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❤🎉
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
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!
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.
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 ❤
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!
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.
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.
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.
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
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.
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
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?
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.
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….😂
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!
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.
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).
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. :)
Hi Andy, I'm in Oz too. Can you tell me where you got the Tupperware containers from pls? Perfect shape for a pantry never thought of it before, long but not very tall, means can store a lot but still stack a lot of them
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 😊
Yep, pretty much. Ah well I am missing the fish sauce, but I don't eat fish/meat... And don't have cake flour. Although I bake a lot of bread, I never bake cakes. Cos if I eat cake I'll just get fat. lol So I have rye flour instead. I think maybe a good miso in good packaging so you can easily keep it for a long time without introducing contaminants. Shit is expensive, but lasts forever. And Chinese 5 spice (with actual sichuan pepper). Such a unique flavour that can make the lazy frozen veg bag with yesterday's rice taste interesting after a trip in a hot pan. lol Yes, I have all the ingredients to make the blend, but I lost the battle before trying to beat whole star anis into a powder. And can't seem to get ground star anis a lot of places.
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.
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 😊
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 =)
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
how do you feel about garlic powder? I know it can be a polarizing spice, but I would find it hard to be without it. While it is no substitute for fresh garlic, it isn't without its uses (in my opinion). I love it in BBQ rubs!
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!
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.
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!
Meanwhile in Germany: salt, herb salt, sweet paprika, spicy paprika, black pepper, cayenne pepper, done. And parsley as the ultimate garnish for everything (not a huge fan...). Our dishes are delicious but definitely lack all the amazing spices used in the Mediterranean, Middle and Far East. Makes it even better to cook 'international' dishes because you get so much more variety :)
Table salt is not kosher salt. Kosher salt has big chunky graings used to draw the blood out of meat while processing the meat to kosher laws. Kikoman is as far as I know not widely used for cooking in your average Chinese or SE Asian kitchen. I'm a Pearl River man myself. If you want to get into Asian it's dark soy, light soy and kecap manis if you're going south east asian. And I don't know what kind of Asian you're talking about but for Chinese and as far as I know a lot of south east Asian people the rice de jour is long grain if you just want rice to eat as steamed table rice for you average meal. Personally I'm a rice washer, because that's what we always did in my Malaysian Chinese dad's Chinese restaurants. And my Uncle's Chinese and Nyonya restaruants. And my other Uncle's house when I lived with them in Sarawak (a Malaysian state in Borneo). It does make a difference the rice is less sticky as it gets rid of a lot of the excess starch that forms from the rice grains rubbing together in the bag. And Andy - can you please do rissoles and mash? Plain or fancy (if there is such a thing as fancy rissoles).
The only problem is that long grain rice is not fragrant as Jasmine Rice, and Jasmine like Basmati has a lower glycaemic index than long grain rice. So it's better for you. And you're not supposed to wash all the starch off, if you eat your rice with chopsticks. It becomes impossible if you wash it until the water is clear, as the finished rice will be completely separate grains. A little stickiness is needed for the rice to hold enough together to be eaten with chopsticks. So, rinse 2 to 3 times for long grain or jasmine. Basmati, Inc Sella, I do wash until clear, because the smell isn't pleasant, and I also soak it for 30 minutes before cooking. Again, in cultures where rice is eaten with the hand, a totally separate grain isn't desireable. Only if you eat with a spoon.
