The Perfect Pantry

What makes a pantry perfect? By having   the necessary ingredients on hand. Surprisingly stocking one seems to be a lost art. Luckily there is a how to for both the novice and experienced home chef.

Julia Moskin tackled my favorite subject in today's New York Times Food section. A well stocked pantry is a must.As Ms Moskin writes a truly functional pantry is the key to more and better cooking. The contents have to fit the home chef's real world cooking style and skills.A traditional English and American pantry just had dry ingredients like flour, sugar and bread. These were stored well away from the heat of the stove or ovens. There was always a larder for cured meats and the foods preserved in it and a buttery for cider, beer and wine barrels called butts. Now all of these - even the alcohol can be stored in a pantry.The list has been expanded to include such modern samples like lemons and yogurt which can be stored in a modern pantry - the refrigerator. Keep in mind what Ms Moskin has is not a prescription but a proposal. What goes into your pantry is up to you but it is good to have a jumping off point.

The list is divided into three categories :essential, expanded and expert. It is definitely a keeper guide, especially for those just starting out in the kitchen. The essential list contains simple oils like olive and canola and the three vinegars. For produce make sure there is garlic, onions and potatoes. The freezer should be filled with veggies, meat and berries. The expanded list has more complex oils like coconut and sesame. Sherry is added too.The sauces run the gamut from hoisin sauce to anchovy paste and harissa. The spices have become more exotic, growing from peppercorns and red pepper flakes to garam masala and Chinese five spice. The grains and starches include panko crumbs and rice noodles. The expert is for the worldlier chef. The oil variety has been expanded to walnut and avocado along with fancier vinegars like tarragon. The dairy selection includes ghee, creme fraiche and aged cheeses such as Gruyere and blue cheese. Lamb sausages,merguez and edamame are for the freezer and baking has everything from bread flour to sparkling sugars.

A well stocked pantry is a chef's best friend. No matter where you stand experience wise you should have ingredients at hand. It makes for better cooking and eating.