What you "need" in the pantry is really dependent upon what you regularly cook. For instance, I "need": hoisin sauce, reduced-sodium soy sauce, jasmine rice, rice vinegar, red wine vinegar, white vinegar, balsamic vinegar, olive oil, canola oil, House of Tsang wok oil, non-stick cooking spray, olive oil spray, cooking sherry, pasta, marinara sauce, canned tomatoes, pesto, canned tuna, instant mashed potatoes, seasoned breadcrumbs, ketchup, mustard, worchestershire sauce, teriyaki sauce, Nature's Seasons seasoning salt, fat-free mayonnaise, both regular eggs and EggBeaters, chicken broth, white wine, red wine, oregano, basil, tarragon, thyme, sage, parsley, rosemary, garlic salt, garlic powder, crushed garlic, onion powder, onion salt, dehydrated onion, crushed fresh ginger, pumpkin pie spice, herbs de Provence, chili powder, cayenne pepper, crushed red pepper, black pepper, sea salt, kosher salt, iodized salt, flour, baking soda, baking powder, and sugar.
This is because I pretty much make three categories of food: Asian, Italian, and "American". I only occasionally, for instance, make Mexican food, and I never ever make Indian food. Your mileage may vary depending on your household's specific tastes.
As for kitchen utensils: this, too, depends on what you tend to do in your kitchen, but I cannot live without: at least 1 set of measuring cups (solid measure), 1 set of measuring spoons, Pyrex measuring cups for liquids (one each 1 cup and 2 cup sizes), a nice set of kitchen knives, kitchen scissors, garlic press, my silicone pinch bowls, a nice big mixing bowl, spatulas, slotted spoons, ladles, tongs, 8x8 inch baking pan, 9x18 inch baking pan, pizza pan, cookie sheet, jelly roll pan, crockpot, serving spoons, varying sizes of stockpots, a large skillet and a small one, a large saucepan and a small one, a hand mixer, muffin pans, round cake pans (2 of these for layer cakes), cooling racks (for cookies or cakes) a loaf pan (for meatloaf and breads), pie plate, Foreman grill or grill pan, combination rice cooker/veggie steamer, kitchen timer, and last but not least, MY COOKBOOK STAND! :D
You should ask this over on geekcooks, too. Just sayin'.
This is because I pretty much make three categories of food: Asian, Italian, and "American". I only occasionally, for instance, make Mexican food, and I never ever make Indian food. Your mileage may vary depending on your household's specific tastes.
As for kitchen utensils: this, too, depends on what you tend to do in your kitchen, but I cannot live without: at least 1 set of measuring cups (solid measure), 1 set of measuring spoons, Pyrex measuring cups for liquids (one each 1 cup and 2 cup sizes), a nice set of kitchen knives, kitchen scissors, garlic press, my silicone pinch bowls, a nice big mixing bowl, spatulas, slotted spoons, ladles, tongs, 8x8 inch baking pan, 9x18 inch baking pan, pizza pan, cookie sheet, jelly roll pan, crockpot, serving spoons, varying sizes of stockpots, a large skillet and a small one, a large saucepan and a small one, a hand mixer, muffin pans, round cake pans (2 of these for layer cakes), cooling racks (for cookies or cakes) a loaf pan (for meatloaf and breads), pie plate, Foreman grill or grill pan, combination rice cooker/veggie steamer, kitchen timer, and last but not least, MY COOKBOOK STAND! :D
You should ask this over on geekcooks, too. Just sayin'.
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And, now, done :D.
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