Pantry Basics: Dry Ingredients

There are certain dry ingredients you need to have in your pantry.

Why not a wok?

A traditional wok is heavy and usually has two handles, like a pot. It is shaped like a shallow bowl. But a wok pan has a flat bottom, allowing the cooking surface to be heated evenly on the flat cooktop.

Pantry Basics: Cooking Oils

I maintain that any well stocked kitchen should have three kinds of salt, three kinds of vinegar and three kinds of cooking oil. And now we’re going to look at those oil choices.

Pantry Basics: In the Refrigerator

These are all pantry items that will need replenishment whether you use them or not.

Pantry Basics: Roots

Root vegetables can keep for several months in a cool, dark environment. Every kitchen should have at least a few basics in their pantry.

Pantry Basics: In The Freezer

The freezer is one of The Bachelor’s Kitchen’s best friends. It enables you to have quality meat and vegetables at any time.

Pantry Basics: Non-Food Items

While we’re talking about Pantry Basics, in addition to food, you’re also going to need some other items to help keep your food. This entry will talk about all those non-food things your pantry should also include.

Pantry Basics: Dry Goods

In addition to the flour, sugar and baking mix I mentioned in an earlier article, there are a few other dry ingredients we need to have in the pantry.

Kitchen Basics – Part 2: Cutting boards

For cutting boards, there are a lot of choices in size and materials.

Kitchen Basics – Part 10: Appliances

The one common element in a small kitchen is a lack of counter space and cabinet space.