What i love about Andy he doesn't make you feel like if you don't have a lot or spend a lot means you're not good enough. On the contrary, he encourages us to try things with what we can get, and get excited about trying new stuff.
One of the things that are great about andy. Another very relatable recomendation similar to andy in this way is adam ragusea. Of course most know him already on the cooking net. :) still worth mentioning. Keep it up andy we appreciate it
There is absolutely everything to love! Organization ✔️ Variety ✔️ Information ✔️ Breakdown of costs✔️ Multicultural ✔️ Skill @Boss Beast Level✔️ Accent ✔️ Thank you Andy❤🎉
You know what I love about the channel it’s so A/NZ - everything is the same brands we use in a simple Australian home kitchen. The utensils - got excited when I see the same Marese spoon. Just love how you and Caitlin could be the neighbours next door. No pretense just good Aussie down to earth know how.
0:19 pantry tour 2:46 spices (his holy trinity: ground cumin, ground coriander, and smoked paprika) 3:17 number 1 essential item: salt table/kosher salt flaky sea salt smoked salt another general sea salt 4:02 pepper black pepper white pepper pink pepper 5:11 oils, vinegars, basic sauces 5:16 oils olive oil grapeseed oil sesame oil 5:48 vinegars balsamic vinegar and glaze red wine vinegar plain distilled white vinegar 6:20 fish sauce 6:39 soy sauce 6:51 maggi seasoning can be used as a liquid msg 7:22 basic pantry staples corn flour/corn starch bread flour cake flour baking powder bicarb soda/baking soda brown sugar castor sugar 7:49 pantry staples continued-pastas and rices pasta couscous rice-basmati and jasmine 8:13 pantry staples continued-oils and basic sauces high temp oil like grapeseed, canola, peanut, etc olive oil stock soy sauce fish sauce distilled white vinegar 8:33 pantry staples continued - tomatoes and spices canned tomatoes ground cumin chili flakes smoked paprika garam masala ground coriander salt - finishing sea salt and table or kosher ground black pepper
Bitch what? I've worked in 9+ kitchens including a Chinese kitchen. All of those places have used Maldon sea salt or have definitely tried implementing it in some ways. Molecular gastronomy people love it.
Look, I'm not a professional, but I used to be a cook in multiple restaurants as a younger man. Cooking has always been an important part of my life and always will be. I have to thank you for making a video that I can show to other people and say "see?! I'm not the only one."
Oh my gosh, I love the tour. I pretty much have everything you just showed us, including the label maker, glass jars for storage in pantry & freezer, & those little ceramic pots (mine have flowers painted on the lids). I'm not a chef, just a kitchen freak. Luckily I have 2 kitchens, one in the states & one in Mexico. Love your shows.
And you sir, have everything I already have! Great to feel empowered that I am making good decisions about food and home cooking! Can never go wrong with having back ups of back ups. You never know when you just feel like a home made pasta sauce and pasta!
As a homecook, I don't have that much stocked up in my pantry. Tends to expire lol. My daughter on the other hand is a pastry chef and when she was still living with us, the pantry was just hers. Now that she has her own artisan bakeshop, I love to see how organized her pantry is from top to bottom. All those edible beads and decors are just amazing...and overwhelming lol.
Andy, legend as ever! Personally, I'd add some dried mixed herbs (preferably Herbs de Provence) as a must have, as they can add a lot of flavour to loads of things. And some Piri Peri Seasoning if I had room, as it works so well with chicken & pork. Just my thoughts, not a criticism! Peace ❤
Great tutorial, not just for beginners either. This is essentially my camping/travelling box plus I have garlic powder, English mustard powder and bay leaves in my stash. One tip I'd like to add is; always buy whole tinned tomatoes in puree (not juice) if you are able, as they are likely to be of a higher quality than chopped, crushed, or passata. They are less likely to contain calcium chloride and you can "make" all the other types from whole toms. :)
Such an awesome video. The thing about spices too is that you don’t necessarily have to get everything in one hit. Get them a bit at a time and just store them. Spices last a long time with a relatively long shelf life. When do build up a “collection”, it’s so much easier having it all there and good to go!
I swear I learn so much from you in ten minutes, I started keeping notes in case the internet dies and I lose my playlist 😅 Curries With Bumbi just did a very similar video specifically about Indian spices, folks like you and her have really opened my eyes with your easy to understand and obviously passionate teaching! Thanks Andy I hope the spring (fall down there?) is going well for you and your loved ones (even Mitch 😉) 💙🇨🇦
I would probably add some dried herbs like basil, thyme and oregano as well as Thai curry pastes and more recently Japanese curry blocks to my basic starter list. Tins of coconut milk and beans are also convenient. Really enjoy Andy’s videos as can totally relate to him. The recent Asian pork loin/ banh mi shorts recipe made the best Banh mi for a colleagues 10th anniversary! Many thanks.
Thanks for including the clear transcript for us deaf or HoH people . Yeah I also love to have different rices stored. Making Asian meals Chinese Japanese Indian is so easy and tasty and You just reminded me get more Dashi powder after tried it recently in fact. You look like my sort of channel 😊 subscribed
Love this episode, Andy! It would be great to see more videos about setting up a kitchen. Topics like choosing pots, pans, knives, etc would be useful.
