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Refrigerator items to stock 6-10

Refrigerator items to stock 6-10

These are food items that will keep in the refrigerator for a week or more. The only exception might be the fresh meats and fish that should either be eaten or frozen within 3 days.

milk
eggs
butter
cheese
yogurt
cottage cheese
cream cheese
sour cream
meats/fish
deli meats
bacon
juices
carrots
celery
lemon
mushroom
lettuce

 

6. cottage cheese – Wikipedia defines it as

“a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco.”

via Cottage cheese – Wikipedia, the free encyclopedia.

Jughandle uses it for dips in place of sour cream and it makes a great creamy cheese to add to lasagna.  I buy the low fat, low sodium kind even though the regular tastes a little better.  It also make a great healthy snack.

 

7. cream cheese – Most of us are familiar with the silver packages of Philadelphia brand cream cheese.  I my opinion nothing else touches it for flavor.  I’ll give you my recipe later for Cheese cake made with 6 packages of the stuff.  Cream cheese is very spreadable and it great on crackers and can be softened even more to combine with other stuff by putting it in the microwave for 30 sec on high.
8. sour cream – believe it or not, sour cream is exactly that.  Cream that has soured by the introduction of certain kinds of lactic acid bacteria.  Sour Cream is high in fat and is fabulous for dips and dressings.

9. meats/fish – A well stocked refrigerator will have the meat or fish that you intend to cook with in 2 to no more than 3 days, unless you are aging beef. (that is another story for another day).  Keep the meat or fish covered and cool.  Bring to room temperature before cooking.
10. deli meats – such as smoked or cured, turkey, ham, or sausages like baloney, salami, pastrami are great to have on hand to make sandwiches or hors d’oeuvres.  These will keep for at least a week well packaged.  Remember, deli meats are usually high in sodium and fat.

 

More tomorrow farmers,

Jug

Things to stock in the Refrigerator – Items 1-5

Refrigerator items to stock 1-5

These are food items that will keep in the refrigerator for a week or more.  The only exception might be the fresh meats and fish that should either be eaten or frozen within 3 days.

milk
eggs
butter
cheese
yogurt
cottage cheese
cream cheese
sour cream
meats/fish
deli meats
bacon
juices
carrots
celery
lemon
mushroom
lettuce

 

1. milk – Per Wikipedia is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk containscolostrum, which carries the mother’s antibodies to the baby and can reduce the risk of many diseases in the baby. The precise components of raw milk vary by species and by a number of other factors, but it contains significant amounts of saturated fatprotein and calcium as well as vitamin C. Cow’s milk has a pH ranging from 6.4 to 6.8, making it slightly acidic

 
2. eggs – We could go on and on about eggs, and we have.  Visit – Eggs or you can visit the Egg Board.

 
3. butter – The best butter I ever had was butter a client brought us back from France.  Amazing.  Buy the best butter available, you’ll be able to tell a difference and you won’t have to use as much.  DO NOT EAT MARGARINE OR BUTTER SUBSTITUTES!
4. cheese – According to Cheese.com

“Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That’s when the cheese was born.”

 

5. yogurt – Yogurt comes in many forms, from frozen to plain Greek Yogurt and is made from the milk of Cows, water buffalo, goats, sheep, camels and yaks.  It can be a healthy substitute for sour cream and makes great dips and sauces.  Try not to buy the stuff with the fruit in the bottom, most of those have added sugar.
6.cottage cheese
7. cream cheese
8. sour cream
9. meats/fish
10. deli meats
11. bacon
12. juices
13. carrots
14. celery
15. lemon
16. mushroom
17. lettuce

 

More on these Refrigerator items tomorrow – jug

Pantry 101-General Goods & Condiments 34-39

General goods & Condiments

1. rice
2. dried pasta in different shapes
3. dried onion soup mix
4. tomato paste
5. tomato sauce
6. canned tomatoes
7. peanut butter
8. jelly
9. canned tuna
10. raisins
11. chocolate syrup
12. cereals
13. chicken or beef stock
14. canned soups
15. canned beans
16. olives
17. canned pears
18. canned peaches
19. applesauce
20. vegetable oil
21. olive oil
22. red wine vinegar
23. white wine vinegar
24. vegetable shortening
25. nonstick cooking spray
26. mayonnaise

27. ketchup
28. mustard
29. salad dressings
30. soy sauce
31. hot pepper sauce
32. Worcestershire sauce
33. barbecue sauce
34. salsa
35. honey
36. maple syrup
37. white wine for cooking
38. red wine for cooking
39. Mango Chutney

34) salsa
Salsa means a mixture of things, or any kind of sauce.  It can be savory or sweet.  Most of the Salsa you’ll find in the store has 1/8″ chopped tomatoes, red peppers, onions, lemon and or lime juice.  It can also have garlic, jalapeño peppers, avocado, cilantro corn, olive oil etc, etc.  It is great for dipping corn chips or to add to a flour tortilla.  My favorite is Pico de gallo or Salsa cruda.  Store bought salsas have vinegar and or have been cooked to increase shelf life.  That usually takes away from the flavor of the fresh ingredients.

In Mexican cuisine, Pico de gallo (Spanish for “rooster’s beak“) is a fresh condiment made from chopped tomato, onion, and chiles (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of coriander), avocado, cucumber, or radish.

Fresh Pico De Gallo

In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty Chile powder is also known as pico de gallo, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.

Pico de gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
Here are some different types of Salsa:

Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. Well-known salsas include

There are many other salsas, both traditional and nouveau for instance, some are made with mint, pineapple, or mango
Make your own, it is much fresher and has not additives,   But remember to refridgerate it and don’t leave it out too long.  It is raw and can develop E. Coli.

