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{ The basic pantry } T he pantry is the backbone of your kitchen Many beginning cooks are intimidated by recipes because of the sheer number of ingredients that need to be purchased the first time they cook something But pancakes are a convenient food precisely because they are made from ingredients you pretty much always have on hand Imagine having to buy flour, butter, eggs, buttermilk, baking powder, sugar, oil, and vanilla extract every single time you wanted to make pancakes! I like to keep a well-stocked kitchen, and, as such, my pantry is a large one I recently completely emptied my kitchen shelves and refrigerator and reorganized them, in the process cataloguing every pantry item I had into a single document that lives online, where I can access it at any time to see exactly what I have to work with (What? Doesn’t everybody that?) I came up with 357 different food items, including types of salt and 63 different spices (yikes!) There’s no need for you to keep a pantry that large, but every kitchen should be stocked with some basics Here you’ll find some tips on how to best use your refrigerator, as well as a list of ingredients that’ll help you get through most of the recipes in this book with only the need to purchase perishable ingredients fresh I divided it into refrigerated goods, baking supplies, grains, canned goods, spices, and what I call wet pantry items Refrigerated Goods Like cell phones and clean underwear, a refrigerator is one of those things that you never really consider the importance of until it stops doing its job (like mine did last week)†† Organizing your fridge for maximum efficiency—in terms of food shelf life, food safety, and easy access to the things you reach for most—should be a top priority It’ll make all of your cooking projects go faster and more easily, and having more fun in the kitchen inevitably leads to more cooking That’s a good thing in my book A fridge is basically just a big cold box with a few shelves in it, right? Well, that’s true, but where you store food in the fridge can have quite an impact on its shelf life Most refrigerators have cold and hot spots, with temperatures that range from 33° to 38°F or so In general, the back of the bottom shelf, where cooler, heavier air falls to, and the back of the top shelf, closest to the fan and condenser, are the coldest spots, while the middle of the door is the warmest How you organize your food in the fridge should be based on how cold it needs to be kept First, some basic tips on getting the most out of your fridge space on a daily basis: • Get a fridge thermometer There are a number of things that can cause your fridge to break down or lose power: electrical shorts or surges, clogged ventilation, etc So it’s ... bottom shelf, where cooler, heavier air falls to, and the back of the top shelf, closest to the fan and condenser, are the coldest spots, while the middle of the door is the warmest How you organize your food in the fridge should be based... of those things that you never really consider the importance of until it stops doing its job (like mine did last week)†† Organizing your fridge for maximum efficiency—in terms of food shelf life, food safety, and easy access to the things... in it, right? Well, that’s true, but where you store food in the fridge can have quite an impact on its shelf life Most refrigerators have cold and hot spots, with temperatures that range from 33° to 38°F or so In general, the back of the bottom shelf, where cooler, heavier air falls to, and the back
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