Top chef Johanna Maier: 10 things she wouldn’t want to do without in her private kitchen
No room requires as much meticulous planning as the kitchen. And often you only realize afterwards that some things were positioned incorrectly or even forgotten. That’s why we sought advice from a professional, namely Johanna Maier, the first female chef in the world to collect four Gault Millau toques and two Michelin stars. As a mother and grandmother, cooking for her means enjoying time together. For the whole family – which is why the Salzburg native attaches great importance to functional furnishings. She gives us ten helpful tips for individual cow planning:
Pure nature
The only worktop I would consider is granite. Certainly not cheap, but the plate lasts forever and is visually and cooking-wise irreplaceable. The advantages for me as a cook are obvious: the stone can withstand up to 600 degrees – I can simply put down any hot pan or even the scorching hot tray with the roast from the oven. Each dough can be kneaded and rolled out directly on the stone and does not stick. Cookie cutters – no problem either. Granite is robust, hardly scratchable and easy to clean thanks to its smooth surface. Impregnate every now and then – no more care is necessary.
Square and practical
I don’t want two washbasins, and I don’t want a round washbasin either. I prefer a large, square sink that fits a baking tray or wok. Everything that doesn’t go in the dishwasher must be able to be cleaned efficiently here.
Power everywhere
Where the stove is, where the fridge is and where the water connection should be is usually quickly clear. But how many sockets do you need in the kitchen? I need an infinite number. From the kettle, coffee machine and toaster to the bread slicer and blender. You can never have enough sockets and what I don’t like at all is having to stretch the cable across the kitchen when I’m cooking. That’s why I love retractable multiple sockets in every corner of the kitchen. They are ideal because they can be recessed into the panel and are therefore inconspicuous. The motto here is: When in doubt, one more than one too few.
Cooked on the fire
Only men want a gas stove – and the fire makes the kitchen sooty.
I prefer the modern induction version.
Economical (in terms of consumption, because the energy is only transferred to the pot), precise (in terms of temperature), fast (heats up quickly) and easy to clean (no more burnt-on food residues).
Cook gently
The healthy alternative to the microwave is the steam cooker – and for people like me, it’s simply ideal. Why? On the one hand, I love the gentle and healthy preparation option, which preserves most of the vitamins, minerals and salts because the vegetables don’t float in the water. And on the other hand, a steamer makes sterilizing preserving jars and pasteurizing food uncomplicated. And: the steamer is also ideal for gently reheating leftovers.
Protect your back
Anyone who cooks has a lot of dirty dishes and often puts them away. Therefore, plan the dishwasher at working height from the outset. It’s the kitchen height that makes the difference. My oven is ideally at eye level and my work surface is perfectly adapted to my height. Your back will thank you!
Let there be light
I need to be able to see something. The work surface must be well lit, otherwise the bones will remain in the fish fillet. I need a good light over the stove, otherwise I can’t see how far the food is cooked. And the light also has to create a cozy atmosphere, because my kitchen is my second living room. This is a place for gossip, tasting and, above all, feeling at home.
Fresh air
Extractor fan, yes please! Controlled ventilation is a must – especially when living and dining rooms are combined. And even if my kitchen has a window, I still need a well-functioning extractor fan. Because just opening windows (which is not always possible in the snowy winters in Filzmoos) is useless – it lacks the absorbent effect. And the advantage of the extractor hood is that it extracts odors, water vapor and grease particles directly above the stove before they spread throughout the kitchen.
Dirt finger fit
I like matt fronts and plain handles. It looks warmer and cozier and – as a grandma, I appreciate this – has a huge advantage: the kitchen cabinets are easier to clean and more forgiving of dirty children’s fingers. And for the kitchen handles, I would recommend either matt metal or wood: Robust and fingerprint-resistant is my motto here.
For the sake of the environment
For me, the mini muck bucket under the sink has long since had its day. And although I try to shop sustainably and in an environmentally friendly way, it’s still the same: Cooking leaves waste – and it needs to be separated. Bins for glass, plastic, paper and residual waste must be planned. And here you should think carefully about what fits where, what is emptied daily and what can be stored where for a few days.
PS
:
And the most important thing: Accompanied by the right
music
from my kitchen radio and with a view of my traditional
kitchen clock
the food is even better and ready on time.
Photos: kitchenstory
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