Posts Tagged ‘pantry’

The Pantry Part V

Tuesday, June 21st, 2011

Tuesday Tip

Behind the Doors – The Pantry Part V

Once you do start buying in bulk, you need a way to store your items.  Cans and items that come in individual packages are obviously easy to handle, such as mac n cheese (boxes), broth (boxes), pasta (1 lb. bags).  Even the sugar we buy, while a large bag, has a good reliable way to reseal it.
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The Pantry Part IV

Tuesday, June 14th, 2011

Tuesday Tip

Behind the Doors – The Pantry Part IV

We buy many pantry ingredients in bulk from a large club store — mainly dry goods and paper products, as freezer and refrigerator space is often limited.  For many people it’s well worth the cost savings to buy in bulk.  The cost may seem high upfront because you are purchasing such large quantities, but most of the time when I compare club priced items to regular store priced items the club prices are much lower per pound or count.
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Behind the Doors – The Pantry Part III

Tuesday, June 7th, 2011

Tuesday Tip

Behind the Doors – The Pantry Part III

As promised last week, here’s a list of perishable ingredients I keep on hand and their uses.  Not quite “pantry” items, but items I keep on hand.   Again, this is just to give you an idea and to get more ideas look in some of your favorite cookbooks.  For these perishable goods I replenish them as needed — produce and herbs very often, sauces and condiments much less frequently.
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The Pantry Part II

Tuesday, May 31st, 2011
Pantry

Pantry

Tuesday Tip

Behind the Doors – The Pantry Part II

Here’s a list of dry and canned pantry ingredients I keep on hand and their uses.  This is just to give you an idea.  For some items I list many kinds.  I usually have a couple different types, but not everything under the sun.  To get more ideas look in some of your favorite cookbooks.  Many cookbooks have pantry ingredients listed.
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The Pantry Part I

Tuesday, May 24th, 2011

Tuesday Tip

Behind the Doors – The Pantry Part I

I’ve been thinking about the best way to tackle the pantry topic.  I love looking at celebrity chefs’ Top 10 Pantry Lists, or pantry lists in cookbooks, but the truth is, a pantry is very personalized and what is on someone’s list may not need to be on your list.  The concept of the pantry is to have commonly used ingredients always on hand, whether dry and canned goods in a cupboard, freezer foods, or condiments in the refrigerator.
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