The Perfect Pantry®

Cocoa powder (Recipe: cocoa-cumin-allspice rubbed rib-eye steak)

Lydia (The Perfect Pantry) — Sun, 19 May 2013 00:33:25 -0400

First published in July 2006, this updated ingredient post features new photos, links, and significant changes to the recipe, just in time for the holiday weekend. Get your grill on!

Sometimes I uncover an item in my pantry that's a bit of mystery. I know I should have it. In fact, I'm never without it. I just don't know why.

Cocoa powder is the mystery du jour.

What, exactly, is cocoa powder? What makes some of it Dutch-processed? Is natural cocoa powder better, or just different?

Here's what I've learned.

The Pantry Quiz #35

Lydia (The Perfect Pantry) — Sat, 18 May 2013 00:39:00 -0400

What is it?

Traditional European cooks pack all sorts of spiced meats into sausage skins made from the caul (intestines) of pigs or sheep. Chinese cooks pack all sorts of fillings into wonton skins. What are wonton skins made from?

How to use cumin (and five favorite recipes)

Lydia (The Perfect Pantry) — Thu, 16 May 2013 00:37:00 -0400

Would you like to travel around the world? I do it all the time -- in my kitchen. While some ingredients are synonymous with a single cuisine (wasabi, chutney, hoisin sauce), cumin takes center stage in foods from many countries: Mexican bean pots, Indian curries, my favorite Malaysian noodles, and good old American barbecue sauce.

Tomato sauce (Recipe: one-one-one spaghetti sauce)

Lydia (The Perfect Pantry) — Tue, 14 May 2013 00:12:00 -0400

First published in February 2008, this updated pantry ingredient post features new photos, links, and an important change to the recipe. I've been making a version of this sauce since my college days. Recently, I began adding one more "one" ingredient to make it even better, and eliminating one ingredient: the olive oil, which really isn't needed at all.

On the list of things without which my pantry feels incomplete, tomato sauce is somewhere in the middle.

I always have it, I always need it, I always use it. And yet, I'm not entirely sure what it is, and how it differs from the other canned, tubed, bottled, and boxed tomato products I always have, need, and use.

Right about now, you're probably adding up the number of tomato variations in your own pantry. Tomato paste? Chopped or diced tomatoes? Canned whole tomatoes? Maybe a jar or two of "emergency" prepared marinara sauce? Slow-roasted tomatoes in the freezer?