The food lab better home cooking through science ( PDFDrive ) 87

•Bayleaves,whole(storeinthefreezer)
•Blackpeppercorns
•Chilipowder
•Cinnamon,ground
•Corianderseeds
•Cuminseeds
•Fennelseeds
•Nutmeg,whole
•Paprika
•Redpepper,crushed
•Oregano,dried
•Sage,dried
•Salt,kosher
•Salt,Maldon
Oils,Vinegars,andOtherLiquids
Oilsarethemostsensitivewetpantryiteminyourkitchen.
Stored badly, they can go rancid within a span of weeks.
Theenemiesofoilareheatandlight,whichmeansthatthe
way most people store them—in clear bottles close to the
stove—is just about the worst thing you can do. I store my
cookingoilandeverydayextra-virginoliveoilindarkgreen
wine bottles that I’ve washed and dried, fitted with
inexpensive pour spouts for the purpose.They stay on my
counter, far away from the window and the stove.The oils
last for about a month in those containers before I refill
them.
I keep expensive extra-virgin olive oils in their original
containersinadarkcabinet,wheretheywilllastforabout2
months. Remember, there’s no point in having great olive

oil if you don’t use it before it starts to lose flavor or go
rancid.I’velearnedthisthehardway.Oliveoil’sforeating,
nomatterhowexpensiveitis.Eatit.
•Honey,clover
•Marmite,Vegemite,orMaggiSeasoning
•Molasses,regular
•Oil,canola(forsautéing)
•Oil,extra-virginolive(forflavoring)
•Oil,peanut(fordeep-frying)
•Soysauce(ifyouwon’tuseupabottlewithin2months,
storeitintherefrigerator).IuseKikkomanbrand.
•Vinegar,cider
•Vinegar,balsamic(supermarket)
•Vinegar,distilledwhite
•Vinegar,whitewine

WHICHSALTSHOULDIUSE?
These days you see more types of salt on
supermarket shelves than there are tools under
Inspector Gadget’s trench coat. But really, there’s
only one that you absolutely need in your kitchen:
kosher salt. I use Diamond Crystal brand because I
likethesizeofitsgrains.Fortherecord,koshersalt
is not called kosher because it’s OK to eat under
Jewish dietary law—all salt is kosher in that sense.
Kosher salt should really be called koshering salt,