Pantry
Shared by Luanne, FL
The 'Kitchen Pantry' is every bit as important as kitchen essential
needs, and an important part of the overall kitchen set-up. In this
section you'll find the basic necessities needed for setting-up your
kitchen pantry, the staples to keep on hand, and information about those
categories. These are the basic and necessary items to start with --
additional items may be added to the kitchen pantry as needed.
Dry Baking Ingredients
1. Flour types are: all purpose, self-rising, wheat, rye and specialty
flours
2. Sugar types: cane or beet [all have the same basic properties]
3. Cornstarch or Arrow Root are thickening agents [besides flour and
rouxs]
4. Salt edible types: table salt [mined], sea salt [various sources] and
kosher salt
5. Baking Powder and Baking Soda - both are rising agents and lighten
the weight
7. Yeast kinds are active dry yeast granules, fresh yeast and instant
yeast
8. Cocoa Powder for Baking [not the cocoa used as drink mixes].
Extracts and Flavorings
The most used extract [or food flavoring] is vanilla. It is used in
numerous food groups and in baking in particular. There is a big
difference in the two however, where as the extracts are pure flavors,
but the flavorings of these extracts are alcoholic chemical compositions
with flavors to taste similar to the extracts.
There are numerous other extracts and literally dozens of flavorings,
some rather exotic, but for best results in cooking, always use the
extracts, the taste will bear that out.
1. Vanilla Extract
2. Almond Extract
3. Maple Extract
4. Lemon or Orange Extract
Odd & End Canned and Dry Staples [non-refrigerated]
Other widely used kitchen staples are vinegars, oils [particularly olive
oil], sauces, canned goods as noted, breadcrumbs, nuts and dried fruits.
1. Olive oil is the best oil nutritionally, others to have on hand
vegetable or peanut
2. Vinegars to have on hand - balsamic, apple cider and white wine
[small bottles]
3. Sauces include a hot sauce, soy sauce and Worcestershire
4. Canned goods include tomatoes, different bean varieties, soups and
pasta sauce
5. Dried fruits to include raisins, dried cranberries and mixed fruits
6. Nut varieties to keep on hand are almonds, pecans and walnuts
7. Coffee and/or tea if you drink them
8. Dry breakfast cereal and/or oatmeal
9. Pasta and Rice
10. Saltines or other cracker
11. Canned meats [for emergency]
12. Peanut Butter
13. Bouillon Cubes different flavors
14. Dried soup mixes
Seasonings - Herbs - Spices
Seasonings, herbs and spices are a necessity, and most important in
cooking. This section is broken down by the following categories:
Seasonings [always use fresh garlic, onion, Celery if you have it]
1. Salt & Pepper
2. Dried Chopped Garlic
3. Dried Onion Flakes
4. Dried Celery Seed
5. Dried Parmesan Cheese
Herbs [always use fresh if possible, and triple the amount that a recipe
calls for of a dried herb]. The basics essential herbs are listed here.
Basil | Bay Leaf | Chives | Cilantro | Lavender | Marjoram | Mint |
Oregano | Parsley | Rosemary | Sage | Tarragon | Thyme
Spices
Basic spices for your kitchen pantry should include the following. These
items of course are always dried, and the basics are listed, and you can
always add to your spice collection as you need to.
Allspice | Cinnamon | Clove | Cumin | Ginger | Nutmeg | Pumpkin Pie
Spice
Source: Cookrecipes.com
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