if you're doing a whole tray of something. I also have one of these, which takes up hardly any room and is excellent if you need to create a small amount of paper thin slices of something.

Basically, my main tip for dealing with small kitchens is to think manual. The more you do with just a knife and a cutting board, the less counterspace you need for machines.

If you don't have enough counter space for a cutting board, then I'd definitely think about getting some kind of cabinet or cart for the booze and banishing it from the kitchen.
posted by Diablevert at 3:28 PM on March 3, 2018 [1 favorite]

I use my coffee grinder daily, but recently started putting it away after each use to free up counter space. I thought this would be really annoying, but it’s not: the effort of taking it out and putting it away are easily outweighed by the ease now of using that section of counter and cleaning it afterwards. (Bare counter just begs to be wiped with my cloth! So fast!)

My suggestion: try, for a month, putting away all appliances (and, yes, move that liquor.) If you are happier with your kitchen after a month, great! If not, you can explore other options.
posted by wyzewoman at 3:34 PM on March 3, 2018 [5 favorites]

I live in a tiny cabin, maybe 400-500 square feet. The kitchen area is very small. I have free-standing shelves for a lot of things, but recently got this rack, which fits between my counter and fridge. There are other narrow rolling racks, but I got this one because it is 10" wide and doesn't look like a laundry cart (aka plastic bins).

I do have a magnetic knife rack above the stove, that helps a lot. But I don't have a lot of drawer space, so I keep my kitchen towels rolled up in a basket.

Opposite my stove, I have a piece of furniture that was originally a bathroom cupboard, that is, it has two drawers on the right, and a cupboard on the left, and some sort of plywood on the top. I use the top drawer as a silverware drawer, the bottom for linens and odd junk like funnels and rolling pins, and just got a baking rack organizer for the cupboard.

So essentially, by using this freestanding cupboard thing, I've turned it into a galley kitchen. Along the wall to the left of my stove, I have more shelves, and I have a microwave cart next to those, which houses my pots and pans and lids, and toaster on top, rice cooker when needed. That cart has hooks on one side, and it has my cast iron skillet and cast iron flat pan, but it could also hold utensils.

Still working on getting things organized and downsized, but lots of hunting for things that will fit into my space and allow me to free up counter space is ongoing. Only a little bit of counter space, one side of the sink is the coffee pot, my cutting board (next to the stove), and a few things like olive oil. The other side is just big enough for our microwave.

I hang my ladles on the end of the curtain rod over the sink, LOL. And my mesh strainers on a nail on the side of one cupboard that's next to the sink. I'd definitely hang more stuff if I could here.

I've also repurposed an old computer desk to hold my KitchenAid and rice cooker, only because it's basically a shelf/counter space thing and I can't put anything solid over the heating vent. It's cramped for sure, but I'm trying to free up the above-mentioned bathroom cabinet thingy to be able to roll out doughs and stuff. Been looking at this wooden rolling board lately, next time we get Amazon credits, maybe I'll spring for it.
posted by Marie Mon Dieu at 3:37 PM on March 3, 2018 [1 favorite]

Speaking of dishes: I don't use a drying rack anymore. I use a drying mat, then wipe dishes and put them away while I'm doing them, in batches if necessary. Then I hang the drying mat from a knob that's in front of the sink (sadly, no drawer, just a knob). So no dish rack, just a bit more labor, but once everything's washed and dried and put away, it's done. Not my favorite chore, especially after a big cooking extravaganza where I've used a lot if of pots and pans, but I do silverware first, on the left side of the mat. Then bowls, dry, put away. Then plates, dry, put away. Then dry the silverware, put away. Then pots and pans, put away. Then glassware, which is weird, but we don't use a lot between two people, so that's how I do it. YMMV.
posted by Marie Mon Dieu at 3:46 PM on March 3, 2018 [3 favorites]

Look for areas where you can increase the density of your storage. How much airspace do you have in, under, and over your cabinets?

If you have airspace, find fixtures to take advantage of it. For example, pull-out garbage/recycle bins under the sink, wall-mount paper towel dispenser, pull-out cabinet drawers (so you can pack the front full, and still access items in the back by pulling it out).