@BigHenFor Not having the fragrance in jasmine rice is a feature not a bug. I don't like the fragance or flavour of Jasmine rice. I like the taste of long grain rice. I eat my rice with chopsticks and a bowl. Been eating rice that way since I was about 4 years old - which is getting on close to 50 years. I haven't really had a problem eating my rice that way because the *excess* starch was washed off. Note I did not say I wash the rice until the water runs clear. What I said was "It does make a difference the rice is less sticky as it gets rid of a lot of the excess starch". LESS sticky. Gets rid of a LOT OF (not all) the EXCESS starch. NOt all the starch the excess starch. We don't like our rice glugged together in a mass. We don't eat rice with our fingers (no judgement - you do you). But eating with fingers is not a consideration for us. My dad washed his rice, my uncles and auntis cook rice like that, my grandfather and his bumipetra wife cooked rice like that. My cousins cook rice like that - even the foodies. I feel like that is fairly authentic for the regions I was specifically speaking about and I explicitly stated those regions. As for glycemic index - pretty sure that jasmine and long grain have roughly the same GI. But if I was going to change my rice eating habits for GI reaso,s then I've be moving to a black or brown rice. Long grain rice is the rice of my people - and a lot of other people, particularly from SE Asia and southern China. It's tradition and comfort food for us. Eat what you like, prepared how you like with your utensils of choice but my comment had a pretty well defined context. Chinese and south east asia. This is what we eat. This is what we prefer. Eat what you want prepare it how you want. Use what utensils you want. But if you want authentic Chinese and/or South East Asian food, you're *probably* gonna want long grain most the time. That's what WE eat.
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!
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 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.
As a chef and food scientist I have yet to find a good use for kosher salt other than to cure meats. Same with rock salt, it's pointless. For cooking just use a fine salt without anti-caking in it, you'll still be able to pick it up with your fingers. Might go for the cheapest of cheapest if doing things like brine, but otherwise I tend to stick to the same stuff. Finishing salts I carry many varieties of though, as a Dane I have both Læsø flaky salt and Mariager flaky salt (Mariager is a bit smaller) and Maldon. I prefer Mariager over Fleur de Sel for the fanciest of uses, e.g. on mousses, patés or more delicate things like white fish. The I home make some flaky salt just made from very cheap salt, which is obviously less flavored than the sea salt flaky salts. Probably a bit unnecessary, but it's fun goddammit. Also a variety of spiced salts, a couple different smoked salts and things like that. So I usually carry about 8-10 different types of salts, it really does add a great deal of complexity considering how often you use salt. Same to some extent with pepper, where you can source them very differently for a very different flavor between them, but I usually just go for a neutral one and don't carry multiple. White pepper I don't really like at all.
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 😂
Lea and Perrins Worcestershire Sauce - definitely. Mustard - not so much. I only ever used it in salad dressings tbh. But, I would plump for Colman's Mustard Powder, rather than the ready made stuff. It's far more versatile as an ingredient and seasoning in dry rubs, rice, etc. in powder form. And if you need the sauce, you can make it up with whatever flavourings you might want.
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.
Hey Andy! Thanks for doing these videos, I love them! You mentioned that you get your mexican chiles online in AU, do you have a web site to recommend?
I would add one more spice to your basic list, Tumeric. Again it’s used in every type of cuisine from the middle east/nth Africa, to Spain, France and then also in Asian cooking. You didn’t mention herbs, so my advice is greek oregano (it’s worth it re its flavour), fennel seeds (as again it’s used in so many varied cuisines), and dried tarragon. Fresh herbs such as parsley, Rosemary, bay leaves and thyme can be grown in pots. My pantry is huge in comparison to what you showed but overall I agree with the premise of your discussion. Re tinned foods, asides tomatoes, I always have tins of chick peas, cannellini beans, sometimes black beans for mexican dishes, coconut milk and tuna. Re pastas don’t skimp and buy cheap pasta, always get decent Italian pasta. I always keep at least 4 to 5 different shapes, plus spaghetti and fettuccini. re sauces for asian food, while supermarkets are so much better re this, it’s always best to go to the asian food shops, ditto for Indian cuisine. In the end, I guess I simply love food and totally enjoy cooking 😁
@@hendrikwipprecht570 True but even then some of the basic ingredients I mentioned in my comments are pretty basic staples to have in any pantry. Semantics re Bay leaves not being a herb. 🤣
@@1240enzo Not semantics, facts. If you're trying to educate people then educate correctly. "Always keep at least 4 to 5 different shapes", dude, that's not "basic staples".
