Showing posts with label pantry. Show all posts
Showing posts with label pantry. Show all posts

Sunday, November 1, 2020

The Bakers Pandemic (anytime) Pantry Essentials

           Pretty & Functional Ways to Organize Baking Supplies (pans, ingredients,  and tools) - I Scream for Buttercream      Bloglovin' | Penataan dapur, Ide penyimpanan, Penataan rumah

                  Some people have such pretty pantry areas!

Pandemic / Lock downs or not this is a outstanding list of needful Baking Pantry Items if you are addicted to baking as I am. With so many folks sticking close to home some are just learning how to bake and cook other items. Experienced or just learning this web page has a very complete list. She gives you descriptions of everything and how it is used and also includes some of her tried and true recipes to go with them. Here is a checklist so you can easily see what you may want to add to your pantry. Many of these items ( other than some dairy) will last at least a year.I store the nuts in my freezer so the oils will stay stable longer. I also put dates on the front label and on top (if the label came off) as to when I bought it. Sometimes I put the best by date on it so to see it easier. Many canned items are good for 2-3 years or longer. Still fresh / new is always nice. I have 50# bags of flour in my freezer since I bake so much to keep them bug free. Some recipes that require a boozy extract like rum I just buy the real thing.I have several different kinds of booze I keep on hand. We don't drink so it stays around a long time. LOL

109 of My Essential Ingredients: How to Stock Your Baking Pantry
https://www.browneyedbaker.com/91-of-my-essential-ingredients-how-to-stock-your-baking-pantry/

1. Flour Must-Haves
_____ All-purpose flour

Nice-to-Have Flours
_____ Bread flour
_____ Cake flour
_____ Whole wheat flour
_____ White whole wheat flour
_____ Self-rising flour
_____ Cornmeal
_____ Cornstarch
_____ Nut flours
_____ Seed flours
_____ Gluten-free blends

2. Leaveners Must-Haves
_____ Baking soda
_____ Baking powder
_____ Yeast

3. Sugar Must-Haves
_____ Granulated sugar
_____ Brown sugar
_____ Powdered sugar
Other Sweeteners
_____ Honey
_____ Molasses
_____ Corn Syrup
_____ Maple Syrup
_____ Decorator/Coarse Sugar

4. Salt
_____ Table salt
_____ Flaky sea salt,

5. Dairy Must-Haves
_____ Unsalted butter
_____ Eggs
_____ Milk

Nice-to-Have Dairy
_____ Buttermilk
_____ Cream Cheese
_____ Evaporated milk
_____ Sweetened condensed milk
_____ Sour cream
_____ Heavy cream
_____ Canned coconut cream

6. Fats Must-Haves
_____ Unsalted Butter
_____ Vegetable oil

Nice-to-Have Fats
_____ Vegetable shortening
_____ Coconut oil
_____ Lard

7. Extracts and Flavorings Must-Haves
_____ Pure vanilla

Nice-to-Have Extracts and Flavorings
_____ Almond extract
_____ Anise extract and/or oil
_____ Coconut extract
_____ Lemon extract
_____ Mint extract
_____ Peppermint extract
_____ Rum extract
_____ Whole vanilla beans
_____ Vanilla bean paste
 8. Spices Must-Haves

_____ Cinnamon
_____ Cloves
_____ Allspice
_____ Ginger
_____ Nutmeg

Nice-to-Have Spices
_____ Cream of tartar
_____ Espresso powder


9. Must-Have Add-Ins
_____ Chocolate chips
_____ Semisweet Chocolate
_____ milk Chocolate
_____ Dark Chocolate
_____ White Chocolate
_____ Chocolate bars
_____ Cocoa powder
_____ Dutch-process
_____ Dried fruit
_____ Raisins
_____ Cranberries
_____ Blueberries
_____ Dates
_____ Figs
_____ Apricots
_____ Coconut
_____ Oats
_____ Nuts
_____ Walnuts
_____ Pecans
_____ Pistachios
_____ Cashews
_____ Almonds
_____ Peanuts

