I'm a classically trained Chef, I started working in the kitchen and my culinary training at the age of 16. I've done specialized training for vegan, vegetarian, gluten-free, dairy-free food as well. I later trained in French Pastries. Needless to say, I've learned a lot in my 12 years in the culinary world. The stuff I'm gonna share are things I teach in my private cooking classes.
I'll go over:
How to stock a Pantry, Fridge and Freezer
Handy Kitchen Equipment
Ingredient Substitutions
Food Storage and Safety
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First, let's talk spices! Its always good to have dried spices, because the fresh counterpart isn't always readily available. But remember, even dried spices have a shelf life as well.
Once opened: (Personally, I half this allotted time on my own spices)
Herbs: 1-2 years
Ground: 1-2 years
Whole: 2-3 years
Blends: 1 year
Extracts/Flavorings: 2 years
Never EVER shake your seasoning bottles over a steaming or boiling pot. Why? The steam will not only cause your spices to go bad from thee moister being introduced into the bottle, it can also harm the potency of the spice or seasoning. With that being said, its important to store your spices properly. Most people will store spices above the stove or beside it and that is the worst thing possible for your spices. Its far too close to a heat source that is putting off steam and moister. Find a nice cool, dry place to store them and not in direct sunlight either.
Not sure if your spices are good anymore? Check out the color. Red seasonings will often turn brown when stale and this rule applies to other spices. The vibrancy of your spices will diminish over time and that is usually a sign that its time to toss them out. Now, lets check the aroma. How does it smell? Crush whole spices under a can or the back of a knife, is the scent strong? If you have dried herbs, pour some out in your hand and give it a rub between your palms to release the oils. If the smell is faint and not strong. Then its potency has been lost and its time to go in the garbage. If you think about it, does that really seem like something you want to season your food with? No.
Gathering Seasoning! (Salt & Pepper should be a given)
Sage, Savory, Tarragon, Thyme, Basil, Oregano, Rosemary, Dill, Parsley, Marjoram, Bay Leaves, Cloves, Allspice, Paprika, Cinnamon, Ginger, Cayenne, Nutmeg, Vanilla Bean Paste.
If you like to explore more flavors:
Curry Powder, Celery Salt, Red Chili Pepper Flakes, Cumin
Baker?
Unbleached Flour, Baking Power, Baking Soda, Corn Starch, Yeast, Cream of Tartar. (You don't need any other special flour, EXCEPT bread flour if you make bread)
The Sweet Stuff
Honey, Dark Brown Sugar (I reduce this and slightly burn it to give molasses taste), Raw Sugar (I grind to make powdered sugar).
Oils & Fats
Unsalted Butter, Safflower Oil, Peanut Oil, Olive Oil, Unrefined Coconut Oil (use sparingly!), Red Palm Oil.
In most restaurants, you squirt a bit of Olive oil into the pan and add a touch of butter. Why? Firstly the flavor and secondly they keep each other from burning. Do not fear butter, there is absolutely nothing wrong with it. Stay away from margarine, that stuff is garbage. Use unsalted butter because you don't want to add extra salt to a dish. I fry exclusively with peanut oil because of the flavor and also the high smoke point. I make a blend of Olive Oil and Safflower Oil in a bottle that use for cooking, which I also add a touch a butter as well. This allows me to use small amounts of each for maxim flavor.
To be honest, when cooking with Olive Oil, its best to cut it with another oil that can protect the proprieties within the oil itself. Once you over heat it, all the nutrition inside of the oil is killed. So to retain it, I would suggest using it as a finisher to a meal (stove turned off) and in dressings. Avocado oil is great, but I would never cook with it because of the very strong flavor, its definitely something you use as a finisher to a dish. Like adding a few drops over a bowl of soup for taste/garnish or in a dressing. Same thing for Flaxseed Oil/Hemp Oil/Sesame Seed Oil.
