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Kitchen Pantry - A Cook's Secret Weapon

by: Ronald Yip

Doing any job is easier when you have the right tools on hand. One of a cook's best tools -- and secret weapons -- is having a well-stocked kitchen pantry.

Cooking is much simpler if you know that you've already got what you need on hand, and aren't going to have to run to the corner market every time you want to fix a meal.

Having a well-stocked pantry is also the secret weapon especially when unexpected guests drop by.

You'll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation -- and your sanity -- will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.

Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you'll be able to save money as well!).

Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family's likes and dislikes.

Herbs, Spices, Extracts and Sauces:
- Salt (Sea and Iodized)
- Pepper (Whole Peppercorns, Black, White and Red)
- Nutmeg (Ground and Fresh)
- Cinnamon (Ground and Sticks)
- Pumpkin Pie Spice (Ground)
- Allspice (Ground)
- Cardamom (Whole and Ground)
- Ginger (Whole and Ground)
- Curry (Ground)
- Garlic (Fresh and Ground for Emergencies)
- Mustard (Ground)
- Bay Leaves (Dried)
- Rosemary (Fresh and Bottled)
- Thyme (Fresh and Bottled)
- Sage (Fresh and Dried)
- Sweet Basil (Fresh and Dried)
- Parsley (Fresh and Dried for Emergencies)
- Cumin (Ground)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Wine or Cooking Sherry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Packages of Salad Dressing Mix
- Packages of Dried Onion Soup Mix (Or Other Flavors)
- Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)

For Baking:
- All Purpose Flour
- Self-Rising Flour
- Whole Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner's Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel and other flavored "chips"
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Cream
- Vegetable Shortening (Regular and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries

For Appetizers or Adding "Something Special" to Meals:
- Peanuts in the Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Variety of Crackers
- Black and Green Olives
- Canned Mushrooms
- Palm Tree Hearts
- Bottled Asparagus
- Sun-dried Tomatoes
- Bottled Salsa
- A Variety of Chips and Dips
- Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)

For Everyday Meals:
- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croutons
- Tomato Sauce
- Tomato Paste
- A Variety of Canned Tomatoes
- A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams

For Desserts:
- Canned Pineapple (Chunks and Slices)
- A Variety of Canned Fruits
- A Variety of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Variety of Packaged Puddings
- All the fixings for Ice Cream Sundaes or Banana Splits
- Applesauce

In the Refrigerator:
- Milk
- Eggs (Or Egg Substitutes)
- Cream (A staple for many Mediterranean Dishes)
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings

In the Freezer:
- Whole Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or store bought)
- Frozen Rolls (Make your own or store bought)
- Frozen Pizza Dough (Make your own or store bought)
- Frozen Baguette
- Broccoli
- Spinach

With these ingredients in your kitchen, the only thing you'll have to worry about when it's time to cook is which recipe you want to try!

[ Submitted with ArticleSubmitter Pro - http://www.articlesubmitterpro.com]

About the author:
Ronald Yip is an internet marketer for six years, also has a passion for cooking. Please visit RecipeseLovers - for more information and articles on recipes, cooking tips and all about food.

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14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
by: Anjali Dawson

The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.

I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.

Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe:

Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165�F. Meats cooked in the slow cooker reach an internal temperature of 170� in beef and as high as 190�F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.

Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.

Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.

Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished dish.

Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.

Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.

Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.

Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.

Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.

Tip # 14 - Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.

For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

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