_____ Jams/jellies
_____ Peanut butter (other nut butters )
_____ Food coloring
_____ Sprinkles

Nice-to-Have Add-Ins
_____ Crystallized ginger
_____ Butterscotch chips
_____ Peanut butter chips
_____ Mini chocolate chips
_____ Toffee bits
_____ Candy
_____ M&Ms
_____ Peanut Butter Cups
_____ Hershey's kisses
_____ Graham crackers
_____ Graham cracker crumbs
_____ Marshmallows (large and mini)
_____ Malted milk powder
_____ Canned pumpkin
_____ Powdered gelatin
_____ Freeze-dried fruit
_____ Instant tapioca




Tuesday, October 27, 2020

36 Essential Seasonings for your Pandemic Pantry

                                  Spice Rack Mccormick Gourmet Organic Wood Spice Rack, 24 Herbs & Spices,  Holiday Spice Gift Set

    With all this pandemic craziness and shortages people are cooking more at home. Sadly for real long term food storage spices loose their umph after a short while and are just not as tasty. Salt will last forever it just gets rock hard sometimes.
    Food just isn't good tasting without salt and other good seasonings. I was cleaning up a spice rack and refilling some with new ingredients I had on my shelves to send to my niece. There were 24 bottles on there. I looked up a list of what some place thought was essential spices to have on hand. They had 25 but I added a few more that I like to have around. Now if your of Hispanic, Indian or some other heritage your spice rack will look a whole lot different than this list!
   Spices are so expensive now days. How many can you grow where you live? I put a star by the ones you may be able to grow if your weather is suitable. If you can grow some extra it may be good to trade with someone else or sell in your area. There are recipes online to make your own combinations if you don't have something on the shelf when you run out in the middle of a recipe for things like pumpkin spice mix, apple pie mix, even steak seasonings you may like. I like to mix my own sometimes to the way I like the taste of things in my cooking. Yes I know vanilla isn't exactly a spice rack thing. I make my own of that also.

  
Love
Ranchmama


36 Essential Seasonings

____ Allspice
____ Apple Pie Spice ( cinnamon, allspice, nutmeg, and ginger)
____ Basil*
____ Bay Leaves
____ Cayenne*
____ Chili Powder*
____ Cinnamon--Ground and Stick
____ Cloves
____ Coriander Seed*
____ Cream of tartar
____ Cumin
____ Curry Powder
____ Dill Weed*
____ Garlic Powder*
____ Ginger--Ground*
____ Horseradish*
____ Italian Seasoning
____ Mustard Seed*
____ Nutmeg--Ground
____ Onion Powder*
____ Orange Peel
____ Oregano*
____ Paprika*
____ Poppy Seed*
____ Poultry Seasoning
____ Pumpkin Pie
____ Peppercorns Black (Whole use a pepper grinder to grind your own.)
____ Red Pepper Flakes*
____ Rosemary*
____ Saffron
____ Sage*
____ Tarragon*
____ Thyme*
____ White Pepper
____ Vanilla Extract 
____ Vanilla Beans

