Pantry Essentials | Basics with Babish

Pantry Essentials | Basics with Babish

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What staples do you need to keep in your cabinets at all times? In this episode of Basics with Babish, I’m going to show you my pantry essentials to help you build dishes from scratch and amp up dishes in progress.

Join me on 2/1 @ 8PM EST on Twitch to make a meal completely from pantry essentials: http://bit.ly/BabishTwitch

My Pantry Essentials:
Coarse Sea Salt
Kosher Salt
Maldon Sea Salt Flakes
Baking Soda
Sugar
All Purpose Flour
Baking Powder
Quaker Oats
Apple Cider Vinegar
White Vinegar
Balsamic Vinegar
Red Wine Vinegar
Champagne Vinegar
Rice Wine Vinegar
Extra Virgin Olive Oil
Grapeseed Oil
Canola Oil
Japanese Ramen (straight) Noodles
Elbow noodles
Orecchiette (or your favorite kind of pasta)
Cooking spray
Tomato paste (in a tube)
Canned tomatoes (preferably D.O.P. San Marzano)
Black beans
Garbanzo beans
Coconut milk (canned)
Red or green curry paste
Red Rice
Jasmine Rice
Basmati Rice
Wild Rice
Jade Pearl Rice
Arborio Rice
Various nuts (almonds, pistachios, walnuts, etc)
Corn meal
Soy Sauce or Tamari
Worcestershire sauce
Balsamic Reduction (bottled)
Sesame oil
Better than Bouillon broth bases – beef and chicken
Marmite
Nutritional Yeast
Sriracha
Fish sauce
Anchovy paste
Honey

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61 Responses

  1. John Scott says:

    *buys all of the pantry essentials
    *no time to cook
    *orders Chinese takeout

    • Tess T says:

      I like to reheat old rice in a frying pan over the stove instead of the microwave. A little oil, preferably sesame oil, maybe stir fry some vegs, add the rice and a little soy sauce, water, and Sriracha, and the rice steams but also crisps up a bit on the bottom. And if I have eggs, I make a thin omelet, cut it up into ribbons and add it to the stir-fry.

    • WPB626 says:

      @Jason Blaha Fitness wow ,you’re one of *those* people

    • John Abassian says:

      Jason Blaha Fitness wtf

    • E1Kk4 says:

      Maybe it would have been even better when toasting it on a pan. It is always nice and heart warming to give “a new life” for scraps 😀

    • Kris Johnstone says:

      Yeah I sometimes do that. I love making rice with the stem of spring onions and finely grated carrot. So fresh.
      I started adding some finely sliced red onion too to give it a little extra.

      Speaking of eggs, one thing I figured out by pure accident when making eggs was a sort of dry scramble. I forgot to put oil on pan and it started sticking, so I quickly tried to save it, failing, but what I ended up with was little chunks of egg about double the size of rice slightly crispy and soft in middle. I split up larger bits in to smaller bits when I realized it could work pretty well. It was amazing. Added some soy sauce in with it another time.
      I found a much better way to do it though, one that is reliable and not messy! Involves adding a very small amount of oil that is just enough for the egg to sit on to prevent it initially sticking, then mix it very quickly and start to break it up as it gets firm. By the time it starts to firm up, you can start shaking it around to crisp up the little chunks of egg.
      Then just sprinkled that on my stir-fry or whatever it is I am having at the time.
      I’ve been considering trying it with an oat and egg mix too. I usually do that for making pancakes and it makes me curious how that would turn out making little crispy oat egg balls to add some crunch. Might try that tomorrow morning actually. Yeah!

  2. tiny tonic says:

    babish bovril is better than marmite

  3. Ilay A says:

    Make more episodes of YSAC

  4. RolandsSh says:

    Some other things I deem essential that you missed:
    dry yeast
    brown sugar
    confectioners sugar
    cocoa powder
    citric acid
    semolina
    potato starch (I prefer it over cornstarch, which I don’t even have)
    breadcrumbs
    gelatin
    different seeds (sesame, sunflower, pumpkin)
    dried fruit (apricots, raisins, cranberries, figs, plums)
    vanilla extract
    homemade jam/syrup
    maple syrup
    peanut butter
    condensed milk
    oyster sauce
    Thai sweet chili sauce
    horseradish
    mustard
    mayonnaise
    rice noodles
    pearl barley
    buckwheat
    couscous
    canned corn
    canned olives
    canned capers
    pickles
    canned tuna (not sure whether it counts as condiment, but I love that stuff)
    homemade pickled stuff (mushrooms, sauerkraut etc)

    • Luke Fex says:

      I’d say specfically dijon mustard or coarse mustard – honey mustard and yellow mustard are bad for cooking imo.

    • Marie Bach says:

      RolandsSh buckwheat especially is a very eastern european thing! I knew that’s where you’re from from that pantry staple 😉

    • Light·bringer says:

      RolandsSh — A big 👍on the citric acid, it’s amazing what a little lemon or lime juice can do to a dish, chefs *always* keep it on hand

    • Hunter Goddard says:

      Sauerkraut isn’t pickled, it’s fermented.

    • SliceofBri says:

      A great tip for breadcrumbs is to take old stale bread and bash it up. More variety than bog standard breadcrumbs (my stale bread stash has rye, sourdough, multigrain, and of course, bog standard white) and often a lot cheaper, especially if you bake your own breads.

