Chef D's Kitchen: Chef's guide to stocking the pantry

Everyone should have, the ingredients on hand to make the foods that they enjoy. The benefit of taking the time to set-up your pantry is that it will enable you to get the most out of your favorite dishes, while allowing you to expand your repertoire once your interest or cooking skills increase.

People often ask me, what's in my pantry, so I am giving you and idea. The following is an outline of a basic approach to stocking your pantry. This is a general guide so clip and save this article. Take your own tastes into consideration when selecting your own pantry basics.

Pantry basics: Herbs and spices

Although those spice racks and turntables may be attractive and handy on your countertop, it is best to store all herbs and spices in a cool, dark place away from heat and light sources. You can purchase inexpensive turntables to fit inside your cabinet for easier accessibility. Although herbs and spices won't "go bad," per se, they will definitely lose their potency with age, and seeds such as poppy and sesame will get rancid. Most whole herbs and spices will retain their flavor about one year, while dried and ground versions are best used within six months.

Allspice, ground and whole

Arrowroot starch

Basil

Bay leaves

Chili powder

Cinnamon, ground and sticks

Cloves, ground and whole

Coriander, ground

Cream of tartar

Cumin, ground

Curry powder

Dill weed

Fennel seeds

Chinese Five-spice powder

Garlic powder

Ginger, ground

Mint, dried

Mustard, dried ground

Nutmeg

Onion powder

Oregano, dried

Paprika, Hungarian sweet

Pepper, cayenne, dried red flakes

Peppercorns, dried black

Poppy seeds

Rosemary, dried

Sage, dried and rubbed

Salt, table and Kosher

Sesame seeds

Tarragon, dried

Thyme, ground and dried

Turmeric

Pantry basics: Refrigerator and freezer foods

Check labels for expiration dates. Mark items with a purchase date and rotate your items.

Butter

Cheese: parmesan and Cheddar

Eggs

Fruits

Mayonnaise

Milk

Pantry Basics : Condiments

Be aware that many condiments will require refrigeration after opening. Check the labels.

Barbecue sauce

Capers

Chili paste and sauce

Hoisin sauce

Honey

Horseradish

Hot Sauce

Ketchup

Maple Syrup

Mushrooms: dried or canned

Mustards: Yellow and Course Ground

Oils: olive, canola, sesame, peanut

Olives: black and green

Pickles: sweet and dill

Soy Sauce

Teriyaki sauce

Tomatoes, sun-dried

Vinegars: balsamic, cider, red wine, white wine and rice

Worcestershire Sauce

Pantry Basics: Staples (standard kitchen supplies)

Most of the items on this list are shelf-stable. It's a good idea to mark items with a purchase date to make sure you use the oldest items first and get rid of any that hide in the back, of your cupboard too long. Some items will require refrigeration after opening or have expiration dates (such as yeast). Check labels. Vegetables like potatoes and onions should be kept in a cool, dark place. Citrus fruits can last for weeks in the crisper drawer of your refrigerator.

Baking powder

Baking soda

Beans, dried or canned: black, red kidney, white, great northern, lima, lentils, split pea, black, pinto and black-eyed.

Panko Bread crumbs

Broth, dried bouillon and canned: beef, vegetable, chicken

Cereal

Chocolate: unsweetened squares, semisweet chips, cocoa powder

Coffee: beans, ground, instant

Cooking spray

Cornmeal

Cornstarch

Crackers

Dried fruits: raisins, cranberries

Extracts: Vanilla, Orange, Almond and Lemon

Flour: All purpose, whole wheat, cake, bread

Fruit preserves: jam and jelly

Garlic, fresh

Gelatin: powdered, unflavored

Lemons, fresh

Limes, fresh

Milk: powdered and evaporated

Nuts: almonds, peanuts, walnuts, pecans, pine

Onions: red and yellow

Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles

Peanut butter

Potatoes, fresh

Rice: long-grain, wild, jasmine, Arborio and brown

Soup: canned and dry bouillon

Sugar: granulated, confectioner's, light and dark brown

Tea

Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh

Tuna, canned

Yeast, dry active

[Author Affiliation]

by Chef David Blackmon

[Author Affiliation]

David Blackmon is the chef I owner Culinary Solutions. Questions? Or Comments. Email him:

chefblackmon@sbcglobal.net