Читать книгу Meal Prep Cookbook For Dummies - Wendy Jo Peterson - Страница 42

Don’t mistake a pantry that’s bursting with food for a well-stocked pantry. If you can’t see it, you may forget you have it. Take time to organize your pantry and keep in mind the rule of FIFO: First In, First Out (meaning, using the items you purchased first before using your new items). Check the expiration dates to decide which product you’ll use first and to further avoid food waste.

Here are the items you need for a well-stocked pantry:

 Bread: Flat breads, sandwich breads, tortillas, buns, and so on (Note: These may need to be stored in the freezer for longer storage times.)

 Beans: Canned or dried, your favorite varieties

 Pastas: Dried shapes of choice

 Rice: White, brown, jasmine, or basmati

 Grains: Farro, couscous, bulgur, quinoa, and so on

 Flours: All-purpose, whole-wheat pastry flour, almond flour, and so on

 Broths or stocks: Beef, chicken, or vegetable

 Baking essentials: Baking soda, baking powder, and sugars

 Cereals: Hot or cold varieties

 Oils: Avocado, extra-virgin olive oil, grapeseed oil, canola oil

 Vinegars: Red wine, white wine, balsamic, and so on

 Canned goods: Tomatoes, olives, artichokes, capers, red peppers, corn, beans, and so on

 Canned meats: Tuna, sardines, anchovies, chicken, and so on

 Nuts or nut butters: Peanut butter, almonds, walnuts, pistachios, hazelnuts, and so on

 Sauces or marinades: Barbecue, Italian dressing, marinade packets, low-sodium soy sauce, and so on

 Spices: Salt, pepper, cinnamon, cumin, coriander, cayenne, garlic powder, and so on (see the nearby sidebar for tips on making your own spice mixes)