Mark Bittman had a good column of advice on having your pantry ready for varied cooking in Wednesday’s NY Times Dining section. Food writer Michael Ruhlman responded with an article about what he thinks should be in a freezer pantry. Both are worth reading.
Some of Bittman’s issues are really, really basic (who uses those green cans of fake Parmesan, minute rice, packaged bread crumbs and croutons, bouillon cubes or powder?). I find use of bottled salad dressings and marinades incomprehensible and always have. Doesn’t everyone have a whisk, some oil, vinegar, and mustard?
I’ve equally not understood those aerosol cans of fat. Get two of those pump-spray things, put some of your own olive oil in one, and a neutral oil like canola in the other and throw away the cans of spray oil. You will improve qualify and save money.
Ruhlman freezes things it would never occur to me to freeze (Parmesan, slab bacon, dried chili peppers, and fresh ginger for instance. Why freeze those??). I should be freezing pine nuts and other nuts I’ll occasionally buy in bulk. Unaccountably, he’s against (Bittman is for) tomato paste in a tube. I still don’t get his reasoning in opposition.
Where Bittman would say I fall down is occasionally having to resort to canned stock when I’ve run out in the freezer (I buy those cartons of organic low sodium chicken stock on occasion), and I’m bad about not annually throwing out dried herbs and spices. I’ve seen that advice elsewhere and not fully acted on it. I do sort of keep an eye on things, but am sure I should probably be quicker to restock those.
I always freeze ginger (and Asian galanga), particularly because it’s so easy to grate when it’s frozen.
I’ve frozen galanga because it’s hard to come by and I bought extra. I hadn’t thought of the ease-of-grating issue.
How’s Paris?
Covered with snow, usually just below freezing. Have been eating wonderfully. Tonight had a huge meal at a Tamil place for just seven Euros, including appetizer and a couple chais. First night had champagne and foie gras at the home of a friend whose father was a well-known expat (Mason Hoffenberg, who cowrote Candy with Terry Southern) before heading out for French music, and feasted another night on oysters and duck and endless champagne at another friend’s place. Would love to fill my suitcase with cheese!
SM – Le Petit Prince du Paris on Rue de Lanneau in the Latin Quarter. was lovely back in 2002. Very satisfying pris fixe 3 course dinner with wine was less than 30 Euros with tip. Maman was the bartender, son and his life partner were the owners.
Where is that freezer link NMC. They both go the same place for me and my cook could use some organization.
NL
NL, here’s the Ruhlman link (fixed in the post too). Don’t miss the comments for more ideas.