I grow chillies. When they're ready to pick I chop them finely and mix with grated ginger, garlic and orange rind, then freeze in heaped teaspoons on a tray. Once frozen I toss them into a container. One or two in a casserole, meat sauce, chicken, stir fry gives a lovely flavor. I keep the root ginger in the freezer and it's easy to grate. I also grow oregano, mint, rocket, rosemary and basil for convenience.
Love it! I have so much in my pantry. I have over 50 different spices and herbs in my canning jars.😍 It takes a while to build it up. So no worries people. Each new recipe you cook will bring in new pantry staples. It's so worth it when you want to cook. You are set to make foods with flavors from around the world and create things you love.
This was actually amazing information. I am moving out next week into my first house away from my parents and my Mums pantry is too full to copy this was exactly what I needed and the perfect time. Thanks Andy. Love the videos and especially the variety!
I’ve got pink pepper at home. I’ve never cooked with it, but I use a small handful as a garnish in my Gin and Tonics along with some strawberry’s and mint. It’s got an unreal spicy/fruity flavour that pairs with gin very well!
Thank you chef, can you add also your containers? I am looking for good ones especially for pasta and flours to organize my pantry and yours is really neat
I second this! I’ve been trying to find containers like yours for ages! I use deli containers currently, but I like the narrowness and shortness of your stacking set!
Fantastic tour of the pantry. So well organized. you never seem to amazing me. Thank you for sharing chef Andy have a blessed day stay safe and healthy. 🙏❤🙏❤🙏👍👍👍👍
I appreciate your approach. It's clear you're a pro but you come off so approachable and it just makes me feel excited about trying new things. I love everything you and babe are doing! Love from Canada
Its crazy to me that this hasn't been done before, or at least nothing I have seen. I've looked it up many times randomly when I think about it over the last 5-6 years. I actually complain that it's something they should teach you in school 🤣along with how to budget your finances. Really appreciate this, and all the work the team puts in. Enjoying the videos thoroughly.
Another great spice blend is herbs de provence. I use it in soups, stews, roasted meats, savory pies, roasted potatoes... so many things. It's very versatile. I highly recommend it for anyone looking to try something new. Im a bit of an herb and spice collector. I'm always finding new ones to try. Sometimes if i dont know what they are I'll research the history and uses so it turns into a fun academic endeavor. A tip for folks who may not cook as frequently, its pretty much always better to buy them whole, not preground. Andy noted it regarding peppercorn, but it holds true for many spices. Whole spices have a longer shelf life. Invest in a mortar and pestle to grind what you need. You'll get a higher quality product in the end.
While at it, can you also do a video of 'how to shop for the week' for example so you can make basically anything you want throughout the week. I'm curious to see this through the eyes of a pro chef. Like how to fill up the fridge, what you prioritize, what's 'a must have', what is optional if you want X, what is like a 'luxury', that type of thing. Anyways, great and informative video!
Hey chef, loved this vid! Fellow food industry guy and i loved that you made it clear how important the organisation is. I absolutely love the containers you use for both your spices and the drystore stuff. Do you think you could share where you got them from? I've stuck with deli containers and these big icecream tubs that are super popular in the UK restaurant industry, but those plastic containers and those jars you use are so perfect. Would super appreciate it! Keep doing what you do Also loved the korn reference hahaha
Came here just for this also, genius having shallow containers to make it easier to see more pantry items. I'm totally all about that organisation! Closest I can find is the Decor Tellfresh series.
I wish I could organize like that. Then again it's sometimes fun to spend 30 minutes trying to find something you know you bought, and then spend another 30 minutes trying to figure out why or when you bought something else that you found in your pantry. Like an easter egg hunt where you hid all the eggs while you were drunk.
It's so nice seeing another aussie based cook showing off stuff I actually buy and use instead of the American heavy side of the internet lol Good stuff there, I can't live without Maggi, been eating the stuff since I've been a kid, it's in my blood. I also use Murry river salt as my finishing salt, just feels nicer to see on top of steaks I think =)
Maggi is very popular in Europe. Base of it is lovage extract. This herb is know for it potency enhancement 😋. In Poland herb itself is often added to different dishes and have distinctive aroma. Another staple seasoning in Europe is Croatian mix called Vegeta. It contains dried veggies that u usually put into souls and stocks plus MSG.
Building my pantry was overwhelming. What helped me was doing a deep dive into a cuisine style for a few months, that way I could use all my pantry items and figure out what was a staple vs a specialty item. I think I've purchased every single soy sauce twice before I found a Korean soy sauce that was flexible enough to replace lesser-used sauces.
Thats a great video and again what sets you apart from others. These are the basis to make a decent meal and its pointless trying to state in a recipe that you need a series of basic ingredient but not explained that first. NEXT VIDEO - Essential basic tools. Types of pans, bakeware, tools and equipment. Then the viewers will be properly armed to cook. Nice one chef, and great work team.
When you are out doing your grocery shopping for canned tomatoes, you should always be sure to read the label and choose the varieties that do not contain citric acid. The majority of the time, the difference in cost will be negligible; but, there will be a big distinction in terms of flavor.
