Stocking the Larder

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
First, take a look at what you already have. That means looking in the back of the pantry, checking out the bottom shelf of the refrigerator, and thoroughly cleaning out cupboards. Make sure nothing has outlived its expiration date. Now you’re ready. Make a shopping list of those staples you need to replace or fill in with for the first time. Once you’ve stocked these items, that’s it for a while. But be sure to check your supplies from time to time, and when you notice you’re close to running out of something, add it to your next shopping list. Use the following categories as a guide.