 35) honey
Ah, honey, the nectar of the bees.  Honey is a HUGE topic.  I’m only going to touch on the high points and then give you a link to find out more.  Honey, it is thought, should last forever in your pantry because it has properties that don’t allow any bacteria to grow.  That is true and false.  Honey when stored in a dark, dry place and sealed from the air, can be kept for centuries.  But it is hygroscopic, which means it will absorb moisture.  When it becomes diluted with water it can grow mold or bacteria.  It also will absorb other smells and flavors. 
When honey remains in direct sunlight for about one day its lysozyme (an antibacterial albuminous enzyme) is destroyed.”The best honey is in the uncut honey combs. After being pumped out from there it is very vulnerable, and the main losses of quality take place during preservation and distribution. Heating up to 37°? causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°? destroys the invertase—the main bee enzyme, thanks to which the nectar becomes honey; heating up to 50°? turns the honey into caramel (the most valuable honey sugars become analogous to synthetic sugar). Generally any larger temperature fluctuation (10°? is ideal for preservation of ripe honey) causes decay.”

High quality natural honey can be distinguished by its fragrance and taste. The best period to stock up on honey is in summer, when it is being collected in large quantities. The ripe, freshly collected, high quality honey at 20°C (68°F) flows from the knife in a straight squirt, without breaking into separate drops. After falling down the honey should form a clear hillock. The ripe honey is being collected from the sealed honey combs; therefore it should always be of high quality.

The honey should not lay down in layers. If this is a case, it indicates the excessive humidity (over 20%) of the product, and such a honey would not be suitable for long term preservation.

A fluffy thin layer on the surface of the honey (like a white foam), or marble-coloured and white spots in crystallized honey at the wallsides of the bottle are caused by filling of liquid honey with subsequent sealing—the air bubbles are surfacing and part of them is concentrated at the wallsides. This is an indication of a high quality honey, which was filled without pasteurization (heating).

If the honey is transparent, burning with amber-like colours, then (unless it is very fresh) it has most likely been heated. Transparent and reluctant to thicken honey can also indicate its being a result of feeding the bees with sugar syrup or even sugar itself, which is bad both for the bees and for the honey they produce, as naturally they are supposed to feed on flower nectar.

A true honey that is at least one month old is usually of demure (not translucent) colours.

For more info on honey go to  http://en.wikipedia.org/wiki/Honey

36) maple syrup

Maple syrup is a sweetener made from the sap of maple trees. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer. Sucrose is the most prevalent sugar in maple syrup.

It was first collected and used by Native Americans/First Nations and was later adopted by European settlers.
http://en.wikipedia.org/wiki/Maple_syrup

37) white wine for cooking
white wine for cooking is used mostly in white or light tasting sauces.  Only one thing to know about cooking with wine.  Always use a wine that you could drink.  If you don’t like it, don’t use it.

38) red wine for cooking
same a white wine, except red wine is used mostly in tomato based dishes or heavier meaty gravies.

39) Mango Chutney
I added mango chutney because Mittie suggested it.  I don’t usually use chutney, but it can be very good.  Lets see what we can find out about Mango chutney.
Alton Brown has what looks like a good recipe:

Ingredients

  • 4 pounds fresh mangos, ripe but not too soft, peeled
  • 3 tablespoons vegetable oil
  • 1 teaspoon chile flakes
  • 2 1/2 cups medium dice red onion
  • 1/4 cup minced fresh ginger
  • 1 cup small dice red bell pepper
  • 8 ounces unsweetened pineapple juice
  • 4 ounces cider vinegar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons curry powder
  • Kosher salt and fresh ground white pepper
  • 1/2 cup raisins or golden raisins
  • 1/2 cup toasted, roughly chopped macadamia nuts

Directions

Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you’ll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.

In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

Chutneys of all types are generally served with a hot or spicy dish to allow the sweetness to balance the flavors.  If you have some good ideas on how to use chutney let me know.
_______________________________________________________________________________________

That’s really all for “Pantry” items.  If you have any that I have left off, let me know.  Next I’m going to talk about what staples to keep in the refrigerator, freezer and fresh. I won’t go into the detail I did for the Pantry items because I want to start cooking. Here are the lists:

 

Refrigerator

milk
eggs
butter
cheese
yogurt
cottage cheese
cream cheese
sour cream
meats/fish
deli meats
bacon
juices
carrots
celery
lemon
mushroom
lettuce

 

Freezer

orange juice concentrate
corn
green beans
spinach
peas
mixed vegetables
ground beef
chicken breasts
shrimp
dinner rolls or bread
ice cream
pie crust
nuts

peppers

 

Fresh

oranges
apples
bananas
tomatoes
potatoes
garlic
onions
bread

Pantry 101-General Goods & Condiments 27-33

General goods & Condiments
1. rice
2. dried pasta in different shapes
3. dried onion soup mix
4. tomato paste
5. tomato sauce
6. canned tomatoes
7. peanut butter
8. jelly
9. canned tuna
10. raisins
11. chocolate syrup
12. cereals
13. chicken or beef stock
14. canned soups
15. canned beans
16. olives
17. canned pears
18. canned peaches
19. applesauce
20. vegetable oil
21. olive oil
22. red wine vinegar
23. white wine vinegar
24. vegetable shortening
25. nonstick cooking spray
26. mayonnaise
27. ketchup
28. mustard
29. salad dressings
30. soy sauce
31. hot pepper sauce
32. Worcestershire sauce
33. barbecue sauce
34. salsa
35. honey
36. maple syrup
37. white wine for cooking
38. red wine for cooking
39. Mango Chutney

27) ketchup

Ketchup (also spelled catsup or catchup), also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse, is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder. Allspice, cloves, cinnamon, onion, and other vegetables may be included.
Ketchup started as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Some popular early main ingredients included blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape.
Ketchup is often used with chips (French fries), hamburgers, sandwiches and grilled or fried meat. Ketchup is also used as a base for various sauces.

Unfortuately most of today’s Ketchup, Catsup, has High Fructose Corn syrup in it. We have found that Heinz now has an “Organic” version that is HFC free. Make you own and you can control the contents. Ella Ween Myer’s is very good.

