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Well I am pretty sure we have talked about this many times before but as lists often change it is not a bad idea to discuss this again. Here is my current list.

  • Good quality eggs
  • shallots
  • garlic
  • anchovies
  • Dijon or whole grain mustard
  • Good olive oil
  • Vinegar (red wine, cider, white)
  • sour cream
  • milk
  • Good whole pepper like Telicherry
  • fresh thyme
  • brandy
  • good bottle of Chablis for cooking
 

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It also depends what cuisines you enjoy eating. If you prefer Asian food then you're going to be focusing on Asian condiments and specialty ingredients.

Building from above,

  • Onions
  • Carrots
  • Celery
  • Garlic
  • Ginger
  • Pasta
  • Cheese
  • Beans
  • Rice
  • Potatoes
  • Low sodium chicken base
  • Sugar
  • Baking powder
  • Baking soda
  • Vinegar

Asian centric
  • Soy sauce, regular and dark
  • Rice wine
  • Rice vinegar
  • Fish sauce
  • Oyster sauce
  • Hoisin sauce
  • Toasted sesame oil
  • Corn starch
 

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Chicken, beef,and vegetable stock. Frozen in cubes so I can grab what I want.
Wine
Ground beef
Chicken
Olive oil
Several vinegars
Butter
Eggs
Cream
Onion
Carrots
Potatos
Garlic, fresh and roasted
A supply of herbs and spices
Ketchup
Various mustards
Mushroom/ several frozen
A variety of nuts and seeds
Beans
Bacon
Jamon iberico
A selection of cheese
Brandy and a few liquors
Flour
Some whole grains like bulgar
Avorio, Brown rice, basmati rice
Couple of different sugars, honey, corn syrup, molasses, maple syrup
Bread crumbs and panko

The list can go on but you get the idea.
 

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In addition to all of the above I also like to keep plenty of stuff in the freezer:

puff pastry
phyllo dough
shrimp
chicken breasts
peas
homemade stock

I also like to keep vanilla extract, dried figs, vermouth, molasses, dried mushrooms, bread crumbs, crackers, better than bouillon, a tube of tomato paste, and instant oats.
 

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As I'm soon to go shopping, I think I'll be printing these lists out. I'm pretty sure you've all covered everything in my pantry/frig/freezer. I've been trying to decide what my pantry is missing but now I know. As I do a fair amount of canning I'd just add
home canned tomatoes for sauce,
corn relish,
various jams and jellies
pickled beets
saurkraut.
In fall and winter I bake as often as possible so
All purpose flour,
whole wheat
cake flour.
 

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Does anyone out there keep spices in the freezer?
I do it because my mom did but unlike her I have no problem replacing before the 12 month limit she went by.
Gets soso hot in my Texas kitchen and some of them "break"? during the peak summer months.

mimi
 
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