Examine all your shelf heights, and see if you can group things by height in order to add any additional shelves throughout the kitchen.

Do you have any weird corner cabinets? There exist (typically expensive) solutions to make use of that space. There's a good animation of one on this Blind Corner Cabinet Solutions page.
posted by reeddavid at 4:12 PM on March 3, 2018

We've always had small and/or oddly shaped kitchens, too. I second a rolling cart - this is the one we bought and it's actually meant more for outdoor use, I think, but it's lightweight and easy to fold up and I loved it. Our tiny kitchen opened up to a bigger hallway area, so we actually put the cart in the hallway area and that housed our microwave, kitchen towels, lesser-used utensils, and a basket of 'snacks' (fruit leather etc.) that I often grabbed on the way out the door.

It doesn't fit with our current kitchen setup but now we use it for mail and umbrellas and etc.

I think the trick really is to accept and be creative with the fact that some 'kitchen items' aren't going to live in the kitchen. It's okay to have a microwave in your hallway, or your less-used spices on a bookcase.

We had this for spices and I can't sing its praises enough. Ours did sit on the counter, but you can put other stuff on top (oil, vinegar, tea, straws in our case) and it was so much better than any other spice storage I ever tried.
posted by nakedmolerats at 4:20 PM on March 3, 2018 [4 favorites]

If you do all the chopping and prep work first you can put the chopping block (I have a thinner, but bigger, one) either on the stove or across the corner of the sink. All the chopped stuff goes into bowls (just like on a cooking show!) and then into fridge until it's time to cook. I also use a measuring cup for all the garbage trimmings to save space.
posted by sexyrobot at 4:46 PM on March 3, 2018 [1 favorite]

Maybe some ideas in here: Gourmet Meals in Crappy Little Kitchens. (Caveat: I have not read it.)
posted by evilmomlady at 4:57 PM on March 3, 2018

a giant-ass collection of liquor, which we keep on the counter as we really have no other place for it.

I'm sorry but I absolutely do not believe that. Put the booze in nice boxes under the couch. Store it on the bottom shelves of your end tables. Store it in box shelves. Stick it in a linen closet and move the towels, out on the top shelf of a a hall closet.

The cutting board should go over your sink to provide more counter space OR move it to live decoratively on your dining table and get a small one you can store on a wall peg OR hang the one you currently have.

Dishrack: sort it out.

I do all of my cooking on 33" of counter, with 15" on the other side of the sink for emergency overflow. In order for this to work, it has to ALL be clear.
posted by DarlingBri at 5:05 PM on March 3, 2018 [6 favorites]

We have a big kitchen, but with hardly any counter space. We set up a space in our lounge with a coffee & tea station, and it's fantastic. You do have to take the kettle into the kitchen to fill up with water, but it's just great to get the kettle, coffee maker, cups, and teas out of the kitchen space. You could do the same with your liquor bottles. Set up a little bar cart in whatever space makes sense.
posted by lollusc at 5:40 PM on March 3, 2018

Bar carts or liquor cabinets are welcome in any room (except the bathroom). Ideally find one that can also house things like the mixer and large appliances until you need them.

Magnetic knife racks and multi-level shelving that you can put into your cabinets can help get lots of things out of the way. Do you have room to install an over-sink dishrack? Either in a cabinet (remove the bottom and the drainer drips into the sink) or over the sink?
posted by quince at 6:05 PM on March 3, 2018

Put the booze in nice boxes under the couch.

Actually, don't. Cork degrades when exposed to high proof alcohol, so it will end up ruining your whisky if it doesn't leak it all first. And even screw caps sometimes leak. Ask Me How I Know. But yes, get the booze out of the kitchen. In addition to taking up a bunch of room, it also shouldn't be exposed to heat, as that will damage the aromatics in some cordials and liqueurs and encourage evaporative loss.

