Got an ingredient and don't know what to do? Let's see if we can help.
Custom Search
Your Store Cupboard
Behind every good cook is a store cupboard full of all the essential ingredients that they need to create culinary masterpieces.
Here is my guide of the my most used store cupboard items, what I think is a good basis for any budding home cook. Of course we all have those weird and whacky bottles and jars that we pick up now and again and use only once, but this is a list of ingredients that can be bought anywhere and will be used all the time.
Herbs
Obviously when using Herbs it is always best to use fresh ones when possible. That is if we lived in an ideal world, which we don't So I will say it "DRIED HERBS ARE OK".
We are not cooking in a five star restaurant, this is about good old home cooking, which when broken down uses ingredients that are available to us, and if fresh are not, but dried are, then so be it.
Mixed herbs, Rosemary, Thyme, Basil, Oregano, Sage, Marjoram, Dill, Mint
A Rule to the exception is Coriander and Parsley these must really be fresh, so try and grow some in a tub on your widow sill. They are simple to grow and are great to have.
Spices
In days of old people traded in spices and they were seen as currency because of their valuable input into our culinary heritage.
Today spices are not that expensive and can be bought virtually everywhere. Be careful though as they only have a shelf life of no more than 6 months, so every so often have a clean out of your spices and replace any old ones.
A good tip is to buy your spices from an Asian supermarket in bags, or in the world foods section in your supermarket. NEVER buy spices in those glass jars as you are basically just paying for the packaging.
Cumin ,Turmeric, Caraway seeds, Corriander seeds, Fenugreek seeds, Fennel seeds, Chilli flakes, Chilli Powder, Cumin seeds, Smoked paprika, Cinnamon (ground), Turmeric, Whole nutmeg, Sesame seeds, Garam Masala, Black peppercorns, Bay leaves, Cloves
Oils and Vinegars
A good oil and vinegar can save a boring salad or sauce. So always have a good selection to hand.
When buying them don't go to mad though, as some of them can be very expensive and you will be to scared to use them, so what is the point of buying them.
Instead buy oils and vinegars that are within your price range and you will be comfortable using them.
Don't but flavoured oils, make your own it is far cheaper.
Olive oil, Extra virgin olive oil, Rapeseed oil, Sesame oil, Balsamic vinegar, White wine vinegar, Red wine vinegar, Sherry Vinegar
Sauces and condiments
This is where we can go crazy, with all different flavours of mustard's and Auntie Violets steak sauce. Which is great, but these are just the basics that you will need on a day to day basis.
Wholegrain mustard, Dijon Mustard, Tomato ketchup, Sweet chilli sauce, Tartare Sauce, Light soy sauce, Fish sauce (nam pla), Teriyaki marinade,Oyster Sauce, Dark soy sauce, Tamarind paste, Light mayonnaise, Worchester sauce, Course sea salt, Black pepper, Lazy Garlic (pre chopped,)Lazy Ginger (pre crushed),Tomato puree, Capers, Gherkins
Dry goods
These are the things that you should always have in. I store them in big jars on a shelf so that I can see how much I have got of one thing at any time. Sometimes seeing them may inspire a meal. Again you can mad with various types of pasta and rice, but these are just the basics.
Selection of 3-4 pasta (Penne, Fusilli, Spaghetti and Linguine are a good start), Short grain brown rice, Long grain white rice, Arborio Rice, Medium eggs noodles, Flat Thai noodles, Cous cous, Red split lentils, Plain flour, Cornflour, Stock cubes (beef, vegetable and chicken), Chick peas, mixed beans, tinned tomatoes (plum)
Behind every good cook is a store cupboard full of all the essential ingredients that they need to create culinary masterpieces.
Here is my guide of the my most used store cupboard items, what I think is a good basis for any budding home cook. Of course we all have those weird and whacky bottles and jars that we pick up now and again and use only once, but this is a list of ingredients that can be bought anywhere and will be used all the time.
Herbs
Obviously when using Herbs it is always best to use fresh ones when possible. That is if we lived in an ideal world, which we don't So I will say it "DRIED HERBS ARE OK".
We are not cooking in a five star restaurant, this is about good old home cooking, which when broken down uses ingredients that are available to us, and if fresh are not, but dried are, then so be it.
Mixed herbs, Rosemary, Thyme, Basil, Oregano, Sage, Marjoram, Dill, Mint
A Rule to the exception is Coriander and Parsley these must really be fresh, so try and grow some in a tub on your widow sill. They are simple to grow and are great to have.
Spices
In days of old people traded in spices and they were seen as currency because of their valuable input into our culinary heritage.Today spices are not that expensive and can be bought virtually everywhere. Be careful though as they only have a shelf life of no more than 6 months, so every so often have a clean out of your spices and replace any old ones.
A good tip is to buy your spices from an Asian supermarket in bags, or in the world foods section in your supermarket. NEVER buy spices in those glass jars as you are basically just paying for the packaging.
Cumin ,Turmeric, Caraway seeds, Corriander seeds, Fenugreek seeds, Fennel seeds, Chilli flakes, Chilli Powder, Cumin seeds, Smoked paprika, Cinnamon (ground), Turmeric, Whole nutmeg, Sesame seeds, Garam Masala, Black peppercorns, Bay leaves, Cloves
Oils and Vinegars
A good oil and vinegar can save a boring salad or sauce. So always have a good selection to hand. When buying them don't go to mad though, as some of them can be very expensive and you will be to scared to use them, so what is the point of buying them.
Instead buy oils and vinegars that are within your price range and you will be comfortable using them.
Don't but flavoured oils, make your own it is far cheaper.
Olive oil, Extra virgin olive oil, Rapeseed oil, Sesame oil, Balsamic vinegar, White wine vinegar, Red wine vinegar, Sherry Vinegar
Sauces and condiments
This is where we can go crazy, with all different flavours of mustard's and Auntie Violets steak sauce. Which is great, but these are just the basics that you will need on a day to day basis.Wholegrain mustard, Dijon Mustard, Tomato ketchup, Sweet chilli sauce, Tartare Sauce, Light soy sauce, Fish sauce (nam pla), Teriyaki marinade,Oyster Sauce, Dark soy sauce, Tamarind paste, Light mayonnaise, Worchester sauce, Course sea salt, Black pepper, Lazy Garlic (pre chopped,)Lazy Ginger (pre crushed),Tomato puree, Capers, Gherkins
Dry goods
These are the things that you should always have in. I store them in big jars on a shelf so that I can see how much I have got of one thing at any time. Sometimes seeing them may inspire a meal. Again you can mad with various types of pasta and rice, but these are just the basics.
Selection of 3-4 pasta (Penne, Fusilli, Spaghetti and Linguine are a good start), Short grain brown rice, Long grain white rice, Arborio Rice, Medium eggs noodles, Flat Thai noodles, Cous cous, Red split lentils, Plain flour, Cornflour, Stock cubes (beef, vegetable and chicken), Chick peas, mixed beans, tinned tomatoes (plum)
COMMENTS
