Today, I wanted to touch base on some ingredients that should ALWAYS be in your pantry. If I run out of one of these things, it immediately goes on my shopping list for next time.
1. Olive Oil
is used in almost every recipe. If you don't have olive oil, don't start cooking.2. Balsamic Vinegar
can be used in a lot of ways. If you have this and olive oil, you've got salad dressing! Additionally, you can reduce balsamic vinegar to make a glaze for meats or vegetables.3. Soy Sauce
is a staple in any Asian-inspired meal. If you have stuff to throw in a stir-fry, you better have soy sauce. I recommend the low-sodium variety, as its a bit less salty, and also a little better for you.4. Red/White Wine Vinegar
is a handy condiment for salad dressings as well as marinades. Many recipes call for it and it's good to have on hand in the event of a last minute dinner choice.5. Arborio Rice
is what we use to make risotto, along with the chicken stock below. A dinner made of leftover veggies thrown into a risotto dish is an instant success. 6. Chicken Stock
is an essential part of soups, sauces, and as I just mentioned, risotto! Keep it on hand for all of the above! (Again, if you can find low-sodium varieties, I recommend them.)7. Canned Tomatoes (diced, crushed, whole, and paste)
are a must-have! I keep a few cans of each of these in the pantry at all times. They make great sauces for a quick pasta, as well as a wonderful base for stews and chilis. 8. Flour
... what is there to say about flour. You can make cookies with it, you can bread chicken with it, you can fry stuff coated in it, along with eggs you've got fresh pasta...always have flour in your house.9. Breadcrumbs (or Panko)
have many uses. If you are making burgers, you need breadcrumbs to hold the meat together, if you are making chicken or pork, you can coat it in breadcrumbs before baking, broiling or sautéing it, and they also make a great topping for a baked pasta dish. Panko is a Japanese bread crumb that adds a little bit more of a crunch than generic breadcrumbs. I prefer them.10. Kosher Salt
is a wonderful way to season your food. It's a bit less harsh than table salt and because it comes in a large box, is easier to measure amounts with as well. If you find that you're not getting the whole seasoning aspect of cooking, and want to follow a recipe TO-THE-LETTER, this is a good way to measure your salt before putting it into a dish.
This should get you started on building a pantry full of usable ingredients. I'll try and provide more of these top-ten type lists to give you hints into what you should be buying when you go to the grocery store. If you have a stocked pantry, you'll actually end up spending less each week at the grocery store because half of the ingredients will already be in your possession. That prepared feeling you'll get is priceless!
What kind of EVOO do you recommend for being the tastiest?
ReplyDeleteHi Lauren! Thanks for the question! :) I am actually partial to the 365 brand at Whole Foods. It's priced well, and also has a nice light taste to it for cooking. Everyone has a different taste for olive oil, so give a few a shot...buy small bottles and taste the differences both dipped with a piece of bread, and also in your dishes. Some brands have a stronger taste than others, which can sometimes mask other flavors in a dish. For cooking purposes, I definitely recommend a lighter variety, but if you are going to use it as a dip or basis for a dressing, you might want something a bit stronger. For me, the 365 brand has a light but flavorful taste, which works well for both! I definitely haven't tried them all though, so if you find one that you particularly like, give it shout-out here so we can all get in on the goodness!
ReplyDeleteMere is absolutely right, but remember to try to match the oil to the task. When you use oils to cook with, you have to be mindful of their smoke point - the closer you get to that temperature, the more the flavor of the oil will change as it breaks down. The smoke point changes with the type of olive oil. While some (Alton Brown) recommend keeping olive oils well below 375 F, others claim that extra virgin's smoke point is just over 400 and extra light's is around 470 F. A good rule of thumb is that the more color an oil has, the lower its smoke point (and the more flavor it will carry).
ReplyDeleteThe smoke point is the point where the oil starts to break down and burn. If you are doing simple cooking techniques, and keep your stove at a med-high heat, you shouldn't need to worry as much about reaching this smoke point. However, if you are going for oil hot enough to fry, you might want to pay more attention to these temperatures.
ReplyDelete