Over-sink drying racks are great, if your sink is laid out in such a way you can install one. I had a GRUNDTAL setup over the sink in the tiny kitchen in my first DC apartment, with a dish drainer below and a wall shelf above. I hung pots from hooks on the shelf, stored lids behind the bar that supported the dish drainer, and stored big, flattish things on top of the shelf. I actually installed a second shelf over the stove on some robust anchors, which allowed me to stash hot pans when I ran out of burners, but it was a little in the way sometimes and I was always a little afraid I'd bump a handle and send a hot pot flying.

Instead of a countertop knife block, I have one that goes in the narrowest drawer in my kitchen, so that's both a good way to store knives and a good way to make use of a stupid drawer. You can also probably store your cutting board on edge when you're not using it, but if you're like me you're never not using a cutting board for something.

I'm totally with you on the big countertop appliances, though. I recently bought a STENSTORP work table that now lives in a disused corner of our dining room (which adjoins the kitchen). There's a power outlet in that corner conveniently on a different circuit than the rest of the kitchen counter outlets. The mixer sits on top, and the food processor sits on the lower shelf, they both stay plugged in, and I just go over there when I need to use them. I sit on the floor to run the food processor. It's absurd, but faster than relocating heavy appliances. In the store the leaf seems uselessly small, but it's actually turned out to be big enough for a couple mixing bowls when I'm making cookies. Moving those two appliances cleared up about two linear feet of counter that had basically been dead, which is really useful when I need to clear a burner or when I've got something cooking sous vide.
posted by fedward at 6:14 PM on March 3, 2018 [1 favorite]

I think your life would be easier if you removed the liquor, the drying rack, and the vitamix and food processor. Dry your dishes using a dish towel. Basic knife skills should take care of most of your cooking needs. There are lots of tutorials on Google. Keep a bottle or two of liquor easily available, shelve the rest.

Remove everything you can, but also look for design elements that can perform more than one function. In this case, your dish towels and knives, though I'm sure there are more.

It's a tough gig to cook in New York. I would set my sights low cooking-wise if I wanted to cook at home more often. My own favorite trick was to shop often at Rafetto's and freeze a lot of fresh pasta. I think there's a fresh herb store, cheese place, and butcher nearby there as well. If you can eat really simply, quickly, easily, and better at home that's a great way to get over the hump.
posted by xammerboy at 6:19 PM on March 3, 2018

My Hong Kong kitchen is four feet by four feet. There are no drawers. I have a four-foot-high fridge/freezer, a countertop oven, a tiny trash can, a single-basin's tiny but I cook every day. I...

- store occasionally used things like the Dutch oven and mixing bowls on top of my armoire on the other side of the flat (which is about a two-second walk)

- use my dining table as a prep surface; I have to be Mr Mise en place

- try to avoid leftovers and large-size storage of staples (also in our subtropical climate this helps avoid pests)

- do the hooks on the wall thing

- put my nicest alcohol on a bookshelf (out of the sunlight!)

- am ruthless with cleaning - my kitchen sparkles! Leaving even one dish in the sink is oppressive

- stick to food I buy and immediately use; admittedly Hong Kong is super-convenient

But the number-one thing I did was the Marie Kondo method. I used to have a lot more cups, plates and glasses and cooking equipment but I've essentially reduced to one of each cooking implement and sufficient cutlery and service items for two. I realised that if I truly needed more than this, I could just buy it again; in three years this hasn't been necessary.
posted by mdonley at 6:23 PM on March 3, 2018 [5 favorites]

Here is a tour of the cluttered kitchen I do the most cooking in. I don’t live in this space, but luckily for you I’m in this apartment tonight. It’s 8x8 feet from the edge of the counter to the trash can wall and from the edge from the edge of the top wood shelf to the sink wall.

This kitchen uses many of the things suggested. What I would suggest that we love is using a smaller trash can, and it’s on top of a sideways milk crate. The milk crate holds a gallon of white vinegar. The compost and recycling are not shown because the compost is on the edge of the cabinet with the pots and pans and the recycling is in two regular size kitchen trash cans next to the front door. We take the recycling down when it’s full.

There’s a soda stream. It faces into the living room. Notably all the liquor is outside the kitchen. There’s also a demoralizing bin of spices that is in the living room. I tell myself that protects it from the heat of the kitchen.