28) mustard
Wikipedia says it best:

The Romans probably developed the prepared mustards we know today. They mixed unfermented grape juice, known as “must,” with ground mustard seeds (called sinapis) to make “burning must”, mustum ardens—hence “must ard”.

Varieties
Mustard, yellow
Nutritional value per 100 g (3.5 oz)
Energy 70 kcal 280 kJ
Carbohydrates 8 g
– Sugars 3 g
– Dietary fiber 3 g
Fat 3 g
Protein 4 g
Sodium 1120 mg 75%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and “heat” of the mustard is largely determined by seed type, preparation and ingredients.[1][3] Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powdered form, lacks any potency and needs to be fixed; it is the production of allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes gustatory heat to emerge. One of the factors that determines the strength of a prepared mustard is the temperature of the water, vinegar, or other liquid mixed with the ground seeds: hotter liquids are more hostile to the strength-producing compounds. Thus, hot mustard is made with cold water, while using hot water results in milder mustard (other factors remaining the same).
The pungency of mustard is always reduced by heating, not just at the time of preparation; if added to a dish during cooking much of the effect of the mustard is lost.
Locations renowned for their mustard include Dijon (medium strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom; and Düsseldorf (hot) and Bavaria in Germany. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; “whole-grain mustard” retains some unground or partially ground mustard seeds. Bavarian “sweet mustard” contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Irish mustard is a wholegrain type blended with whiskey and/or honey.
Dijon mustard

Dijon mustard is not covered by a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union; thus, while there are major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon.

Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic “green” juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.

Mustards from Dijon today generally contain both white wine and burgundy wine; most mustards marketed as Dijon style contain one or both of these wines.
Yellow mustard

A bottle of yellow mustard.

Yellow mustard is the most commonly used mustard in the United States and Canada, where it is sometimes referred to simply as “mustard”; in the rest of the world, it is often called American mustard. This is a very mild mustard colored bright yellow by the inclusion of turmeric. It was introduced in 1904 by George T. French as “cream salad mustard”. This mustard is closely associated with hot dogs, deli sandwiches, and hamburgers. Along with its use on various sandwiches, yellow mustard is a key ingredient in many potato salads, barbecue sauces, and salad dressings. Yellow mustard is often rubbed on barbecue meat prior to applying a dry rub, to form a crust, called bark, on the meat.
Wholegrain mustard

In wholegrain mustard, the seeds are not ground, but mixed whole with other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have additives such as sun-dried tomato mustard and chili mustard.
Honey mustard

This honey mustard has added peppers and spices.

Honey mustard, as the name suggests, is a blend of mustard and honey, usually 1:1. It is most often used as a topping for sandwiches and as a dip for chicken strips, french fries, onion rings, and other finger foods. It can also be used combined with vinegar and/or olive oil to make a salad dressing. The most basic honey mustard is a mixture of equal amounts of honey and mustard; however, most varieties include other ingredients to modify the flavor and texture. Combinations of English mustard with honey or demerara sugar are popularly used in British cuisine to coat grilled lamb cutlets or pork chops. Peppers and spices are sometimes added to give honey mustard a distinct hot and spicy taste.
English and French mustards
The two most common varieties of mustard in Europe are English and French mustard. The English variety is typically bright yellow in appearance, but much hotter than American mustard, akin to a Wasabi like sensation and is used sparingly. In the UK, the brand Colman’s is almost synonymous with mustard itself. The French variety is typically darker in color and contains more vinegar, giving a milder taste.
Irish mustard

Irish mustard is a blend of wholegrain mustard with honey and/or Irish whiskey.
Chinese mustard

Chinese mustard is a commonly served condiment in Chinese cuisine, and in Chinese American cuisine it is available (along with soy sauce and duck sauce) in small clear plastic packages when ordering Chinese take-out food. A similar form of mustard is also served in Korean cuisine, particularly with the buckwheat noodle dish called naengmyeon. In Japanese cuisine, a similar type of mustard is called karashi, and is served with oden, natto and other dishes. Chinese mustard is basically mustard powder and water. It is very strong compared to other types of mustard. In Bangladeshi cuisine, a similar type of mustard is used, although it is mostly consumed in Chittagong province.
Horseradish mustard

Horseradish mustard contains horseradish as well as mustard. The horseradish adds a sour flavour plus additional heat. Horseradish mustard is generally available as either mild or hotter than English mustard.
Culinary uses

Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs, pretzels, and Bratwurst.

Dry mustard, typically sold in tins, is used in cooking and can be mixed with water to become prepared mustard.

Prepared mustard is generally sold at retail in glass jars or plastic bottles although in Europe it is often marketed in metal, squeezable tubes. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time unrefrigerated mustard acquires a bitter taste. Refrigeration greatly prolongs shelf life.

29) salad dressings
Salad dressings are anything that you dress a salad with. You can buy store bought anything, but watch out for the ingredients and calories. We usually make our own. Darlene likes a nice French or Thousand Island, I usually like an Italian or Oil & Vinegar. Here are a couple of good dressing recipes that are better than store bought:

French:
Ingredients

1 oil, we use olive or corn oil
1 cup ketchup
1/2 cup sugar
1/4 cup white vinegar
1/4 cup water
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 teaspoon salt

Directions

Put all ingredients in blender or food processor; blend until well mixed. You can vary the amount of each ingredient or add some different ones to taste.

