What’s in Our Kitchen

My favorite cooking utensils I use pretty much everyday

utensils I use in my kitchen

Then, my favorite iron skillet I use regularly.

Iron Skillet

…then the many pieces of ironware that have specific uses

Ironware that have specific uses

 

 

 

 

 

 

 

My husband enjoys frying chicken and baking pies on the wood cook stove

Wood Cook Stoves to cook and bake

 

 

 

 

 

 

 

The Pantry

Pantry of food

Don’t look real close…it’s sorta messy in there.

A pantry can be in any form.  A fancy cupboard, a closet, a wall with shelves hung…anything.  The important thing is this.  If you love to cook or you have to cook, then you need to find a specific area where you can place staples because if you don’t want to run to the grocery store, it’s easy enough to look in the pantry for side dishes to a meal.

The second most important reason for a pantry is storing extras.  I always buy in two’s, particularly for items I use often.  That way when I grab one item, I have a backup if I accidentally forget to run to the grocery.

A good chef always plans a menu.  A good chef will always see what is available in the pantry.  By planning and organizing, you can live on a budget easier then not.

It is important to know what is in your pantry to avoid over purchasing.

So the list begins:

The Pantry

Uncle Ben’s Converted White Rice
Uncle Ben’s Original Recipe Wild Rice
Pasta of various shapes
Muir Glen Organic Tomato Paste, Puree, Diced and Fire Roasted Tomatoes
15 oz cans Organic, Chicken, Beef, Vegetable Broth and Stock *
* I pour into ice trays to freeze and save frozen cubes in Ziplock bags. Bring out one or two when adding flavor to a dish
Cream of Mushroom, Celery and Chicken Soups
Vinegars of various flavoring from Balsamic to Raspberry
Good Seasons Italian Dressing Mix in a box
Small Jar of Grey Poupon
Coarse, grained, brown Mustard
Baking Soda
Baking Powder
Cornmeal
Cornstarch
Flour (all-purpose and self-rising)
Bread Crumbs
Kosher Salt
Iodized Salt
Sea Salt
Sugars, brown, white, powdered
Dried Fruit
Syrup’s of various flavors from Maple to Sorghum
Honey
Nonstick cooking spray
Various oils from Olive to Vegetable
Soy sauce*
Oyster sauce*
Teriyaki sauce*
Worcestershire sauce*
* follow instructions on jar after opening
Crisco shortening (refrigerate after opening)
Can or jar of olives (refrigerate after opening)
Green chilies (refrigerate after opening)
Chili or Chile powder
Jars of herbs and spices used regularly*
* buy small even though more expensive unless you don’t mind tossing after six months
Onions, red and sweet yellow
Garlic
Potatoes, various kinds

Refrigerator Storage

Unsalted butter
Cheddar cheese
Cream cheese
Eggs, Large only *
* depending on the size of family I buy six or twelve. It is always better to work with new eggs.
Small containers of Heavy Cream
Nuts of any kind. I buy in a generic package which is cheaper
Kraft container of Parmesan, Romano and Asiago Shredded Cheese (buy in refrigerator cheese department)
Sour Cream
Yogurt
Milk
Stone Ground Grits

Equipment

Stand Up Mixer
Food Processor
Blender or hand held Purée machine
Slow Cooker
Stainless Steel Pots and Pans of various sizes with lids
Stainless Steel Skillets with lids
Iron ware of various sizes
Electric Griddle
Coffee Grinder for grinding herbs
Mixing bowls of various sizes (non-reactive)
Oven Thermometer (essential)
Baking sheets
Cutting boards of various colors for safety issues
Can opener
Several sets of measuring spoons and measuring cups
Microplane zester
Silicone spatulas and brushes
Colander
Tongs
Wood utensils
Large slotted spoons
Good cutlery and sharpening tool

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