Hi Bold Bakers.
Normally when you see me in a video, I am all ready for camera.
I'm making something beautiful and my kitchen is beautifully clean.
But not today.
We're making tons of recipes, doing bulk shoots, making lots of things
for the academy on my kitchen and my pantry is upside down.
Rather than get in there, we fast and not let anybody see it and clean it up.
I thought, why not show you what really goes on in my pantry
when nobody's looking?
Before I open these doors, I just want to say
don't judge me too harshly.
Okay, so here is my pantry.
So this is my stuff for dinner.
This is grains and pasta and stuff and things down there for George.
But this is my baking drawer.
It has taken quite a beating.
It's messy, it's floury.
There's random stuff.
I don't even know why there's a bag sloshing around in there.
So I'm going to go through everything and we're going to tidy it up a little bit.
And I'm going to show you
how you can better organize your pantry so it doesn't look like my pantry.
Okay, so let's start over here.
I use a lot of honey for baking.
I do enjoy partaking in a margarita every now and again.
So I'm well stocked with agave,
but one thing that should be in there is a tub to catch.
All the sticky stuff should be in there.
Those ingredients are so sticky and they get everywhere.
So just put them in their own little, little space so they stay tidy.
You see?
What's this?
Milk malted powder.
I haven't used this in years.
May 2017.
Okay, that's the end of that. Oh, my. Cocoa powder.
I do enjoy splurging on good cocoa powder.
It makes all the difference.
I love this bronze guitars.
So this is on my baking drawer.
I have some tapioca pudding, which I haven't actually used yet.
I should use that.
I wonder what date is.
Yep. 24th October 2001.
Okey dokey.
We're learning now. Show me that. Okay.
2021.
What should I say?
You said 2000. Oh, no. 20, 21.
Yeah, I'm learning a lot about myself.
I don't like waste, but I also like to throw stuff
here. I have to say the lecture.
So you know that what I make
boiled cans of condensed milk.
I always boil a few at a time, so just make sure that you label them
because the label comes off in the water dosage.
Let's say keep that in there for whenever you would need it.
Next here I have a random bowl of white and brown sugar mixed together.
I'm guessing that is
because I was low on brown sugar and try to finish out with white sugar.
So I'm going to mix that into another brown sugar.
Save ingredients, peanut butter.
This lives up here because this is not my baking peanut butter.
I recommend when baking.
Where is my baking peanut butter?
When baking with peanut butter, it's
always best to use the kind of generic, oily kind of peanut butter.
This one is a nice homemade one.
This is for George and for Kevin and I Jif, whatever it's called.
Use those ones.
Skippy. here is this is variables.
Now for all of those out there who are watching this, don't do this
a little jar that is not labeled with some random white stuff
that I actually have to taste to see what it is.
I'm guessing.
I'm guessing it's baking powder.
Yes. Baking powder.
Okay.
I'm not going to use that because I don't know how long it's
been there, but make sure that you label your jars.
That's really important.
My vanilla paste.
I love vanilla paste.
It's much cheaper than vanilla pods.
You can get this brand here. It's called Nestle Vanilla.
I get them on Amazon. I really like them.
They also sell cheap vanilla beans.
Always have that handy.
I really like that.
Okay, I'm going to show you something here.
First off, I want to start out by saying,
you know how I love to make everything homemade from scratch.
There's a few things, though, as a
as one, when you get into developing food, styling food,
making things look beautiful for camera, there are certain things you have to do.
You have to
use box frosting, because I'll tell you why.
It's really thick.
It is really good when it gets really hot in the kitchen
and in L.A., it gets like very hot during the summertime.
And if you're frosting a cake and it's really hot and it's soft and melty,
this stuff is really, really great.
And let me just tell you that I'm not the only person that uses pretty much
every food stylist used fake frosting because it's just so pliable.
It works so well and it doesn't melt under hot conditions.
So that's why I always keep a little bit here.
Here is Oreo, just like randomly
out of a pack ups,
so you shouldn't do that.
Q Some of the packaging.
Well, it's foul. Okay.
Yeah, we're going to take those. So here's what I like to do.
I'm going to vacuum sealed cheese
because I don't use Oreos very often, but I like to keep them nice and fresh.
I'm going to vacuum sealed these so they'll last much longer.
Okay. Making progress.
Oh, look at this. I did label something.
Baking powder labeled.
I know exactly what it is. Perfect.
What we've got over here.
Machine, no cherries.
These reminds me of the seventies.
And actually, I was born in 7386.
I was born in the eighties of Knickerbocker.
Glories of tiffin, slices of ice cream sundaes, banana split.