Thousand Island

Ingredients

2 tablespoons chopped onions
1 garlic clove (omit for a milder flavor)
1 1/2 cups mayonnaise
1/4 cup ketchup
2 teaspoons chili sauce
1 tablespoon sweet pickles chopped
2 tablespoons lemon juice or white vinegar
3-4 teaspoons sugar to taste
1/4-1/2 teaspoon salt to taste
1/2 teaspoon black pepper to taste

30) soy sauce
Soy sauce is a staple condiment and ingredient throughout all of Asia. Produced for thousands of years, soy sauce is a salty, brown liquid made from fermented soy beans mixed with some type of roasted grain (wheat, barley, or rice are common), injected with a special yeast mold, and liberally flavored with salt. After being left to age for several months, the mixture is strained and bottled. The sauce’s consistency can range from very thin to very thick. Flavors, too, vary by type and have very subtle differences. Light soy sauce from Japan has a thinner consistency and a saltier flavor than the darker varieties. It is preferred when a darker sauce will ruin the appearance of a dish, or when a lighter flavor is sought, especially when serving seafood. Dark soy sauce is used throughout Asia and is a bit richer and thicker than the lighter varieties. It tends to have a chocolate brown color, and a pungent, rather than overly salty, flavor. Mushroom soy sauce is a dark soy sauce from China which adds straw mushroom essence to the sauce’s brew. It has a deep, rich flavor and can be used in place of other types of soy sauce in most recipes. It is especially nice as a table condiment where its unusual flavor can come through. Tamari is a deeply colored Japanese soy sauce which has a rich texture and intense flavor. It can be used anywhere regular soy sauce is called for, and is especially good to use as a table condiment and dipping sauce. Wheat-free varieties of soy sauce are available in some markets. Remember soy sauce is very salty, so adjust you salt accordingly.

31) hot pepper sauce
OMG – where do we start? I think of hot pepper sauce or just pepper sauce as the bottles of peppers with vinegar in them that you use on greens. This should include hot sauce too, which, to me are the red and brown sauces. This is a book in itself so I will just give my opinion. I have no fewer than 50 pepper sauces and hot sauces in my fridge or pantry and any given time. But except for special occasions I use probably three or 4. Tobassco in all forms is great. I use the original on most drinks or dishes that call for heat. If I want smoke, I use the chipolte type. If I want a milder heat but need the flavor I always go for either Crystal, or Louisiana Hot sauce.

32) Worcestershire sauce
This could be my favorite sauce. Lea & Perrins is the original sauce and it is still the best. Unfortuately it is made with HFCS so I have been looking for alternatives. French’s makes a no HFCS sauce with sugar instead, but for some reason it isn’t as good. I even made my own. It was ok, but something was missing. I noticed on the ingredients of the Lea & Perrins that the only thing I didn’t use in mine was tamarind. Not really knowing what tamarind was I did a little research and bingo, I found some tamarind bean pods at Harry’s. They are hard on the outside and easy to crack. Inside they are really sticky and paste like. That was the flavor I was missing. My Worcestershire is now almost as good but it costs $10 a bottle.

33) barbecue sauce
Here again is a topic for great debate. The best sauce I personally have ever put in my mouth is Brent Naugher’s home made sauce. It is a perfect blend of hot and spice and tomato. It tastes sweet sometimes and salty others, it is just thick enough and I get some every Christmas. I’m sorry for you that don’t. The best store bought I’ve had is William’s Brothers. You can get it at Sam’s in large bottles or Kroger in small. It is close, but no cigar, to Brent’s. Try making your own, its fun and your tastes are different than anyone elses.

Bye,

Jughandle

 

Pantry 101-General Goods & Condiments 20-26

General goods & Condiments
1. rice
2. dried pasta in different shapes
3. dried onion soup mix
4. tomato paste
5. tomato sauce
6. canned tomatoes
7. peanut butter
8. jelly
9. canned tuna
10. raisins
11. chocolate syrup
12. cereals
13. chicken or beef stock
14. canned soups
15. canned beans
16. olives
17. canned pears
18. canned peaches
19. applesauce
20. vegetable oil
21. olive oil
22. red wine vinegar
23. white wine vinegar
24. vegetable shortening
25. nonstick cooking spray
26. mayonnaise
27. ketchup
28. mustard
29. salad dressings
30. soy sauce
31. hot pepper sauce
32. Worcestershire sauce
33. barbecue sauce
34. salsa
35. honey
36. maple syrup
37. white wine for cooking
38. red wine for cooking
39. Mango Chutney

20) vegetable oil

Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many different parts of plants may yield oil, in commercial practice, oil is extracted primarily from seeds.
The melting temperature distinction between oils and fats is imprecise, since definitions of room temperature vary, and typically natural oils have a melting range instead of a single melting point.
Vegetable fats and oils may be edible or inedible.

I’m not going to do a dissertation on the health or unhealthy use of oil, except to say, when cooking with oil, any oil, never let it go above 400 deg. The oil will breakdown at those temperatures and produce very unhealthy bi-products.

Pure vegetable oil like Wesson should be used sparingly. Yes, you need it in the pantry, but don’t use it as a first choice. Use, in this order, Olive oil, Canola oil (rapeseed), Safflower oil and peanut oil. When frying at high temps (375 degs max) the use of peanut oil is better because it holds up at high temps better.

Negative health effects

A high consumption of omega-6 polyunsaturated fatty acids (PUFAs), which are found in most types of vegetable oil (e.g. soybean oil, corn oil – the most consumed in USA, sunflower oil, etc.), may increase the likelihood that postmenopausal women will develop breast cancer[18]. Similar effect was observed on prostate cancer[19]. Other analysis suggested an inverse association between total polyunsaturated fatty acids and breast cancer risk[20].

21) olive oil


I use olive oil almost exclusively, even when I pan fry.
Retail grades in IOOC member nations

In countries which adhere to the standards of the IOOC the labels in stores show an oil’s grade. The US is not a member.

Extra-virgin olive oil comes from cold pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra-virgin and virgin olive oil may not contain refined oil.
Virgin olive oil has an acidity less than 2%, and is judged to have a good taste.
Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin or extra-virgin oil.
Olive oil is a blend of virgin oil and refined oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not suitable as food; lampante comes from olive oil’s long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.

Label wording

Olive oil vendors choose the wording on their labels very carefully.

