Delicious is Always Possible: My journey Into Cooking in Bite-Sized Spaces

My apartment is a 250 square foot postage stamp. My stove is free-standing, my slightly small refrigerator connects to no upper cabinets, and my counter is… well… barely a counter. And I love to cook!

I know what you’re thinking, its impossible, impractical, maybe even stupid. But I’ve picked up some tips over the years, starting with an air frier and instant pot and working my way in to things like magnetic knife blocks to hold knives, stray utensils  and magnetic measuring implements. So when I heard about this assignment, I knew immedietly that one of my topics had to be making cooking work, stupid small style. To illustrate this, I invited a friend, and her cat, to come make some deliciousness happen with me.

One of the tried and true pieces of advice when it comes to cramped living is to keep things simple, and though me and my porcelain doll collection resent those words, I figured it would hold true in this case, so we armed ourselves with this brilliant page full of four ingredient recipes and selected a roast chicken. We also made some hamburger patties to save for another day. A little more research and we had this list of 10 tips to success, ready to guide us on our way.

For some of the tips, I’d have had to order things to try properly, so suggestions like over-sink cutting boards won’t be discussed here, though they are great ideas. Many were successful, however, starting with tip 2, peeling vegetables over a paper towel, which we expanded to chopping. The page suggests this to make cleanup a little easier, but we found it also gave us more surfaces to work from. While I was doing meat prep with one cutting board, my friend was using my desk as another impromptu chopping station, and it came out unscratched. I wouldn’t trust the method with fruits or squishier things like tomatoes, but the carrots and celery were more than fine. Rinsing and reusing, (tip 4,) also served us in good stead, as I don’t have a dish water and sudsy tubs will only hold so much. This was something I was doing anyway, but it always pays to pay a little extra attention, and though it may have added a bit more time, it cut down a lot on clutter in the end. We also were able to use the fridge as an impromptu balancing space for cooling ingredients, a modification of tip 7 which recommends using the fridge top as a foundation for drawers using hotel pans. Though I wouldn’t try it if you weren’t using an edged pan or were dealing in any way with liquids, it was a fine spot for some cooling rolls and allowed the wonderful cat a little more room to play without fear.

Nothing really fancy was used as far as appliances go, just an air frier, an electric oven, and an instant pot. I regretted deeply that I had no emersion blender as cannily suggested by the article, just to play with, but the night went off without a hitch even without additions such as that. The chicken came out delicious, as has every recipe I’ve tried from the same page, though in future I would probably drive it up to five ingredients and add little button mushrooms to satisfy my fungi addiction. In the end, the answer to the question, “is it possible to cook in tiny spaces with multiple people and fluffy friends? A resounding YES! Hopefully, if you at all struggle with the same sorts of squishy, cramped problems, one of these resources will be of some help. Just remember that space can be multidimensional and that recipes don’t always have to be twelve steps long to be delicious and I’m sure you’ll do fine, no matter the size of your kitchen.

1 thought on “Delicious is Always Possible: My journey Into Cooking in Bite-Sized Spaces

  1. I have a tiny kitchen as well with less than 2 feet of work space. We make it work as best we can. Cutting board on the stovetop is an extra landing space for my prepped ingredients.

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