@@hendrikwipprecht570 Whatever mate, I have a bay tree in a pot right outside my kitchen door, along with a range of herbs, and that actually was my point re keeping such items as a part of a pantry. It’s dead easy for anyone to do this. Well re having a range of pasta shapes, for me it is a basic matter. I have always had this ever since I was a young guy having moved out of home. It’s a choice one can make, if your interested in cooking and food. Pasta (even good pasta) is cheap.
@@1240enzo Think the reason he doesn't have pasta as he mentioned is because he usually just buys a standard 500g packet when needed in the shape required and cooks the entire packet for a meal. Pasta is also cheap and available in all supermarkets in that size so there's not really a need to store it. Things like rice, spices, flours that are better bought in bulk make more sense to set up in a pantry.
Missed out one and that's Worcestershire sauce, I use it in gravies and soups and in some Chinese dishes. My collection isn't as organised as yours so I'll have to change 😂😂
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.
I agree. Must find. I’m building my spice collection since cooking is where I get my zen. Must find those I could fit so much more than I could with them in their original jars.
The jars appear to be from Kmart and it looks like the plastics are the one litre twin packs from Kmart as well. I like that the are smaller so the amount you decant stays fresh
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.
Kosher salt is a larger grain than our 🇦🇺🦘fine grain table salt so if you buy it, don’t measure it the same as table salt, your food will be waaay too salty.
Kosher salt is way less salty than regular table salt imo. Good thought to be wary of salt measurements in recipes though since the type of salt makes a huge difference.
Two things do you keep fish sauce in the fridge and what containers do you use and is it because you have small shells that you use the containers that you have?
The European basic pantry would definitely look slightly different :) Also...stop with this basic Mitch flour naming conventions. What is cake flour anyway? Is it flour combined with soda or dried yeast?
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 😆
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❤🎉
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 💪🏿💪🏿
🐐🐐🐐🐐
Mitch is still waiting for his chitterlings.
😂
“Basic Mitch.”
Thanks so much and I found out that babe has a proper name.😂
Wait. 2:13 Is chef Andy a metalhead?
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!
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.
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 ❤
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.
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.
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.
I see MSG, but no mention of Hot Chili Oil. Hiya ....Uncle Roger will be disappointed.
That's in my fridge
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.
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
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 TH-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.
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
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?
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.
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….😂
Do you have a good recipe for lentil soup?
Great video! I wanted to buy that pepper grinder until I saw it on Amazon for $200 lol perhaps sometimes in the future!
Here's your backwards R for corn: Я (you also can use one from my name)
What containers and jars are they?
Fantastic vid as always. I live in Australia, just wondering where you got those containers? Look great for organisation. Keep up the awesome work.
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!
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.
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.
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).
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. :)
Chef Andy, where did you buy the plastic containers for your pantry staples?
It's almost as if he does this for a living!
Hi Andy, I'm in Oz too. Can you tell me where you got the Tupperware containers from pls? Perfect shape for a pantry never thought of it before, long but not very tall, means can store a lot but still stack a lot of them
I want to know as well
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👍
What brand are the rectangular containers in your pantry?
Yep, pretty much. Ah well I am missing the fish sauce, but I don't eat fish/meat... And don't have cake flour. Although I bake a lot of bread, I never bake cakes. Cos if I eat cake I'll just get fat. lol So I have rye flour instead.
I think maybe a good miso in good packaging so you can easily keep it for a long time without introducing contaminants. Shit is expensive, but lasts forever. And Chinese 5 spice (with actual sichuan pepper). Such a unique flavour that can make the lazy frozen veg bag with yesterday's rice taste interesting after a trip in a hot pan. lol Yes, I have all the ingredients to make the blend, but I lost the battle before trying to beat whole star anis into a powder. And can't seem to get ground star anis a lot of places.
What containers does he use? I haven’t seen the shallow long containers he had in the pantry.
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
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 😊
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 =)
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
FACTCHECK 2.0: Maggi is from Germany, not swiss :)
how do you feel about garlic powder? I know it can be a polarizing spice, but I would find it hard to be without it. While it is no substitute for fresh garlic, it isn't without its uses (in my opinion). I love it in BBQ rubs!
