The food lab better home cooking through science ( PDFDrive ) 87

• Bay leaves, whole (store in the freezer) • Black peppercorns • Chili powder • Cinnamon, ground • Coriander seeds • Cumin seeds • Fennel seeds • Nutmeg, whole • Paprika • Red pepper, crushed • Oregano, dried • Sage, dried • Salt, kosher • Salt, Maldon Oils, Vinegars, and Other Liquids Oils are the most sensitive wet pantry item in your kitchen Stored badly, they can go rancid within a span of weeks The enemies of oil are heat and light, which means that the way most people store them—in clear bottles close to the stove—is just about the worst thing you can I store my cooking oil and everyday extra-virgin olive oil in dark green wine bottles that I’ve washed and dried, fitted with inexpensive pour spouts for the purpose They stay on my counter, far away from the window and the stove The oils last for about a month in those containers before I refill them I keep expensive extra-virgin olive oils in their original containers in a dark cabinet, where they will last for about 2 months Remember, there’s no point in having great olive oil if you don’t use it before it starts to lose flavor or go rancid I’ve learned this the hard way Olive oil’s for eating, no matter how expensive it is Eat it • Honey, clover • Marmite, Vegemite, or Maggi Seasoning • Molasses, regular • Oil, canola (for sautéing) • Oil, extra-virgin olive (for flavoring) • Oil, peanut (for deep-frying) • Soy sauce (if you won’t use up a bottle within 2 months, store it in the refrigerator) I use Kikkoman brand • Vinegar, cider • Vinegar, balsamic (supermarket) • Vinegar, distilled white • Vinegar, white wine WHICH SALT SHOULD I USE? These days you see more types of salt on supermarket shelves than there are tools under Inspector Gadget’s trench coat But really, there’s only one that you absolutely need in your kitchen: kosher salt I use Diamond Crystal brand because I like the size of its grains For the record, kosher salt is not called kosher because it’s OK to eat under Jewish dietary law—all salt is kosher in that sense Kosher salt should really be called koshering salt, ... Oil, canola (for sautéing) • Oil, extra-virgin olive (for flavoring) • Oil, peanut (for deep-frying) • Soy sauce (if you won’t use up a bottle within 2 months, store it in the refrigerator) I use Kikkoman brand • Vinegar, cider... Vinegar, balsamic (supermarket) • Vinegar, distilled white • Vinegar, white wine WHICH SALT SHOULD I USE? These days you see more types of salt on supermarket shelves than there are tools under... I’ve learned this the hard way Olive oil’s for eating, no matter how expensive it is Eat it • Honey, clover • Marmite, Vegemite, or Maggi Seasoning • Molasses, regular • Oil, canola (for sautéing) • Oil, extra-virgin olive (for flavoring)