Store Cupboard Essentials Every Kitchen Must Have

There’s really no question that a well-equipped pantry will simplify life in the kitchen, speed up processes, and turn an evening meal into something special. If you can throw in a bit of this or a splash of that, then the simplest recipe is likely to become a dish that really works a treat.

The only problem with store cupboard staples is that many tend to sit at the back of the cupboard gathering dust for months on end, which is why it’s so important to be selective. Read on to find out our definitive list, culminating in our absolute favourite must-have store cupboard staple.

Lemon juice

Of course, the flavor of lemon juice in a bottle isn't as good as in a fresh lemon, but you'd hardly think of that when you use it, and of course bottled lemon juice will keep in the kitchen cabinet for a very long time. That's good news, as even a small splash of bottled lemon juice works well as an accompaniment to fish or enriches a dressing for a salad. And then of course you have that tried and tested favorite on crepes and pancakes with sugar. What could be easier!

You may also read :- Foods Most People Don't Know You Can Freeze

Chillies

If you’re a chilli flakes or chilli powder fan, you’re doing well to have some spice in your store cupboard. It provides heat without needing to make your mouth on fire and just a pinch can be wonderful. It also boosts the flavour of dishes, especially shellfish and fish; take squid and mussels, it enhances their flavour so much and it doesn’t overpower them either.

Coconut milk and cream

If you want to make a sweet and creamy Thai or South Indian curry, the perfect base appears as a can of coconut milk. A coconut cream carton serves much the same role, but it’s denser and has less liquid – ideal if you don't want quite so much of a saucy consistency. It creates an amazing smoothie if you don’t want to use milk as well.

Instant coffee

Whatever you’re using your coffee for, having a small jar of instant granules will be essential for bakers and sweet-toothed people everywhere. You can’t possibly make a tiramisu without that burst of potent coffee! In addition to coffee-themed cooking, you can also liven up a number of other tastes with a teaspoon or so of granules. Chocolate recipes will have added depth, but it will be clear where the most flavors come from.

Porridge oats

Oats If there’s one type of cereal you always need stocked up, it has to be oats. You can serve them hot as a fulfilling and energising breakfast, or you can combine them with fruit for your favourite recipe of overnight oats. They don’t stop there either as you can make them into a batch of flapjacks or bars, and you could also top a lovely fruit crumble or crisp.

Dried fruit

While they're a common ingredient in fruitcake and cookies, dried fruit make a perfect grab-and-go snack. Prunes and apricots work wonders in savory cooking, such as North African-style tagines - a stew simmered with a perfect mix of sweet and spicy. Unless otherwise stated as ready to eat, be sure to rinse your dried fruits (particularly sultanas and raisins) before you use or eat them - you may be surprised by the grit!

Jarred garlic

We all love a clove of garlic within hand's reach, and the fresh stuff stays remarkably fresh. However, sometimes you just want the ease of a jar, especially when the last thing you want to do is get out the knife and board for a solitary clove. Alternatively, you can add more flavour to sauces with pickled or confit garlic, which is also sublime spread on crackers or bread.

Fish sauce

What is fish sauce? This is a key ingredient in lots of Thai and Vietnamese dishes. Fermented fish (yes really!) makes fish sauce, which adds an umami salty taste, so while you only need a tiny amount per dish, it will give amazing flavour to whatever you are cooking. You can use it in dips and salad dressings as well as curries.

Flour

What you should have in your pantry will also depend on how you use flour. If you bake frequently, you’ll probably want a mix of plain and self-raising flours, and bread bakers need to understand what is meant by strong flour and check the protein content. For the odd spoonful in sauces, pancakes, or crumbles, using the plain variety is sufficient, and you can easily “convert” it to self-raising flour by simply adding a little baking powder. To keep it fresher and deter any unwelcome weevils, store flour in an airtight container, because it can’t last forever.

Conclusion

Look, having a few cheap things in the cupboard saves you so much stress when you are hungry after work. Forget buying fancy ingredients you only use once. Just buy some garlic paste, oats, and a few cans of coconut milk. These things make basic food taste good. Check your shelves this Sunday, throw out the old jars from last year, and keep the basics ready.

FAQ

Is bottled lemon juice okay for baking?

Use the bottle for quick salad dressings or fish if you want, but keep it away from your cakes. It just lacks that punchy, sharp taste you get from a real lemon squeeze.

Mixing plain flour to make it rise?

Just throw a little baking powder right into your plain flour. Give it a solid stir or shake the container before dumping it into the bowl so it mixes in right.

Coconut milk vs cream: what is different?

Milk is mostly water, so use it if you want a runny curry or a quick smoothie. The cream is heavy and thick since it lacks the extra water. Buy the cream if you hate watery food.

Do people really wash raisins?

Yeah, just rinse them under the tap for a second. Unless the box says they clean them first, they usually have tiny bits of dirt or sand from the farm. Nobody wants to crunch on dirt while eating.