      I prefer frozen fruit and veg- more nutrients in them, and if you open them up, you can easily seal the bag again. I also like taking fresh herbs, chilies and the like and crushing them with oil/butter (in a mortar and pestle) then freezing them. That’s more of a food saving essential, but throwing the flavoured fat into whatever you’re cooking makes them essential to you pretty fast.

  5. joseph h says:

    Andrew my dude! Do a video with Chef John! He’s a fan of yours and he even mentioned you in a video. Make something with Cayenne of course

  6. Exploding Fish 8020 says:

    For people like me who don’t live in America and can’t find some of the weird American products listed here, I did some research and here’s a quick replacement guide:
    – “Canola oil” is apparently a modified version of Rapeseed oil with different properties. But don’t use rapeseed! A better equivalent is Sunflower oil. Peanut oil should work too.
    – “Garbanzo beans” are basically chickpeas.
    – “Corn meal” is basically polenta.
    – “Better than bouillon” is basically dehydrated chicken stock.
    – And as for “kosher salt”… well, you’re pretty much fucked. I’m pretty sure this exists only in America. Salt flakes are kinda close. Good luck.

    • Watcher505 says:

      Absolutely incorrect, read the Canola wiki

    • Garrett Norris says:

      the canola oilseed plant was selectively bred from rapeseed to be higher in omega-3s and low in erucic acid. Erucic acid is possibly associated with health problems which is why they bred it to be low – normal rapeseed is very high in it. basically it’s healthier and it’s also less bitter and has a very neutral flavor.

    • nick shamblin says:

      Salt is one of the few things that most countries allow over borders. So you maybe able to buy it internationally and take it back into your country.

    • Skunkdog Gro says:

      Exploding Fish 8020 all salt is kosher.

    • Reed Wolfe Wawrzynek says:

      Polenta is corse corn meal, they are diffrent

  7. Hanna M. Garcia Flores says:

    I’m just waiting for the Chef John comment just like Babish did in his potstickers video!

  8. Emanuel de Matos says:

    Bonus points for the Chef John reference!

  9. ethan sheehan says:

    Yeah this is all well and good Babish but….

    WHERE’S THE L A M B S A U C E

  10. Liu484 says:

    Reference chef John, I like. Love that man

  11. Christian D'Amore says:

    *The Basics Of A Car Panini*

  12. Thomas Scriba says:

    You’re the Chef John of your Lasagn-a… Lol’d. That’s just you cooking! Great vid for the beginners, Andrew!

  13. Максим Микшис says:

    Omg, love the Chèf John joke so much!

  14. ♡venuz_babi♡ says:

    Love Chef John!!

  15. Isagail says:

    Is it bad that I glanced a look at my own pantry and whimpered in both embarrassment and need at it’s sorry sorry state?

    • redefinitive says:

      Just means you came to the right place here. 🙂

    • Rusty Shackleford says:

      I realised I already had most of this stuff and felt very smug.

    • Jim G says:

      Isagail First off, I don’t think the majority of stuff in this video is “essential”. Good to have, certainly, but I don’t think it’s reasonable to have five different kinds of rice and eight types of oil on hand at all times. Secondly, and this is probably the most important part, the vast majority of these items are just things you acquire when you cook a lot. For example I’ve had polenta in my cupboard for ages after making a recipe once long ago.

      I guess what I’m saying is don’t feel bad if you don’t have all these things. You can still cook some great stuff without everything our man here suggested. Just cook more, and in time (assuming you’ve got enough storage space!) you’ll just sort of get most of it over time!

    • Scott Summers says:

      come to your own conclusion on that, don’t look to others for approval

    • Jeff Zaun says:

      I agree with Jim G. (and Rusty :). I ended up with some of these things because they were ingredients for something. If you haven’t got this stuff it’s because you haven’t needed it. On the other hand, if you were (say) cooking asian dishes your pantry would be filled with other stuff: black bean sauce, chili oil, oyster sauce . . .

  16. Autumn Aricot says:

    How many people recognized the Chef John reference? 😂 So good! 🙌🙌🙌

  17. Alice Fish says:

    Just as no one can ever seem to say it “Worcestershire” is said wuss – ster – shire, and shire within a word is more like shur, not shy-er. English place name with CES, like leicester, said less – ster, Gloucester, said Gloss – ster are said this way. Thought I’d use words instead of phonetics.

    • Jeff Zaun says:

      Alice, you realize that about 0.05% of Americans know how to pronounce ‘Leicester,’ which you used as an example. It would be lower than that if their soccer team hadn’t won the Premier League a couple years back. Hehe Our pronunciation is as arbitrary as our imperial measurements.

    • Marie Bach says:

      Alice Fish maybe that’s easier to “read”: woooh-ster-shir (woooh like a ghost, ster like ster(n), shir like Shir(ley Temple))
      🙂 at least that’s how my friend from Reading explained it. I guess depending on your accent you pronounce the r or not.

    • Mat Poirier says:

      Alice Fish i’ll say it however I want lol? What does it matter to you anyway grammarnazi

    • chilli booboo says:

      Alice Fish thanks

    • dank says:

      That’s how you pronounce it with a New England accent.

  18. ImperfectWeapons says:

    “Vegan friends” is an oxymoron.

  19. Philippe Bisson says:

    MAPLE SYRUP!!!! from your Quebec friend.

  20. Jon Garate says:

    Will we ever have a Beberages w/ Babish???? It’s the greatest idea, I know…

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