The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [3]
oats Rolled oats, also called old-fashioned oats, are whole oats that have been steamed and flattened to make them more tender; they cook in about 15 minutes. Quick-cooking oats have been cut into smaller pieces before steaming and then rolled even thinner; they cook in about 5 minutes. It is generally acceptable to substitute one for the other in most recipes, but never substitute instant oatmeal. Steel-cut oats or Irish oatmeal, which are not rolled, take longer to cook, but have a pleasantly chewy texture.
HOISIN SAUCE Although ingredients vary by brand, this thick, dark brown sauce is generally made with soybeans, chiles, and spices. It is widely used in Chinese cooking as a condiment as well as in marinades, glazes, sauces, and other dishes. Bottled hoisin will keep almost indefinitely in the refrigerator.
NUTS AND DRIED FRUIT These staples can be used in a wide array of dishes and cooking, both sweet and savory, so stock at least a few of the following: walnut and pecan halves, almonds (whole and sliced), hazelnuts, raisins (dark and golden), currants, dates, apricots, and figs. Nuts can turn rancid easily, so store them in the freezer for up to six months. Dried fruit can be kept at room temperature for up to a year; keep them well sealed to preserve freshness and prevent stickiness.
OILS Store vegetable oils in their original bottles, in a cool, dark place, for up to six months. Nut oils should be refrigerated and used within three months. There are three types to keep in your pantry:
neutral-tasting oils These flavorless oils are good to use when you don’t want to affect the taste of a dish. They also have high smoke points (the temperature at which the oil will cause foods to burn), making them ideal for sautéing, frying, and other high-temperature cooking. Good choices include canola oil, corn oil, peanut oil, and vegetable oil.
nut and seed oils Flavorful nut oils, such as walnut and hazelnut, are generally not used in cooking, but as condiments. Drizzle them onto salads, vegetables, and rice and pasta dishes. There are two basic types of sesame oil to look for: regular (light-colored) and toasted (dark). Regular sesame oil, which has a mild nutty taste and a high smoke point, is the most versatile and is more commonly used in cooking, especially frying. Toasted sesame oil has a richer, more assertive flavor; it is used sparingly in marinades and salad dressings, and can be drizzled over cooked dishes just before serving. It can also be combined with a neutral vegetable oil for stir-frying.
olive oils These oils can be used to impart flavor as well as for cooking. Extra-virgin olive oil is perfect for lower-temperature sautéing, for salads and marinades, and for drizzling over pasta and rice dishes. Light and extra-light olive oils have been cut with vegetable oils so they are light in flavor but not in fat. Grapeseed oil is a good alternative to olive oil; with its mildly nutty flavor, it can be used in salad dressings and marinades, while its high smoke point makes it perfect for all types of cooking.
ORZO Orzo means “barley” in Italian, but it’s actually a type of pasta. It looks like rice and makes a fine substitute as a side or in salads and soups. Toasting orzo before cooking will give it a deeper flavor.
PANTRY VEGETABLES These essential ingredients are part of any well-stocked kitchen, and are sturdy enough to keep in a cupboard or other cool, dark, dry spot, but not the refrigerator. Garlic, onions, shallots, and potatoes will generally keep for about a month. Dried mushrooms, such as porcini or shiitake,