I agree! Nothing better than fresh garlic, but I use garlic powder a lot for like roasted veggies or so because the fresh garlic would just burn 😅
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!
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.
For cheap ancho guajillo etc check fireworks foods. So cheap. Based in Sydney. I recommend trying their birria spice block to save time.
Now I gotta see how Andy organizes his kitchen especially his refrigerator.
I have almost everything there except ground coriander. I’m going to have to try it
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!
Meanwhile in Germany: salt, herb salt, sweet paprika, spicy paprika, black pepper, cayenne pepper, done. And parsley as the ultimate garnish for everything (not a huge fan...). Our dishes are delicious but definitely lack all the amazing spices used in the Mediterranean, Middle and Far East. Makes it even better to cook 'international' dishes because you get so much more variety :)
Not to forget the aforementioned Maggi 😂 (actually not from the Netherlands but Swiss)
PEPPER CANNON! I just googled the price - you weren't joking when you said they're not cheap!😮😮
Table salt is not kosher salt. Kosher salt has big chunky graings used to draw the blood out of meat while processing the meat to kosher laws.
Kikoman is as far as I know not widely used for cooking in your average Chinese or SE Asian kitchen.
I'm a Pearl River man myself.
If you want to get into Asian it's dark soy, light soy and kecap manis if you're going south east asian.
And I don't know what kind of Asian you're talking about but for Chinese and as far as I know a lot of south east Asian people the rice de jour is long grain if you just want rice to eat as steamed table rice for you average meal. Personally I'm a rice washer, because that's what we always did in my Malaysian Chinese dad's Chinese restaurants. And my Uncle's Chinese and Nyonya restaruants. And my other Uncle's house when I lived with them in Sarawak (a Malaysian state in Borneo). It does make a difference the rice is less sticky as it gets rid of a lot of the excess starch that forms from the rice grains rubbing together in the bag.
And Andy - can you please do rissoles and mash? Plain or fancy (if there is such a thing as fancy rissoles).
The only problem is that long grain rice is not fragrant as Jasmine Rice, and Jasmine like Basmati has a lower glycaemic index than long grain rice. So it's better for you. And you're not supposed to wash all the starch off, if you eat your rice with chopsticks. It becomes impossible if you wash it until the water is clear, as the finished rice will be completely separate grains. A little stickiness is needed for the rice to hold enough together to be eaten with chopsticks. So, rinse 2 to 3 times for long grain or jasmine. Basmati, Inc Sella, I do wash until clear, because the smell isn't pleasant, and I also soak it for 30 minutes before cooking. Again, in cultures where rice is eaten with the hand, a totally separate grain isn't desireable. Only if you eat with a spoon.
@BigHenFor
Not having the fragrance in jasmine rice is a feature not a bug. I don't like the fragance or flavour of Jasmine rice. I like the taste of long grain rice.
I eat my rice with chopsticks and a bowl. Been eating rice that way since I was about 4 years old - which is getting on close to 50 years. I haven't really had a problem eating my rice that way because the *excess* starch was washed off.
Note I did not say I wash the rice until the water runs clear.
What I said was "It does make a difference the rice is less sticky as it gets rid of a lot of the excess starch".
LESS sticky.
Gets rid of a LOT OF (not all) the EXCESS starch. NOt all the starch the excess starch.
We don't like our rice glugged together in a mass. We don't eat rice with our fingers (no judgement - you do you). But eating with fingers is not a consideration for us.
My dad washed his rice, my uncles and auntis cook rice like that, my grandfather and his bumipetra wife cooked rice like that. My cousins cook rice like that - even the foodies.
I feel like that is fairly authentic for the regions I was specifically speaking about and I explicitly stated those regions.
As for glycemic index - pretty sure that jasmine and long grain have roughly the same GI.
But if I was going to change my rice eating habits for GI reaso,s then I've be moving to a black or brown rice.
Long grain rice is the rice of my people - and a lot of other people, particularly from SE Asia and southern China.
It's tradition and comfort food for us.