They're kind of a necessary evil.
I love them for food photography, and they just look so bright and so beautiful.
I have them in a lot of my photos and they are.
I always have them around because you never know
when you might need one for a photo.
So that is that this is some random sticky stuff.
I've literally no idea what that is.
Okay, now,
now, let me see.
I'm going to give a little bit of a wipe down here,
honey.
Maple sirup. Sorry.
That goes in there. Here I have my baking beans.
These are for when I'm blind baking pie crusts.
I don't use baking beans because or beads
because they're very expensive and you don't get a whole lot in a pack.
So buy a cheap bag of rice, cheap bag of beans, lentils, whatever it is.
Use these just for baking.
That's why they live on my baking draw.
Just for baking.
You don't cook these after you bake with them,
but they work really well and they're really inexpensive salts there.
We have half an Oreo, you know.
I'm going to ask Kevin about this because I don't think that was me.
And we have another jar that's not labeled, so maybe don't sit on
a little trick working in professional kitchens,
there are a few things that are coveted that when you get in early,
you grab them and you make sure you have enough leaves for that day.
Blue tape. This is painter's tape.
The reason that we use this is because in the kitchen,
in professional kitchens, you label everything.
With painter's tape. It comes off really easy.
It sticks on stuff really easily.
You can write on it.
And the thing about it is it's blue, so it's a cinnamon.
Think about us.
There is a method to our madness.
There is no blue foods.
So if this comes off, if it ends up getting mixed into something,
you're going to see it straight away. It stands out.
That's why you use Blue Painter's tape to label stuff.
So that's just a little trick for you and it's really inexpensive.
Get it at the hardware store?
Espresso powder.
Espresso powder is really, really important with this.
Again, with that.
No, I don't know what that is.
Oh, evaporated milk. Very important.
When I go to supermarkets and I'm buying stuff,
I always grab condensed milk and evaporated milk,
but I never do a stocktake of what I already have.
So I end up with one, two, three,
four,
four, five cans of evaporated milk.
So if there's a run on evaporated milk, I'm selling us for $10
a jar.
Baking soda labeled.
Very good, Gemma.
Learning my lesson.
Condensed milk. Look at us.
They're not going to catch me out when there is a shortage on condensed milk.
Oh, look at that. Oreos.
So those should be vacuum seals.
The centers are taken.
I would say we were making cheesecakes.
We took out two centers and they need to be vacuum sealed.
So I'm going to vacuum seal those in a few minutes here.
I have a little bit of brown sugar.
This brown sugar is a little bit different because
I think it's like a demerara sugar.
So it's a sugar that we would get in England
and in Ireland it's different course.
It's not what I use for baking, I think.
I'm not sure why that's in there, but that's I don't use that for baking.
So we'll put that over to the side here.
I have some crushed up graham crackers for bases here.
I have some graham crackers. These need to be vacuum seals.
When you vacuum seal stuff, it lasts forever, lasts
for months and months and months.
And with the amount of food production that we do and just how I love to like
be prepared with our meals for the family and all those sorts of things.
I love to vacuum seal.
Oh, look at this.
A perfect example, vacuum sealed match.
Oh, no, wait, this is green.
This is much a powder.
We use this in a drink and I think we used it in a recipe.
I use it very rarely, but it keeps perfectly in this vacuum seals
bag. This is not an ad for vacuum sealers.
This is semolina flour.
And I think I saw semolina over here
for some reason.
I have three bags of semolina flour.
I need one of those pantries square.
Like when you're in a supermarket,
you can press a button and find out what's in there so you don't buy extra.
But I put this in here.
I like semolina flour to make pasta,
and I like when I'm making homemade pizzas.
I obviously like it last because I have three bags, but I whenever
I give a little bit more of a dusty dust
here, I have some cinnamon sugar.
We always need cinnamon sugar.
It could be for cinnamon rolls.
It could be for tossing a cookie in for Christmas like so many different things.
And I end up making lots of batches.
So here is a nice big bag of cinnamon sugar.
There is some more condensed milk.
You live over here.
There's a cookie in there.
I'll have that later.
Nutella, of course.
Nice big tub of Nutella.
Those cookies are definitely stale.
So say good bye bye to those.
I have some cupcake wrappers in here which don't actually live in here.
They have their own home. Maybe I'll show you that for another day.
But they don't live in there.
This is just food.
Oh, look at vacuum seals.
These are ginger, ginger, ginger.
Not what you call them in America. Ginger snaps, ginger nuts.
These are what I use at Christmas time.
