We all hate it. Going to the local grocery store to pick up one or two essential items for a recipe that should have been in the oven twenty minutes ago.
There are scads of articles on the web detailing what 'every pantry (and refrigerator) should have,' but realistically, you have to take the time to figure out what recipes YOU make most frequently and make a list of the ingredients necessary to make these items.
If you are starting from scratch, a basic list might prove handy, so here goes. Included are pantry items as well as refrigerated items. If you are just building up your spice collection, a gift box might be easiest to get the ball rolling.
If I have left out a key ingredient that you use for baking, please leave a comment.
Baking Supplies
* baking powder
* baking soda
* yeast (Instant Yeast and Active Dry Yeast)
* cocoa (Natural and Dutch-processed)
* salt
* flour (All Purpose, Bread, Cake)
* sugars (light and dark brown sugar, regular sugar, sanding sugar, confectioners')
* honey
* molasses
* light and dark corn syrup
* eggs
* butter (unsalted)
* milk, cream & buttermilk (you can also get powdered buttermilk. I store mine in the
fridge)
* cornstarch
* cream of tartar
* food coloring (natural, if you can find it)
* shredded coconut (sweetened and unsweetened)
* baking chocolate (Different than chocolate chips) sweetened, unsweetened and
semi-sweet
* variety of chocolate chips, mint chips, toffee chips, etc.
* powdered egg whites
* spices: cinnamon, nutmeg, cloves, ground cardamom
* extracts and oils
* misc. items: crystallized ginger, lemon and orange peel, poppy seeds, colored sprinkles
Image from morguefile.com
Loading ...
I would say that I always need bananas… or zucchini or berries or something… I'm usually baking muffins etc for my husby's lunch
This post is a really good idea. I am always wondering how to stock my pantry properly and what exactly the basics are. You answered my questions, thank you.
this is a really good website. http://www.recipematcher.com
The powdered buttermilk is so useful and so often forgotten.
My mom always had buttermilk on hand…I never know what to do with it
I always just keep lemon juice around and use it to turn soymilk into buttermilk. Buttermilk just doesn't last long enough for how rarely I use it. Plus, being allergic to milk I can't use it anyway!s