“100% Pure Olive Oil” is often the lowest quality available in a retail store: better grades would have “virgin” on the label.
“Made from refined olive oils” means that the taste and acidity were chemically controlled.
“Light olive oil” means refined olive oil, with less flavour. All olive oil has 120 Calories per tablespoon (34 KJ/ml).
“From hand-picked olives” implies that the oil is of better quality, since producers harvesting olives by mechanical methods are inclined to leave olives to over-ripen in order to increase yield.
“First cold press” means that the oil in bottles with this label is the first oil that came from the first press of the olives. The word cold is important because if heat is used, the olive oil’s chemistry is changed. It should be noted that extra-virgin olive oil is cold pressed, but not necessarily the first oils.
The label may indicate that the oil was bottled or packed in a stated country. This does not necessarily mean that the oil was produced there. The origin of the oil may sometimes be marked elsewhere on the label; it may be a mixture of oils from more than one country.

Retail grades in the United States from the USDA

As the United States is not a member, the IOOC retail grades have no legal meaning in that country; terms such as “extra virgin” may be used without legal restrictions.

The U.S. Department of Agriculture (USDA) currently lists four grades of olive oil. These grades were established in 1948, and are based on acidity, absence of defects, odor and flavor:

U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not more than 1.4% and is “free from defects”
U.S. Grade B or U.S. Choice possesses a free fatty acid content of not more than 2.5% and is “reasonably free from defects”
U.S. Grade C or U.S. Standard possesses a free fatty acid content of not more than 3.0% and is “fairly free from defects”
U.S. Grade D or U.S. Substandard possesses a free fatty acid content greater than 3.0% “fails to meet the requirements of U.S. Grade C”

These grades are entirely voluntary and are available from the USDA on a fee-for-service basis.
****Now that I have totally confused you I will summarize: Buy Extra-virgin olive oil that is from the first COLD pressing. Don’t buy anything else and buy the most expensive oil you can justify. And usually, the greener the oil the better. I have found that Trader Joe’s has an excellent oil at a very reasonable price.

22) red wine vinegar
Wine vinegar is either made from red or white. Cooks use vinegar for many purposes such as; pickling, deglazing pans, marinating meats, making sauces and is found in certain desserts. Red wine vinegar is commonly used in the Mediterranean countries, being a common staple in most French homes. There are several different qualities of red wine vinegar. The longer the wine vinegar matures, the better it is. Most red wines can be matured up to two years. White wine vinegar is a moderately tangy vinegar that French cooks use to make Hollandaise and Béarnaise sauces, vinaigrettes, soups, and stews. It’s also an excellent base for homemade fruit or herb vinegars

Season: available year-round

Substitutions: red wine vinegar, champagne vinegar, rice vinega, cider vinegar, white wine vinegar, balsamic vinegarr, sherry vinegar or apple cider vinegar

23) white wine vinegar
See Red wine vinegar

24) vegetable shortening
I’ve made this real big so you would read this. Don’t use shortening, is my recommendation!

Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a “short” or crumbly texture (as in shortbread). The term “shortening” can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.

Although the term has been in use for many years it is now known that shortening works by inhibiting the formation of long protein (gluten) strands in wheat-based doughs. The similarity in terms is entirely coincidental since full understanding of the structure and chemistry of dough is comparatively recent.

History

Crisco, a popular brand in the USA, was first produced in 1911. In Ireland and the UK Cookeen is a popular brand. An industrial product, shortening has many advantages. While similar to butter or lard, it is cheaper to produce; originally, lard was far cheaper and edible oils came at a higher cost. Shortening also needs no refrigeration, which further lowers its costs and increases its convenience. As a substitute for butter, it can lengthen the shelf life of baked goods and other foods. With these advantages shortening gained popularity, as food production became increasingly industrialized and manufacturers sought low-cost raw materials. Vast surpluses of cottonseed oil, corn oil, and soy beans helped found a market in low-cost shortening.

Health concerns and reformulation

Available and used worldwide, vegetable shortening is believed to be damaging to human health since it generally contains trans fats in the form of partially hydrogenated vegetable oil. After the oils are hydrogenated they become solid at room temperature, but the type of trans fat generated in this process has adverse health effects. Usage of shortening lacking trans fats has grown, notably with the 2007 reformulation of Crisco such that it contains less than 1g of trans fat per 12g serving. Cookeen was also reformulated in autumn 2006 to remove trans fats[1]. Non-hydrogenated vegetable shortening can be made from palm oil.

Comparative properties of common cooking fats (per 100g)
Total Fat Saturated Fat Monounsaturated Fat Polyunsaturated Fat Protein
Butter 81g 51g 21g 3g 1g
Vegetable Shortening (hydrogenated) 71g 23g 8g 37g 0g
Olive Oil 100g 14g 73g 11g 0g
Lard 100g 39g 45g 11g 0g

To sum up: The new Crisco STILL has some transfat in it. Look other brands that are labeled NO TRANS FATS if you want to avoid that completely.

Update- so you’ll know the facts:

In April 2004, Smucker introduced “Crisco Zero Grams Trans Fat Per Serving All-Vegetable Shortening,” which contained fully hydrogenated palm oil blended with liquid vegetable oils to yield a shortening much like the original Crisco. As of January 24, 2007, all Crisco shortening products have been reformulated to contain less than one gram of trans fat per serving. The separately marketed trans-fat free version introduced in 2004 was discontinued.  Crisco now consists of a blend of soybean oil, fully hydrogenated cottonseed oil, and partially hydrogenated soybean and cottonseed oils. According to the product information label, one 12 g serving of Crisco contains 3 g of saturated fat, 0g of trans fat, 6 g of polyunsaturated fat, and 2.5 g of monounsaturated fat.  It is claimed that this reformulated Crisco has the same cooking properties and flavor as the original version of the product.

According to the FDA website, “Food manufacturers are allowed to list amounts of trans fat with less than 0.5 gram (1/2 g)per serving as 0 (zero) on the Nutrition Facts panel.”

