Thoughts on storing and using pantry items...
When you set out to bake or cook something and you realize that you don't have ingredients that are needed, you then have to decide to either change your plans or go to the grocery store. Either way it's frustrating!
Planning ahead and shopping for needed items is all well and good but sometimes we cook on a whim or an unexpected event pops up. Having a good supply of pantry items is very helpful and while it can be intimidating to shop for the purpose of filling your pantry, you can do a bit at a time.
Finally, be sure to put new stock behind the old. Maybe write on cans and packages the dates purchased or highlight use by dates. It isn't really a good deal if you don't use it. But, buying something "just in case" isn't a bad idea either as long as you remember it's there and use it.
Planning ahead and shopping for needed items is all well and good but sometimes we cook on a whim or an unexpected event pops up. Having a good supply of pantry items is very helpful and while it can be intimidating to shop for the purpose of filling your pantry, you can do a bit at a time.
- Start by looking in your cupboards and list the obvious things that you are out of. If there are only a few things put them all on your grocery list. However, if the list is long, choose the most obvious to buy now and then divide the rest of the list into two or even three sets to purchase on your subsequent shopping trips.
- The cupboards in the kitchen are where I keep the items I use regularly. The pantry is where I store items that are used once in a while and where I store the extra box of salt, the additional 5# bags of white flour, whole wheat flour, sugar, etc. When I refill my salt pig with the last of the salt from the pantry I add salt to my grocery list.
- Make a list of items used regularly. You can probably name them right off because you buy them frequently. Get into the habit of keeping one extra of these items in stock. When you pull out the last of an item, write it on your list.
- Watch for sales and buy two of things that you use regularly. Know that stores put some items on sale regularly so you can keep one extra and then watch for the next sale.
- Some items are on sale seasonally. These items you need to stock up on while they are available. Butter, sugar, cream, half & half and flour tend to be on sale before the holidays, eggs before Easter and cranberries before Thanksgiving. Buy fresh cranberries and toss the bags in the freezer, ready to be used in cookies and scones throughout the year. Put both unsalted and salted butter in the freezer. If you make cakes regularly crack three eggs into a container, scramble them slightly and label/freeze for later use.
Finally, be sure to put new stock behind the old. Maybe write on cans and packages the dates purchased or highlight use by dates. It isn't really a good deal if you don't use it. But, buying something "just in case" isn't a bad idea either as long as you remember it's there and use it.
When chatting with friends, the topic of food usually works it's way into the conversations. Whether it concerns a new recipe or the "I can't believe I ran out of..." this following question is often ask/exclaimed.
Really?! You have all of this in your kitchen & pantry?!
Chocolates: As I have become allergic to chocolate I still have these chocolates around but much smaller quantities.
- From chocolate chips to melting wafers, bittersweet to German's chocolate, dutch-processed cocoa, sweetened chocolate to cocoa nibs. Once you start using any one of these items they start taking up space! I use a lot of chocolate in my baking and I store all but the powders in the freezer.
- Organize your chocolates into types and store them in plastic shoe boxes that are clear. I label mine Milk Chocolate, Dark Chocolate and so on. I stack them on one shelf of my freezer in the side-by-side.
- By default I lump other flavored chips like cinnamon and butterscotch chips here, as well as, my carob chips, color shelled chocolate candies, brickle bits, chopped mint pieces...
- Everyone has favorites, mine is horseradish! It can be a sauce, creamed or freshly grated and made up for the table.
- Catsups to chili sauces, mayonnaise to miracle whip, steak sauce to teriyaki sauce. The collection grows every time you make a new recipe for meatloaf or some famous persons favorite pot of chili. I substitute here and there (I don't like tomato catsup so there is usually none of that on my refrigerator door) and you can too, just try to go for something in the same family of flavors.
- Three things to keep in mind!
- Read the labels, many things on the grocery store shelves tell you to refrigerate after opening (probably a good idea)
- Remember that if you don't take condiments from the refrigerator and let them sit out for an hour or two, several times a week, you can keep them past the use by date. If you do leave things out well then...
- Know the difference between sell by dates and use by dates. Sell by date condiments once opened are usually good for 6 months or more, but if you see mold or it smells off pitch it!
- Butter-I use a lot of butter! Both salted and unsalted.
- Olive oil-The idea of the lighter the color the lighter the flavor kind of works. This is my go to oil for baking and cooking.
