Time to Straighten the Pantry....

It is the season to clean, re-organize and stock the pantry. 

The holidays are around the corner.

As I mentioned in May, I clean the pantry from top to bottom in the fall. Before the holidays hit, I rearrange, purge old items and make notes on items needed.

This helps me ready for the busy holidays ahead. And, the cooking that comes with it! I spruce up the pantry in the spring, but in the fall...I really do some deep cleaning.

We all have different sizes and set-ups for our pantry's. Different food items and/or equipment. Each of us need to develop the system that works best for us and our families. We all know being organized will make the kitchen run smoothly. Especially, during the holidays.

 With all the extra's we'll need for baking, food gifts and guests, we'll want to make life easier in the kitchen. I start at the top and work down. Do one shelf at a time. Access items by size, weight and how often they are used. Large items, especially if heavy, need to be placed on the floor or lower shelves.

 Check expiration dates, wipe down shelves, place "like" items together. Make a list of replacements; food or equipment.

Store opened food in sealed containers. Flour, sugar, cereal, pastas, etc. will stay fresh longer when kept in airtight containers. Wipe down any food bottles after each use, such as honey, oil, vinegar etc. Check potatoes, onions and similar items often. They need a cool, dry storage area.

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CookingTerms and their Meanings...

Some of the basic terms are listed below:

The Basics...

Bake:To cook in the oven (when referring to meats, this is called roasting). Also applies to range top cooking when in fact "baking" waffles and pancakes.

Barbecue: Bar-b-que; To cook meats/vegetables over an open fire, indoors or out. Many of these meals are marinated in sauces before and during barbecuing.

Baste: To pour or brush melted fat, water, wine or other liquids over food. Injecting liquid are usually done before cooking, adding flavor and tenderizing the meat. Basting during cooking keeps foods moist and adds flavor.

Beat: To mix briskly with a fork, spoon, whisk, beater etc. A good beating mixes all ingredients completely.

Beat Lightly: The term usually applied to eggs. Lightly mixing with a fork, blend the egg whites and yolks completely.

Beat Stiff: This is applied to egg whites. beat with a electric beater until almost dry and until peaks hold their shape when the beater is lifted. It will not work with a blender. This is also applied to whipping cream.  Cream will form peaks, do not over beat or you could create butter. You may use a blender but you will need to turn on and off frequently to avoid making butter. With a beater, cream takes longer to reach consistency, but should be checked frequently after it begins to thicken.

Beat Until Peaks are Formed: This is applied to egg whites. Beat with an electric beater until soft peaks form while lifting the beaters. The egg whites will be moist and shiny. This cannot be done with a blender.

Binder: To hold foods together with a sauce so that they form a cohesive mass.

Blanch: To immerse foods briefly in boiling water. Used for preparing vegetables for freezing. This process hold the color and flavor by stopping and/or slowing the action of the enzymes. Nuts, tomatoes and other fruits are blanched by plunging into boiling water for 1-3 minutes to loosen their skins. Then rinse in cold water allowing the skins to slip off.

Blaze: To pour warmed liquor over the food and set aflame. 

Blend: To incorporate several ingredients together with a spoon, fork, whisk or blender.

Boil: To cook in boiling water, (212 degrees F. @ sea level). When the bubbles rise to the top and break, is considered boiling. The "fastest boil" is a full rolling boil. A "slow boil" is just above a simmer.


Braise: To brown meat or vegetables in hot fat. A small amount of liquid is then added, the food is cooked covered, long and slow.


Bread: To roll in crumbs. Food is often dipped in a beaten egg first, then rolled in the crumbs.


Brines: Concentrated amounts of salt water or salt and sugar water. Brines are used to cure, preserve, and flavor a wide variety of foods. Such as olives, pickles, meats, cheeses and fish. Homemade brining solutions are used for dry meats like turkey or lean cuts of pork. This process enhances the flavor and texture of these meats. A brine make the meat juicier by increasing the liquids inside the meat cells.


Broil: To cook under an oven broiler or over direct heat such as a fire or grill.


Browning: Refers to different types of browning processes. Browning changes the chemical reactions in different types of foods. 
As the sugars in foods are heated, the liquid changes from clear to dark brown. 
The flavor changes as it compounds.
 It is also an effective way to kill bacteria on meats.  Be careful
 when browning fruits as they may discolor. 


Brush: To coat food with liquid or a melted fat. A pastry brush is commonly used for this task.


Buttermilk: Buttermilk is used in replace of milk if a richer taste is desired.
It will have a slightly tangy flavor. Do not boil, it changes the consistency of the buttermilk. It is mainly used in baking, colds soups, smoothies, or ice cream.
If you do not have buttermilk, replace it with; 1 cup of milk, 1 tablespoon of white vinegar or lemon juice, let stand for 5 minutes before using. 
You may also use 1/2 cup of yogurt and 1/2 cup of milk. there are also dry butter milk powders, just follow the directions on the can. 
Add 1/2 teaspoon of baking soda to every cup of buttermilk when baking, it will lighten and aerate the baked goods.
Butterscotch: Brown sugar when cooked with butter creates a butterscotch flavor. Sometimes, lemon juice and heavy cream or evaporated milk is added. 
If desired, sour cream may be added for additional richness.

 Always Cook with Style...

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