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Well Stocked Pantry

post #1 of 35
10/12/08 at 2:47pm
Thread Starter 
I frequently find myself lacking the ingrediants needed to cook foods found in my cookbooks. Anyone have a list or a link to a list pantry essentials? I'm think largely about dry goods or things with long shelf lives.
I usually stock(not counting spices)
Coconut milk
Confectioners Sugar
Baking powder
Baking soda
Indian Head Cornmeal
cocoa powder
All purpose Flour
Sugar
Brown Sugar
Sugar in the Raw
Shortening
Granulated Sugar
Condensed Milk
Sweet Condensed milk
Cream of Mushroom/Chicken/Broccoli
Cornstarch
Unsweetened chocolate
Semi or bitter sweet chocolate
Oatmeal
Cereal
Crackers
Dried breadcrumbs
Pasta
Tomato paste
Canned Tomatoes
Stewed Tomatoe
Red Hot hot sause
Calypso sauce
Pukka Brown Scotch Bonnett Hot Sauce
Peri Peri Hot sauce
Red Wine Vinegar
White Vinegar
Apple Cider Vinagar
Balsamic
Truffle Oil
Kidney beans
Pigeon Beans
Pickled Scotch Bonnett peppers
Olive Oil
Bullion
Honey
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post #2 of 35
10/12/08 at 2:55pm
So, so personal.

I will say that you should get a high smoke point oil like canola, and don't try to saute everything in olive oil. First, the flavor is much less neutral than other oils. For some things, that's good, but for others, you just don't want it. Second, it burns at really high heat.
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post #3 of 35
10/12/08 at 2:58pm
Good list (and certainly more than I stock). Not much too add but there a few other items I usually keep on hand:

Instant polenta
Canned corn
Panko
Rice (basmati, Kokuho Rose)
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post #4 of 35
10/12/08 at 3:08pm
I would also add

a few types of rice
rice wine vinegar
soy sauce
sciracha
fish sauce
maple syrup
salted capers
canned sardines/anchovies
fish sauce
worcestshire
lentils
couscous
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post #5 of 35
10/12/08 at 3:12pm
Thread Starter 
Quote:
Originally Posted by lawyerdad View Post
I would also add

a few types of rice
rice wine vinegar
soy sauce
sciracha
fish sauce
maple syrup
salted capers
canned sardines/anchovies
fish sauce
worcestshire
lentils
couscous

Good stuff. I do keep soy, and I like fish sauce but never thought of buying it. Is couscous very hard to prepare? What is sciracha?
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post #6 of 35
10/12/08 at 3:16pm
Excellent list so far. Off the cuff, I'd add: bread flour pastry flour garbanzo beans canned canned clams, oysters, and smoked salmon olives molasses variety of dried beans
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post #7 of 35
10/12/08 at 3:17pm
Quote:
Originally Posted by jpeirpont View Post
Good stuff. I do keep soy, and I like fish sauce but never though of buying it. Is couscous very hard to prepar? What is sciracha?
Couscous is simple (I'm talking the pasta itself, not the more complex dishes based on it, also sometimes referred to as "couscous".) One thing that makes it a great staple for me is it's quick. Basically pour boiling water over it, cover and let steep 5 minutes or so, and you're set. Sciracha is hot sauce. You're well-stocked in that department, but sciracha is indispensable for me. Also referred to by some as "cock sauce". Insert your own joke here: http://http://en.wikipedia.org/wiki/Sriracha
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post #8 of 35
10/12/08 at 5:26pm
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Excellent list so far. Off the cuff, I'd add:

bread flour
pastry flour
garbanzo beans canned
canned clams, oysters, and smoked salmon
olives
molasses
variety of dried beans

I've heard of bread flour what is pastry for?
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post #9 of 35
10/12/08 at 5:27pm
Quote:
Originally Posted by jpeirpont View Post
I've heard of bread flour what is pastry for?

It's flour with a lower protein content. I think it's got 8-10%, whereas bread flour is like 14%. The lower protein content affects how much gluten is developed once heat and water get applied, so pastry flour helps make flakier stuff like pie crusts, biscuits, etc.
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post #10 of 35
10/12/08 at 5:35pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
It's flour with a lower protein content. I think it's got 8-10%, whereas bread flour is like 14%. The lower protein content affects how much gluten is developed once heat and water get applied, so pastry flour helps make flakier stuff like pie crusts, biscuits, etc.

Thank you Sir.I like making pies I may get some of this.
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post #11 of 35
10/12/08 at 10:11pm
Oh, criminey. I stock something on the order of four times as many goods as the OP. I like to be able to make....whatever when I feel like it. It's the fresh ingedients that catch me up.
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post #12 of 35
10/12/08 at 10:37pm
Wow, this is pretty impressive, everyone has really stocked pantries.

My "pantry" consists of cans of tuna, rice, beans, pasta, cans of tomatoes, a few types of flour, white sugar, brown sugar, honey, olive oil, balsamic vinegar, a few "ethnic" ingredients, wine, tea, and coffee, and not much else.

It is getting increasingly rare that I have the time to make the elaborate meals I used to make. I'd say it has been two years since I've made fresh raviolis, for example.
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post #13 of 35
10/13/08 at 5:26am
Did I miss salt & pepper?

I think it is a pretty good list you have there, but don't forget that many things don't keep well for a long, long time. Even spices loose some flavor, so buy small amounts (but good quality), if you don't need them often.
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post #14 of 35
10/13/08 at 7:03am
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post #15 of 35
10/13/08 at 4:34pm
Quote:
Originally Posted by Reggs View Post



That's just too funny.
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