For the backward R: print it first with a space instead of the R. Print it on clear label tape, and then do it again with spaces for everything except of the R, combine the two pieces of see-through label tape with the one with the R on the back. With the adhesive used, you'll need to use some clear tape to attach it to the container.
I would love to get those storage bins you have in your cabinets. They look like the perfect size and shape…. Any possibility you can share where to find them?
Goot pantry , especially with spices. I have done something silumar. For spices however , I use squre jars - they are much easier to store and you can fit more of them as you dont ware space between them. Works great with smaller kitchens.
Love the holy trinity and couldn’t agree more. Cumin, ground coriander and smoked paprika live on my kitchen counter. Regarding the salt: I’m also down under but I think kosher salt has a slightly larger grain than table salt and was used in koshering meat.
Kosher salt does have a slightly larger grain but, more importantly, it's iodine free. Most table salts, at least the ones in the boxes on the shelves in North American and European shops, have added iodine. Apparently it provides us with the iodine we need if you add salt to food.
@evophage yes. I have a bottle of 3 iodine tablets in my medicine cabinet. I live in Finland. No need to explain why most Finnish homes have these tablets, I believe. Salt with iodine won't help the thyroid in worst case scenarios.
@@corinnevaatainen4064 weren’t they also distributed during the Cold War so that the iodine would prevent the bones from absorbing radioactive strontium-90? Before my time 😆
Hey Andy ! I would recommend one more salt 🧂- the Himalayan pink salt to add to your pantry. It has a unique flavour with layers to it and goes really well with fruit chaat, dahi /yogurt etc.
Thank you Chef Andy for another great video about kitchen basics. Much like your "how to cook a steak" video, a lot of good information for both experienced, and novice cooks.
With maggi being swiss, I would say maggi seasoning is a swiss invention. Funnyly enough in germany "Maggi seasoning" is just called "Maggi". Not on the lable of course but in everyday speech. And its a very polarizing ingredient :D
The best pepper grinder is the old Italian timber box with draw coffee grinder, adjustable, and still available new, excellent quality, and we go through 2kgs of pepper corn each salami season.
Chef, many thanks. As a part-time vegan, it’s become obvious to me that experimenting with spices will be one key to full time conversion. I appreciate the advice on how to store the dry goods, spices especially, so they stay fresh and accessible.
Glad you clarified the salt conundrum I've been having, always wondering what Kosher salt is and why it's so hard to find in Oz. Have been using table salt whenever a recipe calls for Kosher, as not all salt is created equally 😂
Great stuff, few things for the shopping list. I wonder would there be any value in a video series of "Basics - XXXXXXX". This could be Basic - Knife skills: Outline what different knifes are used for, how to chop like a pro etc. Starting 3 knife set etc. Basic - Seasoning: Good pairings for cuisines, personally I always struggle with too little salt (I have a sweet tooth). Salt to taste for me seems to be next to no salt but always my food lacks that Ooo yummy flavour. Is there a good analogy / rule of thumb to getting close to the right balance? (How are students taught about seasoning in culinary school).
An easy way to level up your cooking is to buy whole spices like cumin and coriander and then grind them into a jar (can pick up a spice grinder for like $10). Way better flavour than pre-ground which could have been ground for weeks by the time you buy it. (same as with the pepper.)
Doing the Kings work here Andy! The only other canned thing I tend to keep in the house besides tomatoes are beans. Dried beans are great and cheap but if I need a quick healthy dinner option, being able to toss a can of chickpeas into a salad or curry; or black beans into some taco fixings makes for a substantial meal with protein and dietary fiber built right in.
Only thing I'd change in the final picks is add origano or some italian seasoning mix instead of some of the middle eastern stuff. Everything looks amazing
Wonderful video, really informative and interesting! I am definitely leaning more towards the excessive side here, haha. I actually do have a pot of smoked salt at home. Needed it for a single vegan bacon recioe I tried, bout a teaspoon, and now it lives in my cupboard. I'll eventually find a use for it, I'm sure
Few plastic food storage containers airtight, so only good for short term and smaller quantities, which means most big supermarket deals cannot be optimized, meaning upwards of 30% loss of culinary efficacy and also decrease in budgetary savings: Mason jars (3L) optimal solution as well as extra large Ziplock storage bags.
Thank you Chef for such a wonderful video- - your pantry is well organized!👌👌👏👏 I like your take on what the home cook should have in his/her kitchen, super helpful!👍👍 ✌️✌️😁😁
I have a suggestion for your coffee tree. Used coffee grounds to fertilize around the base of the tree. I would make a tea of used grounds and tea leaves. I hope this helps. Keep cooking. 👍🏼
Kikomen soy sauce is premium and great for dips etc … but for your day to day go for pearl river bridge if you can get hold of it … super cheap and still really really tasty !
After watching this, I’m inspired to replace my chunky glass jars on my shelves with stacked Tupperware containers. I got it into my head that my storage containers should be glass. It’s just not practical! Round jars are not an efficient use of space and you can’t see beyond the first row when they’re on a shelf. Waiting for them to be half price in the supermarket….😂
Not sure if this has been said, but you should consider either wrapping the oil squeezers in aluminium foil / store them in the dark or getting tinted ones. There are a lot of light-sensitive compounds in oils (especially in olive oil!) and if you do not use them in time, the oil will start to taste rancid.
