Connect with like-minded education professionals and have your say on the issues that matter to you.
Don't forget to look at the how to guide.
Discussion in 'Cookery' started by bizent, Sep 22, 2015.
Gosh....now who sounds pompous?!!
Those little stock pots are always useful. Dried mixed herbs. Chilli powder. Balsamic vinegar. Olive oil (not extra virgin).
Fresh garlic and onions......last ages!
I'm doing a quick scan of my pantry and I currently have - tinned tomatoes, canned pulses, rapeseed and olive oil, sesame oil, chilli sauce, balsamic, sherry and cider vinegar, hoisin sauce, plum sauce, tinned sweetcorn, rice noodles, egg noodles, rice, linguine, macaroni, penne, bottled lemon juice (fine if in a hurry or to stop fruit going brown), spices, stock pots, baked beans, cous cous, bulgar wheat, flour, dried yeast, sugar, mustard, lentils.
I'm clearly pompous...
Oils: olive, rapeseed, walnut and sesame; vinegars: malt, red wine, sherry, cider, rice (white and black); tinned toms, baked beans, tinned spaghetti, tinned sweetcorn; pasta in various shapes, noodles, different types of rice; bulgur, mograbiah, chilli sauce, anchovies, dried and canned pulses, spices, dried herbs, nuts, seeds, flours, yeast, stock pots, olives and capers, tinned sardines and tuna...probably more.
I like that I'm only ever a fresh ingredient or two away from an emergency meal. In fact, I only need parmesan to make a spaghetti puttanesca and we've always got that in the fridge anyway!
I will concede that the spice cupboard is currently a mess though. It needs emptying, a drastic cull on a few things that are a bit old and restocking!
I have tinned tomatoes, passata, tins of pulses , rice - long grain and Arborio, pasta - orzo,macaroni and, currently, pappardelle; tuna, anchovies, capers, pomegranate molasses, tarragon vinegar, olive oil, a jar of powdered veal stock, flours, dried yeast, sel de guerande, dried ceps, baking ingredients, ground almonds and pistachio nuts, dried fruits
Like nick, I have a substantial spice collection which also badly needs sorting.
It's not a huge store cupboard, there's only me to cook for, but I could rustle up a meal at a moment's notice. That makes me happy
I'm not sure pompous was the word I was looking for but when you see these cookbooks that are all about back to basics etc and they list some of the most obscure and random versions of what is essentially oil. That does sound quite impressive Nick but I know that I would use it once and it would sit in the cupboard for months and then years (much like the bottle of Thai fish sauce that I threw out at the weekend!)
I bought boxes from Ikea to store out ever expanding spices and now we cannot find anything. They are on the top shelf of the cupboard and the amount of times the mustard seeds have fallen out and dispersed across the kitchen is now verging on the ridiculous. I know I should move them but I think I have a bit of an OCD about them!
Heh - I forgot about fish sauce/two types of soy sauce (dark and light)/ketjap manis (sweet soy sauce).
I do use almost all of those things above regularly. I occasionally go daft and buy things like bonito flakes (smoked and dried shavings bonito fish shavings!!!) because I've developed a fascination with making my own dashi for Japanese food, or umpteen different types of dried chilli because they're used in different Mexican dishes. It's usually because I've purchased a new cookery book or other specialising in a particular cuisine. They have a habit of being used half a dozen times and then lingering until I get fed up with the sight of them and throw them out.
Haha!!! Soy sauce does actually get used at ours as does Lea and Perrens and Tabasco sauce.
I really think we should expand our taste buds as some of the stuff being described sounds wonderful!
We don't have rock salt but we do have powdered mango. The mind boggles.
The one big thing in our kitchen is the pantry. I have a spice rack which takes up the whole of the back of the door, sugars, flours, sea salt, normal salt, soy sauce, garlic oil, rapeseed oil, groundnut oil, wholewheat pasta, spaghetti, lasagne, basmati rice, risotto rice, tinned tomatoes, kidney beans, tuna, coconut milk, red lentils, puy lentils. ...... It is nothing on Nigella's list but they are all things I use regularly.
Plain flour, strong flour, cornflour, olive oil, balsamic, herbs and spices, zata'ar, sea salt, passata, dried chillies, seeds, nuts, dried fruit, butter, cheese, pasta, rice,
OK so we have finally stocked up!!
Lots of 3 for 2 offers and multibuy offers which were (for once) really beneficial.
Got some bread mixes for the breadmaker, lost of stock-pots, tinned chickpeas, lentils, mixed beans, red wine vinegar (reduced to clear in the co-op!) and lots of herbs and spices. Bouqet garnie (sp??!!) if you please!
Nigella says there's no point buying self-raising flour so I took her word for it and just bought plain.
I never buy SR flour here, just add baking powder as required. Bouquet garni is nicer with fresh herbs, I only use herbes de provence as dried herbs, we have bay, rosemary, sage, thyme and chives in the garden.