Hey, guys. Welcome back to Basics With Babish,
where this week, we're taking a look at pantry essentials.
So many people have written in, asking, "What do I need to keep in my cabinets at all times?"
And I wanted to show you a few culinary mainstays that'll help you to build dishes from scratch, and amp up dishes in progress.
Let's get down to Basics.
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Alright, guys, so let's start by taking a look at salt.
As you hopefully know by know, I'm a big fan of Kosher Salt.
I like Diamond Crystal, but Morton's is also just fine,
But we want to have a variety of different kinds of salt in our pantry.
Coarse Sea Salt can be useful for garnishing breads, or pretzels.
And Maldon's giant, crispy sea salt flakes are great for finishing steaks,
and anything you wanna add a little bit of crunch to, but not too much saltiness. They're really cool and very versatile.
Now, let's talk baking ingredients. Obviously, you gotta have the essentials always on hand –
All-Purpose Flour, Sugar, Baking Soda, Baking Powder.
Next up, both for baking and for breakfast, we always wanna keep some Quaker Oats on hand.
Make sure you pour them directly onto your countertop, as a sort of fruitless demonstration of what they look like.
I always keep oats on hand for cookies, bread, or, obviously, oatmeal.
Now, let's talk vinegars.
These have a variety of different uses, and can being a wealth of different flavors to different dishes.
There's a dizzying number of vinegars, but these are the basics that I like to keep on hand.
Starting with Apple Cider Vinegar, which is slightly more mellow, and apparently very good for your GI Tract.
Good ol' regular White Vinegar,
of course, Balsamic Vinegar,
and Red Wine Vinegar, for salads.
Champagne Vinegar has an especially light and fresh taste,
and, of course, Rice Wine Vinegar is essential for Asian cuisine.
Altogether, you've got yourself a Vinegar powerhouse.
How about Oil? These are the bare essentials in my mind.
Olive oil, for when you need lots of flavor, but not very high heat.
Don't cheap out on this stuff, but don't go crazy, either. Maybe $15-20 is a good range.
Then there's Grapeseed Oil. This has a very, very high smoke point, so it's ideal for searing.
And lastly, Canola (or vegetable) Oil for deep-frying and baking.
I always keep a big jug of this stuff, because you need a *lot* to deep fry.
This one has a great no-drip spout for when you want to pour it directly down your own gullet.
I'm just kidding, obviously. Don't do that.
Now, let's take a look at some noodles.
I like to keep some good, straight Japanese Ramen Noodles around for soups and stir fries.
And, of course, some Elbows for spontaneous Mac & Cheese.
And whatever other pasta pleases your palate.
You are, after all, the "Chef Jon" of your Lasagn....a. Sorry.
Always keep a can of nonstick spray around, for baking, greasing skillets for pancakes, and pointlessly shaking around.
Now, let us summon....Tomato Paste.
Essential for cooking all manner of Italian dishes and stocks, Tomato Paste in a tube is way more convenient than the stuff in a can.
But, cans aren't always bad. How about Canned Tomatoes?
(One of the ways to cook with tomatoes when tomatoes are out of season).
I always keep a few cans of 28-ounce (795 gram) D.O.P. San Marzano Tomatoes.
Some other Can-Jams you always wanna keep on hand:
Black Beans, of course, primarily for Chili. Or Pollo Ala Plancha.
You can use dry beans if you want, but these are just a whole lot easier, and there's not much of a difference in quality.
Another type of bean that I insist on keeping on hand are Garbanzo Beans (Chickpeas).
These guys are great roasted and salted as a snack, or whipped up into homemade Hummus.
And, if the occasion calls for a Piña Colada, or a curry, for that matter, you want to keep some Coconut Milk on hand.
Not to mention, a little jar of Red or Green Curry Paste.
With just these, some vegetables and rice, you've got yourself a meal- Whoa!
Speaking of which, let's talk about rice. You gotta have rice on hand at all times.
Jasmine is a great place to start, because it's very, very versatile, mildly aromatic,
But there's a whole host of different kinds of rice you might want to keep on hand:
Red Rice, Jasmine Rice, Basmati Rice, Wild Rice, Jade Pearl Rice.
Or, the all-important Arborio Rice, which I'm fresh out of, because we just used it in a recipe.
So, now lets talk about nuts.
I like to keep nuts around, just for any old time you wanna throw some in cookies, or chicken salad, or just in your stupid big mouth.
Cornmeal – Not so much for snacking, but as a very versatile tool.
Whether you're dusting the bottom of pizzas, making cornbread, or polenta, you can't have enough Cornmeal.
(Doing Joe Pesci impression) "And don't even get me stahted ahn Grits."
That's my best Joe Pesci, and that's all your'e gonna get.
Now, let's talk about the all-important Soy Sauce.
From its obvious uses in Asian cuisine to amping up the umami of a Thanksgiving gravy, this is an endlessly useful condiment.
Not unlike Woo-shuh-shuh Shau...Whoosh...Whoosh...Worcetershire Sauce
Wait a minute, is this Low-Sodium Worcetershire? Let's get some real, full-sodium stuff in here.
Screw this. *Glass shatters in distance* Unless, you know, you need it, for, like, medical reasons.
But, for your next meatloaf, barbecue sauce, or stir fry, look no further than Lea & Perrin's.
Just don't go being a dingus and mixing it into your burger meat.
Now, how about some bottled Balsamic reduction?
Sure, you could make this yourself, but this is really handy to have around, and wonderful to spread over soft cheeses and vegetables.
It took me a long time to get a palate for this stuff, but Sesame Oil is really super useful in all different sorts of salads, noodles, and stir fries.
Just make sure you don't over-do it – this stuff is *strong*
Now to address the issue of pre-prepared stock.
Skip the crap in the box and go for Better Than Bouillon in the jar.
This stuff is actually made with real chicken and beef, and it smells like real chicken and beef, unlike the boxed stuff, which smells like cat piss.
Amongst the other funky smells in our pantry today –
should be a little jar of Marmite, which is just autolyzed yeast extract, so it is pure umami flavor.
It's pretty gross on its own, but mixed into a stew, or, like, a turkey burger, it can do wonders.
Look out, folks. It's Nutritional Yeast Flakes.
It's very at home in mashed potatoes and scrambled eggs, and makes a great parmesan substitute for your Vegan friends!
Flyin' in next, we got some Cock Sauce.
A condiment deemed essential by the internet community, Sriracha has taken the world by storm over the past 5-10 years, and with good reason.
It's tasty, it's got just the right amount of heat, you might say that Sriracha's really on a rolllllllllLLL....Fish Sauce!
Fish Sauce is just made from anchovies, so, again, pure umami.
Huge applications, and when poured directly onto your table, it smells...really, really, really bad, as we found out.
On the subject...Hmm? What do we got in here? Anchovy Paste.
Same deal – small amounts, lots of flavor.
A handy little resealable tube you can keep in the fridge instead of having to crack open a tin of these every time you wanna use one.
*crash*
What would a pantry be without Honey?
It's the only foodstuff in history that never goes bad, and its uses are endless.
Don't let me come over and catch you without Honey in your home.
Well, guys, those are some pantry essentials.
I'm sure we're gonna make a Part 2 real soon, after I hear in the comments about everything I forgot.
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Thanks for listening, guys. I really hope you like the new site, the new show, and I can't wait to cook with you next week.