Andy, have you thought of doing a mini series of; meals under 15 minutes or meals cooked with under ‘X’ amount of ingredients. Think this would great 😊
Great beginner list, but definitely Asian biased in the spices. I've nothing against that, but there are a few European spices that I consider are essential too: thyme, basil, rosemary, bay leaves.
I don't think you really need the avocado oil if you have grapeseed oil. Sherry is optional, rice vinegar is not optional for Asian cooking. And in most cases you can forgo dried/powdered garlic in favor of fresh.
Hi Andy! I am interested in why you suggested cake flour as opposed to just plain all purpose flour in your final must have list of pantry staples. I didn't think we had cake flour in Australia and I thought it was an American thing? Would love for you to elaborate 😊
I keep things in my pantry that nobody would really think about, of course everything else he mentioned as well Coconut oil it has multiple uses besides cooking and has saved me from going to the hospital for medicine many times along with apple cider vinegar and regular vinegar I also keep honey and maple syrup Sweetened condensed milk Cocoa powder and chocolate chips Cranberry, chia, hemp, flax etc seeds and granola. I also keep planting seeds and save the seeds from my fruits and veggies Boullion cubes Stock or broth Hot sauce and ranch Vanilla extract Cinnamon sticks Herbal teas like echinacea, hibiscus, licorice, peppermint, chamomile, stinging nettle, eucalyptus, valerian etc I have so many I can name them all Tortillas Jellos and puddings etc so many things people miss out on
Great video thanks! Please do a video or a series with Alex! Make him come or go to Paris. Pleeeeease! And you need more peppers. With foie gras it’s the best way to eat it! :)
What i love about Andy he doesn't make you feel like if you don't have a lot or spend a lot means you're not good enough. On the contrary, he encourages us to try things with what we can get, and get excited about trying new stuff.
He is very relatable isn't he? I bet in real life he is a decent bloke tbf.
Thanks Omar!
That's the truth. Love Andy and his content.
One of the things that are great about andy. Another very relatable recomendation similar to andy in this way is adam ragusea. Of course most know him already on the cooking net. :) still worth mentioning. Keep it up andy we appreciate it
What's the box organizers brand??
There is absolutely everything to love!
Organization ✔️
Variety ✔️
Information ✔️
Breakdown of costs✔️
Multicultural ✔️
Skill @Boss Beast Level✔️
Accent ✔️
Thank you Andy❤🎉
You know what I love about the channel it’s so A/NZ - everything is the same brands we use in a simple Australian home kitchen. The utensils - got excited when I see the same Marese spoon. Just love how you and Caitlin could be the neighbours next door. No pretense just good Aussie down to earth know how.
0:19 pantry tour
2:46 spices (his holy trinity: ground cumin, ground coriander, and smoked paprika)
3:17 number 1 essential item: salt
table/kosher salt
flaky sea salt
smoked salt
another general sea salt
4:02 pepper
black pepper
white pepper
pink pepper
5:11 oils, vinegars, basic sauces
5:16 oils
olive oil
grapeseed oil
sesame oil
5:48 vinegars
balsamic vinegar and glaze
red wine vinegar
plain distilled white vinegar
6:20 fish sauce
6:39 soy sauce
6:51 maggi seasoning can be used as a liquid msg
7:22 basic pantry staples
corn flour/corn starch
bread flour
cake flour
baking powder
bicarb soda/baking soda
brown sugar
castor sugar
7:49 pantry staples continued-pastas and rices
pasta
couscous
rice-basmati and jasmine
8:13 pantry staples continued-oils and basic sauces
high temp oil like grapeseed, canola, peanut, etc
olive oil
stock
soy sauce
fish sauce
distilled white vinegar
8:33 pantry staples continued - tomatoes and spices
canned tomatoes
ground cumin
chili flakes
smoked paprika
garam masala
ground coriander
salt - finishing sea salt and table or kosher
ground black pepper
Hallo andy
Please make phaal curry🔥
Thank you!!
What type/brand container does Andy use?
nice 💪🏿💪🏿
🐐🐐🐐🐐
I have lived in Maldon my whole life, so great to hear a world famous chef mention Maldon sea salt!
Bitch what? I've worked in 9+ kitchens including a Chinese kitchen. All of those places have used Maldon sea salt or have definitely tried implementing it in some ways. Molecular gastronomy people love it.
Look, I'm not a professional, but I used to be a cook in multiple restaurants as a younger man. Cooking has always been an important part of my life and always will be. I have to thank you for making a video that I can show to other people and say "see?! I'm not the only one."
Oh my gosh, I love the tour.
I pretty much have everything you just showed us, including the label maker, glass jars for storage in pantry & freezer, & those little ceramic pots (mine have flowers painted on the lids).
I'm not a chef, just a kitchen freak.
Luckily I have 2 kitchens, one in the states & one in Mexico.
Love your shows.
