NEW YORK, Jan. 10, 2008
Flay's Spicy Pantry Essentials
Suggests Spices, Other Ingredients To Absolutely Keep In Your Kitchen; Web Extra: Offers Recipe
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Play CBS Video Video Spruce Up Your Spice Rack Chef Bobby Flay suggests some spices you should have and tells Julie Chen that spices should be replaced every year for flavor and freshness.
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Bobby Flay and Julie Chen on The Early Show Thursday (CBS/EARLY SHOW)
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In The Spotlight Boy Meets Grill Add spice to your life with Chef Bobby Flay's mouthwatering recipes.
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
There are probably spices and other ingredients that you haven't used in over a year, or even longer.
That's means its time to do some early spring cleaning.
Spices add flavors from around the world into everyday meals. But if your pantry is overflowing with spices and other ingredients you rarely use, you should stock it with ones you actually put to work!
The Early Show's resident chef, Bobby Flay says there are some that are essential to have on hand, and he shared his list with viewers Thursday, along with tips on how to store the items.
Also, only on the Web, he offers a recipe for Spanish Spiced Rubbed Chicken with Mustard-Green Onion Sauce.
Flay says his list encompasses the basic, most-frequently-used spices and ingredients for just about any recipe.
They are:
Whole Black Peppercorns
Whole White Peppercorns
Pure Chile Powder
Kosher Salt
Spanish Paprika
Garlic Powder
Onion Powder
Cinnamon
Whole Nutmeg
Ground Ginger
Cloves
Honey
Canola Oil
Extra Virgin Olive Oil
Red or White Wine Vinegar
Balsamic or Sherry Vinegar
Rice Vinegar
Onions
Garlic
Dijon Mustard -- Whole Grain
Chicken Stock
Vegetable Stock
BAKING ESSENTIALS:
1 lb flour
1 lb granulated sugar
1 lb light brown sugar
vanilla extract
1 lb cornstarch
baking powder
baking soda
To make these last -- and retain their flavors -- he suggests storing all your spices in a cool, dark area. Heat can quickly spoil even spices -- and they can lose their flavor. This is a much bigger concern when you buy pre-ground spices: Ground spices have less moisture so, if you expose them to heat, it just accelerates the drying of the spice. That's why Flay suggests buying whole spices and grinding them yourself by using a coffee grinder. But, with whole spices, if exposed to heat and light, will lose their flavor and their color quickly. For example, black peppercorns that haven't been stored properly will fade in color, turning almost a light brown.
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