Oils I avoid:
Corn, Sunflower, Canola, Veg, Palm Kernel Oil, Grapeseed, Soybean Oil.
Why do I shun these oils? Cause they're really not all that great for you and some of them can be very harmful to your health. Its often cheaper as well and for a reason.
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Alright, so lets take a look inside of that fridge. Do you clean it every week or two weeks? You really should give it a wipe out more than once a month. Sometimes spills and drips happen without us knowing and nasty things can happen from that. This is important for food contamination safety.
How do you pack your groceries away in the fridge? Do you just fit whatever in any space available? Well, lets get this sorted out. Proper food storage is key for your health and your wallet so you don't over buy.
When I open my fridge, I have things like milk, butter and eggs up top. Why? its the coolest area of the fridge, since the cooling vent is right there. Just below that I keep cheese, dairy and lunch meats. Just below that I keep left overs and at the bottom my raw meats with a mat beneath it to catch moister and any possible drips. The side of the fridge I reserve for condiments and beverages (orange juice, lemon aid). If you have eggnog or drink that is milk based, keep that up top with the rest of the milk related products. Now, I store my fruit and veg separately in the separate little compartments.
Keep in mind the date of your items. Not only the best before date, but WHEN YOU OPENED THEM! For example I have some milk I opened and doesn't expire until the end of the month. Yes, it will still be good to use, but the nutrition in the milk will have died off 7 days after its been opened. Also the taste will change as well (meaning that milk you need for baking a cake, might not be the best option if you've had it in the fridge for 3 weeks) .There is a reason why companies say to use a particular item within a set amount of days after its been opened. Now, with that being said don't over stock your fridge. It becomes to little harder to keep things properly chilled when you have a fridge bursting at the seams with product. The same for the freezer.
Now, since we're on the topic of fridge/freezer storage. There are some items that should NOT go in a fridge or be put in the freezer for lengthy storage.
(Fresh) Onions, Garlic, Potatoes, Tomatoes, Keep those out. If its not being stored in a cooled environment in the grocery store, then its not something you should be putting in your fridge to begin with. Now, basil is one of those things that actually don't like the cold and cannot be grown outside in a chilled environment. Fresh herbs should be placed in a little bit of water, don't soak the entire thing now! And kept out on your counter top in a tall glass or container. Yes, putting them in some sunlight will keep also help keep them fresh and change out the water periodically. (Chives/Green Onions are the exception that should be kept refrigerated because of the high water content and will wilt/bruise faster)
NEVER PUT HOT FOOD INSIDE OF A FRIDGE!!!! This is a high risk for bacterial growth in the food and often causes FOOD POISIONING!
Instead allow your food to come down to room temperature before storing it in the fridge.
Avocados: Keep those out until ripe, if you want to stop the ripening process toss in the fridge for a day. (Once mashed/sliced, keep it in the fridge)
Bananas: Do not refrigerate
Bread: Kept it out! Unless you like dry bread. If you want to store for later use freeze it.
Winter Squashes: Do not refrigerate
Pitted Fruit: Ripen first and THEN refrigerate to keep them longer. (except cherries)
Citrus Fruit: Do not refrigerate, it actually dries them up faster.
What to Refrigerate
Berries, Apples, Grapes, Cherries, Cut Melons, Cut Pineapple, Figs, Asparagus, Carrots, Sprouts, Spinach, Corn, Leafy Veg, Broccoli, Mushrooms. (Sorry if I cannot remember everything, going off the top of my head)
Do not freeze these items! (Never REFREEZE an item that has been previously frozen)
-Herbs (Unless made into a fine paste)
-Flour based sauces
-Pasta
-Rice
-Fried Foods
-Frosting
-Salads/Cucumbers/ Green Peppers/Celery (Veg with a high water content basically)
-Eggs (even cooked)
-Egg/Dairy based sauces or dressings
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Alright, lets move on to something else for now. So, have you ever run out of something for a recipe and you absolutely need it?
