Get in touch
555-555-5555
Nalini@kitchenwizardry.me
This is a subtitle for your new post
Introduction:
In an era of convenience foods and takeout, the timeless art of cooking from scratch has, for many, become a fading tradition. Yet, there's a renaissance brewing, as people from all walks of life are rediscovering the joys and rewards of preparing meals with their own hands. In this article, we'll delve into the lost art of cooking, exploring the reasons behind its decline, the resurgence of interest, and the profound connections it fosters with our culture, health, and heritage.
The Decline of Cooking as an Art:
In recent decades, the shift towards processed foods and ready-made meals has led to a decline in home cooking. Factors such as busier lifestyles, easy access to fast food, and the perception that cooking is time-consuming have contributed to this decline. The cultural shift away from the kitchen has also disconnected us from the valuable traditions and skills passed down through generations.
The advent of pre-packaged meals, microwave dinners, and food delivery services has gradually shifted cooking from an immersive experience to a mere task. The intricate dance of flavors, the transformation of raw ingredients into culinary masterpieces, and the artistry of crafting meals from scratch have, in many cases, been replaced by convenience.
The Resurgence of Interest:
Amid the clamor of modern life, a countertrend is gaining momentum. More and more individuals are recognizing the significance of cooking as an art form—a skill that offers a deeper connection to ingredients, culture, and the joy of creation. This resurgence is fueled by a desire for healthier eating, a longing for authentic flavors, and the pleasure of sharing homemade meals with loved ones.
The Joys of Cooking:
Cooking is not merely a chore; it's a canvas for creativity, a journey into cultural heritage, and a means of nourishing both body and soul. The joys of cooking extend far beyond the final dish plated before us.
1. Culinary Creativity: Cooking from scratch allows for culinary experimentation, enabling the creation of unique and personalized dishes. In a world of pre-packaged meals, the act of crafting a meal from raw ingredients empowers us to experiment with flavors, textures, and techniques. It's a form of artistry where the kitchen becomes our canvas and the ingredients our palette.
2. Connection to Culture: Traditional recipes hold stories of culture and heritage. Cooking them brings the past to life and connects us to our roots. Whether it's kneading dough for ancestral bread or simmering a family-favorite curry, the act of recreating traditional recipes is an act of preservation. It's a tangible link to our ancestors, an homage to their culinary wisdom, and a way to pass their legacy to future generations.
3. Health and Well-being: Preparing meals at home empowers us to control ingredients, making it easier to choose nutrient-dense options. In an age of concerns about additives and unhealthy fats, cooking our meals allows us to prioritize quality and health. Moreover, it offers a chance to be mindful of portion sizes, allergens, and dietary restrictions, ensuring that what we consume is aligned with our well-being.
4. Mindful Practice: Cooking demands focus and attention, creating a meditative experience that can reduce stress and increase mindfulness. The rhythmic chopping of vegetables, the sizzling of a pan, and the gradual transformation of raw ingredients into a harmonious dish engage our senses and ground us in the present moment. This mindful practice can be a form of therapy, allowing us to disconnect from our worries and immerse ourselves in the therapeutic act of creating.
5. Bonding and Sharing: Cooking brings people together, whether it's sharing recipes with friends or cooking with family members. In an era of digital communication, sitting down to a homemade meal encourages face-to-face interactions. Cooking for loved ones is an act of care, a gesture that says, "I value you enough to dedicate time to nourish you." Moreover, the act of sharing recipes and culinary experiences fosters a sense of community, where stories are swapped, tips are shared, and new friendships are formed.
6. Empowerment and Independence: Mastering cooking skills provides a sense of accomplishment and self-sufficiency. As we explore recipes, learn techniques, and transform raw ingredients into delectable meals, we become less dependent on pre-packaged foods. This newfound culinary independence is liberating, as it allows us to take charge of what we eat and how we nourish ourselves.
Culinary Education and Exploration:
1. Learning from Elders: Engaging with older family members can provide a wealth of knowledge about traditional cooking methods and family recipes. Grandmothers and grandfathers often hold the secrets to cherished dishes that have been passed down for generations. These interactions not only transmit culinary wisdom but also foster intergenerational connections.