Eat what you like, prepared how you like with your utensils of choice but my comment had a pretty well defined context.
Chinese and south east asia.
This is what we eat. This is what we prefer.
Eat what you want prepare it how you want.
Use what utensils you want.
But if you want authentic Chinese and/or South East Asian food, you're *probably* gonna want long grain most the time. That's what WE eat.
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!
Amazing! Thank you for sharing. Brilliant as always. Any chance you could please do one on your cookware/bakeware, knives, tools staples?
Thank you so much for sharing this with us! I'm curious what containers you are using for both pantry and spices?
They are all just from local shops
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. 🙏❤🙏❤🙏👍👍👍👍
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.
As a chef and food scientist I have yet to find a good use for kosher salt other than to cure meats. Same with rock salt, it's pointless. For cooking just use a fine salt without anti-caking in it, you'll still be able to pick it up with your fingers. Might go for the cheapest of cheapest if doing things like brine, but otherwise I tend to stick to the same stuff. Finishing salts I carry many varieties of though, as a Dane I have both Læsø flaky salt and Mariager flaky salt (Mariager is a bit smaller) and Maldon. I prefer Mariager over Fleur de Sel for the fanciest of uses, e.g. on mousses, patés or more delicate things like white fish. The I home make some flaky salt just made from very cheap salt, which is obviously less flavored than the sea salt flaky salts. Probably a bit unnecessary, but it's fun goddammit. Also a variety of spiced salts, a couple different smoked salts and things like that. So I usually carry about 8-10 different types of salts, it really does add a great deal of complexity considering how often you use salt.
Same to some extent with pepper, where you can source them very differently for a very different flavor between them, but I usually just go for a neutral one and don't carry multiple. White pepper I don't really like at all.
omg, I love this video!!❤ Thank you, Andy! I learned so much, and I hope you will make more videos like this.
KoЯn - use Cyrillic Я for reversed R.
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
Respect to the 'KORN' label haha awesome
I’d add Worcestershire sauce and (Coleman’s) mustard.
Lea and Perrins Worcestershire Sauce - definitely. Mustard - not so much. I only ever used it in salad dressings tbh. But, I would plump for Colman's Mustard Powder, rather than the ready made stuff. It's far more versatile as an ingredient and seasoning in dry rubs, rice, etc. in powder form. And if you need the sauce, you can make it up with whatever flavourings you might want.
Your spice drawer is very impressive 👍
Thanks!
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.
Hey Andy! Thanks for doing these videos, I love them! You mentioned that you get your mexican chiles online in AU, do you have a web site to recommend?
I get them from Essential Ingredient
I would add one more spice to your basic list, Tumeric. Again it’s used in every type of cuisine from the middle east/nth Africa, to Spain, France and then also in Asian cooking. You didn’t mention herbs, so my advice is greek oregano (it’s worth it re its flavour), fennel seeds (as again it’s used in so many varied cuisines), and dried tarragon. Fresh herbs such as parsley, Rosemary, bay leaves and thyme can be grown in pots. My pantry is huge in comparison to what you showed but overall I agree with the premise of your discussion. Re tinned foods, asides tomatoes, I always have tins of chick peas, cannellini beans, sometimes black beans for mexican dishes, coconut milk and tuna. Re pastas don’t skimp and buy cheap pasta, always get decent Italian pasta. I always keep at least 4 to 5 different shapes, plus spaghetti and fettuccini. re sauces for asian food, while supermarkets are so much better re this, it’s always best to go to the asian food shops, ditto for Indian cuisine. In the end, I guess I simply love food and totally enjoy cooking 😁
But he's talking about a basic pantry setup. Also, bay leaves aren't a herb.
@@hendrikwipprecht570 True but even then some of the basic ingredients I mentioned in my comments are pretty basic staples to have in any pantry. Semantics re Bay leaves not being a herb. 🤣
@@1240enzo Not semantics, facts. If you're trying to educate people then educate correctly. "Always keep at least 4 to 5 different shapes", dude, that's not "basic staples".
