The chefs have compiled a list of products that should be in every housewife’s pantry.
All people are divided into two categories: some always know what products they need, others, once in the supermarket, throw everything into the basket. But both will probably be interested in the must-have products that, according to professionals, should always be present in the pantry.
“Capsule” cabinet for the pantry: why is it necessary?
“If you have pantry items that cover all of your family’s needs, you can always prepare a delicious meal in no time. When your shelves are well-stocked, there is room for creativity: new recipes can be tried on the fly and cooking becomes a simple process,” says chef, blogger and author of Modern Asian Cooking Kat Liu.
Fellow chef, blogger, and author of Julie’s Food and Treats, Julie Evink, believes pantry staples can be therapeutic. “Firstly, well-maintained shelves are pleasing to the eye. Second, you know that you will never be caught by surprise: no matter how many guests suddenly enter the house, you will always be able to feed everyone,” she says.
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Do you want to know what to stock up on? Here are the pantry staples the pros have added to their must-have list.
Pantry: list of products that should be there
Grocery stores
The main non-perishable pantry staples, according to Julie and Kat, are…
- Breadcrumbs. “You’ll be happy to have them on hand when you need to cook chops or fry something, keeping all the juices inside the ‘package.’ I encourage everyone to look to the traditional Japanese panko breading mix: it’s already seasoned and absorbs less oil, resulting in a crispier dish,” says Julie.
- Nuts. “What absolutely should be in the pantry is crazy. They can be added to salads, cereals and pastries, and can become a snack in their own right. So stock up on peanuts, almonds, walnuts and cashews – they’ll definitely come in handy, says Victoria Smith, a dietitian who specializes in working with patients with eating disorders.
- Rice. Lew says it’s another pantry staple: It’s useful for more than just pilaf, risotto or paella. “Grains are necessary when a dish requires a starchy ingredient or when you need to add something to a soup. I also recommend getting a packet of sticky rice in case you want to make an Asian dish,” she says.
- Pasta. “A pantry staple is incomplete without pasta. It is suitable for everything, both for a quick snack and for preparing a side dish. Choose the types you like and experiment with new ones: for example, try lentil cones and spaghetti – it’s a great way to add fiber and protein to your diet, says Victoria.
Oils
- “Neutral oil. “Your pantry stock should contain a ‘zero’ oil, one that does not add additional flavor or flavor to your dishes, such as refined sunflower or corn oil,” advises Julie.
- Oil with a strong taste. “The products that are always needed in the pantry will be different for each housewife. For example, I prefer extra virgin olive oil: it’s a great finishing touch for salads and homemade dressings,” says Kat.
- Avocado oil. “You might be surprised that it’s on the list of pantry essentials.” But this oil has the highest smoke point, making it ideal when you need to cook foods at high temperatures,” says Kat.
Vinegars
- Apple vinegar. “It’s a must-have product because it’s a classic. It’s the most common type of vinegar in recipes, and you’ll find it in the ingredient lists of marinades, salad dressings, sauces, and even baked goods,” says Julie.
- White and red wine vinegars. “White is great for seafood and fish, red is great for meat, and both are great for dressing a salad: they can take even the simplest vegetable mix to the next level,” explains Kate.
- “Unusual” vinegar. The third bottle should be chosen based on your tastes – for example, if you like Asian cuisine, then you should get rice vinegar, and for those who respect traditional Caucasian dishes, a bottle of pomegranate vinegar would be a good idea.
Herbs and spices
- Salt. “This is of course an obvious option when we are discussing what foods to store in the pantry. You need salt for almost every dish, but you may want to have several types – for example, add fleur de sel, ideal for steaks, or black salt, which tastes like egg , to your broth, explains Victoria.
- Black pepper. “Black pepper and salt are the most important basic spices, and I even know people who only use them their whole lives. So make sure you get this type of pepper, ground and in peas,” advises Kat.
In addition to the two “capsule” components of the seasoning collection, experts advise adding five to seven more depending on your taste. “In my opinion, paprika, bay leaf, turmeric, curry, chilli, cumin, cloves and cinnamon are more commonly used in recipes, but you can choose what suits you,” says Julie .
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