2. Cooking Classes: Enrolling in cooking classes—both in-person and online—allows you to learn techniques, explore cuisines, and enhance your skills. From mastering the art of pasta making to delving into the nuances of regional Indian curries, cooking classes offer a structured and guided way to expand your culinary repertoire.
3. Culinary Literature: Cookbooks, food blogs, and culinary documentaries offer a wealth of inspiration and knowledge. From beautifully illustrated cookbooks that delve into the traditions of different cultures to blogs that share personal anecdotes along with recipes, these resources provide a treasure trove of culinary exploration.
4. Farmers Markets: Connecting with local farmers and producers fosters an appreciation for fresh, seasonal ingredients. Visiting farmers markets not only supports local economies but also exposes you to a diverse array of produce that can serve as the foundation for your culinary creations.
5. Community Sharing: Participating in cooking clubs or sharing recipes online creates a sense of community and learning. Social media platforms are teeming with culinary enthusiasts who eagerly exchange recipes, cooking tips, and photographs of their culinary triumphs.
Rediscovering the Art:
1. Start Small: Begin by cooking simple dishes, gradually building your skills and confidence. Choose recipes that align with your comfort level and gradually challenge yourself with more complex creations.
2. Embrace Tradition: Experiment with traditional recipes passed down in your family or explore dishes from different cultures. These recipes often carry stories and memories that infuse your cooking with a deeper meaning.
3. Plan and Prep: Planning meals and prepping ingredients in advance can make cooking a more manageable task. Batch cooking and meal prep ensure that you have wholesome options readily available even on busy days.
4. Make It an Event: Invite friends or family to cook together, turning it into a social occasion. Cooking parties not only share the workload but also create opportunities for laughter, storytelling, and memory-making.
5. Embrace Mistakes: Cooking is a journey, and mistakes are part of the process. Embrace them as learning experiences rather than setbacks. With each mishap, you learn more about techniques, ingredients, and your personal preferences.
Conclusion:
As we rediscover the lost art of cooking, we embark on a journey that goes beyond the kitchen. It's a journey of reconnection—with our heritage, our health, and our shared humanity. Cooking becomes a form of self-expression, an exploration of culture, and an act of love. In an age when we're often distant from the source of our food, cooking bridges the gap, allowing us to create, share, and savor the flavors of tradition and innovation alike.
The kitchen, once dismissed as a mundane space, transforms into a realm of possibility—a place where the lost art of cooking becomes a rediscovered treasure trove. As you embrace this journey, remember that every time you wield a spatula or savor a dish you've meticulously crafted, you're participating in a tradition that stretches across time and culture. It's a testament to the connection between generations, the celebration of flavors, and the revival of an art form that has the power to nourish both body and soul.
Farm to Table: Celebrating the Bounties and Benefits In a world driven by convenience and globalization, the farm-to-table movement stands as a refreshing and meaningful departure. This culinary philosophy champions the connection between food producers and consumers, emphasizing the benefits of locally sourced, seasonal ingredients. As we delve into the beauty of the farm-to-table approach, we uncover a treasure trove of advantages that extend far beyond the plate. The Essence of Farm to Table At its core, the farm-to-table concept revolves around shortening the distance between where food is grown and where it's consumed. It's a celebration of local agriculture, supporting nearby farmers, and embracing the ever-changing rhythms of nature's bounty. The Benefits of Farm to Table 1. Freshness Beyond Compare One of the most alluring aspects of farm-to-table dining is the unparalleled freshness of the ingredients. By sourcing produce directly from local farms, you're enjoying food that's often harvested at its peak ripeness, resulting in flavors and textures that dance on your palate. 