Controversy

Some nutritionists are already warning that Crisco’s formula change may be nutritionally irrelevant. They argue that fully hydrogenated oil may not be any healthier than trans-fat containing partially hydrogenated oil. Crisco and similar low trans-fat products are formed by the interesterification of a mixture of fully hydrogenated oils and partially hydrogenated oils. The result is “artificial” insofar as the composition of the resultant triglycerides is random, and may contain combinations of fatty acids not commonly found in nature. A recent study showed that interesterified fat increased volunteers’ blood sugar by 20 percent while simultaneously lowering the body’s “good” HDL cholesterol. The rise in blood sugar is problematic since it increases the chance of developing type 2 diabetes, already a growing problem in the US.

Since cotton crops are under far less chemical regulation that other other crops used specifically for food, many pesticides or chemicals can be used on cotton crops that are illegal for use on food crops, yet the cottonseed can find it’s way into the food chain because of this major legal loophole in the regulation of food and chemicals by the FDA. Some serious pesticides or chemicals could resist processing and find their way into the food chain because of this.

25. nonstick cooking spray
These can be really good products. I use three different ones. I use the the original Pam, the High Heat Pam for grilling, a Baker’s no-stick spray with flour in it and an Olive oil spray. Just remember that most of these sprays are flammable if not because of the propellant, because of the oil. And also remember to use a small amount. The smaller the better. If you’d like to know some alternate uses for cooking spray, go to this site:

http://www.associatedcontent.com/article/496283/alternative_uses_for_cooking_spray.html?cat=22

26. mayonnaise
This topic could be very long and drawn out, so I’ll make it easy. I make my own mayonnaise about 1/4 of the time. Other than that I would rather do without than use anything but Hellman’s Original Mayo. I’ve tried them all and I only like my own or Hellman’s. I even HATE so called “Salad Dressing”. I’d love to hear what you guys think about this. – Jug

Pantry 101-General Goods & Condiments 1-6

General goods & Condiments
1. rice
2. dried pasta in different shapes
3. dried onion soup mix
4. tomato paste
5. tomato sauce
6. canned tomatoes
7. peanut butter
8. jelly
9. canned tuna
10. raisins
11. chocolate syrup
12. cereals
13. chicken or beef stock
14. canned soups
15. canned beans
16. olives
17. canned pears
18. canned peaches
19. applesauce
20. vegetable oil
21. olive oil
22. red wine vinegar
23. white wine vinegar
24. vegetable shortening
25. nonstick cooking spray
26. mayonnaise
27. ketchup
28. mustard
29. salad dressings
30. soy sauce
31. hot pepper sauce
32. Worcestershire sauce
33. barbecue sauce
34. salsa
35. honey
36. maple syrup
37. white wine for cooking
38. red wine for cooking

1) rice
A couple of important things to consider about rice are: Like any food the less processed the food the better it is for you. Brown rice is generally better for you than white. Long grain is generally better for you than short. Jasmine is higher on the Glycemic Index than Sugar. That means that when you eat Jasmine rice, your blood sugar is going to spike faster than it would if you ate sugar. Basmati rice is much lower on the index, meaning that it take much longer for your body to digest and break down the starch into the simple sugars your body uses as full. A longer digestion time means sustained energy over a longer period of time and no crash.

The largest collection of rice cultivars is at the International Rice Research Institute (IRRI), with over 100,000 rice accessions [16] held in the International Rice Genebank [17]. Rice cultivars are often classified by their grain shapes and texture. For example, Thai Jasmine rice is long-grain and relatively less sticky, as long-grain rice contains less amylopectin than short-grain cultivars. Chinese restaurants usually serve long-grain as plain unseasoned steamed rice. Japanese mochi rice and Chinese sticky rice are short-grain. Chinese people use sticky rice which is properly known as “glutinous rice” (note: glutinous refer to the glue-like characteristic of rice; does not refer to “gluten”) to make zongzi. The Japanese table rice is a sticky, short-grain rice. Japanese sake rice is another kind as well.

Indian rice cultivars include long-grained and aromatic Basmati (grown in the North), long and medium-grained Patna rice and short-grained Sona Masoori (also spelled Sona Masuri). In South India the most prized cultivar is ‘ponni’ which is primarily grown in the delta regions of Kaveri River. Kaveri is also referred to as ponni in the South and the name reflects the geographic region where it is grown. In the Western Indian state of Maharashtra, a short grain variety called Ambemohar is very popular. this rice has a characteristic fragrance of Mango blossom.
Brown Rice
Polished Indian sona masuri rice.

Aromatic rices have definite aromas and flavours; the most noted cultivars are Thai fragrant rice, Basmati, Patna rice, and a hybrid cultivar from America sold under the trade name, Texmati. Both Basmati and Texmati have a mild popcorn-like aroma and flavour. In Indonesia there are also red and black cultivars.
2) dried pasta in different shapes
The following site is great for showing shapes of pasta and what they can be used for. It’s nice to make your own pasta, but there are many times when a good dried pasta is better. For you health try to buy whole grain pasta, just as you would bread. Spinach, whole wheat, semolina, rice and others are all good types to experiment with.
http://www.ilovepasta.org/shapes.html

3) dried onion soup mix
Hold on Mittie, I only left this one on the list so I could say how nasty is is. I can’t think of a legitimate reason to use Dried onion Soup. It almost always has MSG and other chemicals in it, not to mention a whole lot of salt. Don’t buy this stuff to make your dips, or soups or casseroles. If you have an old recipe that you love that uses this stuff send it to me and one of us will fix it for you.

4) tomato paste

Tomato paste is a thick paste made from ripened tomatoes with skin and seeds removed. Originally it was an artisan product that is still made the traditional way in parts of Sicily, Southern Italy and Malta. The artisan product is made by spreading out a much reduced tomato sauce on wooden boards. The boards are set outdoors under the hot August sun to dry the paste until it is thick enough, when scraped up, to hold together in a richly coloured dark ball.