If there does happen to be an ikea shelf thing along the brick wall, I want it to have hanging cups for utensils, S hooks for one or two skillets, shelf for the mandoline and spices, and the toaster that’s also with all the electric kitchen stuff. I have used the toaster twice this year. I doubt anyone else has.
posted by bilabial at 7:09 PM on March 3, 2018 [1 favorite]

That sounds exactly like my former kitchen — in a rental apartment, so no re-modelling. I did do a couple of things, though, with the landlord's approval: I changed the normal fridge into a small under-counter one, which gave me extra counter space, and I painted the walls and the cupboards bright white (not the yellowish white you often see), because it made the space seem lighter and airier.
I used the space over the fridge for all the things you will normally have out, like appliances in frequent use, wooden spoons in ceramic pot, and also the big pot for stews and soups. The idea was to have all the other counter space totally free of clutter.
We cooked a lot in that kitchen, for a while we even did catering from it. Good times.
Doing catering necessitated a lot of discipline about kitchen hygiene, which spilled over into our habits every day. We didn't have a dish rack because we washed and dried up everything all the time. We kept the counter space we had sparkling clean. We used the breakfast nook table for prepping and I covered it with laminate for easier cleaning. For you, maybe keep your giant cutting board standing at the end of your table, and just put it down when you need it?
I think you need to look at the whole of your apartment, rather than just the kitchen. For instance, I had a separate space in the closet in my bedroom for all the cleaning stuff, so it didn't take up valuable kitchen storage space. The booze went in the living room, on a table with a shelf under it. Even now, when I have a larger kitchen, the ekstra silverware for when we have many guests goes in a plastic storage box under my bed. This all means you have to not only look at what you can clear out of your kitchen, but also what else you don't really need. I realized the ekstra silverware was more important for me to have than the ekstra linen I was keeping under the bed before, so the linen went out. I had less space for clothes because it was more important for me to get stuff out of the kitchen.
Also, a wise man with a tiny kitchen once taught me that the smart thing about living in a big city is that you can get anything all the time. So you don't need to hoard a lot of cans and bags of stuff or frozen food or have a huge refrigerator. His food was always classic French or Italian style, so he didn't use a lot of different spices or condiments, that would be too strict for me.
The same guy inspired be to take a critical look at my utensils. Again, he was radical, and would use a fork for whipping cream rather than have a whisk take up space, my approach was softer: I decided I had to choose between the Kitchen Aid and the food processor. The Kitchen Aid won because I bake a lot more because of it, and the food processer was replaced by an immersion blender. I was really attached to my food processor, so it was a hard choice, but I've adapted and the blender is a lot easier to clean than the food processor was. For some things that the blender can't do, again I live in a big city: I can buy my kale freshly washed and chopped and my potatoes pealed and sliced if I don't feel like taking out the knife for a big portion (for just two of us it really isn't a problem to cut stuff up by hand or use a microplane).
Someone gave me a really cool very narrow aluminium knife block, it's 3 inches wide, so it doesn't take up much space on the counter, if you can't put up the magnetic panels suggested above.
While I was living in that apartment, I moved to New York for a while, and discovered there that I could cook everything with one pot with a lid and an insert for steaming, and a wok. That inspired me to cut down on my pots and pans when I got home again, which released more space for storing other stuff.
Finally, think about the recipes. It seems to me that a lot of contemporary cook books and online recipes presuppose either a huge suburban kitchen or a professional kitchen with staff. When I lived in that narrow kitchen with just 6 feet of counter space, I learnt to look for recipes that were realistic for me to cook, and after a while I also learnt to adapt recipes. I found older recipes were often simpler and also food from cultures with very basic kitchens. Just the other day, my daughter said she missed the chunky vegs there used to be in my bolognese.
Also: prep ahead and tidy up as you go, as my first cook book said.
posted by mumimor at 1:00 AM on March 4, 2018

Others have said this already, but the solution to your dilemma is to get your counters cleared off. Alcohol goes somewhere else, like in a bookcase; the mixer and processor go into cupboards or on a cart and get moved over when needed, then put away. It's a minor hassle but necessary when your space is limited.

