Moving in and out of hundreds of recipes a month, I have gathered a list of recipe staples. Items, sauces, marinades, stocks, spices, mixtures, solutions, and what have you that make things so much easier. Lordy, having the foresight to gather, mix and stock these items either months or days before hand are key. And even if you don’t have the time or foresight, don’t trip, just use this list as a reference point.

I already posted my bit on Top Asian Ingredients so you can refer to that, but for all others I bring you, “ta-da”, the list:

• Garlic aioli
• Chicken, pork, beef, veggie stocks (can be frozen)
• Basil pesto
• Garlic parsley paste
• Standard breadcrumb mix
• Super saturated sugar water
• Vietnamese pickling solution
• Basic “lo mein” sauce
• Chinese five spice
• De glace of any sort
• Texas, Korean, Thai, Georgia BBQ sauce
• Dark and light soy sauce
• Dijon mustard
• Basil oil
• Thyme oil
• Prik nam pla (Peppered fish water which is the bomb in Thailand)
• Fresh “herbes de provence

Please note that I build upon this weekly. I am constantly learning, experimenting, and testing new recipes which I pass on to you, the reader. One of my goals is to educate users on the value of organic, homemade food. You are what you eat. Point blank.

Trackback URI | Comments RSS