This is UA-cam, we need a tour of your kitchens someday, too 😊 I can't wait to be as well prepared someday! 💙🇨🇦
Deborah, where did you get those little Le Cruset salt containers? Haven't seen them in the States!
They were gifted to my daughter, who didn't want them.
Whoops, they are actually from the Martha Stewart Collection.
Do you know where the dry storage boxes andy shows in this video are from?
And you sir, have everything I already have! Great to feel empowered that I am making good decisions about food and home cooking! Can never go wrong with having back ups of back ups. You never know when you just feel like a home made pasta sauce and pasta!
As a homecook, I don't have that much stocked up in my pantry. Tends to expire lol. My daughter on the other hand is a pastry chef and when she was still living with us, the pantry was just hers. Now that she has her own artisan bakeshop, I love to see how organized her pantry is from top to bottom. All those edible beads and decors are just amazing...and overwhelming lol.
Andy, legend as ever! Personally, I'd add some dried mixed herbs (preferably Herbs de Provence) as a must have, as they can add a lot of flavour to loads of things. And some Piri Peri Seasoning if I had room, as it works so well with chicken & pork. Just my thoughts, not a criticism! Peace ❤
Great tutorial, not just for beginners either. This is essentially my camping/travelling box plus I have garlic powder, English mustard powder and bay leaves in my stash.
One tip I'd like to add is; always buy whole tinned tomatoes in puree (not juice) if you are able, as they are likely to be of a higher quality than chopped, crushed, or passata. They are less likely to contain calcium chloride and you can "make" all the other types from whole toms. :)
Andy is both out of touch with the common man and in touch with the common man. What a guy, love this video.
Such an awesome video. The thing about spices too is that you don’t necessarily have to get everything in one hit. Get them a bit at a time and just store them. Spices last a long time with a relatively long shelf life. When do build up a “collection”, it’s so much easier having it all there and good to go!
I swear I learn so much from you in ten minutes, I started keeping notes in case the internet dies and I lose my playlist 😅 Curries With Bumbi just did a very similar video specifically about Indian spices, folks like you and her have really opened my eyes with your easy to understand and obviously passionate teaching! Thanks Andy I hope the spring (fall down there?) is going well for you and your loved ones (even Mitch 😉) 💙🇨🇦
... that basic Mitch...
I would probably add some dried herbs like basil, thyme and oregano as well as Thai curry pastes and more recently Japanese curry blocks to my basic starter list. Tins of coconut milk and beans are also convenient. Really enjoy Andy’s videos as can totally relate to him. The recent Asian pork loin/ banh mi shorts recipe made the best Banh mi for a colleagues 10th anniversary! Many thanks.
From Switzerland here, we also use Aromat (also by Maggi). Basically MSG with extra stuff. We're obsessed with it here, it gets poured on everything.
Ireland here too, parts of the country are hooked on it
Can confirm. Aromat on tomato sandwiches.... Poland has their own version with bits of dehydrated veggies called Vegeta.
Amazing on cooked eggs!
@@swisski Better name.
Also in Sweden but I personally think it tastes weird.
Love the Korn flour label!!! 👏🏻 That's epic, so using that.
We have an texta drawing of a plane labelling our plain flour. ✈️
Thanks for including the clear transcript for us deaf or HoH people . Yeah I also love to have different rices stored. Making Asian meals Chinese Japanese Indian is so easy and tasty and You just reminded me get more Dashi powder after tried it recently in fact. You look like my sort of channel 😊 subscribed
Love this episode, Andy! It would be great to see more videos about setting up a kitchen. Topics like choosing pots, pans, knives, etc would be useful.
I grow chillies. When they're ready to pick I chop them finely and mix with grated ginger, garlic and orange rind, then freeze in heaped teaspoons on a tray. Once frozen I toss them into a container. One or two in a casserole, meat sauce, chicken, stir fry gives a lovely flavor. I keep the root ginger in the freezer and it's easy to grate. I also grow oregano, mint, rocket, rosemary and basil for convenience.
Love it! I have so much in my pantry. I have over 50 different spices and herbs in my canning jars.😍 It takes a while to build it up. So no worries people. Each new recipe you cook will bring in new pantry staples. It's so worth it when you want to cook. You are set to make foods with flavors from around the world and create things you love.
This was actually amazing information. I am moving out next week into my first house away from my parents and my Mums pantry is too full to copy this was exactly what I needed and the perfect time. Thanks Andy. Love the videos and especially the variety!
@2beersplz I hope you're new home is agreeable. At least your pantry must be well-stocked, at keast!
I’ve got pink pepper at home. I’ve never cooked with it, but I use a small handful as a garnish in my Gin and Tonics along with some strawberry’s and mint. It’s got an unreal spicy/fruity flavour that pairs with gin very well!
Thank you chef, can you add also your containers? I am looking for good ones especially for pasta and flours to organize my pantry and yours is really neat
I second this! I’ve been trying to find containers like yours for ages! I use deli containers currently, but I like the narrowness and shortness of your stacking set!
If you're in Australia the exact containers in this video are the anko brand containers from Kmart.
For me, it's the consistency of width and depth. I have all sorts of sizes, and it's annoying.
