Having a well stocked pantry takes time. I remember my first grocery order. I spent my entire budget on condiments that I thought were crucial. Chances are I could have lived quite a while without that bottle of pickled quail eggs!Knowing what and which brands to buy takes experimenting or trusting someone who has wasted a small fortune on “must have” kitchen stuff. I can’t say that I am completely over my fascination with new ingredients but I have managed to at least research the product before I make the purchase.
Every cook should have what I call “the Basics”. These are items that you will use often and have a good shelf life. Most grocery stores only stock popular brands, so you can be comfortable that you will be buying a tried and true product. If you are not sure, send me a note…I have tried them all.
-
OILS: extra virgin olive, olive, sunflower
-
VINEGARS: red wine, white wine, balsamic, rice, white
-
MUSTARDS: yellow, dijon, whole grain, dried
-
FLOUR: all-purpose, cake, bread, Tipo “00”
-
SUGAR: white, brown, icing, superfine
-
SALT: sea, table, coarse, flakes
-
BAKING POWDER
-
BAKING SODA
-
CORNSTARCH
- DRIED PASTA: spaghetti, linguine, penne
-
LEGUMES: [dried or canned] cannellini, chickpeas, red kidney, lentils
-
RICE: long grain, basmati, arborio
-
CHOCOLATE: semisweet, bittersweet, unsweetened cocoa powder
-
TOMATOES: canned diced plum, sun-dried, paste in a tube
-
CAPERS
-
OLIVES: best quality black, green
-
ANCHOVIES
-
SOY SAUCE
-
FISH SAUCE
-
OYSTER SAUCE
-
PURE VANILLA EXTRACT
-
BOUILLON CUBES: chicken, beef, vegetable
-
BREAD CRUMBS: unseasoned, Italian and Panko
-
COCONUT: shredded
-
CREAM OF TARTAR
-
HONEY
-
HORSERADISH
-
KETCHUP
-
SYRUPS: corn, maple, molasses
-
TABASCO SAUCE
-
YEAST: dry active, instant
I know that this list seems long…it is long. However, if you pick up items for recipes that you are preparing and add a couple of additional things off of my list each week, you will have a well stocked pantry in no time!