If you are really short on counterspace, consider either the magnetic knife holders people have suggested, or a knife holder that goes in a drawer (example). Right now I have one of those "for small apartments" dish drying racks, but I'm considering replacing it with dish drying mats to free up that extra area of countertop more easily.

Finally, as has been mentioned, with a small kitchen you need to be ruthless about getting rid of duplicates, extras, and things that you have "just in case." All that stuff needs to go into storage or be donated; small kitchens just don't work when you try to fit too much stuff in them.
posted by Dip Flash at 7:36 AM on March 4, 2018 [2 favorites]

I was super impressed with how Smitten Kitchen (Deb Perlman) has made use of her tiny New York kitchens. Here's a post about her first kitchen with loads of great ideas. And here's an interview with her and tour of her next kitchen. A Bon Appetit article about, I think, her current kitchen which she did get to alter somewhat. (Edited to add, the last article is more about her than her kitchen. Oops!)
posted by amanda at 11:08 AM on March 4, 2018 [3 favorites]

Out walking I remembered that several of my friends use their oven for storing pots and pans and obviously baking sheets. It's really fine if you only use the oven once a week or so. A lot of the stuff you can just leave in the oven when you are baking or roasting, it helps retain heat.
posted by mumimor at 12:49 PM on March 4, 2018 [1 favorite]

as someone mentioned above, the Billy bookcase series from Ikea is the answer to your counter situation. Anywhere in the apartment that you have just 13inches width of wall space, put up a Billy bookcase, put the liquor in it. You can get a door for it too which makes it look much nicer.
posted by fingersandtoes at 1:21 PM on March 4, 2018

This all great, thank you, everyone! I’m kind of embarrassed that it never occurred to me to move spices out of the kitchen. I haven’t marked best answers because I can never decide which is the best, but you’ve all given me ideas to start with.
posted by holborne at 3:13 PM on March 4, 2018

I don’t have this thing over my kitchen sink (I do have an Ikea rack on the backsplash with lots of s hooks and three utensil buckets), but now I want one.
posted by clavicle at 3:30 PM on March 5, 2018

I lived for 12 years in an apartment on the Lower East Side that had NO counter space. I still managed to cook and bake a lot, and even catered a benefit party for 100 people for my theater group out of that kitchen. Here is my wisdom.

Things other people have suggested that I agree with:

* Vertical space.
* Bookshelves/shelving units to store spices, cookbooks, and liquor.
* Mise en place.
* Ruthless purging of things that are duplicates or little-used items.

To this I will add:

* Clean as you go. Wash up the bowls, teaspoons, etc. while the first batch of cookies or the cake or whatever are in the oven, and that frees up counter space for the baked item when it comes out of the oven.

* Use the breakfast nook table as your extra counter space for things in a pinch.

* Finally: decant things into smaller containers. I save a glass jars and bottles in various sizes, and use them for storage for food/beverages/liquor when their original storage container is less than half full. So that way you don't have the big box of elbow macaroni that's holding only one-third macaroni and two-thirds air; you have a smaller container that is itself full of macaroni, and extra space. Or - instead of three big bottles of liquor on your counter where two of them are less than a third full, you have one big bottle and two cute little bottles, and a little bit more counter space. To tell what's what, use a plain piece of masking tape stuck to the jar with the name of the item written on it for inside your pantry (unless it's really obvious what it is), or a cute hangtag dangling from the neck of the bottle for something out on the counter. This kind of thing also comes in handy when you discover that the milk carton you just bought banged into something on the way home and has a leak; decant it into a bottle and you still have milk but no leak.
posted by EmpressCallipygos at 1:29 PM on February 9

Oh, and the hardcore advice:

I know a stand mixer is a fantastic thing, but maybe consider a hand-held one instead, that can be more easily put away and then retrieved as needed. That's what I have; while I'd love a stand mixer, I don't have the room for it, so that is my sacrifice, precisely because I have a small kitchen. It's a pain sometimes, but for me personally, the extra counter space (in the kitchen I have now) is the tradeoff I decided would suit me better.
posted by EmpressCallipygos at 1:31 PM on February 9

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