Today this artisan product is hard to find and most people use the industrial (much thinner) version. Depending on its manufacturing conditions, tomato paste can be the basis for making ketchup or reconstituted tomato juice. Its most common culinary usage is to enrich the flavour of sauces, particularly tomato sauce. It is most commonly available in tin cans and squeeze tubes.
Try to find a brand that is made in Italy if you can. As the article says, you can use paste for lots of things. It is great to thicken and add a tang of acid to a sauce.

5) tomato sauce

A tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.

Tomatoes have a rich flavor, low liquid content, very soft flesh which breaks down easily, and the right composition to thicken up into a sauce when they are cooked (without the need of thickeners like roux). All of these qualities make them ideal for simple and appealing sauces.

The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt.

Water (or another, more flavorful liquid such as stock or wine) is often added to keep it from drying out too much. Onion and garlic are almost always sweated or sauteed at the beginning before the tomato is added. Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common.
Italian tomato sauces

The tomato has been central to Italian cuisine since its introduction from the Americas. Outside of Italy, this perception can be quite exaggerated: many people know little of Italian cuisine beyond pasta with tomato sauce. Italian varieties of tomato sauce range from Puttanesca sauce, seasoned with anchovies, capers, garlic, chili peppers and black olives, to Bolognese sauce, a predominantly ground-meat sauce which normally contains a small-to-moderate amount of tomato.

Most often, Italian tomato sauces can be switched with more authentic white sauces; cavatelli is best served with traditional Italian white sauces (consisting of mostly fresh parmesan and cream), and many other traditional ingredients. Some Italian Americans on the East Coast refer to tomato sauce as “gravy”, “tomato gravy”, or “Sunday gravy”, especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan ragù. “Gravy” is the literal English translation from the Italian sugo which means sauce.
Mexican tomato sauces

Tomato sauce was an ancient condiment in Aztec food. The first person to write of what may have been a tomato sauce was Bernardino de Sahagún who made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). Then, Spaniards brought the use of tomato to Europe.

Basic Mexican tomato sauces are tomato sauce (salsa de tomate rojo o jitomate) and green tomato sauce (salsa de tomate verde). Mexican tomato sauces usually contain large portions of Corona Light or home brewed tequila. The tomato sauce is stock for spicy sauces and moles.
Tomato sauce in the United States

In most of the U.S., “Tomato Sauce” refers to a tomato purée with salt and small amounts of spices sold in cans. This product is considered incomplete and not normally used as it is. Instead, it is used as a base for almost any food which needs a lot of tomato flavor, including versions of many of the sauces described on this page.

Marinara is a US-American-Italian term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for coastal, seafaring) without anchovies, fish or seafood. In other countries marinara refers to a seafood and tomato sauce.

American supermarkets commonly carry a variety of prepared tomato sauces described as “spaghetti sauce” or “pasta sauce”. Common variations include meat sauce, marinara sauce and sauces with mushrooms or sweet red peppers.

Louisiana cajun and Louisiana creole tomato sauces

A spicy tomato sauce known as sauce piquante is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole cuisine, there is a tomato sauce known as a creole sauce. It is similar to Italian tomato sauce, but features more Louisiana flavors derived from the fusion of French and Spanish cooking styles. They both usually contain the traditional holy trinity of diced bell pepper, onion, and celery.
Indian tomato sauces

Indian curry, especially as it has been exported out of India, is recognizable for heavily spiced sauces, often made from a tomato base.

Tomato gravy – (Tomato Gravy is Delicious!!-Jerry)

Tomato gravy, which is distinct from the term as used by northeastern Italian Americans when referring to tomato sauce, is a gravy common in most rural areas where tomatoes were a staple food. Tomato gravy is prepared in a method similar to white gravy. The cooked tomatoes, some fat (usually cured pork fat) and flour are cooked together until thick, and seasoned with salt and pepper. Typically, tomato gravy is served over eggs, toast and biscuits.
6. canned tomatoes
Canned tomatoes are an very important part of the pantry. The best by far is the home canned tomatoes that we get from Alabama every year. Unbelievably good!!! Next to that are the Italian versions. You can use canned tomatoes for anything from starting a sauce to Bloody Marie’s. Keep several on hand.

I’m going to stop here for today because there is too much to say about the next few items and I’ve got work to do.

bye,
Jug

1. baking soda –
2. baking powder
3. Cornstarch
4. yeast
5. flour
6. corn flour
7. corn meal
8. Salt
9. pepper -white and black
10. Sugar
11. confectioner’s sugar
12. brown sugar
13 light corn syrup
14. vanilla extract
15. ground cinnamon
16 whole nutmeg
17. ground cloves
18. Onion salt
19. dried chopped or minced onions
20. dried basil
21. dried oregano
22. chili powder
23. dry mustard
24. paprika
25. thyme
26. tarragon
27. Lemon Pepper
28. dried dill
29. All Spice
30. bay leaves
31. poultry seasoning
32. beef, chicken and vegetable bouillon
33. cream of tartar
34. unseasoned bread crumbs
35. unsweetened cocoa powder
36. unsweetened baking chocolate

28) dried dill

Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs.
Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used). Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.
In Vietnam, dill is the important herb in the dish cha ca.
Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed.
Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.
29) Allspice

Ground allspice is not, as some people believe, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.

The leaves of the allspice plant are also used in cooking. For cooking, fresh leaves are used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.

Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in mole sauces, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor as well. Allspice is commonly used in Great Britain and appears in many dishes, including in cakes. Even in many countries where allspice is not very popular in the household, such as Germany, it is used in large amounts by commercial sausage makers. Allspice is also a main flavor used in barbecue sauces.[citation needed] In the West Indies, an allspice liqueur called “pimento dram” is produced.
Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent. Allspice is also reported to provide relief for indigestion and gas

I bought the best Allspice I’ve ever had from San Francisco Herb company. Always buy Jamaican allspice when you can find it. I’ll send a great jerk recipe later.