2. Supporting Local Communities When you choose farm-to-table, you're not just enjoying a meal; you're investing in the well-being of your community. By supporting local farmers and businesses, you contribute to the growth of your regional economy and foster a sense of solidarity. 3. Reduced Carbon Footprint The farm-to-table movement significantly cuts down on the carbon footprint associated with food transportation. By choosing ingredients that haven't traveled long distances, you're lowering the emissions linked to shipping and packaging. 4. Seasonal Delights Farm-to-table dining encourages a deep appreciation for seasonal eating. As you relish the flavors of each season, you reconnect with the natural cycles of growth, savoring the excitement that comes with anticipating the arrival of new ingredients. 5. Culinary Creativity Embracing local, seasonal ingredients can spark culinary innovation. Chefs often craft menus based on what's available, inspiring creativity and pushing the boundaries of flavor combinations. 6. Nutritional Richness Fresh, local produce is often more nutrient-dense than items that have been transported over long distances. Farm-to-table dining allows you to relish the true nutritional potential of each ingredient. 7. Strengthening Food Security Fostering a robust local food system enhances food security within the community. By relying on local sources, regions become more resilient in times of crisis or disruption. 8. Connection with Nature Farm-to-table experiences invite diners to connect with the origin of their food. Understanding the journey from soil to plate fosters a deeper appreciation for the intricacies of nature's bounty. How to Embrace Farm to Table Explore Local Farmers' Markets: Visit nearby farmers' markets to connect with producers and discover a vibrant array of seasonal ingredients. Patronize Local Restaurants: Seek out restaurants that prioritize locally sourced ingredients in their menus, supporting their commitment to the farm-to-table ethos. Join Community Supported Agriculture (CSA) Programs: CSA programs offer the opportunity to receive a share of a local farm's produce, creating a direct link between consumer and grower. Garden at Home: Even if you have a small space, cultivating herbs or vegetables in your own garden can provide a taste of the farm-to-table experience. A Culinary and Cultural Revival The farm-to-table movement is more than a culinary trend; it's a revival of age-old traditions that celebrates the intrinsic connection between people, land, and nourishment. As we relish the benefits of fresher flavors, strengthened communities, and a reduced ecological footprint, we rediscover the joy of food as a conduit for sustainable living and shared experiences.
Exploring the Magic of Fermentation: Unleashing Flavor and Nutrition Introduction: Fermentation, an age-old culinary technique, holds a fascinating allure that transcends its simplicity. From transforming cabbage into tangy sauerkraut to crafting effervescent kombucha, fermentation has intrigued food enthusiasts for generations. Beyond its delightful flavors, fermentation offers a wealth of health benefits, making it a remarkable practice in the world of culinary arts. In this article, we will explore the wonders of fermentation, its transformative power, and provide you with a simple recipe to embark on your own fermentation journey. Understanding Fermentation: At its core, fermentation is a natural process where microorganisms, such as bacteria and yeast, convert sugars and starches in food into acids, gases or alcohol. As these microorganisms work their magic, the food undergoes a transformation, resulting in complex flavors, textures, and aromas that are often impossible to achieve through conventional cooking methods. The process of fermentation is a fascinating journey of culinary transformation. The Health Benefits of Fermented Foods: One of the most significant benefits of fermentation lies in the creation of probiotics—live beneficial bacteria that promote gut health. Fermented foods like yogurt, kefir, and pickles are rich in these friendly microorganisms, which play a vital role in supporting digestion, boosting immunity, and enhancing overall well-being. By incorporating fermented foods into our diet, we introduce these beneficial bacteria into our bodies, where they perform their wonders. Beyond its role in promoting gut health, fermentation enhances the nutritional value of foods. During fermentation, nutrients become