- Solid vegetable shortenings- Non-Hydrogenated shortening is often labeled on the front of the container but if you don't see it look on the nutritional label. These fats come in tubs/cans and in sticks. The containers of shortening are cheaper but the sticks are very convenient. You will have to decide whether cost or convenience is more important! I tend not to use solid shortenings often so I store mine in the refrigerator or freezer
- Lard-Usually pork fat but there is some beef lard out there, it just isn't in that common turquoise box with snow peaks in the background. I find that if a recipe calls for it, it's better to not substitute with something else! I store mine in the freezer because I only use it in a few recipes.
- All kinds of fruit and vegetable oils-If your kitchen is warm store them in the refrigerator, unless you will use the bottle up in the next couple of months.
- I have on hand at all times: Unbleached white flour, white whole wheat flour, stone ground whole wheat flour (grind this myself), spelt, barley, corn flour or starch, white rye and whole grain rye.
- I usually have semolina, white and yellow corn meals.
- The gluten flour substitutes, such as, white and brown rice, tapioca, potato starch and flour, almond, coconut. Sorghum, almond and coconut flours, teff and bean flours are here as well.
- For information concerning gluten (a protein found in some flours) check out That's Good To Know
- I use rye, wheat and oat flakes (rolled grains) in my breads quite a bit. I also use them in granola.
- Cut grains like Irish oats and bulghur wheat.
- Wild rice, brown rice, quinoa, wheat bran/germ and oat bran are used in baking, as well as, side dishes, soups and stews.
- There are so many herbs and spices and while we often think of these things falling into the baking or the cooking categories, a touch of red chili powder makes cinnamon pop and Balkan Meatballs wouldn't be the same with out cinnamon and cloves. Buying in bulk allows you to buy a little or buy a lot depending on how you use something.
- So in alphabetical order here is what is in my spice rack-allspice, anise seed, basil, bay leaves, caraway, cayenne powder, chili powder, chili flakes, cinnamon powder and sticks, cloves ground and whole, coriander, cumin seeds and powder, curry powder, dill weed and seed, fennel seed, garlic powder, marjoram, mustard seed and powder, nutmeg, onion powder, oregano, parsley, peppercorns, peppermint leaves, poppy seeds, rosemary, saffron, sage, savory, smoked paprika, spearmint leaves, tarragon, thyme both English and lemon, turmeric. Although, I rarely have cardamom on hand, it gives me a headache just smelling it!
- I keep some seasoning combinations like the curry powder on the rack and others in the cabinet. There is usually a creole and a Cajun seasons, as well as, lemon pepper and garam masala. I prefer to mix most of my own herb and spice blends.
- Oh! a note about those cute storage racks that slide into that little space by your refrigerator or stove - this just places delicate supplies close to a heat source, trapping in the heat, causing flavors to dissipate and oils to go rancid. If you have one of these, and if you can, use it for your narrow pans, foils, cupcake papers and other none perishable items.
- My preference is for natural sweeteners, but if you are cooking for someone with diabetes or an allergy to sugars there are artificial sweeteners that fit the bill for most of your cooking/baking needs.
- I keep and use - brown sugar, white sugar both regular and ultra fine, powdered sugar, sugar in the raw, honey, barley malt, sorghum syrup and molasses.
- I use corn syrup in candies.
- I use beet sugar as table sugar and in general baking . Beet sugar can be used the same as cane sugar with the exception of candies. Sugar beets is a crop can be grown in a wider geographic area than cane and requires less processing, saving on fuel usage.
- Brewers and Nutritional yeast - These dried yeasts are not used for baking. Although, if you or someone you know brews beer, the live culture that rises to the top of the beer before it is pasteurized can be used to bake with. This yeast was the first cultured yeast known to be used to bake bread. Bakers would take a cup or bowl to the brewery and purchase or trade for the yeast.
- Fresh and Compressed yeast - These yeasts are used in old recipes for the most part and can be purchased at health food and specialty stores. I have not played with fresh yeast.
- Instant or Bread Machine yeast - this yeast has a very thin dried coating that dissolves easily and has vitamin C or citric acid added to it to jump start the growing process. It is often added to the dry ingredients of your recipe.
- Regular dried yeast - This yeast should to be proofed in a container with some warm water or milk, depending on your recipe. Regular yeast has a thicker coating surrounding the yeasty beasties and the liquid dissolves the covering and allows the yeast spores to re-hydrate and become active.
- Sourdough Starters - A very popular and fun method for baking breads, rolls, cakes etc. Check out my Concepts of Sourdough