@@hendrikwipprecht570 Whatever mate, I have a bay tree in a pot right outside my kitchen door, along with a range of herbs, and that actually was my point re keeping such items as a part of a pantry. It’s dead easy for anyone to do this.
Well re having a range of pasta shapes, for me it is a basic matter. I have always had this ever since I was a young guy having moved out of home. It’s a choice one can make, if your interested in cooking and food. Pasta (even good pasta) is cheap.
@@1240enzo Think the reason he doesn't have pasta as he mentioned is because he usually just buys a standard 500g packet when needed in the shape required and cooks the entire packet for a meal. Pasta is also cheap and available in all supermarkets in that size so there's not really a need to store it. Things like rice, spices, flours that are better bought in bulk make more sense to set up in a pantry.
How do you keep track of expiry dates?
I put stickers on mine with Month and year. But only on things that don’t cycle fast enough.
That's one way to do it but remember always keep it stupid simple.
I think he knows what he's doing. More so than you, in fact.
@imbreadgodandyouremad Please keep your failed insults to yourself, kid.
Stupid was never a good idea, you’ll be stuck in a very restricted capacity
I agree keep it simple!
@@PastelKenshi If you don't understand it's best just to keep quiet kid.
Anyone know where these exact containers are from?
Missed out one and that's Worcestershire sauce, I use it in gravies and soups and in some Chinese dishes. My collection isn't as organised as yours so I'll have to change 😂😂
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.
🤣
So rare that someone who came from making shorts, makes long from that’s just as good (even better).
Thanks 🙏
I am happy I have a lot of this check off.
Thanks Andy. Great advice on setting up a pantry.
Would you say Corn Starch should be a staple in the pantry as well?
I think that's what the corn flour is.
Could do with an intermediates pantry next Chef!
Nice collection…. But omg ocd.
Oke, great now I want those boxes! Link to the plastic boxes he uses?
I agree. Must find. I’m building my spice collection since cooking is where I get my zen. Must find those I could fit so much more than I could with them in their original jars.
The jars appear to be from Kmart and it looks like the plastics are the one litre twin packs from Kmart as well. I like that the are smaller so the amount you decant stays fresh
If you keep the Oils in the squeeze bottles, which are technically open, don't they loose flavour?
I go through them pretty fast so they don't have time to loose flavour
Love the tour, I'm missing Worcestershire sauce tho! Imo it's better than Maggi. And onion and garlic powder are essentials for me too.
nobody commented on the backwards R, you 'freak on a leash'. thanks for the vid, great info
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.
Oh Chef, youve gone shown the equivalent of makeup and lingerie.
Hahahaha
Curry powder for everything
Kosher salt is a larger grain than our 🇦🇺🦘fine grain table salt so if you buy it, don’t measure it the same as table salt, your food will be waaay too salty.
Kosher salt is way less salty than regular table salt imo. Good thought to be wary of salt measurements in recipes though since the type of salt makes a huge difference.
Please go into as much detail as possible on everything you have. Gear, spices, technical details to the max
its called blind baking bro - george 2023
mega!
Two things do you keep fish sauce in the fridge and what containers do you use and is it because you have small shells that you use the containers that you have?
Does your grape seed oil not go rancid left out on the counter? I always have to keep mine in the fridge.
I go through it pretty quickly
3:18
Wait… you’re telling me you don’t have Hawaiian alaea salt? 😳
I am surprised you didn't have (or show) any Oregano, Thyme, Rosemary, Sage, Parsley herbs, but love the organisation you have made. 🙏
The European basic pantry would definitely look slightly different :) Also...stop with this basic Mitch flour naming conventions. What is cake flour anyway? Is it flour combined with soda or dried yeast?
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 😆
Pretty cool segment Andy. I feel good that I have 95% of the same as you just not as organised 😂
What containers do you use? Those are pretty slick and I need to get some!
I also always Maggi was something we invented until I looked it up
Geez Louise those pepper cannons ain’t cheap!.. think I need one tho
Can we also see a kitchen equipment tour from pans, to spice blenders, to whetstones, etc.