of the nature of or characteristic of or derived from plants; "decaying vegetable matter"

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Shopping For Ingredients For A Well Stocked Kitchen
By Michael Colucci, Tue Jan 10th

You've read your recipe. Now it's time to go shopping for allthe ingredients to create your culinary masterpiece.

Make a list of what you need. Do you have any ingredients instock? Do you have enough for your recipe? Are the ingredientsstill fresh or have they spoiled? List what you're missing andhow much you need. If you're just cooking for one or two, don'tget the family packages of perishables unless you can freeze theextra and use it up before it gets freezer burn. Most dry spiceskeep quite a while, but can lose potency if stored in warm, dampareas.

Check the food ads. See what's on sale. There's no sense inpaying more than you have to. Consider how many people you'recooking for and how much refrigerator and freezer space youhave. Nothing is a bargain if you can't store it long enough tocook and eat it. A large roast, for example, can be chopped intomeal-sized pieces and frozen, or you can cook the whole thing,eat what you want, and save the rest for sandwiches, stews,casseroles, and snacks--if you have the refrigerator or freezerspace to store it.

How much should you buy? Most supermarkets have the pricesmarked

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on the shelves, and show a unit price on the ticket.Sometimes the larger package costs less per pound, or ounce, orwhatever unit is used. Sometimes the smaller package is actuallythe better buy. Small calculators are so inexpensive nowadaysthat getting one to take shopping with you can save you money,especially when one brand, for example, lists the price perpound and another shows the per ounce price.

With foods that have to be frozen or refrigerated, or freshfruits and vegetables that spoil quickly (known as"perishables") only buy as much as you can use before theyperish. The fresher it is, the better the flavor and nutrition,so, even though you can keep a lot of stuff in the freezer forlong periods, it's better not to keep it for more than a fewweeks. (Keep track of what's in the freezer--date everything asit goes in--so that nothing gets buried in the back or bottomfor years at a time.)

It's real easy to overbuy when things are on sale. Then you riskeither having to eat so much of it that you can't stand thethought of it for a long time afterward, or being forced tothrow out some of it when it spoils.

Are national brands worth the price? Are house or generic brandsjust as good as the national brands?

All of the major chain supermarkets have house brands or plainlypackaged generic products. Some chains have both. Check out yourlocal chains, try the house products, and decide for yourselfwhen (or if) you want to spend a little more for the nationalbrand. If you really prefer a national brand, especially innon-perishables, watch the ads, and when it goes on sale, stockup. Many of the house brands are made by the same companies thatmake the national brands. The only difference is that thesupermarket chain buys in quantity, and the manufacturer has noadvertising expense.

Staple supplies that every kitchen needs. All-purpose flour,cornstarch (for thickening gravy), assorted noodles and pasta,rice, oils (vegetable, olive, peanut), vinegar (white wine, redwine, apple cider, plain distilled), canned soups (beef broth,chicken broth, tomato, cream of mushroom), assorted spices andflavorings (dried minced onion, oregano for Italian dishes,salt, pepper, any others you like.)Buy small quantities on newitems and taste test before stocking up.

Other good things to keep on hand. Canned meats and vegetables,mayonnaise, mustard, ketchup, favorite salad dressings,horseradish sauce, ready-to-eat cereal, quick cooking oatmeal,Cream of Wheat, Cream of Rice, grits, gravy mixes, drink mixes,any other favorite foods.

With these basic pointers you should be well on your way tohaving a well stocked kitchen and great cooking experience.

About the author:For free cooking recipes please visit www.dailyrecipes.net

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