I remember when I first ventured out on my own. There were so many things to buy, including groceries to stock the pantry. I wanted it all but was, of course, on a very tight budget. I had to get the most basic of items and gradually stock the others. Well, that was a long time ago. My opinion on what is essential has changed and the pantry is a lot bigger than it used to be. It is important to have food items in storage especially for spontaneous, quick, easy, healthy and creative cooking. There are items that are basic to almost any cooking. Other items are dependent on the type of cooking you do most often and the amount of storage space available. The list below is based on my preferences, but I included some items I don&#039t use that others might. You will want to omit some items and add others.
On the subject of space, there are ways to expand at no cost. In a previous house, my pantry closet was just too small, so I used a small area of a big walk-in closet in the master bedroom and a cabinet salvaged from an old kitchen that I placed in the garage. If you have the space, invest in a stand-up freezer. In the long run, you save money on meats and freezable items when they are on sale. If you have a large garden, you know a freezer is essential. Some staples below are listed under more than one category, such as bottled condiments that must be refrigerated after opening. By the way, make certain you are familiar with the recommended shelf life for perishable items. There are several good resources on the Internet that provide that information. The food images on this page are all recipes that I can make any time with items that I keep stocked in my pantry. Just click on the image to view the recipe. To browse all of the recipes at Teri&#039s Kitchen, visit the Recipe Files or use the links on this page. So let us take a look at favorite 18 photos pantry kitchen storage well stocked below.
1. Closetmaid Space Creations Has Changed Our Pantry For The Better
A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen. The word &quotpantry&quot derive from the same source as the Old French term paneterie that is from pain, the French form of the Latin panis for bread.
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In a late medieval hall, there were separate rooms for the various service functions and food storage. A pantry was where bread was kept and food preparation associated with it was done. The head of the office responsible for this room was referred to as a pantler. There were similar rooms for storage of bacon and other meats (larder), alcoholic beverages (buttery) known for the &quotbutts&quot of barrels stored there), and cooking (kitchen).
In the United States, pantries evolved from early Colonial American &quotbutteries&quot, built in a cold north corner of a Colonial home (more commonly referred to and spelled as &quotbutt&#039ry&quot), into a variety of pantries in self-sufficient farmsteads. Butler&#039s pantries, or china pantries, were built between the dining room and kitchen of a middle class English or American home, especially in the latter part of the 19th into the early 20th centuries. Great estates, such as the Biltmore Estate in Asheville, North Carolina or Stan Hywet Hall in Akron, Ohio, had large warrens of pantries and other domestic &quotoffices&quot, echoing their British &quotGreat House&quot counterparts.
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By the Victorian era, large houses and estates in Britain maintained the use of separate rooms, each one dedicated to a distinct stage of food preparation and cleanup. The kitchen was for cooking, while food storage was done in a storeroom. Food preparation before cooking was done in a larder, and dishwashing was done in a scullery or pantry, &quotdepending on the type of dish and level of dirt&quot. Since the scullery was the room with running water, it had a sink, and it was where the messiest food preparation took place, such as cleaning fish and cutting raw meat. The pantry was where tableware was stored, such as china, glassware, and silverware. If the pantry had a sink for washing tableware, it was a wooden sink lined with lead, to prevent chipping the china and glassware while they were washed. In some middle-class houses, the larder, pantry, and storeroom might simply be large wooden cupboards, each with its exclusive purpose.