more bioavailable, making vitamins and minerals easier for our bodies to absorb. For example, fermented grains release phytic acid, a compound that can inhibit nutrient absorption, making the nutrients more accessible and easier for our bodies to utilize effectively. The Science Behind Flavor Development: As microorganisms convert sugars and starches, they produce various compounds that contribute to the flavors of fermented foods. For example, lactic acid is a byproduct of lactobacilli, the bacteria responsible for the tangy taste of yogurt and sauerkraut. Similarly, ethanol is a result of yeast fermentation, providing the characteristic flavor of alcoholic beverages like wine and beer. The intricate interplay of these compounds leads to the diverse and rich flavors found in fermented foods. Fermented Foods: A Symphony of Flavors: Fermentation creates a symphony of flavors that tantalize the taste buds. From the tanginess of aged cheeses to the depth of flavor in kimchi, each fermentation process produces a unique medley of taste. The complexity and depth of these flavors can elevate any dish, turning simple ingredients into extraordinary culinary experiences. Fermented foods offer a treasure trove of flavors that allow culinary artisans to experiment and craft delicacies that delight the senses. The Allure of Homemade Fermentation: The allure of fermentation lies not only in its magic of flavors and health benefits but also in its accessibility. Fermentation can be practiced in the comfort of your own home with minimal equipment and ingredients. Homemade ferments allow for creativity and experimentation, empowering individuals to tailor flavors to their personal preferences. Fermented Drinks: A Refreshing Option: Fermentation also plays a vital role in crafting delightful beverages that have captured the hearts of people around the world. Kombucha, a fermented tea, offers a refreshing effervescence and a tangy-sweet flavor profile. This probiotic-rich beverage has gained popularity for its potential health benefits and its ability to satisfy soda cravings in a healthier way. Kefir, another fermented beverage, is known for its creamy texture and probiotic content. Made from fermented milk, coconut water, or even fruit juice, kefir provides a natural source of probiotics while imparting a refreshing taste. Embark on Your Fermentation Journey: Easy Sauerkraut Recipe To experience the wonders of fermentation firsthand, try this simple recipe for classic sauerkraut: Ingredients: 1 medium head of cabbage, cored and finely shredded 1 tablespoon sea salt (non-iodized) How the Alchemy Happens In a large bowl, mix the shredded cabbage and sea salt. Massage and knead the cabbage for about 5-10 minutes until it starts releasing its liquid. This breaks down the cell walls and initiates the fermentation process. Transfer the cabbage and its liquid into a clean, sterilized glass jar, pressing it down firmly to remove air pockets. Ensure the liquid covers the cabbage entirely. Place a weight or a smaller jar filled with water on top to keep the cabbage submerged under the liquid, preventing spoilage. Leave some space at the top of the jar for the cabbage to expand during fermentation. Close the jar loosely with a lid or use a cloth secured with a rubber band to allow gases to escape during fermentation. Set the jar on a plate to catch any overflow. Store the jar at room temperature, away from direct sunlight, for about 1 to 3 weeks, depending on your desired level of fermentation. Taste the sauerkraut every few days to monitor its flavor. Once the sauerkraut reaches your preferred level of tanginess, transfer it to the refrigerator to slow down the fermentation process. The sauerkraut will continue to develop its flavors even in the fridge. Conclusion: The wonders of fermentation extend beyond captivating flavors to encompass a plethora of health benefits. As we explore the science behind flavor development and the magic of probiotics, fermentation invites us to embrace creativity and nourish our bodies from within. The allure of fermentation lies in its accessibility, allowing anyone to become a culinary artisan in the comfort of their own home. So, embark on your fermentation journey and let the symphony of flavors and healthful benefits enchant your taste buds. As you savor the fruits of your fermentation labor, you'll truly appreciate the wonders that fermentation brings to the world of culinary delights.
