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Old 02-01-2010, 08:48 PM   #1
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Kitchen Essentials

I'm trying to build up my pantry and was wondering what sort of things people think every kitchen should have. I think my pantry is getting fairly well stocked but it feels like it's still missing important things. So my question is what do you think you absolutely need to have on hand at all times?

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Old 02-01-2010, 09:02 PM   #2
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This is not a question for strangers to answer for you. We have no idea how or what you cook. People who cook a lot of Chinese, will have different pantry items from people who cook a lot of Mexican or Italian. You get the idea.

I recommend this:

Every time you decide to make a recipe, when you buy dried spices or herbs, you will have the remainder of the jar to stock your pantry. Every time you buy a dry good like rice, beans, or pasta, you will have leftovers from the packages to stock your pantry or just buy two packages.

This way, you will have things in your pantry that you actually cook with.
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Old 02-02-2010, 03:13 AM   #3
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Following up on Andy M's correct & insightful feedback, what kind of things do you like to cook? Or what styles of cusine do you want to be able to cook without special trips to the store? Answering these questions will determine the type, expansiveness, and expense of your pantry. Don't bother stocking it for Chinese if you only cook this style once or twice a year.
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Old 02-02-2010, 05:05 AM   #4
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With the following, you should not have to run to the store because of some of those media hyped emergencies:

3 Lbs Kosher salt
10 Lbs Granulated Cane Sugar
2 Lbs Baking soda
1 Lb Dry yeast
15 Lbs Assorted dried beans, lentils & split peas
40 Lbs Assorted rice
40 Lbs Assorted wheat, rye and barley flours
2 Lbs Corn meal
20 Lbs Coffee
10 Cans Evaporated milk
8 Lbs Dry cured meats & sausages
~ 100 Tea bags
3 Quarts Honey
15 Lbs Assorted dried fruits
15 Lbs Assorted nuts- Hazel, walnut, cashew, pistachio
12 Cans Assorted tomatoes
10 810GramCans Sauerkraut
6 Cans Chick peas (Ceci)
6 Cans/Jars Sweet red peppers
6 Heads Garlic
5 Lbs Yellow onions
10 Lbs Potatoes
3 Lbs Lard
1 Gallon Olive oil
5 Gallon Peanut oil
2 Gallon White vinegar
1 Gallon Cider vinegar
1 Litre Balsamic Vinegar
1 Gallon Assorted Greek and Turkish jarred / canned olives
1 Oz Saffron
2 Lbs Assorted peppercorns
8 oz each Oregano, thyme, rosemary, fennel seeds, coriander, allspice, cumin,
brown mustard seed, yellow mustard seed, powdered ginger, cinnamon,
dried crushed hot red pepper flakes, granulated onion, granulated garlic,
dried juniper berries, dried basil, dried parsley, black sesame seeds
1 Lb each Sweet and hot Hungarian paprika, Spanish pimenton(4 oz ea sweet & hot)
12 - 15 Oz ea Worcestershire, A1 & Tabasco sauces
18 Litre Red wine
6 Litre White wine
1 Litre White dry Vermouth
8.5 Oz Brioschi
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Old 02-02-2010, 12:43 PM   #5
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Quote:
Originally Posted by justplainbill View Post
With the following, you should not have to run to the store because of some of those media hyped emergencies:

3 Lbs Kosher salt
10 Lbs Granulated Cane Sugar
2 Lbs Baking soda
1 Lb Dry yeast
15 Lbs Assorted dried beans, lentils & split peas
40 Lbs Assorted rice
40 Lbs Assorted wheat, rye and barley flours
2 Lbs Corn meal
20 Lbs Coffee
10 Cans Evaporated milk
8 Lbs Dry cured meats & sausages
~ 100 Tea bags
3 Quarts Honey
15 Lbs Assorted dried fruits
15 Lbs Assorted nuts- Hazel, walnut, cashew, pistachio
12 Cans Assorted tomatoes
10 810GramCans Sauerkraut
6 Cans Chick peas (Ceci)
6 Cans/Jars Sweet red peppers
6 Heads Garlic
5 Lbs Yellow onions
10 Lbs Potatoes
3 Lbs Lard
1 Gallon Olive oil
5 Gallon Peanut oil
2 Gallon White vinegar
1 Gallon Cider vinegar
1 Litre Balsamic Vinegar
1 Gallon Assorted Greek and Turkish jarred / canned olives
1 Oz Saffron
2 Lbs Assorted peppercorns
8 oz each Oregano, thyme, rosemary, fennel seeds, coriander, allspice, cumin,
brown mustard seed, yellow mustard seed, powdered ginger, cinnamon,
dried crushed hot red pepper flakes, granulated onion, granulated garlic,
dried juniper berries, dried basil, dried parsley, black sesame seeds
1 Lb each Sweet and hot Hungarian paprika, Spanish pimenton(4 oz ea sweet & hot)
12 - 15 Oz ea Worcestershire, A1 & Tabasco sauces
18 Litre Red wine
6 Litre White wine
1 Litre White dry Vermouth
8.5 Oz Brioschi

So, I see you turned one bedroom into a pantry.
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Old 02-02-2010, 02:56 PM   #6
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Close- 250 square feet of cellar space.
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Old 02-02-2010, 04:59 PM   #7
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Well it really depends on what kind of food you prepare, and also for you and your family. BUt the most common essentials will be knives, plates, salt, pepper, spices, sugar, and the like.
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Old 02-02-2010, 05:02 PM   #8
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2 cans of Spam
1 dozen Cup O Noodles
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Old 02-02-2010, 08:07 PM   #9
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i keep herbs/spices/seasonings/various salts/assorted vinegars & oils/cooking fat
flour/sugar/panko/breadcrumbs
dried legumes/several noodles & pastas
canned tomato items including paste & puree
bottled juices, apple & tomato
garlic/onion/potato/shallot
nuts/seeds/nut-butters (hazelnut, soynut, peanut, sunbutters)
tubes of herb pastes, anchovy & anchovy paste/capers/olives/brined peppercorns/mustards/worcestershire/frank's/pickled foods
a few cans of food, veggies usually
miso
curry paste
several kinds of soup bases & also stock ingredients
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Old 02-11-2010, 09:57 PM   #10
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As others have said it really depends on what you regularly cook, but I personally would be uncomfortable without some quality loose tea, a selection of dried spices, vegetable and olive oil, salt, pepper, flour, cornstarch, sugar, butter, heavy cream, kitchen twine, foil and parchment paper.

As far as produce, I try to ALWAYS have plenty of onions, fresh garlic and shallots available.
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