How to Stock a Modern Pantry - Deepstash

“Pantry” is an antique word with an eternal logic: Cooking is simpler and faster when you already have the ingredients.

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How to Stock a Modern Pantry

nytimes.com

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Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space....

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  • Take everything out of the pantry- this is necessary to assess what can be kept.
  • “Expiration,” “sell by,” and “best by” dates are arbitrary guidelines- different things store d...

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  • After figuring out what is usable and good
  • Now categorize types of ingredients in anyway that makes sense to you.
  • Categories maybe arbitrary, but consider the needs of everyo...

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Write a proposal of what to keep in stock for the recipes you like.

Refill with food that supports your cooking goals. 

Be realistic about your habits.

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  • The goal is to only need to get a few fresh ingredients for a good recipe.
  • It is not necessary to have everything- only to have stock of most of the ingredients most of the time...

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Basic: Extra-virgin olive oil, neutral cooking oil, red-wine vinegar, white vinegar or white-wine vinegar.

Expanded: Peanut oil, cocon...

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Basic: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned)

Expanded: ...

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Basic: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic...

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Basic: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (...

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Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).//Almond butter, tahini, pecans.

Sweeteners:

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Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

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Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim). 

Expanded:

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Basic: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other frui...

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Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar...

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  1. Oils and vinegars: Walnut oil, avocado oil, roasted sesame oil, pumpkin-seed oil, olio santo (Italian chile-infused oil), rice vinegar, mirin (sweetened Japanese rice win...

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  • Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.
  • Nuts

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  • Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

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