Fantastic tour of the pantry. So well organized. you never seem to amazing me. Thank you for sharing chef Andy have a blessed day stay safe and healthy. 🙏❤🙏❤🙏👍👍👍👍
This might be one of the most informative videos for any person looking to develop their craft at home!
Very laboratory!
I appreciate your approach. It's clear you're a pro but you come off so approachable and it just makes me feel excited about trying new things. I love everything you and babe are doing! Love from Canada
Its crazy to me that this hasn't been done before, or at least nothing I have seen. I've looked it up many times randomly when I think about it over the last 5-6 years. I actually complain that it's something they should teach you in school 🤣along with how to budget your finances. Really appreciate this, and all the work the team puts in. Enjoying the videos thoroughly.
Another great spice blend is herbs de provence. I use it in soups, stews, roasted meats, savory pies, roasted potatoes... so many things. It's very versatile. I highly recommend it for anyone looking to try something new.
Im a bit of an herb and spice collector. I'm always finding new ones to try. Sometimes if i dont know what they are I'll research the history and uses so it turns into a fun academic endeavor.
A tip for folks who may not cook as frequently, its pretty much always better to buy them whole, not preground. Andy noted it regarding peppercorn, but it holds true for many spices. Whole spices have a longer shelf life. Invest in a mortar and pestle to grind what you need. You'll get a higher quality product in the end.
While at it, can you also do a video of 'how to shop for the week' for example so you can make basically anything you want throughout the week. I'm curious to see this through the eyes of a pro chef. Like how to fill up the fridge, what you prioritize, what's 'a must have', what is optional if you want X, what is like a 'luxury', that type of thing. Anyways, great and informative video!
Hey chef, loved this vid! Fellow food industry guy and i loved that you made it clear how important the organisation is. I absolutely love the containers you use for both your spices and the drystore stuff. Do you think you could share where you got them from? I've stuck with deli containers and these big icecream tubs that are super popular in the UK restaurant industry, but those plastic containers and those jars you use are so perfect. Would super appreciate it! Keep doing what you do
Also loved the korn reference hahaha
Ditto!
I would also love to know where to get those dry food storage containers!
Did we ever find out where these pantry containers are from?
Came here just for this also, genius having shallow containers to make it easier to see more pantry items. I'm totally all about that organisation! Closest I can find is the Decor Tellfresh series.
Came back to this video hoping for container info, too. Figured it would be easier to find small containers like that, but I'm guess I'm wrong.
I wish I could organize like that. Then again it's sometimes fun to spend 30 minutes trying to find something you know you bought, and then spend another 30 minutes trying to figure out why or when you bought something else that you found in your pantry. Like an easter egg hunt where you hid all the eggs while you were drunk.
🤣
It's so nice seeing another aussie based cook showing off stuff I actually buy and use instead of the American heavy side of the internet lol
Good stuff there, I can't live without Maggi, been eating the stuff since I've been a kid, it's in my blood.
I also use Murry river salt as my finishing salt, just feels nicer to see on top of steaks I think =)
Maggi is very popular in Europe. Base of it is lovage extract. This herb is know for it potency enhancement 😋.
In Poland herb itself is often added to different dishes and have distinctive aroma.
Another staple seasoning in Europe is Croatian mix called Vegeta. It contains dried veggies that u usually put into souls and stocks plus MSG.
Building my pantry was overwhelming. What helped me was doing a deep dive into a cuisine style for a few months, that way I could use all my pantry items and figure out what was a staple vs a specialty item. I think I've purchased every single soy sauce twice before I found a Korean soy sauce that was flexible enough to replace lesser-used sauces.
Thats a great video and again what sets you apart from others. These are the basis to make a decent meal and its pointless trying to state in a recipe that you need a series of basic ingredient but not explained that first. NEXT VIDEO - Essential basic tools. Types of pans, bakeware, tools and equipment. Then the viewers will be properly armed to cook. Nice one chef, and great work team.
When you are out doing your grocery shopping for canned tomatoes, you should always be sure to read the label and choose the varieties that do not contain citric acid. The majority of the time, the difference in cost will be negligible; but, there will be a big distinction in terms of flavor.
Thank you 😮
Good to know
For the backward R: print it first with a space instead of the R. Print it on clear label tape, and then do it again with spaces for everything except of the R, combine the two pieces of see-through label tape with the one with the R on the back.
With the adhesive used, you'll need to use some clear tape to attach it to the container.
Amazing! Thank you for sharing. Brilliant as always. Any chance you could please do one on your cookware/bakeware, knives, tools staples?
Thank you Andy. Glad to know I have a lot of these ingredients in my pantry and will share with mates!
I would love to get those storage bins you have in your cabinets. They look like the perfect size and shape…. Any possibility you can share where to find them?
Goot pantry , especially with spices. I have done something silumar. For spices however , I use squre jars - they are much easier to store and you can fit more of them as you dont ware space between them. Works great with smaller kitchens.
Love the holy trinity and couldn’t agree more. Cumin, ground coriander and smoked paprika live on my kitchen counter.
Regarding the salt: I’m also down under but I think kosher salt has a slightly larger grain than table salt and was used in koshering meat.