30) bay leaves
Bay leaves are great in tomatoe sauces and meat dishes. I have two bay trees that are easy to grow. I can always get fresh leaves and the ones that fall off I save for dry use. Always put the leaves in your dish whole. The leaves have a sharp edge and don’t digest well, so pull out the leaves after cooking.

The aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean. There are two varieties: Turkish (1 to 2 inch long oval) and California (2 to 3 inch long narrow) leaves. The Turkish is said to have the better flavor.
plural: bay leaves

Ingredient

Season: available year-round
How to select: Fresh bay leaves are rarely available.
How to store: Keep for 6 months in a cool dark place.
How to prepare: Flavor soups, stews and long-cooking dishes, but remove before serving.
Matches well with: beans, game, lentils, potatoes, risotto, shellfish, soups, stews, tomatoes
Substitutions: 1/4 tsp crushed bay leaf = 1 whole bay leaf = 1/4 tsp thyme
31) poultry seasoning
Poultry seasoning is used by a lot of people. I’ve never used it. I only use blended spices and herbs on occasion. I prefer to blend my own. If you want to do the same here is the recipe for Poultry Seasoning:

3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
dash marjoram
dash cloves, optional

Preparation:
Combine all ingredients. If you make extra, store in an airtight container. Use for poultry stuffing or dressing, as a rub for chicken, or as seasoning for other dishes.

32) beef, chicken and vegetable bouillon
Bouillon is a great way to add quick flavor to a soup or sauce. It’s nice to have several types around when you need it. Bouillon comes in different forms, cubes, granules and paste are three that come to mind. Cubes tend to have a lot of salt, so when you use them reduce the amount of salt you would normally add to the dish. While not the first choice for many cooks, cubes and granules are space-saving and inexpensive. They are available in a variety of flavorings, including beef, chicken, vegetable, seafood, tomato, mushroom, and duck. The downside is that dehydrated forms are typically very salty and may contain other additives.

A tip from Jughandle to reduce salt in a dish where you have over salted it is to quarter a potato and add to the cooking food. Bring them to a boil then simmer for 10 min or so. Remove the potatoes and strain the dish. It should help some.

You can make your own bouillon by saving the bones and scraps from you other dishes. For example, same all the ends you cut from your vegetables in a big freezer bag. When you get enough put on a large stock pot of filtered water and cook your vegs until they are mushy. Then strain the liquid and continue to boil it until it is reduced to about 1/4 of its original volume. You can add any seasoning you think it needs. Pour into ice cube trays and freeze. Use like you would bouillon.

33) cream of tartar

Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. (The journal Nature reported some years ago that traces of calcium tartrate found in a pottery jar in the ruins of a village in northern Iran are evidence that wine was being made more than 7,000 years ago.)

Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
If you are beating eggs whites and don’t have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.

34) unseasoned bread crumbs
Bread crumbs are used often in cooking. The most prized breadcrumbs by chefs are Panko Bread Crumbs. You can find them in most stores and they freeze easily.

35) unsweetened cocoa powder
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes . When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger.

The role of cocoa powder in cakes:

When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn’t present. Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor it can be combined with a small amount of boiling water. (If you want to try this in a recipe, substitute some of the liquid in the recipe for boiling water.) Often times, you may notice that more butter and leavening agent are used in recipes containing cocoa powder. This is to offset cocoa powder’s drying and strengthening affect in cakes. There are two types of unsweetened cocoa powder: natural and Dutch-processed and it is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder. Some prefer using Dutch-processed cocoa as a slight bitterness may be tasted in cakes using natural cocoa and baking soda.
36. unsweetened baking chocolate
This is used anywhere you would use chocolate in baking or cooking. You can make shapes from chocolate, you can add it to dishes, like adobe, a great mexican dish.

General Hints
Choose a cool, dry day to melt chocolate for chocolate coating. Humidity in the air or even in the kitchen will cause chocolate to tighten up or become stiff and grainy, a condition known as “seizing.”
Only use very dry utensils when melting chocolate. Wet utensils (even with two or three drops of water) can cause chocolate to seize.
Break chocolate into small pieces to speed the melting process.
Chocolate can scorch easily. Stir melting chocolate periodically to help blending and discourage scorching.
Steam, condensation, or water droplets may cause chocolate to become lumpy and grainy. If during the melting process the chocolate product begins to tighten or become lumpy, it is advisable to add a small amount of solid vegetable shortening (not butter, margarine, spreads, oil, water or milk) to the chocolate, chocolate chips, chocolate squares, or other baking pieces. As an emergency measure only, stir in 1 level tablespoon solid vegetable shortening for each 6 ounces of chocolate you are melting. (6 ounces is equal to 1 cup baking chips or 6 1-oz squares of baking chocolate.
Baking chocolate — also known as unsweetened chocolate or bitter chocolate — is cooled, hardened chocolate liquor. By U.S. standards, unsweetened chocolate should contain between 50 and 58 percent cocoa butter. When sugar, lecithin, and vanilla are added, you get bittersweet, semisweet or sweet chocolate, depending on the amount of sugar present.
baking chocolate
©2007 Artem Efimov
Baking chocolate can come in several different forms.

Baking chocolate is used primarily as an ingredient in recipes such as brownies, cakes, and frostings. While the purest form of baking chocolate has no sugar added to it, the major chocolate brands represented in the baking aisles of most supermarkets often have several sweetened versions to choose from.

Unless a recipe specifically calls for “semisweet baking chocolate” or “sweetened baking chocolate,” go ahead and use the unsweetened variety. Otherwise, the chemical and baking properties of the recipe may be compromised.

Thats it for dry goods in the pantry. If you can think of anything else please let me know and we will add it. Tomorrow we will move on to the General items and Condiments (my favorite).-

Jug