Substitutes that work! (Need something that isn't listed? Ask away!)
Cake Flour - For every cup of flour, remove 2 tbsp of flour and replace with cornstarch. Sift together and use normally in recipe
Self-Rising Flour - For every cup of flour, add 2 tablespoon baking powder and 1/2 tsp salt. Sift together and use normally in recipe
Molasses - Dark brown sugar with a bit of honey added ( You can reduce this on the stove to intensify the flavor)
Brown Sugar - 1 Tbsp of light molasses to every 1 cup of white sugar (ex: 2 cups Brown Sugar = 2 Tbsp molasses & 2 cups white sugar)
Baking Powder - 1/4 baking soda and 1/2 tsp cream of tartar (Greek Yogurt also works in certain recipes)
Allspice - 1/4 tsp clove, 1/4 tsp nutmeg, 1/2 tsp cinnamon
Salted Butter - 2 sticks unsalted butter 1/4 tsp salt or 1 cup of shortening and 1/4 tsp of salt
Cream of Tartar - 1/2 tsp white vinegar or lemon juice
Heavy Cream - 3/4 cup milk and 1/3 cup melted butter
Sour Cream - Use same amount of plain yogurt or 1 cup evaporated milk and lemon (do not mix together it will curdle. Combine one into ingredients first, then the other)
Pumpkin Spice - 1/8 nutmeg tsp, 1/8 tsp allspice, 1/4 tsp ginger, 1/2 tsp cinnamon
Balsamic Vinegar - equal amounts apple cider vinegar or sherry
Prepared Mustard - 2 tsp vinegar and 1/2 tsp dried mustard
Onion (1 small onion) - 1/2 tsp onion powder
Garlic (1 clove garlic) - 1/4 tsp garlic powder
Fresh Herbs (tbsp) - 1 tsp dried
Italian Seasoning - 1/2 tsp dried basil, 1/4 tsp dried oregano, 1/4 dried marjoram
Herb de Provence - 3 tsp dried rosemary, 1 tbsp dried lavender, 2 tsp dried marjoram, 3 tbsp dried thyme, 2 tbsp dried savory, 1 tbsp dried oregano
Poultry Seasoning - 1/4 tsp ground thyme, 1/2 tsp ground sage
White Wine - chicken broth
Red Wine - beef broth
Quick Volume Conversions!
(Liquid) 1 1/2 Tsp = 1/2 Tbsp
(Liquid) 3 Tsp = 1 Tbsp
(Liquid) 4 Tbsp = 1/4 Cup
(Liquid) 2 Tbsp = 1 Fluid Once
(Liquid) 2 2/3 Fluid Ounce = 1/3 Cup
(Liquid) 4 Fluid Ounce = 1/2 Cup
(Liquid) 8 Fluid Ounce = 1 Cup
(Liquid) 2 Cups = 1 Pint
(Liquid) 4 Cups = 1 Quart
I only need a dash
A dash = 1/8 Tsp (only have 1/4 Tsp, half of that basically)
A Pinch = 1/12 Tsp (take 1/4 Tsp, quarter of that)
Smidgen = This I find to be ridiculous, just use a pinch instead. Pfft, smidgen.
Butter
4 Sticks = 16 Ounces = 2 Cups
1 Stick = 4 Ounces = 8 Tbsp = 1/2 Cup
Fresh Lemon Juice
1 Lemon = 1-3 Tbsp
4 Lemons = 1 Cup
Sugar
100 Grams White Sugar = 1/2 Cup
1 Cup Powdered Sugar = 80 Grams
Chocolate
6 Ounces Chocolate Chips = 1 Cup
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BAKING TIPS - TOOLS AND SUGGESTED INGREDIENTS!
Welcome to the sweet-side! I will be sharing some useful tips on how to turn everyday items into something special.
Let's talk sugar, because not all sugar is created equal!
