The Culinary Works

So, what is in your pantry?  I guess the question should really be, "What needs to be in your pantry?"  I have so much stuff in my cupboards that I flinch every time I open one. 

What you keep in your pantry is as unique to you as the clothes in your closet.  I have listed items below that I feel are important to have on hand.  This is in no way represents the 'complete kitchen' but it is a good foundation from which you can build a solid meal

Baking Goods

• Honey
• Granulated Sugar
• Brown Sugar
• Cream of Tartar
• Vanilla (extract or whole beans)
• Sliced or Chopped Nuts
• Baking Powder
• Baking Soda
• Cocoa

Sugar Tips
Granulated sugar is easy to store but make sure you keep brown sugar in an airtight container so it doesn't dry out.  Keeping the box in a zipper bag also works nicely. You might even buy what is marketed as raw sugar instead of brown sugar.  It doesn't dry out as fast, but it is not as dark.

Flour Tips
There are many flours to choose from, but all-purpose is the best all-around choice for everyday projects.  Buy other flours as the need arises.

Cream of Tartar
Cream of Tartar is something that you will rarely use, but is worth having.  Its main use is in keeping egg whites stiff in baking and pastry recipes.  It comes in a very small package found in the spice section so it will not take up a lot of real estate in your cabinets.

Cocoa
Cocoa is a catalyst for any number of desserts as well as the standard hot cocoa. Buy the plain variety in the can to use for baking.

Dry Goods

• White Rice
• Pasta
• Dry Milk
• Bread Crumbs
• Mac & Cheese 

Thoughts on Mac & Cheese
Mac & Cheese is the epitome of comfort foods.  Don’t skimp and buy the economy model on this one - only settle for the blue box!

Dry Milk Tips
Dry milk may seem expensive but it will save you those Saturday mornings when you are craving pancakes and have no milk for the batter.

Canned Foods

• Canned Milk
• Canned Tomatoes
• Tomato Paste
• Tomato Sauce
• Stewed Tomatoes
• Spaghetti Sauce

Spaghetti Sauce Tip
I keep a couple jars of spaghetti sauce on hand.  They can be served as is or used as a base for your own pasta creation.  Remember, change it twenty percent and it is not plagiarism - or something like that.

Canned Food Tip
Canned foods keep for at least a year so stock up in the fall when the prices are at their best. 

Spices

• Salt
• Ground Black Pepper
• Cumin
• Thyme
• Bay Leaf
• Garlic Powder
• Sesame Seeds
• Paprika
• Rosemary
• Basil 
• Parsley
• All-Purpose Seasoning

Salt Tips
I prefer kosher salt because it is easy to grab a good sized pinch. There is no difference in flavor from regular salt. 

Thoughts on All-Purpose Seasoning
I like Spike and Old Bay, but use your favorite.

Roots

• Onions
• Potatoes
• Garlic
• Shallots

Root Storage
Store onions and potatoes in a cool dark place, but not together.  Both your potatoes and onions will last longer if they are kept separated. Garlic and shallots can be stored with onions.

Oils

• Canola Oil
• Olive Oil
• Vegetable Shortening
• Spray Oil

Canola Oil Tips
I use the canola oil for any sautéing and frying.  I use olive oil for flavoring.  Canola oil can tolerate very high heat without smoking and the flavor is neutral.  You can even add it to butter or olive oil to obtain a mixture of flavor and high cooking temperature. 

Spray Oil Tip
Spray Oil is usually just canola oil mixed with alcohol.  However, the convenience is worth the price.

Liquor

• Sherry
• Red / White Wine
• Port Wine

Cooking with Wine Tip
Buy cheap wine to cook with, but don't buy anything labeled as "Cooking Wine".  Cooking is about flavor and cooking wines have none.

Odds & Ends

• Peanut Butter
• Jelly
• Sliced Olives
• Chilies
• Bamboo Shoots
• Pineapple Cubes
• Water Chestnuts
• Soy sauce
• Vinegar
• Hot Sauce