Ayurvedic Spices and Foods: A Speck of Dust in the Vast Universe of Ayurveda's Holistic Well-Being Introduction: Within the vast universe of Ayurveda's holistic well-being, Ayurvedic spices and foods represent a mere speck of dust, yet they hold immense significance. Ayurveda, an ancient Indian system of medicine, encompasses a comprehensive approach to harmonizing mind, body, and spirit. While Ayurvedic spices and foods offer only a glimpse into this expansive realm, they play a pivotal role in promoting balance, nourishment, and overall well-being. In this article, we explore how these seemingly small elements contribute to the grand tapestry of Ayurveda's wisdom. Ayurveda's Holistic Approach: Ayurveda views the body as an intricate system where imbalances can manifest as physical or mental ailments. It emphasizes the importance of understanding individual constitutions, known as doshas (Vata, Pitta, and Kapha), and restoring balance through lifestyle, diet, herbs, and therapies. Ayurvedic spices and foods are chosen mindfully, not only for their flavors but also for their ability to pacify or stimulate specific doshas, ultimately aiding in the journey towards optimal well-being. The Six Ayurvedic Flavors: 1. Sweet (Madhura): The sweet taste is associated with nourishment, grounding, and satisfaction. Foods such as fruits, grains, dairy products (in moderation), and natural sweeteners like honey and jaggery fall into this category. The sweet taste nourishes the body, calms Vata dosha, and promotes a sense of contentment and stability. 2. Sour (Amla): The sour taste stimulates digestion and enhances appetite. Sour foods include citrus fruits, yogurt, fermented foods, vinegar, and sour berries. The sour taste balances Vata and increases Pitta dosha. However, excessive consumption of sour foods should be avoided, as it can aggravate Pitta dosha. 3. Salty (Lavana): The salty taste adds flavor and enhances the taste of food. It is found in natural salts, sea vegetables, and certain vegetables like celery and tomatoes. The salty taste stimulates digestion, increases appetite, and balances Vata dosha. However, excessive salt intake can lead to imbalances, especially for those with high blood pressure or Pitta imbalances. 4. Bitter (Tikta): The bitter taste is cleansing, cooling, and detoxifying. It is present in foods like leafy greens (such as kale and arugula), bitter melon, turmeric, fenugreek, and many herbs. The bitter taste helps in purifying the body, balancing Pitta dosha, and improving liver function. 5. Pungent (Katu): The pungent taste stimulates digestion, promotes circulation, and enhances metabolism. It can be found in spices like ginger, garlic, chili peppers, black pepper, and mustard seeds. The pungent taste balances Kapha dosha, clears congestion, and promotes warmth and energy. 6. Astringent (Kashaya): The astringent taste is drying and has a tightening effect. It is present in foods such as legumes, lentils, green bananas, pomegranates, and certain vegetables like broccoli and Brussels sprouts. The astringent taste helps in toning tissues, reducing excess moisture in the body, and balancing Kapha dosha. A Few Ayurvedic Spices: Turmeric (Haridra): This golden spice, with its active compound curcumin, possesses potent anti-inflammatory and antioxidant properties. It aids in digestion, supports liver health, and boosts the immune system. Cumin (Jeera): Cumin seeds are revered for their digestive benefits. They stimulate enzymes, alleviate bloating, and aid in detoxification. Cumin also exhibits antimicrobial and antioxidant properties. Coriander (Dhanyaka): Coriander seeds and leaves offer cooling and digestive properties. They help relieve flatulence, support healthy digestion, and provide essential vitamins and minerals. Cardamom (Elaichi): With its delightful aroma and flavor, cardamom aids digestion, freshens breath, and eases respiratory issues. Its antioxidant and anti-inflammatory properties further enhance its therapeutic value. A Few Ayurvedic Foods: Ghee: Clarified butter, or ghee, is considered a sacred and nourishing ingredient in Ayurveda. It enhances digestion, promotes nutrient absorption, and supports a healthy metabolism. Fresh Fruits and Vegetables: Ayurveda encourages the consumption of fresh, seasonal fruits and vegetables. They offer essential nutrients, fiber, and contribute to dosha balance. Whole Grains: Ayurveda favors whole grains such as quinoa, brown rice, and millet. These grains provide sustained energy, fiber, and vital nutrients, while grounding and stabilizing Vata dosha. Herbal Teas and Infusions: Ayurvedic herbal teas, such as ginger, tulsi (holy basil), and licorice, hold therapeutic benefits. They aid digestion, promote relaxation, and boost the immune system. A Glimpse While Ayurvedic spices and foods provide a small window into the vast universe of