Vegans, no need to pay extra for ultra fancy sugar that says 'Vegan' on the label. If a sugar says organic, its safe to consume. So, what is Raw sugar anyways? Its less processed and yes, all sugars are processed in one way or another. The Raw/Organic sugars are just less processed than refined white sugar. It also should contain some unfiltered molasses as well to be considered a raw or organic sugar, meaning the color should not be pure white.
So, why should you lessen the use of white sugar? Because its processed with more chemicals and also has bone char inside (cow bones) and its used to filter the sugar white. That is why vegans or vegetarians do not use white sugar, because it has animal byproducts inside.
So, what about powdered sugar. That is easy to make at home by using a food processor or blender, using raw sugar and ground until you get that familiar white powder. They also sell organic powdered sugar as well if you do not have a blender or food processor.
Honey, Molasses, Agava Nectar and Maple Syrup can also be used to bake. But, since its a liquid the measurements may need to be changed, so you don't end up with a heavy/dense cake. But, I suggest you stick to an raw/organic sugar instead. Makes things less complicated and won't strongly affect the flavors.
I like using organic cane sugar for most of my baking. Its fine, but not as fine as white sugar in terms of granule size. The color is a soft tan as well. The taste I find it more pleasant to normal sugar and doesn't have an after taste. I love to infuse my sugars in jars for sprinkling or rolling baked goods around. I use the scraped out vanilla bean pods and add those to a jar filled with sugar. Let that sit for ages, you will have a delicious vanilla sugar and you can do the same with lavender flower seeds (editable variety).
Vanilla beans, extracts and powders:
I tend to stay far away from most vanilla extracts. The flavoring used to give that vanilla flavor is actually beaver anal glands, this is not a joke. Its also FDA approved! Its also used in raspberry flavorings as well (perfume too).
I love to use Vanilla Beans, yes they can be pretty pricey. So, I opt for vanilla bean paste. Which is essentially the same thing, just preserved in a bit of alcohol and a touch of sugar. You can make your own vanilla extract is you wish.
-Take 3-6 vanilla beans
-8 Ounces of Rum or Bourbon (use something you would drink, mid-tier is fine)
-Clean jar that can be sealed
Split your vanilla bean pods, scrap the insides out and put them inside of the bottle and the entire vanilla pod itself. Pour the alcohol over it and give it a little shake to get everything nice and mixed. Now, the hard part....waiting! You must wait 3-4 weeks before use. You can always replenish your bottle by adding more vanilla beans and alcohol, making it more potent as time goes by. This should keep 3-4 years, if not more.
Vanilla bean powders can be good too, but again you have to be careful and look at the label. Its suppose to be made from ground vanilla beans, but you want to avoid the type that has sugar in it (since that is more for toppings/coffee and not for baking). It can also contain synthetic extracts (aka beaver anal gland). So what is the benefit of using a powder? Its not diluted with alcohol and goes pretty easy into cookies without adding extra moister. They're also pretty powerful and also pretty expensive.
Chocolate! Dark, White, Milk, Bittersweet:
- Coco powder is pure chocolate with most of the coco butter removed, dutch process means its been treated (alkalized - so use they type with a recipe that calls for baking powder)
- Unsweetened chocolate is a bitter chocolate that contains 100% coco solids and is used exclusively for baking. (Its not meant for eating on its own)
- Dark Chocolate it should contain no milk solids and range anywhere from 30%-80% coco solids with a little bit of sugar and chocolate liqueur.
- Semi-Sweet/Milk Chocolate has to contain at least 10-15% coco solids and is mostly used as baking chips for cookies and in candy bars.
- Bittersweet Chocolate has to contain at least 35% coco solids (A good brand will have 40-60%) with about at least 50% chocolate liqueur. The amount of sugar can differ, but a good brand shouldn't have a high amount of sugar.
Edited by DasBear, 19 May 2014 - 03:58 AM.
Kinky. 