My holy trinity is saffron, oregano and caraway. I’m going to add these three though because it’ll definitely step up my game.
Kosher salt does have a slightly larger grain but, more importantly, it's iodine free. Most table salts, at least the ones in the boxes on the shelves in North American and European shops, have added iodine. Apparently it provides us with the iodine we need if you add salt to food.
@@corinnevaatainen4064 yup. Lots of places have soils deficient in iodine leading to thyroid disfunction and goitre.
@evophage yes. I have a bottle of 3 iodine tablets in my medicine cabinet. I live in Finland. No need to explain why most Finnish homes have these tablets, I believe. Salt with iodine won't help the thyroid in worst case scenarios.
@@corinnevaatainen4064 weren’t they also distributed during the Cold War so that the iodine would prevent the bones from absorbing radioactive strontium-90? Before my time 😆
Now I gotta see how Andy organizes his kitchen especially his refrigerator.
Thanks Andy. Great advice on setting up a pantry.
Aside from the info - my organizer brain is honestly relaxed by the neat stacks and labels.
Thanks!
Thank you!
Hey Andy ! I would recommend one more salt 🧂- the Himalayan pink salt to add to your pantry. It has a unique flavour with layers to it and goes really well with fruit chaat, dahi /yogurt etc.
Thank you Chef Andy for another great video about kitchen basics. Much like your "how to cook a steak" video, a lot of good information for both experienced, and novice cooks.
With maggi being swiss, I would say maggi seasoning is a swiss invention.
Funnyly enough in germany "Maggi seasoning" is just called "Maggi". Not on the lable of course but in everyday speech. And its a very polarizing ingredient :D
The best pepper grinder is the old Italian timber box with draw coffee grinder, adjustable, and still available new, excellent quality, and we go through 2kgs of pepper corn each salami season.
Andy how could you forget Murray River Salt!! It is the best as a finishing flake salt. Great update on pantry staples. Bravo👏👏
Avocado halves sprinkled over with some small amount of maldon salt. Done. 😊 Astonishingly good.
Chef, many thanks. As a part-time vegan, it’s become obvious to me that experimenting with spices will be one key to full time conversion. I appreciate the advice on how to store the dry goods, spices especially, so they stay fresh and accessible.
Very useful video for someone like me who's starting out ❤ got me Bengali Indian stuff here as well.
Glad you clarified the salt conundrum I've been having, always wondering what Kosher salt is and why it's so hard to find in Oz. Have been using table salt whenever a recipe calls for Kosher, as not all salt is created equally 😂
@jasonellis7856 Me too. Been searching everywhere to find out what Kosher salt was. Andy is a font of knowledge. 😊😊
Some US channels tell us not to use table salt. Do they have something else is the US that they call table salt?
@@justlittleolme7977 table salt is iodized salt and kosher salt is a larger grain. Kosher doesn’t fit through most salt shakers.
@@greg8360 thanks
You are super pragmatic and honest! Love you man!
Great stuff, few things for the shopping list.
I wonder would there be any value in a video series of "Basics - XXXXXXX". This could be Basic - Knife skills: Outline what different knifes are used for, how to chop like a pro etc. Starting 3 knife set etc.
Basic - Seasoning: Good pairings for cuisines, personally I always struggle with too little salt (I have a sweet tooth). Salt to taste for me seems to be next to no salt but always my food lacks that Ooo yummy flavour. Is there a good analogy / rule of thumb to getting close to the right balance? (How are students taught about seasoning in culinary school).
love you andy, my favorite cooking channel
For cheap ancho guajillo etc check fireworks foods. So cheap. Based in Sydney. I recommend trying their birria spice block to save time.
An easy way to level up your cooking is to buy whole spices like cumin and coriander and then grind them into a jar (can pick up a spice grinder for like $10). Way better flavour than pre-ground which could have been ground for weeks by the time you buy it. (same as with the pepper.)
It’s kind of incredible how much Andy has stored in such a compact space
So rare that someone who came from making shorts, makes long from that’s just as good (even better).
Thanks 🙏
omg, I love this video!!❤ Thank you, Andy! I learned so much, and I hope you will make more videos like this.
Doing the Kings work here Andy!
The only other canned thing I tend to keep in the house besides tomatoes are beans. Dried beans are great and cheap but if I need a quick healthy dinner option, being able to toss a can of chickpeas into a salad or curry; or black beans into some taco fixings makes for a substantial meal with protein and dietary fiber built right in.
Only thing I'd change in the final picks is add origano or some italian seasoning mix instead of some of the middle eastern stuff. Everything looks amazing
Love this! Furikake and chilli oil would make my must-haves. I use them so much.
Backwards R coming up! Я
There you go mate, get that sorted!
Thanks, Andy!
Wonderful video, really informative and interesting! I am definitely leaning more towards the excessive side here, haha. I actually do have a pot of smoked salt at home. Needed it for a single vegan bacon recioe I tried, bout a teaspoon, and now it lives in my cupboard. I'll eventually find a use for it, I'm sure
Few plastic food storage containers airtight, so only good for short term and smaller quantities, which means most big supermarket deals cannot be optimized, meaning upwards of 30% loss of culinary efficacy and also decrease in budgetary savings: Mason jars (3L) optimal solution as well as extra large Ziplock storage bags.
