Basic Pantry List.

 Recently someone was telling me about what they were planning to cook for dinner. As they started to explain what the protein was and the cooking style, I asked if they had any stock to add some moisture, use as a flavor base, as well as to make a sauce. The answer was ..... What is stock?

  This is one of the main reasons I started this blog. Some of you might not know the difference between "stock" and "broth", and what exactly they are. Stock and broth are very similar and both are simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. (Though in the case of vegetable broth, meat is not used.) They’re both utilized as a base for soups, sauces, and gravies. However, there are some generally accepted differences between stock and broth. Stock is predominantly made with bones and some of the fat or grizzle that is left on the bones. For example.... Every time I cook a Turkey or 3, I will clean off all the meat and add all the bones in a simmering pot of water. Broth, on the other hand, is usually made with pieces of actual meat,vegetables, aromatic herbs, and usually cooked longer to create deeper layers of flavor, so it’s richer. and tastes more like a finished product that can be served on its own. Finally the biggest difference for me is that I limit the amount of sodium in my stocks, using a minimal amount if any salt. Broths on the other hand require seasonings to enhance the finished product. Now I get the fact that not everyone is going to take the time to make stock and store it in the fridge every week ....( I do , but then again I like to control everything....) So you can always use box stocks that are sold in every supermarket. There are some with celebrity endorsements, and some that have special, extra seasonings etc....I would always just get the plain old organic beef, chicken, or vegetable stock from Wegman's if I need to supplement what I have at home. But stock/broth is not the only thing that you should always keep on hand

 












 Bouillon cubes and base are also great to have available. In a pinch you can make a soup, or a base for a sauce, but be careful to not add too much salt to your broth.  Bouillon tends to be very salty or briny.... Even the low sodium ones are highly concentrated solid little cubes of flavor, that dont often need any more seasoning.

 I am not a fan of pre-made preservative laden products, But I have used things like "onion soup mix" to add flavor to something that I am cooking. I am not proud of it, but sometimes you have to use whatever is available.

 Aside from stocks and broths...... Here is a basic pantry list of what to always have available.

Canned Goods

Canned or Boxed Soup / Stock
Canned Fish....Sardines / Tuna etc...
Diced Tomatoes
Crushed Tomatoes
Tomato Paste.... In a can or tube.
Beans....dried on canned.

Dried Herbs / Seasonings

Italian Seasoning

Salt .... Sea Salt / Kosher
Pepper....Tellicherry / Black / White / Crushed Red
Cinnamon..... Sticks and Powder
Whole All Spice
Whole Clove
Ground Coriander
Cardamom
Bay Leaves
Old Bay Seasoning

Dressings

Oil's ....Olive or Grapeseed
Vinegar's .... Red Wine / Balsamic / Champagne.
Dip Mixes.... Onion Soup etc...
Bread Crumbs & Panko

Dry Goods

Rice.... Arborio / Carnaroli / Forbidden /Nerone
Pasta
Quinoa
Nuts
Seeds
Dried Fruit
Dried Vegetables

Baking

Arrowroot
Whole Wheat Flour
Stevia... Liquid / Packets
Sugar.... Raw / Brown / Turbinado
Cocoa Powder
Vanilla Extract
Raisins / Currents


 Notice that I didn't add Parsley / Thyme / Oregano to the list of seasonings ..... Thats because you should buy them fresh and use them when needed. You shouldn't keep dried herbs and spices for more than a year. Anytime after that and the will more than likely loose their flavor.

 Now all of these items are merely suggestions based on what I use daily.You can adjust accordingly based on the style of cooking as well as your ability level.   

 So get started, and If you have any questions please post your comments.