The thing to remember is there are three kinds of measurements for food ingredients in the home kitchen: weight, dry volume and liquid volume.
The easiest to start with is good ol’ fashioned Thousand Island. Chances are, you already have all the ingredients you need right in your fridge.
A well-stocked pantry can all the difference to coming up with a meal at any time.
In looking in my cupboard, I picked out four spices I felt I could not do without. Those will make up my pantry basics must have list.
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
Have you ever seen those cooking shows where all the chef’s ingredients are already measured out and sitting in small bowls or containers? That’s mise en place.
What makes these canned goods Pantry Basics is that they can be used for so many things. Versatility is always a key Bachelor Cooking concept.
With a well-stocked pantry, you can whip up a meal at any time. But what makes a well-stocked pantry?
I certainly don’t think a handful of herbs and spices are anywhere near enough. I love spices and I have a whole cupboard full of them.
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.