Thank you Chef for such a wonderful video- - your pantry is well organized!👌👌👏👏 I like your take on what the home cook should have in his/her kitchen, super helpful!👍👍 ✌️✌️😁😁
Thanks for watching
Andy’s pie weights are called pie whites. Cuuuuteeee
Fantastic vid as always. I live in Australia, just wondering where you got those containers? Look great for organisation. Keep up the awesome work.
I have a suggestion for your coffee tree. Used coffee grounds to fertilize around the base of the tree. I would make a tea of used grounds and tea leaves. I hope this helps. Keep cooking. 👍🏼
Can we also see a kitchen equipment tour from pans, to spice blenders, to whetstones, etc.
Kikomen soy sauce is premium and great for dips etc … but for your day to day go for pearl river bridge if you can get hold of it … super cheap and still really really tasty !
Love Andy.
Keep up the good work
I love the “Sago” label, good job Andy
After watching this, I’m inspired to replace my chunky glass jars on my shelves with stacked Tupperware containers. I got it into my head that my storage containers should be glass. It’s just not practical! Round jars are not an efficient use of space and you can’t see beyond the first row when they’re on a shelf. Waiting for them to be half price in the supermarket….😂
I have the same pepper mill, and hands down, it’s the best!
Not sure if this has been said, but you should consider either wrapping the oil squeezers in aluminium foil / store them in the dark or getting tinted ones. There are a lot of light-sensitive compounds in oils (especially in olive oil!) and if you do not use them in time, the oil will start to taste rancid.
Andy, have you thought of doing a mini series of; meals under 15 minutes or meals cooked with under ‘X’ amount of ingredients. Think this would great 😊
I have almost everything there except ground coriander. I’m going to have to try it
Jeez, you're so worth watching Andy 😊
Great video! I wanted to buy that pepper grinder until I saw it on Amazon for $200 lol perhaps sometimes in the future!
Excellent Video Chef! very informative and practical and useful!
Hi Andy! Love your pantry! I also use rock salt for making fermented cabbage and cucumbers. Try it, cheers
Great beginner list, but definitely Asian biased in the spices. I've nothing against that, but there are a few European spices that I consider are essential too: thyme, basil, rosemary, bay leaves.
These are all herbs that I would buy fresh so they go in my fridge
Adds: Avocado oil, Sherry & Rice vinegar, and all versions of garlic, dried, powdered, and fresh.
I don't think you really need the avocado oil if you have grapeseed oil. Sherry is optional, rice vinegar is not optional for Asian cooking. And in most cases you can forgo dried/powdered garlic in favor of fresh.
I enjoyed that.
I'd add
Onions. Garlic. Chillies. Ginger.
Cayenne pepper. Turmeric.
French mustard. English mustard.
Nuts and seeds.
Hi Andy! I am interested in why you suggested cake flour as opposed to just plain all purpose flour in your final must have list of pantry staples. I didn't think we had cake flour in Australia and I thought it was an American thing? Would love for you to elaborate 😊
Yes please, would love clarification too
Yes we have cake flour here in Australia I buy the Lighthouse brand at Woolies. Gives a texture like a packet cake if that makes sense. Very soft.
@@sacha7272 oh cool! Is it similar to self raising at all or do you think it's totally different?
@@jesslukyluk It's very different👍
Awesome advice there Andy, thanks for that presentation.
I keep things in my pantry that nobody would really think about, of course everything else he mentioned as well
Coconut oil it has multiple uses besides cooking and has saved me from going to the hospital for medicine many times along with apple cider vinegar and regular vinegar
I also keep honey and maple syrup
Sweetened condensed milk
Cocoa powder and chocolate chips
Cranberry, chia, hemp, flax etc seeds and granola. I also keep planting seeds and save the seeds from my fruits and veggies
Boullion cubes
Stock or broth
Hot sauce and ranch
Vanilla extract
Cinnamon sticks
Herbal teas like echinacea, hibiscus, licorice, peppermint, chamomile, stinging nettle, eucalyptus, valerian etc I have so many I can name them all
Tortillas
Jellos and puddings etc so many things people miss out on
Great video thanks!
Please do a video or a series with Alex! Make him come or go to Paris. Pleeeeease!
And you need more peppers. With foie gras it’s the best way to eat it! :)
Caster Suger is very hard to find on grocery shelves in the US. You can make it yourself with regular granulated US sugar and a hand blender.
The list at the end is literally the essence of what @Brian Lagerstrom has in his video. Interesting to see the commonalities!
Nice list, have almost the same, just without so many flour and sugar options. Good to know that even so great chefs do things the same way as you ^^
I have more sugar, salt, pepper, herb and spices than him. I'm not a chef. Just a kitchen geek 😅
I recently purchased a little 'peugot' pepper grinder. Reasonable price and works like a bomb.
Great video! Extra marks for having my all-time favourite gin on your shelf: the Sheep Whey Gin from Hartshorn Distillery in Tassie!
Mitch is still waiting for his chitterlings.
😂
“Basic Mitch.”