And I love to make Cheesecake Base around the holidays
or just in general with ginger snap cookies, super good molasses.
To see a little bit spicy. Loads of flavor.
Okay, look, you can tell that we're making progress here,
and it's getting nice and tidy as we go.
Wheat flour. Now.
This is very bold.
Wheat flour lives in the fridge.
It lives in the fridge because it has kind of like a higher.
But the wheat germ and the endosperm, it has more
fat in this flour, unlike regular white flour.
So it can go rancid pretty quickly.
So what this does is we put this in the fridge.
So that lives in the fridge
and will clean my fridge another day
can also keep us in the freezer and it will last forever.
I keep it always, generally always in the fridge or in the freezer.
I have to say, this is coming together pretty well.
Some more semolina flour.
You've got to be kidding me.
Now, the they'll trade secrets when you do a lot of food.
Styling and photos
are food for photography and for our website and stuff like that.
Sometimes you'll have to use box cake mix,
but it's because if we are doing a day recently
we shot around 15 different types of frosting and we weren't going to make
a whole pile of cakes to go with all the frosting.
So we made a base box cake and then we were just able to put our frosting
on different flavors of boxed cake.
It's just so much faster for us to make these things.
Of course, being a European, I have to have a bag of self-raising flour
in my cupboards.
The difference between using the US self-raising flour
and the European self-raising flour is that in America they add salt into it.
So be very, very, very careful when you are baking
with self-raising flour and adding extra salt into the recipe.
AP Add a cake or scones or something like that because it's already quite salty.
So that's just a so it's a little bit of knowledge for you.
There is more random cookies.
I'll put down all Alito's
and there we have look.
It's all kind of starting to take a look. See?
No more cinnamon sugar.
This is what happens. You get really busy.
We do so many different things.
We're moving 100 miles an hour and we end up
at the end of the day with ten pots of cinnamon sugar.
So we put this in here, we save space, there's no waste.
And here
I have a £5
tub of baking powder.
Now, let me tell you who needs a £5 tub of baking powder?
Nobody.
Nobody needs this.
I've had it for four years.
Don't ever buy baking powder in such large quantities.
It is not a smart move.
But anyway, it's still active.
It's still there. It's grounds.
One last thing that I forgot to show you is black cocoa powder.
This is like double Dutch.
It is a really mild flavor.
It's rich, it's really good.
Here I have the opportunity to bake with black cocoa.
I strongly recommend this.
My friend Brian Hart Hoffman turned me on to us.
So I want to show you one last thing down here.
I have big bins for food because we bake in such large amounts
that we need a large amount of flour and sugar.
So I've got these little wheelie bins.
When I got the cabinetmaker
to make the pantry, I got him to make me an area for these bins.
So I have bins full of sugar
and flour.
So on busy baking days, we just pull them out
and wheel them around the kitchen.
Okay, so it's looking a little bit better.
I'm going to vacuum sealed those cookies and then I can put them in there.
I think we're done.
So a few years ago, I asked Santa
for a vacuum sealer for Christmas.
So this is probably the best Christmas present I've ever gotten
and maybe also the most saddest lame a sentence I've ever said.
But you know what?
I don't care.
I love us
and it makes me happy.
So do you come back and steal anything?
One time on TikTok, I actually did a video around the holidays of me vacuum
sealing cookies because I just love to vacuum seal so much.
There's something kind of, I think, satisfying about us.
Like us, all my cookies
make a bit of a shorter bag.
It's this easy.
So look it out.
I vacuum sealed them really tight because these are going to be for a cookie
base, for cheesecake, something like that.
So it doesn't matter if they break.
If I've learned anything today, it's to make sure that we label everything
because that's what Grown-Ups do.
And I am a grown up.
Okey dokey.
I think we're all organized.
So just add
the amount of nap time and do on to is two.
In case you didn't know that.
So George is up from his nap and it was just the right amount of time
for me to organize at least one shelf of the pantry, which I am super proud of.
George.
Look, it's not nice, and I don't want.
No, you can't use that.
There you go. A little behind the scenes
look into my pantry and what goes on here in our house.
If you'd like to see more videos like this, let us know in the comments below.
We have always a lot going on and we have a lot to share.
And who does want to see more of little baby George?
So thanks so much for watching and I'll see you again soon.
Say goodbye.
Goodbye, goodbye, goodbye, goodbye.
Try to get my girls gone to go pack up.
I didn't go to the hospital. George,
you're gone.
Growing bigger than your plane.
I went to the plane. Where did it go? On the plane?
I wrong.
I did.
And who did I see in Ireland?
Wow. I did see cows in Ireland. That's true.