Wednesday, August 26, 2020

Home Made Beef Jerky

                        How to Make Beef Jerky - Eating Rules

   Things are a little crazy now days. Never can tell if it's going to get better or worse in so many areas. So lets go by the old saying of
"Prepare for the worst and hope for the best." A few prayers thrown in just to cover all bases might help.
   If you want to keep some extra chow around for just in case of a emergency like having to be quarantined or hurricane season or just  in case and need to dig deep in the pantry here is something you can do and learn in the process.
     Making beef jerky! It is sooo... easy! I have done it in the oven using my oven racks just like this except I used plain ol toothpicks. some people know how to use a smoker but I don't. I have done it with deer meat and beef both. Some people think you have to make it out of a certain cut of beef but I don't. I have use rump roast and just about any other piece of meat on the critter. It isn't fun when Jon and his dad would go deer hunting, kill the deer, butcher it and expect me to wash, pick off hair, and slice with a few sharp knives into thin strips season and then hang in the oven to make jerky. I have made salt and pepper, B B Q , teriyaki, flavors and a few more.
    I think for safety's sake your supposed to heat the meat to 110* (need to double check that) to kill off anything bad that could make a person sick for over 30 minutes ( again double check that it's been a few years). I usually just put the oven on the lowest temperature and left it alone for as long as it took to get it crisp and brittle. Even the oven light provides some heat.
   I have also used a food drier. It was easier because you just lay stuff down instead of trying to hang it up on the oven racks and not knock something off.  >>>> Oh yes, always start hanging up in the back going all the way across then work your self up to the front of the rack. Soo much easier than having to stop and fetch what you knocked down.
     Now when you use your own meat out of the beef you butchered or the deer from this season you have to do your own slicing to get it the right thickness. You have to trim off as much fat and gristle you can because that can go bad if not eaten quickly. (Dogs love you about now) We never had any stay around long enough to go bad believe me.LOL They were always raiding the racks before it was totally dry enough for me to be happy with it.
    The easier way to do things is to go to the grocery store and pick up some breakfast or milinessa (sp?) or pick out a rump roast and have them slice it fajita thick. Go home and fine tune the cuts to your liking, season and hang to dry.
    My way of doing things is to do a great big bunch of stuff. I like to cook for armies LOL. I figure it makes just as big a mess so why not. If your wanting to just try it out and see if you can do it... it's easy... no problem ... just buy enough to see what you think.
    When your first batch comes out and the family digs in you will be hauling yourself back to the store real soon because everyone will be wanting more and it's finally affordable compared to the price you pay in the store!
    The biggest problem with trying to make some jerky to have during tough times is that if someone knows where you stashed it you won't have it around when you need it. Lock and key may be a good idea.
    Most people just grab some jerky and chow down. I bet you can make some really good jerky stew. Just cut some 1" long pieces and put into the stew pot to give it some good flavor. I know you can chop it up like bacon bits and put it on top of salads and baked potatoes or in a omelette.
    So now you have the idea. Give it a try on your own or get with a friend or family member and make it a event! It is a good and handy thing to know and if you can hide it to keep it around will really benefit the family in times of need. Oh yes, if the electric goes out or the freezer is in dire need of saving some meat because it goes on the blink beef jerky making is in store.
   Here are some video's and a link to others I found on the net you can look at and see how other people do things.
   You can also make jerky out of hamburger meat but I have never done that and it takes special equipment not everyone will have on hand to whip out and use up the hamburger.

Love
Ranchmama
(I wonder what chicken jerky is like?)

Making Beef Jerky with an Oven!!
https://www.youtube.com/watch?v=dfibYUjjcOw&feature=youtu.be

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Beef Jerky Made In The Oven - Dry Rub vs Marinade
https://www.youtube.com/watch?v=Uk4x8wxGgJs&feature=youtu.be
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https://www.youtube.com/watch?v=PrE7HmTxcRo&feature=youtu.be
How to Make Homemade Beef Jerky - Wicked Easy Oven Dry Method on Skewers - Darlene's Concoctions

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oven dried beef jerky ... video search
https://www.google.com/search?q=oven+dried+beef+jerky&client=safari&hl=en-us&prmd=sivn&source=lnms&tbm=vid&sa=X&ved=2ahUKEwiP7fKv37frAhUOWqwKHcQLCEIQ_AUoA3oECA4QAw&biw=375&bih=537&dpr=2#ip=1
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Pictures of oven dried jerky
https://www.google.com/search?q=oven+dried+beef+jerky&client=safari&hl=en-us&tbm=isch&source=lnms&sa=X&ved=0ahUKEwjVpMmT9LfrAhVDUK0KHRGJAQ8Q_AUIDCgC&biw=1067&bih=463&dpr=1.5