Ayurveda, their impact on overall well-being is significant. However, it's crucial to remember that Ayurveda encompasses much more than just these elements. A comprehensive understanding of Ayurveda involves personalized consultations with Ayurvedic practitioners, incorporating lifestyle practices, exploring Ayurvedic therapies, and understanding the interconnectedness of body, mind, and spirit. Incorporating Ayurvedic Principles into Everyday Life To embrace Ayurvedic principles in your daily routine, consider the following: Listen to Your Body: Pay attention to your body's signals and choose foods that make you feel nourished and balanced. Each individual is unique, and what works for one may not work for another. Seek Professional Guidance: Consult with an Ayurvedic practitioner or healthcare professional to understand your dosha constitution and receive personalized dietary recommendations. Practice Mindful Eating: Slow down, savor your meals, and cultivate awareness of the tastes, textures, and aromas of the food you consume. Mindful eating fosters a deeper connection with your body's needs and promotes optimal digestion. Embrace a Balanced Lifestyle: Alongside Ayurvedic spices and foods, incorporate other aspects of Ayurveda, such as daily self-care routines, meditation, and yoga, to enhance your overall well-being. Conclusion: Ayurvedic spices and foods offer us a mere speck of dust in the boundless universe of Ayurveda's holistic well-being. Through their flavors and therapeutic properties, they contribute to restoring balance, nourishment, and vitality. While they hold great potential, it is through a comprehensive understanding of Ayurvedic principles, practices, and personalized approaches that we can fully embrace the vastness of Ayurveda's wisdom. Ayurvedic spices and foods serve as a starting point, enticing us to explore deeper into the universe of Ayurveda and uncover the transformative power it holds for our holistic well-being. As we continue our journey, let us remember that Ayurveda is a holistic system that acknowledges the unique nature of each individual. It invites us to listen to our bodies, seek professional guidance, and embrace a balanced lifestyle. By integrating Ayurvedic principles into our daily lives, we can cultivate harmony, nourishment, and profound well-being on all levels—physical, mental, and spiritual. So, let the speck of dust that Ayurvedic spices and foods represent ignite your curiosity, propelling you into the vast universe of Ayurveda's holistic well-being. May it inspire you to explore further, seek deeper knowledge, and embark on a transformative journey towards a harmonious and balanced life.
Essential Knives for a Well-Stocked Kitchen: A Guide to the Basics Introduction: Having the right tools in your kitchen is crucial for any home cook or aspiring chef. Among the various kitchen utensils, knives play an indispensable role in food preparation. With the right set of knives, you can effortlessly slice, dice, chop, and carve your way through ingredients, ensuring precision and efficiency. In this article, we'll explore the basic knives every well-stocked kitchen should have. Chef's Knife: A chef's knife is the cornerstone of any knife collection. This versatile, all-purpose knife typically ranges from 8 to 10 inches in length and features a broad, sturdy blade with a slightly curved edge. The chef's knife is ideal for slicing, dicing, and chopping fruits, vegetables, herbs, and meats with ease. Look for a knife that feels comfortable in your hand and has a sharp, durable blade. Paring Knife: The paring knife is a smaller, more nimble knife with a blade length of around 3 to 4 inches. It is perfect for delicate tasks that require precision, such as peeling, trimming, and shaping fruits and vegetables. Additionally, it comes in handy for intricate tasks like deveining shrimp or hulling strawberries. A sharp paring knife can make your kitchen prep work a breeze. Bread Knife: With its serrated blade, the bread knife is designed to effortlessly slice through crusty bread without crushing it. The long, scalloped blade, usually around 8 to 10 inches in length, ensures clean cuts, making it ideal for artisan bread, bagels, or cakes. A good bread knife will have sharp serrations and a comfortable handle to aid in smooth, controlled slicing. Utility Knife: As the name suggests, a utility knife serves a range of purposes in the kitchen. It is typically 4 to 6 inches long and features a narrow, straight blade. This knife is perfect for smaller slicing and cutting tasks, such as slicing sandwiches, small fruits, or cheese. Its compact size and versatility make it a valuable addition to any knife set. Santoku Knife: Originally from Japan, the Santoku knife has gained popularity worldwide for its versatility and efficiency. It typically has a shorter, wider blade compared to a chef's