Take care of smells. Air fresheners are not advisable. Install joint-less and non-porous materials for countertops. Have non-slip floors and easy to clean. Avoid plastics in the fridge and when heating meal. Locate the pantry away from appliances that dissipate heat or steam because hot steam spoils food.
Clean surfaces frequently, since the virus remains up to 3 days on interior surfaces. It is very important to ventilate the kitchen, before and after cooking since it is a space where food is handled and preserved. It is advisable to have a good extractor hood. That we should have on while cooking, especially in…
Ventilate common areas and spaces frequently since germ particles remain in the air for about 3 hours. Do not smoke inside the house. Install the dining room table near the window for better ventilation. Be tolerant to room temperature allowing maximum fresh air to enter. And avoid humidity.
49% have changed eating habits in the last years 41% consume less processed food 31% cook properly and try not to eat processed foods 22% take care of the origin of the food
70% RRSS for information of recipes, diets, food, restaurants 62% Since you use RRSS, you take more care of your diet 55% Use your mobile to interact with devices (appliances, lights, heating …) 54% RRSS as inspiration to renovate or redecorate the kitchen 14% Use RRSS information recycle, reuse and reduce
43% use the kitchen to make the main meals. 29% for meetings with guests. 11% to work. 17% for other tasks.
63.5% prioritize functionality (make the most of space). 15.1% savings (exterior light, optimal furniture for food preservation, A +++ appliances). 12% the quality and durability of the materials. 10% design and aesthetics (latest trends in colors, materials, etc.).
Fish: Eels, eel, cod, sea bream, mackerel, carp, lamprey, liba, sea bass, grouper, palometa, perch, salmon, shark and trout. Seafood: Cockles, clams, razor clams, scampi, prawns, prawns, mussels, oysters, cuttlefish, choco, shrimp, octopus, barnacles and scallops. Meats: Woodcock, beef, quail, maids, pheasant, chicken, liver, wild boar, hare, gizzards, cow, deer, suckling pig, rabbit, lamb, pheasant,…
Fruits: Strawberries, kiwis, lemon, lime, orange, banana, passion fruit, apricots, loquat, papaya, pineapple, grapefruit, avocado, apple and persimmons. Vegetables: snow peas, young beans, peas, spinach, leeks, zucchini, broccoli, garlic, asparagus, beets, cucumbers, radishes, leeks, carrots, celery, artichokes, cabbage, lettuce, squash, eggplant, green beans and endives.
Respect the usual practices of good food handling. Take advantage of the traditional recipes for use to avoid food waste at all costs.