knife, ranging from 5 to 7 inches. The Santoku knife excels at precision slicing, dicing, and mincing, making it an excellent choice for vegetables, fish, and boneless meats. Its flat blade and rounded tip allow for a smooth rocking motion while chopping. Carving Knife: When it comes to slicing roasts, turkey, or any large cuts of meat, a carving knife is a must-have. With a long, slender blade ranging from 8 to 14 inches, it ensures clean, thin slices. The sharpness and flexibility of the blade make it easy to navigate around bones and joints. A good carving knife will enable you to impress your guests with beautifully carved meats. Conclusion: Investing in a set of basic, high-quality knives is a fundamental step towards creating a well-stocked kitchen. The chef's knife, paring knife, bread knife, utility knife, Santoku knife, and carving knife are all essential tools that cover a wide range of culinary tasks. Remember, it's crucial to keep your knives sharp and maintain them properly to ensure their longevity and performance. With these knives at your disposal, you'll be equipped to handle any recipe with precision and confidence, elevating your cooking to new height
Explore Guyanese Cuisine
A continuation of your basic pantry. I will forewarn you this article is going to be a little out there with the recommendation but as usual you can keep and discard as you see fit. I do strongly believe that a fully stocked pantry allows you to put together almost any dish at the drop of a hat. You will never be unprepared for that unexpected visitor or an emergency. Financially it is a smart thing to do. You can buy in bulk and save money and it is essential if you are looking for ways to shop smart and shop less often. A well-stocked pantry will also mean different things to different things to different cooks. Cooking from scratch requires a good grasp on the ingredients you should have on hand. I do cook from scratch the majority of time, but sometimes I just want quick and easy, so I tend to keep a few quick meals around. You will need to decide how you cook and what fit your needs. Let's begin that list by creating some categories and here I will not expand on why you need certain items. This is just a list, just like a shopping list. Do an inventory of what you currently have on hand, cross off the items you will never use, then go shopping. Oils and Vinegars Olive oil Canola oil Avocado oil Coconut oil Safflower oil Sesame oil Ghee Balsamic vinegar White vinegar Red wine vinegar White wine vinegar Apple cider vinegar Balsamic reduction Grains and Starches Rice Quinoa Barley Pasta Oats Dried beans Lentils Wild rice Bulgur Farro Cornmeal Polenta Couscous Produce - only hardy produce, Onion Garlic Potatoes Shallots Sweet Potatoes Dried mushrooms Hardy squashes Canned and Bottled Items Tomatoes - all types, diced, crushed, paste, sauce, fire roasted, etc. Broth Canned beans Coconut milk Olives Capers Jams Nut butters Hot sauce Mustard Anchovy paste Tuna Tamari sauce Pickles and relishes Spices I had to put in a little blurb about this section. I absolutely love my spices. They are magical and can turn a so-so meal into a delectable treat for the mouth. We must be cautious here as spices do have a shelf life and must be treated as such. I tend to buy whole spices which extends the life, then I toast and grind them as needed. I do recommend that route but if this is not possible for you, buy your spices in small quantities and store them in an airtight container away from light. The smell test is a good way of knowing if your spice is still good, if you open the jar and cannot smell it, chances are it has gone off. Occasionally, actually quite often I rejuvenate them by lightly toasting them over low heat, just to bring the oils back to the surface, however, there have been times when the compost heap was the only place for them. Allspice Basil Bay leaves Celery seed Cinnamon (sticks) Cloves (whole) Coriander Cumin Curry Powder Dill weed Extracts- Vanilla, Almond Fennel Italian seasoning Mustard Nutmeg Oregano Pepper (cayenne) Peppercorns Rosemary Sage Salt Thyme Turmeric Other Necessities, maybe not necessities just 'good to have' Baking Powder Baking Soda Breadcrumbs Chocolate chips Cocoa, unsweetened baking Cornmeal Cornstarch Dried Fruits Evaporated Milk Gelatin Honey Molasses Nuts, various Pasta Seaweed Unsweetened baking chocolate Semi-sweet baking chocolate Worcestershire Sauce Yeast Let me stress again, not all of us cook this way or need to have these items on hand. It is up to you to determine the type of cook you are and use the list merely as a guideline. Do it over time, choose 5 to 10 items and add it to your cart when you go shopping and over time you will have a pantry that suit your needs. I am quite sure that I may have forgotten or chose not to include some items so feel free to let me know.
What's In Your Pantry? Where & How To Start? By Nalini Goordial
This article is very timely, because I just did a major clean out of my kitchen. I would very much like to tell you that I am practical about what I have in my kitchen, but I’m not. I get giddy about kitchen cookware, utensils and tools, but this has not served me well. Why I had four sets of dishes is beyond me. Tell me who needs three of the same saucepans. No one. Pans that came with the set, pans I’ve never used. I am not personally fond of those, “ set of cookware”, they always include a pan or two that never gets used, but you just can’t get rid of it. You know what I’m talking about. So what is this article all about, it is about you and me and our kitchen and our cookware. What is essential cookware? Well It depends. Depends on how you cook, why you cook, what type of pans you’re comfortable handling and how much time you spend in the kitchen. I just got rid of all of my cast iron enamel pans, I found that they were getting too heavy, that was a factor for me. It may even depend on quite a bit more than this, but let’s start here. What did I keep? My large canning pot. I like canning and I know not everyone cans, it can be a very intimidating process, so this may not be in your need pile. A large stainless steel heavy duty saucepan/stock pot. You choose the size, this truly depends on your need. You may even want 2 different sizes. This is the pan used for stocks, soups, large quantities of sauces and even for browning meats. Get one with a heavy bottom as it will double as your braising pan and you want something that will hold the heat. A dutch oven. I use an Emile Henry 4.2 quart stew pot, it is an older model that I was very fortunate to find at a thrift store. The lighter weight of this ceramic clay is just one of the benefits of this pot. It is perfect for slow cooking stews, baking bread and many other tasks around the kitchen, plus it cleans up nicely. It is worth the investment and I’m not getting paid to say this. A stainless steel skillet. Stainless steel is not a good distributor of heat, so tri-core is a good choice, look for aluminum or copper core as these are the best heat conductor for a more even cooking. The skillet is a very versatile piece of cookware, you can cook almost anything with it. You can sear at a high temperature and oven finish your dish because these pans can handle it. Acidic dishes, no problem, metal utensils are not a bother. A tip, preheat your stainless steel skillet about 2 to 3 minutes before adding oil and make sure your oil is shimmering before adding food, this will ensure that your food doesn’t stick to the pan. A cast iron skillet. Mostly I use this pan for making naans or tortillas, pancakes, french toast and sometimes for frying chicken and fish. Make sure it is well seasoned. I’ve seen all kinds of complicated ways to do this, but it really doesn’t have to be complicated. Your new pan does need to be seasoned and in these few simple steps you can have that accomplished quickly. Wash your pan with warm water and soap, rinse, dry thoroughly. Rub your pan with oil all over, inside, outside and handle. Use any vegetable oil that you have on hand, I’ve used canola oil with good results. Wipe away all excess oil. Place upside down in a preheated oven on the top rack, with a baking sheet on the rack under, just in case there are drips. Allow 30 minutes to pass while you do other fun things, then remove it from the oven and repeat this process 3 to 4 times. That’s it! You’re done, and your pan is ready to be used. I kept the wok! I do a lot of Asian cooking, stir fries, dry curries, etc. and the wok is perfect for this. I can also set my steamer up in my wok, which is ideal for vegetables, fish or dumplings. You get to decide if you need a wok or not depending on what you cook. You also get to decide whether it’s an electric wok or a stovetop wok. I find that nothing beats a good carbon steel stove top wok, electric wok never gets as hot as it needs to be for crisp vegetables, but again this is a personal choice. Options not necessary, but good to have. A milk pan. Long handle with a pourer. This is a great pan for melting butter, heating milk and small amounts of liquids. I use warm milk for baking breads, making yogurt and my favorite, the ritual of making chai. A double boiler is again not necessary but good to have for melting chocolate, preparing custards and anything that requires gentle heat. A pressure cooker, totally a personal choice here. When I’m pressed for time, if I purchase a tough cut of meat or forgot to presoak the beans, this is my go to. That is it! Outfitting your kitchen is based on your needs, so after you’ve decided what serves your purpose and is not just taking up space, go ahead get rid of the toys and keep the essentials. It’s your kitchen after all and you’re the boss here.